Baked Rigatoni With Ground Beef

There’s nothing better than a big dish of baked rigatoni fresh out of the oven. The cheesy top is golden and bubbly, the sauce is rich and meaty, and the pasta is perfectly cooked.

It’s one of those meals that makes your whole house smell amazing and brings everyone running to the kitchen.

I love this dish because it’s simple to make but feels extra special. It’s great for a cozy family dinner, a potluck with friends, or even meal prep for the week.

Plus, it’s easy to customize—add veggies, switch up the cheese, or make it spicy! No matter how you make it, it always turns out delicious.

If you’re looking for a hearty, comforting meal that will have everyone asking for seconds, this baked rigatoni is the perfect choice. So, grab your ingredients, and let’s get cooking!

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Why You’ll Love This Recipe

• Easy to make: You don’t need to be a pro in the kitchen to make this dish. It’s simple, and most of the work happens in the oven!
• Crowd-pleaser: Whether it’s a family dinner or a gathering with friends, this dish is always a hit.
• Leftovers taste even better: The flavors blend even more overnight, making it a great meal to enjoy the next day.
• Budget-friendly: This recipe uses common ingredients that won’t break the bank.
• Customizable: Add your favorite veggies, use different meats, or switch up the cheese to make it your own!

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Ingredients

For the Pasta and Sauce:

• 1 pound rigatoni pasta
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional for spice)
• 1 (24-ounce) jar of marinara sauce
• 1 (15-ounce) can of diced tomatoes, drained
• 1 cup ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese

For the Cheese Topping:

• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional, for garnish)

For Serving (Optional but Recommended!):

• Garlic bread
• A simple green salad with Italian dressing

Now that you have everything you need, let’s move on to putting it all together!

Kitchen Tools Needed

Before you start cooking, gather these kitchen tools to make the process smooth and easy:

• Large pot – for boiling the pasta
• Colander – to drain the pasta
• Large skillet – for cooking the ground beef and sauce
• Mixing bowls – for combining ingredients like ricotta and eggs
• 9×13-inch baking dish – to bake the rigatoni
• Wooden spoon or spatula – for stirring the sauce and pasta
• Measuring cups and spoons – for accurate ingredient measurements
• Cheese grater – if you’re using a block of cheese instead of pre-shredded
• Aluminum foil – to cover the dish while baking

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Cooking Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the rigatoni and cook for 2 minutes less than the package directions (since it will continue cooking in the oven).
3. Drain the pasta and toss it with a little olive oil to prevent sticking. Set aside.

Step 2: Make the Meat Sauce

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the diced onion and cook for 2-3 minutes until softened.
3. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
4. Stir in the minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes (if using). Cook for another minute until fragrant.
5. Pour in the marinara sauce and drained diced tomatoes. Stir well and let it simmer for 5-10 minutes to develop flavor.

Step 3: Prepare the Ricotta Mixture

1. In a mixing bowl, combine ricotta cheese, egg, and ½ cup of grated Parmesan cheese. Mix well and set aside.

Step 4: Assemble the Dish

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked pasta with the meat sauce, stirring to coat the pasta evenly.
3. Spread half of the pasta mixture in a greased 9×13-inch baking dish.
4. Spoon the ricotta mixture evenly over the pasta.
5. Add the remaining pasta mixture on top.
6. Sprinkle the shredded mozzarella and ½ cup of grated Parmesan over the top.

Step 5: Bake

1. Cover the dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake for another 10-15 minutes or until the cheese is melted and golden brown.
3. Let the baked rigatoni rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.

More Recipes >>>>>> Easy Baked Feta Pasta Recipe

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Tips and Tricks for Success

• Undercook the pasta slightly: Since it will continue to cook in the oven, this prevents it from getting too soft.
• Use high-quality marinara sauce: A good sauce makes all the difference in flavor! You can also make your own if you have time.
• Let it rest before serving: This helps the layers set and makes it easier to scoop.
• Make it ahead: Assemble everything the day before, cover, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before putting it in the oven.
• Customize it: Try adding sautéed mushrooms, bell peppers, or spinach for extra flavor. You can also swap ground beef for Italian sausage or ground turkey.
• Don’t skip the cheese topping: The golden, bubbly cheese is the best part!

Ingredient Substitutions and Variations

One of the best things about baked rigatoni is how flexible it is! Here are some ways to switch things up:

Meat Variations:

• Swap ground beef for Italian sausage for a richer, spicier flavor.
• Use ground turkey or chicken for a leaner option.
• Want to go meatless? Try mushrooms, zucchini, or lentils instead!

Cheese Substitutions:

• If you don’t have ricotta, use cottage cheese or cream cheese for a creamy texture.
• Swap mozzarella for provolone or cheddar for a different cheesy twist.
• For extra richness, mix in some Gruyère or fontina cheese.

Pasta Options:

• No rigatoni? Use penne, ziti, or any short pasta instead.
• If you’re gluten-free, use gluten-free pasta (just cook it slightly less than usual so it doesn’t get mushy).

Sauce Additions:

• Add red pepper flakes for more heat.
• Stir in fresh basil or oregano for extra freshness.
• Mix in a splash of heavy cream for a creamier sauce.

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Serving Suggestions

Baked rigatoni is a hearty dish on its own, but pairing it with the right sides makes it even better!

Classic Pairings:

• Garlic Bread: A crispy, buttery slice of garlic bread is perfect for scooping up extra sauce.
• Side Salad: A simple green salad with Italian dressing helps balance out the richness of the pasta.
• Steamed or Roasted Veggies: Try roasted broccoli, asparagus, or a medley of bell peppers for a nutritious touch.

Drinks to Pair:

• A glass of red wine (like Chianti or Merlot) complements the tomato sauce.
• Lemonade or sparkling water for a refreshing non-alcoholic option.

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Storage and Reheating Instructions

Storing Leftovers:

• Refrigerator: Store leftover baked rigatoni in an airtight container for up to 4 days.
• Freezer: Wrap tightly with plastic wrap and foil, or place in a freezer-safe container. It lasts for up to 3 months.

Reheating Instructions:

• Oven: Cover with foil and bake at 350°F (175°C) for 20 minutes (30 if frozen).
• Microwave: Heat individual portions in 1-minute intervals until warm. Add a splash of water if it seems dry.
• Stovetop: Reheat in a pan over medium heat with a little extra sauce to keep it from drying out.

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FAQ

1. Can I make this ahead of time?

Yes! Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 30 minutes before putting it in the oven.

2. Can I freeze baked rigatoni?

Absolutely! You can freeze it before or after baking. Just wrap it well to prevent freezer burn and bake straight from frozen (just add extra cooking time).

3. Can I make this without cheese?

Yes! If you’re avoiding dairy, skip the cheese or use a dairy-free alternative. Nutritional yeast can add a cheesy flavor without actual cheese.

4. How do I make this spicier?

Use hot Italian sausage instead of ground beef and add extra red pepper flakes or a dash of hot sauce to the sauce.

5. What if I don’t have rigatoni?

No problem! Any short pasta like penne, ziti, or fusilli works just as well.

6. How do I keep the pasta from getting mushy?

Make sure to undercook the pasta for 2 minutes before baking. This way, it stays firm even after absorbing the sauce in the oven.

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Baked rigatoni is the ultimate comfort food, and now you know exactly how to make it your own. Whether you’re cooking for the family, meal prepping, or just craving a cheesy, saucy dish, this recipe has you covered. Enjoy every bite!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!