Description
A hearty and flavorful Cheesy Beef Rigatoni Bake combining tender rigatoni pasta, savory ground beef, rich tomato sauce, and melted mozzarella and Parmesan cheeses. This easy, family-friendly one-dish meal is perfect for busy weeknights or cozy weekends, offering comforting textures and bold flavors that reheat beautifully and can be customized to your taste.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Beef Mixture
- 1 lb ground beef (lean or regular)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Sauce and Cheese
- 24 oz tomato sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Pasta: Begin by boiling your rigatoni in salted water until al dente, usually around 10-12 minutes. Drain and set aside, reserving a cup of pasta water just in case you need to loosen the sauce later.
- Prepare the Beef Mixture: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onions and garlic, sautéing until fragrant and translucent. Toss in the ground beef, breaking it up as it browns evenly. Season with salt, pepper, and Italian seasoning, cooking until no pink remains. Drain excess fat if necessary.
- Combine with Tomato Sauce: Pour in the tomato sauce, stirring to coat the beef thoroughly. Let it simmer for 5-7 minutes so the flavors meld nicely and the sauce thickens slightly. If needed, add reserved pasta water to loosen the sauce.
- Assemble the Bake: In a greased baking dish, layer half of the cooked rigatoni followed by half of the beef and sauce mixture. Sprinkle a generous layer of mozzarella and Parmesan cheese. Repeat the layers, finishing with a hearty cheese topping.
- Bake Until Golden: Place the dish in a preheated oven at 375°F (190°C) and bake uncovered for 20-25 minutes until the cheese is bubbling and golden brown on top.
- Rest Before Serving: Let the bake cool for 5-10 minutes to set and make slicing easier. Garnish with fresh basil or parsley if desired and serve.
Notes
- Do not overcook the pasta; slightly undercook rigatoni as it will continue cooking in the oven and absorb the sauce.
- Drain excess grease from browned beef to prevent a greasy final dish.
- Use freshly grated mozzarella and Parmesan for better melt and richer flavor.
- Reserve pasta water to loosen the sauce if it becomes too thick before baking.
- Let the baked dish rest before serving for easier slicing and better texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg