1 pund ground round
4 cups hot cooked rigatoni (about 2 cups uncooked pasta)
1 (26 ounce) bottle tomato and basil pasta sauce (I have used other flavors too)
1 1/2 cups (6 ounces) preshredded part-skim mozzarella cheese, divided
Cooking Spray
1/4 cup (1 ounce) preshredded fresh parmesan cheese
1. Preheat oven to 350 degrees
2. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble Drain well. Combine beef, rigatoni, pasta sauce, and 1 cup mozzarella cheese; toss well.
3. Spoon pasta mixture into an 11 x 7 inch baking dish coated with cooking spray; top with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake at 350 degrees for 20 minutes. Serves 8 (serving size 1 cup)
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