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1
Preheat oven to 350 F.
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2
In a large family-sized skillet or stock pot over medium heat, cook sausage and beef with onions and garlic.
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3
When browned, drain off most of the grease.
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4
Add canned tomatoes, tomato sauce and seasonings.
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5
Allow the sauce to simmer for 10 minutes to meld flavors while you cook and drain your rigatoni noodles according to package instructions.
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6
In a large bowl, combine cottage cheese, cooking creme, egg, Italian seasoning, all the Parmesan cheese and 2 cups of the mozzarella cheese.
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7
Stir in the cooked and drained noodles.
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8
Spray an over-sized 10x14 baking dish with baking spray.
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9
While you are at it, spray a 2-quart casserole dish too.
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10
That is because this dish is almost too big for a 10x14, and rather than overflow it, we will make 2 dishes, one large and one small.
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11
Perfect for a fresh baked lunch with a friend or to take to your favorite shut-in!
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12
Spread a layer of almost half the cheese covered noodles into the main pan.
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13
Next, spread nearly 1/2 of the meat sauce over the noodles and top this layer with mozzarella cheese.
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14
Repeat layers, ending with more cheese.
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15
Scrape remaining cheese covered noodles and sauce into your 1-quart baking dish, and top with mozzarella cheese.
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16
Sprinkle dried parsley over the tops of both, if desired.
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17
Bake for 20 minutes or until cheese is melted.
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18
Serve with Sour Cream Cheesy Bread and a big salad.
