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.
Equipment
- Large pot
- Colander
- Large skillet
- Mixing Bowls
- 9x13-inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Aluminum Foil
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 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
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the rigatoni and cook 2 minutes less than the package directions (since it will continue cooking in the oven).
- Drain the pasta and toss it with a little olive oil to prevent sticking. Set aside.
Step 2: Make the Meat Sauce
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 2-3 minutes until softened.
- Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
- Stir in the minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes (if using). Cook for another minute until fragrant.
- 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
- 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
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked pasta with the meat sauce, stirring to coat the pasta evenly.
- Spread half of the pasta mixture in a greased 9x13-inch baking dish.
- Spoon the ricotta mixture evenly over the pasta.
- Add the remaining pasta mixture on top.
- Sprinkle the shredded mozzarella and ½ cup of grated Parmesan over the top.
Step 5: Bake
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes or until the cheese is melted and golden brown.
- Let the baked rigatoni rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~500-600 kcal
- Protein: ~30g
- Carbohydrates: ~50g
- Fats: ~25g
- Saturated Fat: ~12g
- Fiber: ~5g
- Sugar: ~8g
- Sodium: ~900mg (varies based on sauce and cheese)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.