Baked Rigatoni With Beef

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Oxmoor House


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1 pound ground sirloin

4 cups cooked whole-wheat rigatoni (about 2 1/2 cups uncooked pasta)

1 (26-ounce) jar tomato-basil pasta sauce

1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

Cooking spray

1/4 cup (1 ounce) grated fresh Parmesan cheese

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