Cheesy Beef Rigatoni Bake

Cheesy Beef Rigatoni Bake wraps up everything I crave in a weeknight dinner with cozy rigatoni pasta loaded with rich tomato beef sauce under a blanket of gooey mozzarella. If you have ever wanted a pasta bake that truly disappears from the table fast this one is family tested and requested for every birthday in my household.

I remember making this for a neighbor’s potluck and she told me it was the first dish completely gone from the buffet I always come home with an empty pan and that is just the best feeling

Ingredients

• Olive oil: lends a savory depth to the base choose extra virgin for the best flavor
• Yellow onion: brings sweetness and rounds out the beef try to pick a firm onion with papery skin
• Ground beef: provides heartiness lean beef will keep the bake lighter but still rich
• Italian seasoning: infuses classic herby notes I like blends with oregano and basil
• Onion powder: boosts the savory kick double up if you love strong onion
• Garlic powder: adds easy aromatic flavor look for fresh powder without clumps
• Salt: heightens all the other flavors use kosher for a cleaner taste
• Black pepper: adds mild heat and brightness
• Marinara sauce: brings in tangy tomato richness try to pick a jarred sauce with minimal added sugar
• Heavy whipping cream: turns the tomato sauce velvety I love using local dairy for a robust taste
• Rigatoni pasta: offers the perfect shape to trap sauce cook just to al dente so it holds up in the oven
• Shredded mozzarella cheese: delivers signature meltiness and golden browning grate your own for best pull

Step-by-Step Instructions

Boil the Pasta:

Cook rigatoni in boiling salted water following the package instructions until just al dente Drain thoroughly and set aside so it does not continue to cook

Sauté Onion and Beef:

Heat olive oil in a large skillet over medium-high Once shimmering add diced onion and soften for two or three minutes Stir in the ground beef breaking it up with a wooden spoon Cook until no pink remains and then carefully drain any excess grease you want the flavor without heaviness

Season the Beef:

Sprinkle in Italian seasoning onion powder garlic powder salt and pepper Stir well making sure every piece of beef gets coated These dried spices should bloom in the heat and bring out a savory background

Make the Sauce:

Pour in marinara sauce and heavy cream Stir slowly to combine fully and let it just start to simmer The cream should transform the sauce into a slightly blush color and make it extra luscious

Combine Pasta and Sauce:

Add cooked rigatoni to the skillet with the sauce Use a gentle folding motion to coat all the pasta making sure every tube gets filled with meat and sauce This step is key for even flavor

Bake with Cheese:

Preheat oven to 350 degrees F Transfer the mixture to a baking dish and level it out Sprinkle the top evenly with mozzarella making sure you reach the edges Bake uncovered for about ten to fifteen minutes or until the cheese is bubbling and just starting to brown

Serve:

Let the bake cool for at least five minutes before scooping into bowls to keep those cheesy strings intact Serve warm and get ready for compliments

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Mozzarella is my favorite part of this whole dish I love watching it bubble in the oven just before serving Once my little cousin helped me sprinkle the cheese and we laughed at how her handfuls always managed to end up in the same corner It is those little moments that make this bake special for me

Storage Tips

Cheesy Beef Rigatoni Bake keeps well in the fridge for up to three days Store in an airtight container and reheat covered either in the oven or microwave For freezing portion into individual containers and thaw overnight for a quick lunch The texture of the sauce stays creamy even after a reheat which I really appreciate

Ingredient Substitutions

If you are out of ground beef Italian sausage or ground turkey both work well For a lighter version swap heavy cream with half and half or full fat milk Gluten-free rigatoni holds up nicely and any favorite jarred tomato sauce can stand in for marinara Use whatever cheese makes you happy provolone or fontina are both delicious

Serving Suggestions

Garnish with fresh basil or parsley just before serving for color and freshness A simple arugula salad with lemon and olive oil pairs nicely so does a basket of garlic bread This bake sits proudly in the center of a family Sunday dinner spread

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Cultural or Historical Context

Cheesy pasta bakes have deep roots in Italian-American cuisine blending old world pasta traditions with the generous use of cheese found in American comfort food Rigatoni is famously good for holding chunky sauces making it the pasta of choice in many Italian feasts This dish was inspired by baked ziti while swapping in rigatoni for extra texture and heartiness

Frequently Asked Questions

→ Can I use a different pasta shape?

Yes, penne or ziti make great substitutes. Choose a sturdy shape that holds sauce well for best results.

→ How do I prevent the pasta from becoming mushy?

Cook the rigatoni just until al dente, then drain promptly. This ensures it won't overcook during baking.

→ Can this dish be prepped ahead?

Absolutely. Assemble everything in the baking dish, cover, and refrigerate. Bake when ready to serve.

→ Which cheeses work best for topping?

Mozzarella melts beautifully, but you can also add parmesan or provolone for extra flavor and color.

→ How do I store leftovers?

Let cool, then store in an airtight container in the refrigerator for up to three days. Reheat before serving.

→ Can the beef be swapped for another protein?

Ground chicken, turkey, or a vegetarian substitute work well. Adjust seasonings as needed to complement your choice.