The Best Baked Rigatoni
If you’re looking for a cozy, comforting dinner that the whole family will love, this Cheesy Baked Rigatoni with Ground Beef is it. Think of it as the perfect mix between lasagna and a classic baked pasta dish – hearty, cheesy, and full of flavor. Best of all, it’s simple enough for a weeknight dinner but impressive enough to serve when company comes over.
This recipe layers tender rigatoni with a rich beef marinara, creamy ricotta, and a blend of gooey mozzarella and nutty Gruyère. Once baked to golden perfection, you’ll have a bubbling, cheesy pasta bake that pairs beautifully with garlic bread and a crisp side salad.
Ingredients:
- 12 oz rigatoni pasta
- 1 lb lean ground beef
- 2 cups marinara sauce
- 1 ½ cups Gruyère cheese, shredded
- 1 ½ cups mozzarella cheese, shredded
- 8 oz ricotta
- ½ cup grated Parmesan cheese (plus extra for topping)
- 1 egg
- 1 tsp Italian seasoning
- 1 tsp garlic salt
- Salt & pepper, to taste
Instructions:
Cook the beef: In a large skillet, brown the ground beef over medium heat. Drain any excess fat, then stir in the marinara sauce and Italian seasoning. Set aside.
Boil the pasta: Cook the rigatoni in salted boiling water until al dente. Drain well.
Mix the ricotta layer: In a bowl, combine ricotta, Parmesan, egg, garlic salt, and a pinch of salt and pepper. Toss this mixture with the cooked pasta until coated.
Assemble: In a greased casserole dish, spread half of the pasta mixture, then top with half the beef sauce and half of the mozzarella and Gruyère. Repeat layers and finish with plenty of cheese on top.
Bake: Bake uncovered at 375°F for 25–30 minutes, until bubbly and golden brown on top.
Serve: Let rest for 5 minutes, then serve warm with garlic bread and a side salad.
The Best Baked Rigatoni
If you’re looking for a cozy, comforting dinner that the whole family will love, this Cheesy Baked Rigatoni with Ground Beef is it. Think of it as the perfect mix between lasagna and a classic baked pasta dish — hearty, cheesy, and full of flavor. Best of all, it’s simple enough for a weeknight dinner but impressive enough to serve when company comes over.
Ingredients
- 12 oz rigatoni pasta
- 1 lb lean ground beef
- 2 cups marinara sauce
- 1 ½ cups Gruyère cheese, shredded
- 1 ½ cups mozzarella cheese, shredded
- 8 oz ricotta
- ½ cup grated Parmesan cheese (plus extra for topping)
- 1 egg
- 1 tsp Italian seasoning
- 1 tsp garlic salt
- Salt & pepper, to taste
Instructions
Cook the beef: In a large skillet, brown the ground beef over medium heat. Drain any excess fat, then stir in the marinara sauce and Italian seasoning. Set aside.
Boil the pasta: Cook the rigatoni in salted boiling water until al dente. Drain well.
Mix the ricotta layer: In a bowl, combine ricotta, Parmesan, egg, garlic salt, and a pinch of salt and pepper. Toss this mixture with the cooked pasta until coated.
Assemble: In a greased casserole dish, spread half of the pasta mixture, then top with half the beef sauce and half of the mozzarella and Gruyère. Repeat layers and finish with plenty of cheese on top.
Bake: Bake uncovered at 375°F for 25–30 minutes, until bubbly and golden brown on top.
Serve: Let rest for 5 minutes, then serve warm with garlic bread and a side salad.
