Easy Baked Rigatoni With Ground Beef (Print View)
Comforting pasta casserole with seasoned ground beef, marinara, and three cheeses baked until golden and bubbly.
# 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 - ½ teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Cheese
12 - 2 cups shredded mozzarella cheese
13 - ½ cup grated Parmesan cheese
14 - 1 cup ricotta cheese
→ Garnish
15 - 2 tablespoons chopped fresh parsley or basil (optional)
# How-To Steps:
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 - While pasta cooks, heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
04 - Add diced onion to the skillet and cook for 3-4 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 8-10 minutes, stirring occasionally.
06 - In a large bowl, combine drained pasta, meat sauce, and ricotta cheese. Mix gently to coat.
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. Remove foil and bake for another 10-15 minutes until bubbly and golden.
09 - Let rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.
# Expert Hints:
01 -
- Everything happens in one pan before baking, which means cleanup is surprisingly manageable
- The pasta cooks directly in the sauce, absorbing all those deep tomato flavors while the oven does the heavy lifting
02 -
- Undercooking the pasta initially is nonnegotiable, it will finish cooking in the sauce and oven
- The resting period seems pointless but actually makes serving much cleaner and lets flavors settle
03 -
- Use a box grater for your own cheese instead of buying pre-shredded bags, the melt is completely different
- Place a baking sheet on the rack below to catch any bubbling over before it hits your oven floor