Easy Baked Rigatoni With Ground Beef (Print Version)
Comforting pasta casserole with savory beef, marinara, and melted cheese perfect for weeknight dinners.
# What You Need:
→ Pasta
01 - 1 pound rigatoni pasta
02 - Salt for boiling water
→ Meat & Base
03 - 1 pound ground beef, 85% lean recommended
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
→ Sauce
06 - 1 (24-ounce) jar marinara sauce
07 - 1 (14.5-ounce) can crushed tomatoes
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon crushed red pepper flakes
11 - Salt and freshly ground black pepper to taste
→ Cheese
12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 1 cup ricotta cheese
→ Garnish
15 - 2 tablespoons chopped fresh parsley or basil
# How-To:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until just al dente, about 2 minutes less than package directions. Drain thoroughly and set aside.
03 - Heat a large skillet over medium heat. Add ground beef and cook, breaking apart with a wooden spoon, until browned and fully cooked through, about 6-8 minutes. Drain excess fat if necessary.
04 - Add diced onion to the beef and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
05 - Pour in marinara sauce and crushed tomatoes. Add oregano, basil, red pepper flakes, salt, and pepper. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally to meld flavors.
06 - In a large mixing bowl, combine cooked rigatoni, meat sauce, and ricotta cheese. Gently fold together until pasta is evenly coated.
07 - Spread half the pasta mixture in the prepared baking dish. Sprinkle with half the mozzarella and Parmesan. Layer remaining pasta on top, then finish with remaining cheeses.
08 - Cover baking dish loosely with aluminum foil. Bake for 20 minutes to heat through and meld flavors.
09 - Remove foil and continue baking for 10-15 minutes until cheese is bubbly and golden brown on top.
10 - Let casserole rest for 5 minutes before serving to set. Garnish with fresh parsley or basil if desired.
# Expert Advice:
01 -
- The pasta stays perfectly tender without getting mushy, thanks to that trick of undercooking it before baking
- Leftovers taste even better the next day, making it the ultimate work lunch win
02 -
- Undercooking the pasta is nonnegotiable, otherwise it turns to mush in the oven
- Drain the ground beef well before adding onions, or your sauce will be greasy
03 -
- Room temperature ricotta mixes into the pasta much more smoothly than cold ricotta
- Grating your own Parmesan makes a huge difference in meltability and flavor