Baked Rigatoni with Cheese

This baked rigatoni casserole combines comforting layers of seasoned ground beef, creamy marinara with a touch of heavy cream, and rich cheeses to create a hearty meal perfect for family dinners. The bubbling golden top invites everyone to dig in, and the balance of flavors makes it a dependable classic whenever you want a satisfying pasta bake.

I discovered this recipe when craving something that could feed a crowd while still feeling like a warm hug on a plate. It quickly became a favorite in my home, especially on chilly evenings when we all gather around the table.

Ingredients

• Rigatoni pasta sixteen ounces: sturdy tubes hold the sauce and cheese perfectly, choose a quality brand to avoid overcooking
• Ground beef one pound: provides a hearty base, opt for 80/20 for the best balance of flavor and moisture
• Onion one, chopped: builds the aromatic foundation
• Salt and black pepper half teaspoon each: essential for seasoning the meat and sauce
• Garlic powder one teaspoon: supports the fresh garlic with extra depth
• Paprika one teaspoon: adds a smoky warmth, try to get sweet paprika for mellow flavor
• Italian seasoning one teaspoon: blends herbs like oregano and basil, bringing classic Italian taste
• Red pepper flakes quarter teaspoon: just a pinch for subtle heat, adjust to your preference
• Minced garlic one tablespoon: fresh and fragrant, do not skip this step for flavor punch
• Marinara sauce two jars twenty-four ounces each: pick one with simple ingredients to keep it fresh and bright
• Heavy cream half cup: makes the sauce luxuriously creamy
• Ricotta cheese one and a half cups: smooth and mild, adds softness between layers
• Mozzarella cheese eight ounces shredded: provides that stretchy, melty goodness on top and in the layers
• Dried parsley and grated Parmesan cheese for topping: add color and a final burst of flavor

Step-by-Step Instructions

Sauté the Aromatics and Meat:

Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Season with salt, black pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes. Break the meat apart with a spoon and cook until browned through and onions are soft, about ten minutes.

Add Garlic and Sauce:

Drain any excess fat from the skillet carefully. Stir in minced garlic and cook for about thirty seconds until fragrant but not browned. Pour in the marinara sauces and heavy cream. Stir to combine and turn off the heat.

Cook the Pasta:

While the meat sauce simmers, bring a large pot of salted water to a boil. Add rigatoni and cook according to the package instructions until al dente. Drain and set aside.

Layer the Casserole:

Preheat your oven to 375 degrees. Grease a nine by thirteen inch baking dish. Spread half of the rigatoni evenly in the dish. Pour half of the meat sauce over the pasta and toss gently to coat. Spoon dollops of ricotta cheese evenly on top. Sprinkle half of the shredded mozzarella over the ricotta.

Repeat Layers:

Add the remaining rigatoni on top. Pour the remaining meat sauce over it and spread carefully. Cover with the rest of the shredded mozzarella cheese to create a cheesy crust when baked.

Bake and Finish:

Place the casserole in the oven and bake uncovered for about twenty-five minutes until the cheese is golden and bubbly. Remove from oven and sprinkle dried parsley and grated Parmesan cheese over the top. Let the casserole rest for a few minutes before serving.

Save

Ricotta cheese is one of my favorite ingredients here because it adds tenderness and breaks up the meatiness with a creamy, light texture. I remember my family gathering around this dish on a cold winter night, each spoonful feeling like pure comfort.

Storage Tips

If you plan to make this ahead, you can assemble the entire casserole the day before, cover it tightly with foil, and keep it refrigerated until ready to bake. This also allows the flavors to meld beautifully. Leftovers should be stored in an airtight container and gently reheated in the oven or microwave.

Ingredient Substitutions

Ground turkey or Italian sausage can replace beef if you want a different flavor profile or lighter option. You can swap half and half or whole milk for heavy cream in a pinch, but the sauce will be less rich. Using whole milk ricotta or part skim also works though will slightly affect creaminess.

Serving Suggestions

Serve this baked rigatoni with a simple green salad dressed in vinaigrette for balance. Garlic bread or crusty Italian bread on the side is perfect for mopping up sauce. Consider a glass of medium-bodied red wine to complement the hearty flavors.

Recipe FAQs

→ What is the best pasta to use for this baked dish?

Rigatoni is ideal due to its ridges and hollow center, which hold the sauce and cheese beautifully throughout baking.

→ Can I substitute the ground beef for other proteins?

Yes, ground turkey or Italian sausage can be used to vary the flavor while maintaining the dish’s heartiness.

→ How do I ensure the cheese topping turns golden and bubbly?

Baking uncovered at a moderate oven temperature allows the mozzarella to melt evenly and develop a beautifully browned surface.

→ Is it possible to assemble this dish in advance?

Absolutely, it can be put together a day before baking, which helps the flavors meld and saves time on serving day.

→ What seasoning blend best complements the meat sauce?

A mix of garlic powder, paprika, Italian herbs, and red pepper flakes creates a balanced and flavorful sauce base.

→ How should leftovers be stored and reheated?

Keep leftovers tightly covered in the refrigerator for up to four days and reheat gently to maintain creaminess and texture.