Baked rigatoni Name: Brandi Thomas Base: Shaw AFB Recipe: Basic ingredients: Rigatoni or penne pasta (16-ounce box from Barilla): Lean ground beef (1 pound): 28-ounce can plum tomatoes: Onion: Garlic (for the entire head): Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, cooked rigatoni, tomatoes, and onion and garlic to taste. Bake at 350° for 20 minutes or until thoroughly heated. If you have some around the house, you can add mozzarella or parmesan cheese on top.