Bake the first step for this rigatoni pasta Bake ISS.

I have what should be a pound of ground beef.

It's a little under and a pound of Italian sausage, and I am going to just cooked this until it's crumbled.

I'm gonna get all the rest of the goodies ready.

I also helped the oven preheating to 3 25 You can spray your nine by £13 and get your water boiling, too.

Make you cook your rigatoni.

So the al dente stage.

So that's gonna take me about 12 minutes.

Made a boo boo, and I didn't bring you back correctly.

I went ahead and I got rid of as much of the oil as I could, and I added a 20.

I think it was a 28 ounce can of crushed tomatoes to 15 ounce cans of tomato sauce and a I put in a whole count of tomato paste, but you don't have to.

You can use just like tablespoon and some, but I would have ended up throwing it away anyway, so I just went ahead and added it.

All them and then we are going to add in a tablespoon of garlic powder, two tablespoons of telly, and sees me salt and pepper to taste.

So I put about 1/2 over teaspoon of each, and a teaspoon of sugar in a sugar will help a little bit of the acidity of these tomatoes.

We're going ahead and let this simmer for about 3 to 5 minutes, and we have about six more minutes, so we'll just let it go for six minutes already.

So I have seen noodle strange.

We're gonna have that to this sauce, mix it up, and I have my nine by £13 already ready.

So what I'm gonna do is I'm gonna put in half of being, um me and noodle mixture.

Here, let me turn this off to my dash, and then I'm going to be adding in, um, mozzarella and Parmesan, and that would be one and 1/2 cups of mozzarella to half a cup of, um, Parmesan.

And we're just gonna put half of that on here.

Well, that's not so good.

All that garlic.

All right.

That's about half, and I've got it.

Looks pretty nice.

Let me see if I can't open that up.

Just a tiny bet.

I get better looking for that.

So I'm gonna use the last of this bag of months and overnight bag of months on end.

I have a farm measure now, so go ahead.

And couldn't that and then top this off with the rest.

I have my 3 25 oven expense sitting.

I'm waiting for me.

I'm gonna cover this.

After I finished putting the rest of the cheese on here, cover it with foil.

We're going to allow it.

Yes, I know that, Um, Still top is still going to be hot, but it'll be okay that it's just not happening.

Here we go.

And I want it on care.

I don't want it on stove top.

So here we go.

And there goes the rest of the parm and then foil, and this is gonna going for 20 to 25 minutes, and then we're gonna uncover it.

Had taken an additional 15 to 20 so we will be back.

There you go, Rigatoni pasta be having with little vino from wine awesomeness.

Thanks, Baloo.