Beefy Cheesy Rigatoni (Printable Version)
Creamy tomato and beef cling to rigatoni, smothered with gooey mozzarella, then baked until everything’s perfectly melty and golden. It’s the ultimate comfort dish.
# What You'll Need:
→ Main Ingredients
01 -
1 cup shredded mozzarella cheese
02 -
16 ounces rigatoni pasta, cooked just right so it's still firm
03 -
1/2 cup heavy cream
04 -
24 ounces jarred marinara
05 -
Black pepper, as much as you like
06 -
Salt, however much you want
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon Italian spice mix
10 -
1 pound ground beef
11 -
1/2 yellow onion, diced up
12 -
2 tablespoons olive oil
# Step-by-Step Guide:
01 -
Turn your oven on to 350°F (175°C) and let it heat up while you get everything else ready.
02 -
Cook the rigatoni noodles according to what's on the box until they're still a little firm when you bite them. Drain off all the water and put them aside.
03 -
Pour the olive oil into your big skillet over medium-high. Pop in the diced onion and let it cook for a few minutes till soft. Toss in the ground beef. Break it into bits as it browns. Once all the pink is gone, drain out the grease.
04 -
With your beef and onions still in the skillet, add the Italian seasoning, onion powder, garlic powder, and a good bit of salt and black pepper. Mix it so the spices coat everything.
05 -
Pop the marinara and heavy cream in with the beef mixture. Stir until you've got a creamy meat sauce.
06 -
Toss the cooked rigatoni right into your skillet full of sauce. Stir it up gently so every bit is saucy.
07 -
Scoop the pasta and sauce into a casserole dish. Sprinkle mozzarella over the top so it covers it all. Bake uncovered for about 10 to 15 minutes—just until the cheese is all melted and the top's a little golden.
08 -
Let it cool a little before you serve. Dish it out while it's still hot and gooey.
# Additional Notes:
01 -
Want even more flavor? Toss on some chopped fresh basil or a little grated parm before you dig in.