Cheesy Baked Rigatoni with Ground Beef
If you're craving a hearty, cheesy, and satisfying pasta dish, this Cheesy Baked Rigatoni with Ground Beef checks all the boxes. It's a comforting, oven-baked casserole layered with rich meat sauce, perfectly cooked rigatoni, and plenty of melted cheese. Ideal for busy weeknights, potlucks, or make-ahead dinners, this recipe is a crowd-pleaser for all ages.
Why You’ll Love This Recipe
- Hearty and filling — packed with protein and pasta
- Comfort food classic that never fails
- Perfect for meal prep or freezing
- Family-friendly and kid-approved
- Simple pantry-friendly ingredients
Ingredients
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara or pasta sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and set aside.
- Make the meat sauce: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Add onion and garlic and cook until softened. Stir in pasta sauce, Italian seasoning, salt, and pepper. Simmer for 5–10 minutes.
- Combine pasta and sauce: In a large bowl, mix the cooked rigatoni with the meat sauce. Stir to combine evenly.
- Assemble the casserole: Spread half the pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan. Add the remaining pasta mixture and top with the rest of the cheeses.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Serve: Let rest for 5 minutes. Garnish with fresh parsley and serve warm.
Make-Ahead and Storage Tips
- Make ahead: Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
- To freeze: Wrap tightly with plastic and foil and freeze unbaked for up to 2 months. Thaw in the fridge overnight before baking.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Serving Suggestions
This baked rigatoni is a complete meal on its own, but you can pair it with:
- Garlic bread or a crusty baguette
- Mixed green salad or Caesar salad
- Steamed broccoli or roasted vegetables
Frequently Asked Questions
Can I use a different type of pasta?
Yes, penne, ziti, or shells also work well in this dish.
Can I add vegetables?
Absolutely. Try adding spinach, mushrooms, or bell peppers to the sauce.
Can I use ground turkey instead of beef?
Yes, ground turkey or even plant-based meat alternatives can be used for a lighter version.