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1. preheat oven to 400d.
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2.
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In a Large saute pan, add enough EVOO to cover bottom of pan.
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3.
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Add onion, rosemary, red bell pepper and zucchini sauteing until most of water is cooked out of the zucchini and onions just start to caramelize,.
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4.
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Then add in garlic, marjoram, celery seed, salt,pepper, & Italian seasoning.
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saute until garlic and onions are a nice caramel color.
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5.
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Add defrosted brick of beef and brown mixing through veggies until there is no more pink -- (if you use very lean beef like we do there will be no fat to drain -- if you do however end up with some fat now would be the time to drain the beef).
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6.
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Then add in sour cream, cream cheese, Monterrey jack cheese, and sun dried tomatoes and half of the chili powder mixing well until cheese is melted and everything is mixed through.
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7.
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In a separate sauce pan melt butter and add flour making a roux sauce(making sure the flour is dissolved in the butter before adding milk) adding in milk slowly little bits at a time while whisking and never stopping until milk has been added and there are no more clumps.
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8.
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Then add in 1 1/2 cups mozzarella cheese mixing well until almost melted then add in parsley.
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9.
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Add in cooked rigatoni mixing well until pasta is coated then add feta cheese and meat mixture mixing well.
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10.
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Place mixture in a Reynolds wrap lined baking dish shiny side up.
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11.
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Sprinkle the top of casserole with left over mozzarella cheese then top and sprinkle with 1 teaspoon left over chili powder and Italian seasoning to taste.
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12.
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Place in oven and let bake until cheese is melted and casserole is bubbly hot.
