Description
A delicious and hearty Cheesy Beef Rigatoni Bake that combines pasta, ground beef, and a rich cheesy layer, perfect for family dinners.
Ingredients
Scale
- 12 oz (340 g) rigatoni pasta
- 1 tbsp olive oil
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt & black pepper, to taste
- 2 cups (480 ml) marinara sauce
- 1 cup (240 ml) tomato sauce or crushed tomatoes
- 2 tbsp tomato paste
- ½ tsp sugar (balances acidity)
- ¼ cup (60 ml) beef broth or water
- 1 cup (240 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella
- ½ cup (50 g) grated Parmesan cheese
- 2 tbsp chopped fresh parsley (plus more for garnish)
Instructions
- Boil rigatoni in salted water until al dente (about 10–11 minutes). Drain, drizzle with a little olive oil, and set aside.
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Add onion and garlic, cooking until softened. Stir in Italian seasoning, red pepper flakes, salt, and pepper. Add marinara, tomato sauce, tomato paste, sugar, and broth. Simmer uncovered for 10 minutes, until thickened and rich.
- Preheat oven to 375°F (190°C). In a large bowl, combine cooked rigatoni, beef sauce, and half of the mozzarella and Parmesan. Spread half of the pasta mixture into a greased baking dish. Spoon dollops of ricotta cheese over the first layer. Add the remaining pasta and top with the rest of the mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is golden and bubbly. Garnish with fresh parsley before serving.
Notes
- Feel free to add vegetables like bell peppers or mushrooms to the beef sauce for extra flavor.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg