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        Bison Pasta Casserole

Bison Pasta Casserole

 A great party pleaser that can be made with as little as a half pound of ground bison.

Can be prepared a day ahead or frozen for later use.

Serves 8 to 10.
       Ingredients
1/2 to 1 lb.
1 tbsp
8 cups
1 tsp
1 lb. dry
1 cup
6 to 8 ounces

 ground bison
olive oil
pasta sauce
salt
rigatoni pasta
grated Parmesan cheese (about 4-5 ounces)
shredded mozzarella cheese
       Directions


  • Put olive oil in small saucepan. Over medium heat, stir and cook ground bison until completely brown with no pink remaining. In a medium sized bowl combine cooked bison with pasta sauce to form pasta meat sauce. Set aside.
  • To a large pot containing 6 quarts boiling water add the salt and rigatoni pasta. Cook, stirring occasionally, for 10 minutes or until pasta is tender firm in texture. Do not overcook. Drain and set aside.
  • To assemble casserole use a baking dish* that is at least 2 1/2 inches deep and has a 4 1/2 to 5 quart capacity. Lightly coat the inside of the baking dish with some vegetable oil spray.
  • Layer the ingredients as follows: one-third pasta meat sauce, one-third cooked rigatoni pasta, one-half Parmesan cheese. Repeat layers, top with remaining sauce and mozzarella cheese. (Can be covered and refrigerated for a day or two at this stage if so desired.)
  • Loosely cover dish with aluminum foil and bake in a 350F oven for 25 minutes. Uncover and bake for 10 to15 minutes longer or until cheese starts to brown. If casserole has been previously refrigerated, then let stand at room temperature for 1 hour before baking. From the freezer, thaw in the refrigerator for a day before proceeding. Serve with tossed green salad and garlic bread.


  • * Note: As an alternative to one baking dish, three 1 1/2 quart-size loaf pan style baking dishes (8 1/2 X 4 1/2 X 2 1/2) can be used instead.