Cheesy Beef Rigatoni Bake
Introduction :
I found this Cheesy Beef Rigatoni Bake on a rainy Sunday when the kids wanted something cozy and filling. The kitchen smelled of garlic and tomato, and the bubbling cheese in the oven felt like a warm hug after a long week. I tweaked a simple weeknight pasta into this family favorite by adding extra cheese, a splash of cream, and more robust seasoning until everyone asked for seconds.
If you enjoy hearty, family-style bakes, try this alongside other comfort recipes like my favorite baked hashbrown casserole with ground beef for an all-out comfort meal. This dish is special because it balances rich beefy flavor with creamy, melty cheese and tender rigatoni that holds sauce in every tube.
Why Make This Cheesy Beef Rigatoni Bake
This Cheesy Beef Rigatoni Bake is perfect for busy families and weeknight cooks who want something that feels indulgent without fuss. It’s:
- Family-approved and crowd-pleasing
- Quick to assemble with pantry-friendly ingredients
- Flexible for swaps and dietary tweaks
- Great for leftovers and easy to reheat
Ingredients You’ll Need for Cheesy Beef Rigatoni Bake:
For best results, divide your ingredients into clear groups. Use the freshest tomatoes and quality cheese you enjoy.
For the Pasta
- 12 ounces rigatoni (about 3/4 of a 1 lb box), cooked al dente according to package instructions
- Salt for pasta water (1-2 tbsp)
For the Meat Sauce
- 1 pound ground beef (85% lean for good flavor; leaner works if you drain fat)
- 1 small onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce or 3 cups homemade tomato sauce (use a good quality sauce)
- 1/2 cup beef broth or water (for loosening the sauce if needed)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes, optional for a little heat
- Salt and freshly ground black pepper to taste
For the Cheese and Assembly
- 1 1/2 cups shredded mozzarella (freshly shredded melts better)
- 1 cup shredded cheddar or provolone (optional for depth)
- 1/2 cup grated Parmesan or Pecorino Romano
- 1/2 cup ricotta or 1/3 cup heavy cream (optional, for extra creaminess)
- 2 tbsp chopped fresh parsley for garnish
- 2 tbsp olive oil for sautéing
Notes: Substitute ground turkey or plant-based crumbles for a lighter version. Use gluten-free rigatoni to make it GF. Freshly shredded cheese melts creamier than pre-shredded.
How to Make Cheesy Beef Rigatoni Bake: Step-by-Step Guide with cooking times and cues
Step 1: Preheat and prepare
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of olive oil.
Step 2: Cook the pasta
- Bring a large pot of salted water to a boil. Cook rigatoni for 1–2 minutes less than package time so it stays firm in the oven (cook to about al dente). Drain and set aside.
Step 3: Brown the beef
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and sauté 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Add ground beef, breaking it up with a spoon. Cook 6–8 minutes until no longer pink and edges start to brown. Drain excess fat if desired.
Step 4: Build the sauce
- Stir in marinara sauce, beef broth, oregano, basil, red pepper flakes, and a pinch of salt and pepper. Simmer 5–8 minutes until slightly reduced and fragrant. Taste and adjust seasoning.
Step 5: Combine pasta and sauce
- In a large bowl, mix cooked rigatoni with the meat sauce. Stir in ricotta or cream if using, and 1 cup of mozzarella plus 1/2 cup Parmesan. The mixture should be saucy but not soupy; add a splash more broth if it feels dry.
Step 6: Assemble the bake
- Transfer half the rigatoni mixture to the prepared baking dish. Sprinkle half the remaining mozzarella and cheddar. Add the rest of the pasta and top with remaining cheeses, finishing with Parmesan.
Step 7: Bake to bubbly perfection
- Bake uncovered for 20–25 minutes, until cheese is melted and edges bubble and turn lightly golden. For a browner top, broil 1–2 minutes while watching closely.
Step 8: Rest and serve
- Let the bake rest 5 minutes before serving to set. Garnish with chopped parsley. Serve hot.
Visual cues: sauce should cling to the pasta, cheese melted and lightly golden, and edges bubbling indicate done.
Tips & Recipe Variations for Cheesy Beef Rigatoni Bake:
- Use freshly shredded cheese for a smoother melt and less graininess.
- For less oil, drain beef after browning and blot with paper towels.
