4 people


60 minutes


NOTE: This recipe was cooked and photographed by the students of Norwood Morialta High School Bijia Yang, Xing Li, Peihang Li and Manting Zeng. La Casa Del Formaggio works with local high school Norwood Morialta to teach students about food production, writing recipes, food styling techniques and photography for the food industry.


Main, Hearty, Easy

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  • 340gMozzarella, shredded
  • 225gRigatoni Pasta
  • 225gGround Beef
  • 225gItalian Sausage
  • 115gCanned Mushrooms
  • 900gTomato Sauce, homemade or canned
  • 100gPepperoni, thinly sliced
  • Olive oil


  1. Preheat oven to 175C.
  2. Add water to a pot and bring to boil. Cook rigatoni according to packet instructions. Drain pasta in a colander and set aside.
  3. While pasta is cooking, slice Italian sausage. Cook ground beef and sausage in a large skillet with a big of olive oil over medium heat until browned. With a slotted spoon, remove beef and sausage and add to a greased baking dish.
  4. Drain mushrooms. Stir mushrooms, pasta and tomato sauce together. Add to baking dish and mix in thoroughly with cooked meat.
  5. Shred the mozzarella and slice the pepperoni. Sprinkle Mozzarella and pepperoni over the top of baking dish.
  6. Bake dish in the oven for about 20 minutes until cheese is brown and bubbly, covering with aluminum foil if cheese starts to burn. Serve hot.
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