Easy Baked Rigatoni Ground Beef (Printable Version)
Comforting pasta casserole with savory beef, marinara, and melted cheeses
# What You Need:
→ Pasta
01 - 1 pound rigatoni
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 Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook rigatoni until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain excess fat if needed.
04 - Add diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in 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. Simmer on low for 8 to 10 minutes, stirring occasionally.
06 - In a large bowl, combine drained pasta, meat sauce, and ricotta cheese. Mix gently to coat evenly.
07 - Spoon half the pasta mixture into the prepared baking dish. Sprinkle with half the mozzarella and Parmesan. Add remaining pasta, then top with remaining cheeses.
08 - Cover loosely with foil and bake for 20 minutes.
09 - Remove foil and bake for another 10 to 15 minutes until bubbly and golden.
10 - Let rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.
# Expert Tips:
01 -
- The ricotta gets stirred right into the pasta, creating pockets of creamy goodness in every bite
- Leftovers taste even better the next day, making it perfect for make-ahead lunches
02 -
- Dont skip undercooking the pasta or it will turn mushy after baking
- Letting the casserole rest is crucial for clean serving that holds its shape
03 -
- Sautéing mushrooms or bell peppers with the onions adds extra depth and vegetables
- Substituting half the beef with Italian sausage gives a wonderful fennel kick