Cheesy Baked Rigatoni Pasta
The first time I made this was to celebrate finishing a busy school week with my kids. Now it has become our go-to when we need a comforting dinner that everyone will clean their plates for.
Ingredients
- Rigatoni pasta: brings a big hearty bite that holds up well in the oven. Look for bronze-cut pasta for sauce-grabbing ridges and a springy texture
- Ground beef: adds a delicious richness. Choose an 85 percent lean beef for the perfect balance of flavor without too much grease
- Chopped onion: gives sweetness and depth. Find one that feels heavy and solid for best flavor
- Salt and pepper: both crucial for bringing all the other flavors together
- Garlic powder, paprika, Italian seasoning: these are the backbone of that homestyle flavor
- Red pepper flakes: for just a hint of spice. Adjust to your heat preference or leave out if making for sensitive eaters
- Minced garlic: real fresh garlic offers a more aromatic punch compared to jarred
- Marinara sauce: your favorite jarred brand works great here but look for one without too much added sugar and with simple ingredients
- Heavy cream: mellows the acidity of the tomatoes and helps the sauce turn creamy
- Ricotta cheese: adds luscious creaminess and a little tang. Go for whole milk ricotta for the richest texture
- Shredded mozzarella cheese: for that classic melty cheese pull. Pre-shredded works fine but freshly shredded will melt in silkier pockets
- Dried parsley: adds a burst of color and a mild herby flavor
- Parmesan cheese: finishes with salty aged goodness. Look for Parmigiano Reggiano if possible
Step-by-Step Instructions
- Boil the Pasta:
- Bring a large pot of well salted water to a boil. Add rigatoni and cook about 2 minutes less than package instructions for perfect al dente noodles that hold up after baking. Drain and set aside
- Brown the Beef and Onion:
- Heat a large skillet over medium high heat. Add the ground beef and chopped onion and cook until the beef is browned and onions are soft and translucent stirring and breaking apart any large beef clumps. This step develops the base flavor for your sauce
- Season the Beef:
- Add salt pepper garlic powder paprika Italian seasoning and red pepper flakes to the skillet with the beef and onion. Mix well to evenly coat and let the spices toast in the fat for a minute to enhance their flavors
- Make the Sauce:
- Drain any excess fat. Add minced garlic and sauté until fragrant about one minute so it does not burn. Pour in the marinara sauce and heavy cream. Stir to combine and simmer briefly so the flavors meld and the sauce turns a little creamy. Turn off the heat
- Assemble the Layers:
- Grease a 9 by 13 inch baking dish. Pour in half the cooked pasta and mix with half the meat sauce to coat every noodle. Dot spoonfuls of ricotta cheese all over this first layer distributing it evenly Duck some cheese into the pasta pockets for extra flavor in every bite. Sprinkle on half the mozzarella
- Finish the Assembly:
- Add the remaining pasta and sauce then layer with the rest of the mozzarella for ultimate cheesiness
- Bake:
- Transfer to a preheated 375 degree oven uncovered for about 25 minutes. The cheese should be melted golden and beautifully bubbling around the edges
- Finish and Serve:
- Sprinkle dried parsley and lots of Parmesan over the top right out of the oven for color and extra savoriness
I adore how the ricotta melts into the sauce as it bakes. When I serve this to my family the golden cheese always gets cheers and the crispy corners are the first thing to disappear from the dish.
Storage Tips
Leftover cheesy baked rigatoni keeps well in the fridge for up to four days if covered tightly. Reheat in the oven or microwave and add a splash of water or marinara to keep it moist. It also freezes beautifully assembled or baked Wrap well in foil and use within two months for best texture.
Ingredient Substitutions
You can switch ground beef for turkey or Italian sausage for a different flavor. Cottage cheese works in place of ricotta for a lighter version. Try adding spinach between the layers for a veggie boost. Gluten free pasta works well just cook it al dente so it does not break down.
Serving Suggestions
Pair cheesy baked rigatoni with a crisp green salad and crusty garlic bread. For a hearty meal serve with roasted veggies like broccoli or asparagus. It is also lovely as part of a potluck buffet with other crowd pleasing favorites.
Pro Tips
- Spread the ricotta in generous spoonfuls rather than mixing it in so you get pockets of creamy cheese in every portion
- For the best cheese stretch use freshly shredded mozzarella and crank up the oven broiler for a couple of minutes at the end if you want extra golden bubbly cheese
- Let the dish rest for ten minutes out of the oven before serving for neater slicing and perfect squares
Ingredients
Steps
Preheat the oven to 375°F.
Heat a pot of water over high heat and boil the rigatoni pasta following the package instructions.
Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Season with salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes.
Once the ground beef is fully cooked, drain excess grease and add minced garlic. Stir well. Add marinara sauce and heavy cream. Stir together and turn off the heat.
Pour half of the cooked pasta into a greased 9×13 inch baking dish. Add half of the meat sauce mixture and stir to coat the pasta evenly.
Use a large spoon to drop dollops of ricotta cheese evenly over the pasta layer. Top with half of the shredded mozzarella.
Add the remaining pasta, followed by the rest of the meat sauce mixture and the remaining shredded mozzarella.
Bake at 375°F for about 25 minutes uncovered, until the cheese is golden brown and bubbling.
Top with dried parsley and Parmesan cheese before serving.
Required Tools
- Large pot
- Large skillet
- 9×13 inch baking dish
- Oven
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Dairy (cheese and cream)
- Gluten (pasta)
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 480
- Fats: 20 g
- Carbohydrates: 58 g
- Proteins: 23 g