Baked Rigatoni Pizza
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Featured in our Italian Event 2021
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1 26-ounce DiGiorno Crispy Pan Pepperoni Pizza
1 1/2 cups DeCecco Rigatoni
1 tablespoon Food Club extra virgin olive oil
1/3 cup white onion chopped
1 garlic clove minced
8 ounces ground beef
1 teaspoon Full Circle Market Organic dried oregano
1/4 teaspoon Full Circle Market salt
1/8 teaspoon Full Circle Market Organic ground black pepper
1 cup Mutti Tomato Puree with Basil
1 tablespoon fresh parsley, chopped plus additional for garnish
1 cup Food Club shredded mozzarella cheese
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Step 1: Preheat oven to 400 degrees Fahrenheit.
Step 2: Wash hands with soap and running water.
Step 3: Cook pizza according to package instructions and set off to the side for use later in recipe.
Step 4: Prepare rigatoni according to package instructions; return to pan and cover.
Step 5: Meanwhile, rinse all fresh produce prior to prepping.
Step 6: In a large skillet, heat oil over medium heat. Add onion, cook 2 minutes or until tender, stirring frequently. Add garlic, beef, oregano, salt and pepper; cook 4 minutes or until browned and largest clumps reach an internal temperature of 165 degrees Fahrenheit as verified with an instant-read food thermometer, breaking up beef with side of spoon. Wash hands with soap and running water after handling raw meat.
Step 7: Stir in tomato purée and parsley; reduce heat to medium-low and cook 3 minutes, stirring frequently.
Step 8: Remove from heat; add pasta and stir to coat.
Step 9: Place oven rack 8 inches from broiler; preheat broiler to high.
Step 10: Lift pizza from pan and place on a rimmed baking pan; spread with pasta mixture and sprinkle with cheese. Broil pizza 2 minutes or until cheese is melted.
Step 11: Cut pizza into 8 pieces; garnish with parsley, if desired.
Total Fat 20 g
Saturated Fat 7 g
Cholesterol 45 mg
Sodium 633 mg
Carbohydrates 39 g
Fiber 2 g
Protein 23 g