The Ultimate Cheesy Beef Rigatoni Bake
A hearty and incredibly satisfying Cheesy Beef Rigatoni Bake that’s quick enough for a busy weeknight and comforting enough to become a family favorite. With simple steps and common ingredients, this crowd-pleasing dish comes together in under 45 minutes.
Equipment
- Large skillet
- Large pot
- Baking dish
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion diced
- 1 pound ground beef 80/20 lean recommended
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- salt to taste
- black pepper to taste
- 24 ounces marinara sauce your favorite jarred sauce
- 1/2 cup heavy whipping cream
- 16 ounces rigatoni pasta cooked al dente
- 1 cup shredded mozzarella cheese
Instructions
- Step 1: Cook your rigatoni pasta according to the package instructions until it’s perfectly al dente. Drain and set aside.
- Step 2: In a large skillet, heat the olive oil over medium-high heat. Add your diced yellow onion and cook for about 2-3 minutes until it starts to soften and become fragrant.
- Step 3: Add the ground beef to the skillet. Break it up with a spoon and cook until there’s no pink left. Drain any excess grease.
- Step 4: Season the beef mixture with Italian seasoning, onion powder, garlic powder, salt, and black pepper. Stir to make sure the spices are evenly distributed.
- Step 5: Pour in the marinara sauce and the heavy whipping cream. Stir until fully combined and the sauce looks creamy.
- Step 6: Add the cooked rigatoni pasta to the skillet with the sauce. Gently stir until every noodle is thoroughly coated.
- Step 7: Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a 9x13 inch baking dish (or similar). Generously top with shredded mozzarella cheese. Bake for 10-15 minutes, or until the cheese is beautifully melted and bubbly.
- Step 8: Remove from the oven, let it cool for a couple of minutes, and serve warm.
Notes
Substitutions & Additions: You can use ground turkey or Italian sausage (mild or spicy) instead of ground beef. For extra veggies, sauté diced bell peppers, mushrooms, or a handful of spinach with the onion. Instead of or in addition to mozzarella, try shredded provolone, a sprinkle of Parmesan, or a bit of cheddar. Add a pinch of red pepper flakes with the Italian seasoning for a nice kick. Fresh basil or parsley sprinkled on top before serving adds a lovely fresh finish.
Tips for Success: Don't overcook the pasta initially; al dente is crucial as it will finish cooking in the oven. Always drain any excess grease from the beef for a lighter sauce. Taste your sauce before adding the pasta and adjust seasoning (salt, Italian seasoning) to your liking. You can prepare the beef and sauce mixture a day in advance and store it in the fridge, then combine with freshly cooked pasta and bake. Alternatively, assemble the entire dish (minus the final bake) and store it covered in the fridge for up to 24 hours; add a few extra minutes to baking time if baking from cold.
How to Store: Leftovers store beautifully in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave. For larger portions, cover loosely with foil and reheat in a 300°F (150°C) oven until hot and bubbly, adding a splash of milk or water if it seems dry. This dish freezes wonderfully! Once cooled, transfer to a freezer-safe container or covered disposable aluminum baking dish for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Side Dishes & Pasta Variations: A simple green salad with vinaigrette or garlic bread/crusty Italian bread are classic pairings. If you don't have rigatoni, penne, ziti, or large elbow macaroni would work well. For a richer, cheesier sauce, consider stirring a half cup of grated Parmesan or a bit of cream cheese into the sauce along with the heavy cream.