Cheesy Beef Rigatoni Bake

Cheesy Beef Rigatoni is my ace-in-the-hole for feeding hungry friends or family on a chilly weeknight. There is just something about bubbling cheese and meaty sauce that makes everyone hover around the stove with anticipation. This recipe bakes up golden on top but keeps every bite inside perfectly saucy and comforting.

The very first time I made this it disappeared so fast that someone was scraping the corners of the dish with a piece of bread. Now it is my go-to pasta bake whenever I want to bring everyone to the table smiling.

Ingredients

• Olive oil: for gentle sautéing and adding a hint of richness
• Yellow onion: adds sweetness and depth choose firm onions with no soft spots
• Ground beef: brings that hearty classic flavor ninety three percent lean works great
• Italian seasoning: for classic herb flavor check that your jar smells fresh
• Onion powder: for layering in savory notes opt for granulated for easy mixing
• Garlic powder: for that irresistible aroma and flavor go for pure ground garlic
• Salt and black pepper: to balance and punch up the dish taste as you go
• Pasta sauce: brings lush tomato flavor marinara works nicely or use your favorite brand
• Heavy whipping cream: for velvety richness use fresh not ultra pasteurized if possible
• Rigatoni pasta: perfect shape for catching all the sauce cook to just al dente so it holds texture
• Mozzarella cheese: for ooey gooey melt always shred your own for best melting

Step-by-Step Instructions

Cook the Pasta:

Boil your rigatoni in generously salted water just until al dente. Drain and set aside. Be careful not to overcook so it holds up in the bake.

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat. Add diced onions and let them sweat out sweetness for about three minutes until they become translucent and start to soften.

Brown the Beef:

Add ground beef to the skillet and break it up as you go. Cook until no pink spots remain and the beef has started to brown. Drain off as much grease as you can for a less greasy casserole.

Season the Meat:

Sprinkle in Italian seasoning onion powder garlic powder a pinch of salt and black pepper. Toss until the beef is deeply coated and fragrant. This is where that cozy flavor really starts.

Simmer with Sauce and Cream:

Pour in your pasta sauce and the creamy whipping cream then stir everything to combine. Simmer gently for three minutes so the flavors meld and the sauce thickens slightly.

Combine Pasta and Meat Sauce:

Toss the drained rigatoni right into the skillet and gently fold everything together so each piece of pasta is coated with saucy goodness.

Bake with Cheese:

Pour the mixture into a baking dish and cover evenly with shredded mozzarella. Bake in a preheated oven at three hundred and fifty degrees for about ten to fifteen minutes or until the cheese is melted bubbling and just beginning to brown on top.

Serve and Enjoy:

Spoon hot and cheesy rigatoni into bowls and serve right away passing extra cheese or fresh herbs if you like.

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I am always amazed at how the mozzarella stretches in gooey ribbons when you scoop the first serving. My kids fight over the corner piece with the crispy edges each time. This is one of those dishes where everyone comes running for seconds.

Storage Tips

Leftovers keep well in the fridge for up to four days in a covered dish. For best texture reheat gently in the oven covered with foil or in the microwave with a splash of water to keep everything moist. If freezing allow the dish to cool then wrap tightly and freeze for up to two months.

Ingredient Substitutions

You can swap the ground beef for ground turkey pork or even Italian sausage if you are feeling spicy. Gluten free rigatoni or penne works beautifully for those with sensitivities. Feel free to blend in provolone or cheddar with the mozzarella for the cheese topping to change up the flavor.

Serving Suggestions

Serve with a fresh green salad and warm crusty bread. A sprinkle of fresh basil or chopped parsley brightens it up just before serving. This is also great with roasted veggies or a side of garlic broccoli if you want to add some greens to the meal.

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Cultural Note

Baked pasta casseroles are found all over Italy made with whatever shapes and cheeses the region offers. Rigatoni is perfect here because it is sturdy enough for layering and scooping but still soaks up all the sauce. Every family has their twist and it is the ultimate comfort food.

Recipe FAQs

→ What type of beef works best for this pasta bake?

Use lean ground beef for less grease, but any ground beef will add rich flavor to the dish.

→ Can I substitute the rigatoni with another pasta?

Penne or ziti are great alternatives if you don't have rigatoni on hand. Cook to al dente for best results.

→ Is it possible to make this dish ahead of time?

Yes! Assemble the pasta and beef mixture, top with cheese, then cover and refrigerate until ready to bake.

→ What side dishes pair well with this bake?

Garlic bread, green salad, or steamed vegetables make excellent accompaniments for a balanced meal.

→ Can I add vegetables to the pasta bake?

Chopped spinach, bell peppers, or mushrooms can be sautéed with the beef for added nutrition and flavor.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.