Cheesy Beef Rigatoni Bake

This cheesy beef rigatoni bake is everything I crave on a chilly night with its tender rigatoni, savory ground beef, creamy tomato sauce, and a gooey top layer of bubbling cheese. It is a hearty dish that always draws a crowd to the table and becomes the highlight of our weeknight dinners.

I first put this dish together for a Sunday family dinner when we all needed a little comfort and it has quickly become everyone’s most-requested meal. I always end up making extra for lunch the next day because it never lasts long.

Ingredients

• Olive oil: Adds rich flavor to the beef and keeps everything from sticking Look for cold-pressed or extra virgin for best taste
• Yellow onion: Brings sweetness and depth Choose one that feels heavy and has no soft spots
• Ground beef: The heart of the dish Use fresh high-quality beef preferably with a little fat for juiciness
• Italian seasoning: Gives classic herb notes Dried blends with oregano basil and thyme work best
• Onion powder: Enhances the savory depth Opt for a finely ground powder with a fresh aroma
• Garlic powder: A quick way to bring subtle garlic notes to the sauce Go for new fresh-smelling powder
• Salt: Balances and enhances flavor Use sea or kosher salt for cleanest taste
• Black pepper: Provides gentle heat and earthiness Fresh cracked is ideal
• Marinara sauce: The backbone of the sauce Choose a robust jarred sauce or homemade if you have time
• Heavy whipping cream: Smooths out acidity and makes the dish extra luscious Check for thick cream with no added gums
• Rigatoni pasta: Holds sauce perfectly and creates hearty bites Buy a good-quality brand and cook to al dente
• Shredded mozzarella cheese: That signature gooey cheesy top Freshly shredded melts best and tastes creamier

Step-by-Step Instructions

Cook the Rigatoni:

Boil the rigatoni in salted water according to package instructions until just al dente This gives the pasta bite and keeps it from turning mushy when baked Drain well and set aside

Brown the Beef and Onions:

In a large skillet heat the olive oil over medium-high Add diced onion and sauté for a few minutes until it turns translucent and sweet Add ground beef and cook breaking it up until there is no pink left Drain any excess fat to prevent a greasy bake

Season the Mixture:

Sprinkle the browned beef with Italian seasoning onion powder garlic powder salt and pepper Stir well so the seasonings coat the meat and onions and let them toast for a moment in the pan to bring out their fragrance

Make the Creamy Tomato Sauce:

Pour in marinara sauce and heavy whipping cream Stir everything together so the beef is enveloped in a rich rosy sauce Taste and adjust seasoning if needed Let it simmer for a minute to meld flavors

Coat the Pasta:

Add the cooked rigatoni right into the skillet with the sauce and beef Gently fold so every tube is coated with sauce Try not to overmix so the pasta holds its shape

Assemble and Bake:

Preheat the oven to three hundred fifty degrees Fahrenheit Spoon the pasta and sauce mixture into a large baking dish Top evenly with shredded mozzarella cheese making sure every corner gets covered Bake for about ten to fifteen minutes just until the cheese is fully melted and bubbling around the edges

Serve and Enjoy:

Remove the dish from the oven let it rest a couple of minutes then scoop generous portions onto plates Serve hot and get ready for empty plates

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My favorite part is always the golden melted cheese on top watching it bubble up in the oven brings back memories of group laughter around the kitchen table The cream in the sauce was actually my grandmother’s trick and it transforms the whole dish

Storage Tips

This bake keeps well in the refrigerator for up to three days Store it tightly covered or in sealed containers I always make sure to put a bit of extra sauce over leftovers before reheating so the pasta stays nice and moist Microwave individual portions or cover with foil in the oven for best results

Ingredient Substitutions

You can use Italian sausage or a turkey-beef blend if you want a lighter or spicier flavor Any short sturdy pasta such as penne or ziti works just as well as rigatoni For a lighter cream sauce swap in half and half or even plain Greek yogurt

Serving Suggestions

Pair this bake with a crisp green salad or steamy garlic bread for the ultimate comfort meal I love to put out bowls of grated parmesan and a fresh pepper grinder at the table for that final flourish Kids especially love when I serve it with steamed broccoli or buttered peas

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Cultural Context

Baked pasta dishes like this have roots in Southern Italian-American kitchens where families stretched their budgets with satisfying oven meals The creamy addition is a modern twist that I adopted from old family recipes marrying the best of hearty tradition and comfort food innovation

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, penne or ziti work well as substitutes for rigatoni if you prefer a different shape.

→ How do I keep the pasta from becoming mushy?

Cook the pasta just until al dente, as it will continue to cook slightly while baking in the oven.

→ Can I prepare the dish ahead of time?

Absolutely. Assemble everything ahead, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes as needed.

→ What cheeses work best for topping?

Mozzarella is classic, but you can mix in parmesan or provolone for extra flavor and melt.

→ How should leftovers be stored?

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.

→ Is it possible to make this dish vegetarian?

Replace ground beef with plant-based crumbles or sautéed mushrooms for a vegetarian twist.