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This Cheesy Beef Rigatoni Bake totally hits the spot after a busy day. You've got big tubes of rigatoni pasta tucked under a pile of gooey mozzarella and soaked in a rich, meaty tomato sauce. When I make this for my family, there's never a drop left. It vanishes off the table every single time!
I once brought it over for a neighbor's get-together and her tray was the first licked clean. My heart is happy every time I return home carrying an empty dish.
Delicious Ingredients
- Shredded mozzarella cheese: melts perfectly and gets all golden, grating your own works best
- Rigatoni pasta: those big tubes are awesome at holding the thick sauce so don’t skip them
- Heavy whipping cream: makes your sauce super creamy, local cream will boost the flavor
- Marinara sauce: adds a tangy tomato punch, go for a kind that doesn’t have a ton of sugar
- Black pepper: a little spicy kick and freshness to every bite
- Salt: brings out all the good stuff, I think kosher works best
- Garlic powder: gives easy flavor and aroma, check your jar for lumps before you use it
- Onion powder: ups the savory level, double it if you really love onions
- Italian seasoning: classic herby mix (I always look for basil and oregano in mine)
- Ground beef: makes this one hearty, go for lean if you like it lighter
- Yellow onion: adds a little sweetness and works great with beef, get a nice solid one
- Olive oil: gives your sauce a savory edge, pick an extra virgin for bold flavor
Step-by-Step Instructions
- Serve:
- Wait five minutes to let it cool just a bit, then scoop into bowls while the cheese is stringy. Everyone loves it piping hot!
- Bake with Cheese:
- Get your oven going at 350 F. Tip the pasta into your baking dish, smooth out the top, and cover every bare spot with mozzarella. It needs about 10–15 minutes uncovered so the cheese melts and browns right on top.
- Combine Pasta and Sauce:
- Add the cooked rigatoni and calmly stir it into the creamy sauce. Try to get every tube filled up with meat and sauce—no pasta left behind.
- Make the Sauce:
- Dump in your marinara and the heavy cream. Give it a gentle stir till it looks smooth and starts to bubble a bit. The cream will make the sauce blush and super silky.
- Season the Beef:
- Shake in all your dried spices—Italian seasoning, onion powder, garlic, salt, and a little black pepper. Mix really well so all that beef gets a flavor bath!
- Sauté Onion and Beef:
- Warm up your olive oil until it's shimmery in a big skillet. Toss in onions and cook for two or three minutes so they start getting soft. Slide in the ground beef, break it into pieces, and cook till there’s no pink left. Drain off any extra grease so it doesn’t end up heavy.
- Boil the Pasta:
- Get a big pot of salted water boiling. Toss in your rigatoni and cook until it's barely al dente then drain—don’t let it overcook!
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The biggest highlight for me? Mozzarella! I could watch that cheese bubble all day. My little cousin once helped me sprinkle it—it piled up in one spot and we just cracked up. Those are the sweet family times that turn a simple dinner into something special for me.
Storage Tips
Pop leftovers in any container with a good lid and stash in the fridge for up to three days. When you want some more, just warm it up—cover it and use the oven or microwave. To freeze, divide into small portions, thaw in the fridge, and it’s ready for lunch. The sauce keeps its creamy texture, even after a second round in the microwave, which honestly makes me happy.
Ingredient Swap Ideas
No ground beef? Ground turkey or Italian sausage tastes awesome too. If you like it lighter, swap out the heavy cream for half-and-half or whole milk. Gluten-free pasta works fine, and use any jar of tomato sauce you like best. Pick whatever cheese you’re craving—provolone or fontina are both winners here.
Fun Ways to Serve
Right before eating, sprinkle on some chopped basil or parsley for a fresh pop. An arugula salad with a splash of lemon and oil goes great with it. Don’t forget a basket of garlic bread for the table—it’s a favorite for big Sunday family meals at my place.
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Background and Tradition
Cheesy pasta bakes get their spirit from Italian-American kitchens—they mix old-school noodles with the mega-cheese love you see here in the US. Rigatoni has big ridges for grabbing onto chunky sauces, which is why I pick it over ziti for dishes like this. My version borrows from baked ziti but uses rigatoni for a little more bite and a heartier feel.
FAQs About the Recipe
- → Is it fine to swap out the rigatoni for another noodle?
Totally! Grab penne or ziti if that’s what you have. Just stick with a sturdy pasta that scoops up the sauce well.
- → What’s the trick to keeping pasta from getting too soft?
Boil the rigatoni so it’s just firm enough, then drain right away. This way, it’ll stay perfectly cooked after baking.
- → Can I make this ahead of time?
You sure can. Put everything in your baking pan, cover it, stash in the fridge, and toss it in the oven when you’re set to eat.
- → Any cheesy tips for the topping?
Mozzarella’s awesome and melts great, but parmesan or provolone add a tasty twist and a pretty color too.
- → What’s the best way to save leftovers?
Let things cool, then pop it in a fridge-safe container. It’ll stay fresh about three days. Warm it up before digging in again.
- → Could I use a different protein instead of beef?
Ground chicken, turkey, or even a veggie swap like lentils work fine. Just taste and tweak the seasoning to fit what you’re using.