Easy Baked Rigatoni With Ground Beef (Print Version)
Comforting pasta casserole with savory ground beef, marinara, and melted cheese. Perfect family dinner ready in under an hour.
# What You'll Need:
→ Pasta
01 - 1 pound rigatoni
02 - Salt for boiling water
→ Meat & Base
03 - 1 pound ground beef (85% lean recommended)
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
→ Sauce
06 - 1 (24-ounce) jar marinara sauce
07 - 1 (14.5-ounce) can crushed tomatoes
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - ½ teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Cheese
12 - 2 cups shredded mozzarella cheese
13 - ½ cup grated Parmesan cheese
14 - 1 cup ricotta cheese
→ Garnish
15 - 2 tablespoons chopped fresh parsley or basil (optional)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook rigatoni until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - While the pasta cooks, heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
04 - Add diced onion to the skillet and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
05 - Pour in marinara sauce and crushed tomatoes. Add oregano, basil, red pepper flakes, salt, and pepper. Simmer on low for 8–10 minutes, stirring occasionally.
06 - In a large bowl, combine drained pasta, meat sauce, and ricotta cheese. Mix gently to coat.
07 - Spoon half the pasta mixture into the prepared baking dish. Sprinkle with half the mozzarella and Parmesan. Add remaining pasta, then top with remaining cheeses.
08 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
09 - Let rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.
# Expert Tips:
01 -
- The ricotta gets swirled right into the pasta so every single bite has these creamy pockets that feel like discovering hidden treasure
- Everything bakes together in one dish, meaning fewer pots to wash and more time to actually enjoy dinner with your people
02 -
- Undercooking the pasta by 2 minutes is non-negotiable—it will continue absorbing liquid in the oven and any softer will turn into mush
- Draining the beef fat prevents that oily layer that sometimes pools on top of baked pasta dishes
- Room temperature ricotta mixes more evenly than cold straight from the fridge, which can leave you with white clumps instead of creamy swirls
03 -
- Shred your own mozzarella from a block instead of buying pre-shredded—it melts so much better without those anti-caking agents
- Letting the dish rest those crucial 5 minutes seems unnecessary but is what makes servings hold their shape instead of collapsing on the plate