Description
This Cheesy Baked Rigatoni is a comforting Italian-American classic featuring al dente rigatoni pasta enveloped in a savory ground beef and marinara sauce, layered with fresh herbs and melted mozzarella and Parmesan cheeses. Baked to bubbly perfection, it’s an easy, family-friendly meal perfect for weeknights or special occasions.
Ingredients
Meat Sauce
- 1 lb ground beef
- 1 tablespoon finely chopped garlic (2 large cloves)
- 1 small yellow onion, diced
- 32 oz jar marinara sauce
- 1/4 cup fresh basil, chopped
- 1/4 cup beef broth
- 1/2 teaspoon kosher salt
- Ground black pepper, to taste
Pasta & Cheese
- 12 oz rigatoni noodles
- 1/2 cup grated Parmesan cheese
- 2–3 cups grated mozzarella cheese
Optional Vegetables
- 1 zucchini, diced
- 1–2 handfuls chopped spinach
Other
- Olive oil, for drizzling and foil spray
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the rigatoni later.
- Cook Rigatoni: Bring a large pot of salted water to boil. Cook rigatoni according to package directions until al dente or slightly underdone, so they finish baking perfectly. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Brown Ground Beef: Heat a large cast iron skillet over medium-high heat. Add ground beef and cook, stirring occasionally, until fully browned and no longer pink. Drain excess grease from the skillet.
- Sauté Aromatics: Add the finely chopped garlic and diced onion to the skillet. Sauté until the onion is softened and fragrant. Season with kosher salt and ground black pepper to enhance flavor.
- Simmer Sauce: Pour in the marinara sauce, fresh chopped basil, beef broth, and salt. Stir well to combine. Taste the sauce and adjust seasoning if needed.
- Add Vegetables (Optional): If using, stir in diced zucchini and chopped spinach to the sauce to add freshness and extra nutrition.
- Combine Pasta and Sauce: Place the cooked rigatoni in a large baking dish. Pour the sauce over the pasta and gently stir to coat everything evenly.
- Add Cheese Topping: Sprinkle the grated mozzarella and Parmesan cheeses evenly over the top of the pasta mixture.
- Prepare for Baking: Spray one side of a piece of aluminum foil with olive oil to prevent sticking. Place the oiled side down over the baking dish to cover it tightly.
- Bake Covered: Bake the dish in the preheated oven for 20-25 minutes. This allows the flavors to meld and the dish to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese is melted, golden, and bubbly.
- Serve: Remove from oven and serve immediately. Garnish with extra chopped fresh basil if desired for a burst of freshness.
Notes
- Cooking the pasta slightly underdone ensures it doesn’t become mushy after baking.
- Drizzling olive oil on pasta helps prevent clumping after draining.
- Using a cast iron skillet for the sauce enhances flavor by browning the beef well.
- The oiled foil helps prevent cheese from sticking to the foil during baking.
- Feel free to swap beef broth with vegetable broth for a lighter flavor or to keep it non-meaty.
- For a vegetarian version, omit ground beef and add extra vegetables or a plant-based meat substitute.
