Cheesy Beef Baked Rigatoni (Printer-Friendly Version)

Rigatoni with creamy marinara, savory ground beef, and a golden layer of melted cheese makes a hearty family favorite.

# Required Ingredients:

→ Pasta

01 - 400 grams rigatoni pasta

→ Meat Mixture

02 - 500 grams ground beef (80/20 fat content preferred)
03 - 1 medium yellow onion, diced
04 - 15 milliliters olive oil

→ Seasonings

05 - 1 tablespoon Italian seasoning blend
06 - 1 teaspoon onion powder
07 - 1 teaspoon garlic powder
08 - 1 teaspoon salt
09 - 0.5 teaspoon ground black pepper

→ Sauce

10 - 700 milliliters high-quality pasta sauce
11 - 120 milliliters heavy cream

→ Cheese Topping

12 - 250 grams fresh mozzarella, shredded

# Step-by-Step Instructions:

01 - Cook rigatoni in a large pot of salted boiling water until al dente. Once tender yet firm, drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 2–3 minutes until soft and translucent.
03 - Add ground beef to the skillet. Break up meat with a spatula and cook for 6–8 minutes until completely browned with no pink remaining. Drain excess grease from the skillet.
04 - Sprinkle Italian seasoning, onion powder, garlic powder, salt, and pepper evenly over the cooked beef. Stir well to coat and let cook for 1 minute to bloom the flavors.
05 - Pour the pasta sauce and heavy cream into the skillet. Stir to thoroughly combine with the seasoned meat and heat until the mixture just begins to simmer.
06 - Add the drained rigatoni to the beef and sauce. Fold together gently to ensure every piece of pasta is coated evenly.
07 - Transfer the pasta and beef mixture into a greased large baking dish, spreading into an even layer.
08 - Sprinkle shredded mozzarella over the entire surface of the casserole for even coverage.
09 - Place the baking dish in a preheated oven at 175°C (350°F) for 10–15 minutes, or until cheese is fully melted and bubbling. If cheese browns too quickly, tent loosely with foil.
10 - Remove from oven and allow to rest 5 minutes. Serve hot, garnished with fresh herbs if desired.

# Handy Cooking Tips:

01 - Drain excess grease thoroughly after browning the beef to prevent a greasy finished dish.
02 - Undercook the rigatoni slightly, as it will finish cooking in the oven and maintain its texture.
03 - For best results, grate mozzarella from a block rather than using pre-shredded cheese.
04 - A splash of reserved pasta water may be added before baking if sauce appears too thick.
05 - Letting the baked pasta rest helps the cheese set slightly, making serving cleaner.

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