Description
This Baked Rigatoni recipe features perfectly cooked rigatoni pasta combined with a rich and flavorful ground beef tomato sauce, layered with melted mozzarella and Parmesan cheeses, then baked to bubbly, golden perfection. With its hearty, comforting flavors and easy preparation, it makes an ideal family meal or dinner party dish.
Ingredients
Scale
Pasta
- 1 pound Rigatoni Pasta
Sauce
- 1 pound Ground Beef
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 28 ounces Crushed Tomatoes
- 2 tablespoons Tomato Paste
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- Salt and Pepper, to taste
- 1 tablespoon Olive Oil
Cheese and Garnish
- 2 cups Shredded Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
- Fresh Parsley, chopped, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled rigatoni.
- Cook Pasta: In a large pot, bring salted water to a boil. Add rigatoni pasta and cook until al dente. Drain and set aside to cool slightly.
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3-4 minutes until translucent, which develops a sweet base flavor.
- Add Garlic: Add minced garlic to the skillet and cook for an additional minute to release its aroma without burning.
- Cook Ground Beef: Add ground beef to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes until browned and cooked through. Season with salt and pepper to taste.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, tomato paste, dried oregano, and dried basil. Let the sauce simmer gently for 10 minutes to meld the flavors and thicken the sauce.
- Combine Pasta and Sauce: Add the cooked rigatoni to the sauce and stir gently to evenly coat the pasta with the rich tomato and beef mixture.
- Layer in Baking Dish: Spread half of the rigatoni mixture in a baking dish. Sprinkle half of the shredded mozzarella and grated Parmesan cheese evenly over the pasta.
- Top with Remaining Mixture and Cheese: Add the remaining rigatoni mixture on top and finish by sprinkling the remaining mozzarella and Parmesan cheeses evenly over the top.
- Bake Covered: Cover the baking dish with aluminum foil to prevent the cheese from burning and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Garnish and Serve: Allow the baked rigatoni to cool for a few minutes before serving. Garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- You can substitute ground beef with ground turkey or vegetables for a lighter version.
- For added depth, consider adding red pepper flakes to the sauce for a bit of heat.
- If you prefer a creamier texture, stir in some ricotta cheese before layering.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
- Make sure not to overcook the pasta during boiling as it will continue to cook during baking.
