Description
This Italian Rigatoni Bake is the perfect choice for a quick dinner, a hearty make-ahead meal, or a cozy weekend treat. Packed with flavorful ground beef, savory tomato sauce, and gooey cheese, this easy dinner recipe satisfies every craving.
Ingredients
Scale
- 16 oz rigatoni pasta
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1.5 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp chopped fresh basil or parsley (for garnish)
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, about 1–2 minutes less than package instructions. Drain and set aside.
- In a large skillet over medium heat, cook ground beef until browned. Drain excess grease.
- Add chopped onion to the beef and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer uncovered for 10 minutes.
- Preheat oven to 375°F (190°C).
- In a large bowl, mix cooked rigatoni with two-thirds of the meat sauce. Toss to coat.
- Spread a thin layer of reserved sauce in a 9×13-inch baking dish. Add the pasta mixture and top with remaining sauce.
- Sprinkle mozzarella and parmesan evenly on top.
- Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before garnishing with fresh basil or parsley and serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Italian Rigatoni Bake, pasta, comfort food, ground beef, cheese