1/2 kg of rigatoni (a large, hollow pasta that's great for stuffing)
melted butter
2 chopped onions
3 cloves of garlic, minced
2 soup spoons of olive oil
250 g of sautéed mushrooms
750 g of ground beef, cooked
1 1/2 cups of shredded mozzarella cheese
1 cup of breadcrumbs
1 egg, lightly beaten
salt and pepper to taste
1/2 teaspoon of oregano
3-4 cups of tomato sauce
1 cup of grated Parmesan cheese
1/2 kg of rigatoni (a large, hollow pasta that's great for stuffing)
melted butter
2 chopped onions
3 cloves of garlic, minced
2 soup spoons of olive oil
250 g of sautéed mushrooms
750 g of ground beef, cooked
1 1/2 cups of shredded mozzarella cheese
1 cup of breadcrumbs
1 egg, lightly beaten
salt and pepper to taste
1/2 teaspoon of oregano
3-4 cups of tomato sauce
1 cup of grated Parmesan cheese
Cook the pasta in a large amount of boiling water until it's half-cooked, about 12 minutes
Drain and rinse with cold water
Return the pasta to the pot and stir gently with some melted butter to prevent sticking
Heat the oven
Sauté the onion and garlic in olive oil
Add the mushrooms and cook for a few minutes
Mix with the ground beef, cheese, breadcrumbs, egg, salt, pepper, and oregano
Shape well with your hands
Use a spoon to fill the pasta with this mixture
Place a thin layer of tomato sauce at the bottom of a baking dish
Lay a layer of stuffed pasta on top
Cover with more tomato sauce and sprinkle with grated Parmesan cheese
Repeat the layers as needed
Bake for about 30 minutes in a moderate temperature oven.