- Make it ahead: assemble in the pan, cover, and refrigerate up to 24 hours; add 5–10 minutes to baking time if cold.
- Freeze option: freeze baked (cooled) in an airtight container for up to 2 months. Thaw overnight and reheat at 350°F (175°C) until warmed through.
- Vegetarian swap: replace beef with 1 lb sautéed mushrooms and lentils or a plant-based crumble.
- Low-carb option: substitute cooked zoodles or cauliflower rigatoni and shorten bake time to avoid sogginess.
- Add vegetables: folded in spinach, diced zucchini, or roasted red peppers add color and nutrients.
- Prevent watery bake: avoid watery sauce and slightly undercook pasta so it absorbs sauce without becoming mushy.
How to Serve Cheesy Beef Rigatoni Bake:
- Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Offer garlic bread or a crusty baguette for soaking up sauce.
- Drink pairings: a medium-bodied red wine like Sangiovese or a cold amber ale complements the dish.
- Presentation tip: spoon into shallow bowls, sprinkle fresh parsley and extra Parmesan, and serve family-style straight from the baking dish.
- Nutrition note: serves 6; approximate calories per serving around 550–700 depending on cheeses and portion size.
Frequently Asked Questions About Cheesy Beef Rigatoni Bake:
Q: Can I make this ahead of time?
A: Yes. Assemble and refrigerate for up to 24 hours before baking. Bake an extra 5–10 minutes if chilled.
Q: Can I freeze leftovers?
A: Yes. Cool fully, then freeze in airtight containers for up to 2 months. Reheat in a 350°F oven until hot throughout.
Q: What if my bake is watery?
A: Use a slightly thicker sauce, avoid over-watering vegetables, and slightly undercook pasta so it can absorb moisture.
Q: Can I make this vegetarian or dairy-free?
A: For vegetarian, use mushrooms and lentils or a vegetarian crumble. For dairy-free, use plant-based cheeses and omit ricotta or use a dairy-free cream.
Q: How do I get a golden top without drying out the bake?
A: Bake until bubbly, then broil 1–2 minutes while watching closely. Cover with foil if it browns too fast.
Cheesy Beef Rigatoni Bake blockquote review
“This Cheesy Beef Rigatoni Bake became our weekend staple the first time I made it. The kids loved the gooey cheese and I loved how simple it was to scale for a crowd. Leftovers reheated perfectly and still tasted fresh.” – A happy home cook
Conclusion:
I hope this Cheesy Beef Rigatoni Bake becomes a comforting go-to in your kitchen the way it did in mine. It brings people together easily: bubbly, cheesy, and full of savory beef flavor with little fuss. For another take on a cheesy baked pasta that inspired some of my ideas, check out Cheesy Baked Rigatoni – Cooking in the Midwest and enjoy experimenting with flavors. Please try this recipe, share your tweaks, and tell me how it turned out.
Cheesy Beef Rigatoni Bake
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a 9 × 13-inch baking dish with a bit of olive oil.
- Bring a large pot of salted water to a boil. Cook rigatoni for 1–2 minutes less than package time so it stays firm in the oven. Drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and sauté 3–4 minutes until translucent.
- Add garlic and cook 30 seconds until fragrant.
- Add ground beef, breaking it up with a spoon. Cook 6–8 minutes until no longer pink and edges start to brown. Drain excess fat if desired.
- Stir in marinara sauce, beef broth, oregano, basil, red pepper flakes, and a pinch of salt and pepper. Simmer 5–8 minutes until slightly reduced and fragrant. Taste and adjust seasoning.
- In a large bowl, mix cooked rigatoni with the meat sauce. Stir in ricotta or cream if using, and 1 cup of mozzarella plus 1/2 cup Parmesan. The mixture should be saucy but not soupy; add a splash more broth if it feels dry.
- Transfer half the rigatoni mixture to the prepared baking dish. Sprinkle half the remaining mozzarella and cheddar. Add the rest of the pasta and top with remaining cheeses, finishing with Parmesan.
- Bake uncovered for 20–25 minutes, until cheese is melted and edges bubble and turn lightly golden. For a browner top, broil 1–2 minutes while watching closely.
- Let the bake rest 5 minutes before serving to set. Garnish with chopped parsley. Serve hot.
Notes
- One-Pot Macaroni Cheeseburger Soup Recipe - January 13, 2026
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- Easy Sheet Pan Blueberry Shortcake - January 4, 2026
