Extra-Crusty Baked Rigatoni with Beef Ragu

1 lb rigatoni
2 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
1.5 lb ground beef
1/2 cup chopped parsley
1 tbsp dried oregano
1 large can (28 oz) peeled and chopped tomatoes
1 cup heavy cream
8 oz mozarella, shredded
1 cup grated parmesan

Preheat oven to 350. Cook rigatoni to al dente, drain, and toss in a large bowl with a little olive oil. In same large pot you cooked the noodles in, heat 2 tbsp olive oil over medium heat. Add the onions and cook, stirring, about 5 minutes. Add beef, and cook, stirring, until no pink remains, about 10 minutes. drain off any fat. Add the parsley, oregano, and tomatoes and stir well. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 20 minutes. Stir in cream, raise the heat, and return to a boil. remove the pan from the heat, and season with salt and pepper. Add rigatoni and toss to coat. Oil a 3 qt baking dish. Spread half the pasta mixture in the bottom. Top with half the mozarella. Top with remaining pasta mixture. Top with remaining mozarella. Top with the grated parmesan. Bake until sauce is bubbly and top is crusty and golden, about 35 minutes. Let stand for 5 minutes before serving. :)

From: Amanda Wilkinson