Mega-Meat Pasta

Sent in by William Betterman

This was my father's version of Rigatoni. This meal will leave you stuffed for days and even tastes better the next day when reheated.

Difficulty Level: ♦♦ - Any Average Adult Can Do This

Prep Time: 20 minutes
Cooking Time: 20 minutes
Post-Cooking Time: 5 minutes

Yield: Feeds 4-8

Prep Stage
	Dice onion and bell bepper into 1/2 inch squares Saute onion and pepper in butter over high heat for 1-2 min Cook until just a little soft then remove from heat
First Cooking
	Place pasta in boiling water. [ Carefully :) ] Using a large pot, cook ground beef, ground sausage, and Italian sausage links(cut in thirds) in butter until browned. Strain liquids from cooked meat and mix meat with Sauteed veggies from prep stage. Add salt, pepper and oregano to taste. Then mix well. When pasta is about a minute or so from being done( Still a bit chewy), pull from heat. Strain pasta and run cold water over pasta, in strainer, to cool. Remember to stir pasta occasionally with wooden spoon while cooling.
Second cooking
	Coat sides and bottom of large baking pan with veg oil. Pour 1 cup of pasta sauce on bottom of pan to ensure nothing will stick. Mix remainder of sauce with cooled pasta, meat mixture, and mozzerella cheese. Pour all mixed ingredients into baking pan. Bake in 300 F oven for about 15-20 minutes or until sauce starts to bubble at edges.
Finished!!
	Sprinkle top with parm cheese, mozzerella cheese or both! Allow to rest for 5 min before serving.

Helpful Hints

If you have a really big pot, you can sautee all the ingredients in it, in stages, and then you can mix all of them together in same pot before pouring into baking pan. this will cut down on alot of dishes! Add or subtract any veggies you like. I think Zuccini cut into cubes or semi-circles adds a modern twist.