INGREDIENTS

16 oz. rigatoni

2 lbs. elk burger

3 tbsp. diced onions

3 cloves minced garlic

1 tbsp. Pit Boss GSP (garlic, salt, pepper) seasoning

1 28 oz. can diced tomatoes

6 oz. tomato paste

2 tbsp. butter

1 tbsp. Italian seasoning

1 tbsp. basil

1 c. grated parmesan cheese

2 c. shredded mozzarella cheese

 

INSTRUCTIONS

  1. Preheat the grill or oven to 350º F.
  2. Cook pasta according to package instructions. Reserve 1/2 c. pasta water before draining.
  3. Add elk meat, onions, minced garlic, and Pit Boss GSP seasoning to a skillet over medium heat. Brown meat, then reduce heat to low.
  4. Combine diced tomatoes, tomato paste, butter, Italian seasoning, and basil in the skillet with the browned burger. Mix thoroughly and allow to simmer for 10-15 minutes.
  5. Add cooked pasta and meat sauce to an aluminum pan or baking dish and stir to combine. If mixture is too dry, add reserved pasta water to reach desired consistency.
  6. Top with mozzarella and parmesan cheese. Bake until cheese is bubbly and beginning to brown. Serve and enjoy!