Easy Baked Rigatoni With Ground Beef (Printable)
Comforting pasta casserole with seasoned beef, marinara, and three cheeses. Ready in under an hour.
# What You'll 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)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
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 evenly.
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 aluminum foil and bake for 20 minutes.
09 - Remove foil and bake for another 10–15 minutes until bubbly and golden. Let rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.
# Expert Tips:
01 -
- Everything comes together in one dish with zero fuss
- The leftovers somehow taste even better the next day
02 -
- Undercook the pasta by at least 2 minutes or it will turn mushy after baking
- Letting the dish rest for 5 minutes is the difference between a neat scoop and a messy slide
03 -
- Room temperature ricotta mixes into the pasta more evenly without leaving white clumps
- Grating your own Parmesan from a block instead of using pre grated gives you way more flavor for the same amount of cheese