Go Back

Cheesy Beef Rigatoni Bake

A comforting pasta bake filled with hearty beef and gooey cheese, perfect for family dinners and leftovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian
Calories: 625
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 ounces rigatoni, cooked al dente according to package instructions
  • 1-2 tbsp Salt for pasta water
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
  • 24 ounces 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

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a 9 × 13-inch baking dish with a bit of olive oil.
  2. 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.
Cooking Meat Sauce
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and sauté 3–4 minutes until translucent.
  2. Add garlic and cook 30 seconds until fragrant.
  3. 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.
  4. 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.
Combining and Baking
  1. 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.
  2. 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.
  3. 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.
Serving
  1. Let the bake rest 5 minutes before serving to set. Garnish with chopped parsley. Serve hot.

Notes

For lighter version, substitute ground turkey or plant-based crumbles. Use gluten-free rigatoni to make it GF. Freshly shredded cheese melts creamier than pre-shredded. Make ahead by assembling in the pan, covering, and refrigerating up to 24 hours; add 5–10 minutes to baking time if cold. Freeze baked (cooled) in an airtight container for up to 2 months.