This Cheesy Beef Rigatoni Pasta is the ultimate weeknight comfort food. It combines a rich, savory homemade garlic-and-herb meat sauce, perfectly tender rigatoni tubes that trap all that delicious sauce inside, and a blanket of melted mozzarella and parmesan cheese baked to golden, bubbling perfection.
Ingredients
For the Pasta & Meat Sauce:
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1 lb rigatoni pasta
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1 lb lean ground beef (or Italian sausage)
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1 large yellow onion, finely diced
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4 cloves garlic, minced
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1 tablespoon tomato paste
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1 can (28 oz) crushed or marinara tomatoes
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1 teaspoon dried oregano
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1 teaspoon dried basil
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½ teaspoon red pepper flakes (optional, for a little kick)
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Salt and freshly cracked black pepper, to taste
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2 tablespoons olive oil
For the Cheesy Topping:
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2 cups shredded mozzarella cheese (freshly shredded melts best)
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½ cup freshly grated Parmesan cheese
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¼ cup fresh basil leaves, chopped (for garnish)
Instructions
1.Boil the Pasta:Bring a large pot of salted water to a boil and cook rigatoni until al dente.
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions until al dente (usually about 8 to 9 minutes, as it will cook a bit more in the oven). Reserve ½ cup of pasta water before draining.
2.Brown the Beef:Brown the ground beef with diced onion and garlic in a skillet until fully cooked.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking up the meat with a wooden spoon, and cook until the beef is thoroughly browned and onions are translucent (about 6 to 7 minutes). Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
3.Simmer the Sauce:Pour in crushed tomatoes, herbs, salt, pepper, and simmer for 15 minutes.
Pour in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to taste. Reduce heat to low and let the sauce simmer gently for 15 minutes to allow the flavors to meld together.
4.Preheat and Prep:Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Preheat your oven to 375°F (190°C). Lightly grease a standard 9×13-inch baking dish with olive oil or cooking spray.
5.Combine Pasta and Sauce:Toss cooked rigatoni directly into the simmering meat sauce until well coated.
Add the drained rigatoni directly into the skillet with the meat sauce. Toss gently to ensure every tube is coated in the rich sauce, adding a splash of the reserved pasta water if the sauce feels too thick.
6.Bake and Melt:Transfer to baking dish, top with mozzarella and parmesan, and bake for 20 minutes.
Transfer the pasta mixture into your prepared baking dish. Spread it into an even layer, then blanket the top generously with the shredded mozzarella and grated Parmesan cheese. Bake uncovered for 18 to 20 minutes until the cheese is melted, bubbling, and golden-brown on top.
