Description
Cheesy Baked Rigatoni is a comforting Italian-American casserole featuring rigatoni pasta baked in a rich, savory meat sauce layered with creamy ricotta and melted mozzarella cheese. This hearty dish combines ground beef simmered with aromatic spices and marinara sauce, finished with a touch of heavy cream for extra richness. Topped with Parmesan and dried parsley, it’s perfect for a family dinner or special occasion.
Ingredients
Scale
Pasta
- 16 oz rigatoni pasta
Meat Sauce
- 1 lb ground beef
- 1 chopped onion
- 1 tbsp minced garlic
- 2 (24 oz) jars marinara sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
Cheese Mixture
- 1/2 cup heavy cream
- 1 1/2 cups ricotta cheese
- 8 oz shredded mozzarella cheese
- Parmesan cheese, for topping (about 1/4 cup)
- Dried parsley, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- Prepare the meat sauce: In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is softened, about 6-8 minutes, breaking the meat apart as it cooks. Drain excess fat.
- Add seasonings and marinara: Stir in minced garlic, salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant. Pour in both jars of marinara sauce, stir to combine, and simmer for 10 minutes to develop flavors.
- Incorporate heavy cream and ricotta: Lower the heat and stir in heavy cream and ricotta cheese, mixing well to create a creamy sauce. Adjust seasoning to taste.
- Combine pasta and sauce: Add cooked rigatoni to the skillet with the sauce, gently tossing to coat all pasta pieces evenly.
- Assemble the casserole: Preheat your oven to 375°F (190°C). Transfer half of the pasta mixture into a baking dish. Sprinkle half of the shredded mozzarella on top. Layer the remaining pasta mixture over the cheese and finish with the remaining mozzarella cheese.
- Bake the rigatoni: Place the baking dish in the oven and bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and serve: Remove from oven and sprinkle with Parmesan cheese and dried parsley. Let sit for 5 minutes before serving to allow the casserole to set.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- You can substitute ground turkey or Italian sausage for ground beef for a different flavor profile.
- Use whole milk ricotta for creamier texture or part-skim for lower fat.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding fresh basil or oregano can enhance the herbaceous notes.
Keywords: Baked Rigatoni, Cheesy Pasta Bake, Italian Casserole, Comfort Food, Rigatoni with Meat Sauce