Description
A comforting baked pasta dish featuring rigatoni, ground beef, and a creamy tomato cheese sauce that melts in your mouth.
Ingredients
Scale
- 1 lb rigatoni pasta
- 1 1/2 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the rigatoni until just tender, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, around 3-4 minutes. Stir in the minced garlic and cook briefly until fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess fat once cooked through.
- Pour in the marinara sauce and heavy cream, stirring in the Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Allow to simmer for about 5 minutes until slightly thickened.
- Add the cooked rigatoni to the sauce, mixing well until every piece is coated.
- Spoon half of the pasta mixture into the baking dish, followed by a sprinkle of both mozzarella and Parmesan. Add the remaining pasta on top and finish with the rest of the cheese.
- Place the baking dish into the oven and bake for 20-25 minutes, until the cheese is melted and lightly golden around the edges.
- Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley before enjoying!
Notes
You can substitute ground turkey for a leaner option or add in vegetables for extra nutrition. Leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: baked rigatoni, creamy tomato sauce, beef pasta, comfort food, family dinner