Rigatoni Al Telefono

Italian Entrée
45 min.
6 Servings
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Named because of the way the strings of melted cheese look like telephone wires, Rigatoni al Telefono is a baked pasta with ground beef dish you’d be willing to rack up your phone bill for!


  • 12 oz. Giant Eagle shredded Provolone cheese
  • 2 tsp. Market District extra virgin olive oil
  • 1 lb. Market District 80% lean certified angus ground beef chuck
  • 1 jar (24 oz.) Prego® Traditional Italian sauce
  • 1 can (28 oz.) Giant Eagle diced tomatoes
  • 1 box (16 oz.) Giant Eagle rigatoni
  • ½ cup Frigo shredded Parmesan


  Prep Time: 5 min. • Cook Time: 40 min.

Preheat oven to 450°F. Bring a large pot of salted water to a boil. Cut the Provolone into small cubes.

Heat a large pot over medium-high heat. Once hot, add olive oil and beef. Cook, stirring to break up the beef until cooked through, about 3 minutes.* Add the spaghetti sauce and diced tomatoes. Bring to a boil and reduce the heat to low. Let simmer slowly for 10-15 minutes while cooking the pasta.

Add the pasta to the boiling water and cook for 7 minutes (keep undercooked as it will cook more in the oven). Drain and add to the simmering tomato sauce. Stir to combine well.

Transfer half the pasta mixture to an 8x12-inch baking dish. Scatter with half the Provolone and half the Parmesan. Top with the second half of the pasta then the remainder of the Provolone and Parmesan.

Place in the oven and bake until brown and bubbly, about 15 minutes.

*For food safety, cook ground beef to an internal temperature of 160°F.

Approximate Nutritional Information (Per serving): Calories 760, Fat 30g, Sat Fat 15g, Trans Fat 1g, Cholesterol 90mg, Sodium 1570mg, Total Carbohydrate 75g, Fiber 7g, Sugars 13g, Protein 44g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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