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Manicotti Italian Casserole

Some members of my family call this recipe manicotti, some call it Italian casserole. So I call it manicotti Italian casserole. This is one of my all-time favorite recipes to make, and it's super easy! For gatherings, I make the whole recipe; for my family I cut it in half.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 4714.1 kcal

Equipment

  • 1 Large Pot For cooking rigatoni pasta
  • 1 Large Skillet For browning ground beef and Italian sausage
  • 1 Baking Dish Suitable for a casserole, approximately 9x13 inches
  • 1 Slotted Spoon For transferring browned meat and draining fat

Ingredients
  

Main

  • 1 pound rigatoni pasta
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 2 32 ounce jars spaghetti sauce
  • 1 8 ounce can mushrooms, drained
  • 1 ½ pounds shredded mozzarella cheese
  • thinly sliced pepperoni to taste

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside. Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
  • Meanwhile, brown ground beef and Italian sausage in a large skillet over medium heat; transfer to a baking dish using a slotted spoon. Stir spaghetti sauce, mushrooms, and rigatoni into beef and sausage mixture. Sprinkle mozzarella cheese and pepperoni over top. Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
  • Bake in the preheated oven until cheese is brown and bubbly, about 20 minutes. Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
  • Enjoy! Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell

Notes

For an elevated flavor profile, consider sautéing diced onion and minced garlic with the ground beef and Italian sausage. Ensure rigatoni is cooked al dente, as it will continue to absorb liquid and cook further in the oven. Always drain excess fat from the browned meats for a cleaner, less greasy casserole. A blend of mozzarella and provolone cheese can add more depth. Finish with a sprinkle of fresh chopped basil or parsley after baking for freshness and visual appeal.