Bison Pasta Casserole

A great party pleaser that only requires a half pound of ground bison, and it can be made a day ahead.

Serves 6 adults.


  • 8 ounces ground bison
  • 1 tbsp olive oil
  • 5 1/2 cups pasta sauce
  • 1 tsp salt
  • 1 lb rigatoni pasta
  • 1 cup grated Parmesan cheese (about 4 ounces)
  • 6 ounces shredded Mozzarella cheese


  1. Put olive oil in small saucepan. Over medium heat, cook ground bison stirring until well done. In a medium size bowl combine cooked bison with pasta sauce.
  2. To a large pot containing 5 to 6 quarts boiling water add the salt and rigatoni pasta. Cook for 12 minutes in boiling water, stirring often. Drain completely. Cooked pasta should still be relatively firm at this stage.
  3. Spread a very thin layer of meat sauce in the bottom of a greased 12-cup casserole dish (13x9x2). Cover with one third of the cooked pasta, one third of the remaining meat sauce, and a third of the Parmesan cheese. Repeat layers twice.
  4. Top with shredded Mozzarella cheese. (Can be refrigerated for a day at this stage if so desired.)
  5. Bake at 350°F for 20 minutes covered, then 10-15 minutes uncovered. Note: if casserole has been refrigerated, then remove to room temperature for 1 hour before baking. Serve with tossed green salad and garlic bread.