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Baked Rigatoni Cheesy Beef Rigatoni Pasta Bake

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This baked rigatoni is a rich and satisfying pasta bake made with tender rigatoni pasta, hearty ground beef, and a savory tomato sauce, all layered with mozzarella, cheddar, and Parmesan cheese. It’s a comforting, cheesy casserole perfect for family dinners, potlucks, or make-ahead meals. With just the right balance of sauce and cheese, this easy baked pasta is guaranteed to become a household favorite.

Ingredients

Scale
  • 1 lb rigatoni pasta
  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jar (24 oz) marinara sauce
  • 1 can (15 oz) crushed tomatoes
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook rigatoni pasta according to package directions until al dente. Drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic and cook for 1 minute.
  4. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat.
  5. Stir in marinara sauce, crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 10 minutes.
  6. Combine the cooked pasta with the beef sauce mixture, stirring to coat evenly.
  7. Transfer half of the pasta mixture into a greased 9×13-inch baking dish. Sprinkle with half of the mozzarella, cheddar, and Parmesan.
  8. Add the remaining pasta mixture on top and finish with the rest of the cheeses.
  9. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
  10. Garnish with fresh basil or parsley before serving.

Notes

  • Pasta Tip: Slightly undercook rigatoni to keep it from turning mushy during baking.

  • Cheese Swap: Use provolone, ricotta, or Italian cheese blends for variation.

  • Storage: Keeps in the fridge for 4 days or frozen for up to 3 months.

  • Make It Vegetarian: Skip the beef and add sautéed mushrooms, spinach, or eggplant.

  • Sauce Tip: Thicken the sauce by simmering longer to prevent watery bakes.

  • Reheat Tip: Reheat in the oven covered with foil for best texture.

Find it online: https://claradelish.com/baked-rigatoni-cheesy-beef-rigatoni-pasta-bake/