Baked Rigatoni with Cheese (Printable Version)
Tender rigatoni combined with seasoned beef, creamy marinara, ricotta, and mozzarella baked until golden brown.
# Everything You’ll Need:
→ Pasta
01 -
16 oz rigatoni pasta
→ Meat Sauce
02 -
1 lb ground beef
03 -
1 medium onion, chopped
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
1 teaspoon garlic powder
07 -
1 teaspoon paprika
08 -
1 teaspoon Italian seasoning
09 -
1/4 teaspoon red pepper flakes
10 -
1 tablespoon minced garlic
11 -
48 oz marinara sauce (2 jars, 24 oz each)
12 -
1/2 cup heavy cream
→ Cheese Layers
13 -
1 1/2 cups ricotta cheese
14 -
8 oz shredded mozzarella cheese
→ Topping
15 -
Dried parsley
16 -
Grated Parmesan cheese
# Steps to Cook:
01 -
Set oven temperature to 375°F (190°C).
02 -
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
03 -
Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Season with salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes. Cook, breaking up the meat, until beef is browned and onion is tender.
04 -
Drain excess fat from skillet. Stir in minced garlic and cook for 30 seconds until fragrant. Add marinara sauce and heavy cream; mix thoroughly and remove from heat.
05 -
Grease a 9x13 inch baking dish. Spread half of the cooked rigatoni evenly in the dish, then spoon half of the meat sauce over the pasta, stirring gently to coat.
06 -
Distribute dollops of ricotta cheese evenly over the first pasta layer. Sprinkle half of the shredded mozzarella cheese on top.
07 -
Top with the remaining rigatoni followed by the remaining meat sauce. Spread evenly, then cover with the remaining shredded mozzarella cheese.
08 -
Bake uncovered at 375°F (190°C) for approximately 25 minutes until cheese is golden brown and bubbling.
09 -
Remove from oven and sprinkle dried parsley and grated Parmesan cheese over the top. Allow to rest a few minutes before serving.
# Extra Suggestions:
01 -
This dish can be assembled up to one day in advance and baked when ready. Heavy cream enriches the sauce. Leftovers refrigerate well up to 4 days and reheat effectively. Ground turkey or Italian sausage are viable substitutes for beef.