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Cheesy Beef Rigatoni Recipe – Cheesy Beef Rigatoni Pasta
This Cheesy Beef Rigatoni Pasta combines tender rigatoni tubes with seasoned ground beef, rich marinara sauce, and three types of cheese for the ultimate comfort food experience. Perfect for feeding a crowd or meal prepping for the week, this hearty dish delivers restaurant-quality flavors right from your kitchen.
Why You'll Love This Recipe
- Three-cheese blend creates the perfect melty, stretchy texture that coats every pasta tube beautifully
- Ground beef adds protein and heartiness, making this a complete meal that satisfies even the biggest appetites
- Simple preparation with common ingredients means you can whip this up any night of the week
- Feeds 8 people generously, making it ideal for family dinners or entertaining guests
- Leftovers reheat beautifully, giving you delicious meals for days to come
Why This Cheesy Beef Rigatoni Pasta Recipe Works
The secret to this recipe’s success lies in its layered construction. By alternating pasta, meat sauce, and cheese, every bite delivers the perfect balance of flavors and textures.
The rigatoni’s tube shape holds onto the creamy sauce, while the ricotta adds richness without overwhelming the dish. The combination of mozzarella and Parmesan creates that irresistible golden top that bubbles to perfection.
Seasoning the beef with Italian herbs and spices builds depth, while the heavy cream mellows the marinara’s acidity. This technique ensures each component complements the others beautifully.
What You’ll Need for Perfect Cheesy Beef Rigatoni Pasta
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Rigatoni pasta | 16 oz | Base structure; tubes hold sauce well |
| Ground beef | 1 lb | Main protein; adds heartiness |
| Yellow onion | 1 medium, chopped | Flavor base; adds sweetness |
| Salt and pepper | 1/2 tsp each | Basic seasoning |
| Garlic powder | 1 tsp | Enhances savory flavor |
| Paprika | 1 tsp | Adds color and mild spice |
| Italian seasoning | 1 tsp | Herb blend for authenticity |
| Red pepper flakes | 1/4 tsp | Subtle heat |
| Fresh garlic | 1 tbsp minced | Fresh aromatic element |
| Marinara sauce | 2 jars (24 oz each) | Tomato base; main sauce |
| Heavy cream | 1/2 cup | Adds richness; mellows acidity |
| Ricotta cheese | 1 1/2 cups | Creamy layer; adds texture |
| Mozzarella cheese | 8 oz shredded | Melty top layer |
| Parmesan cheese | For garnish | Sharp finishing touch |
| Dried parsley | For garnish | Color and freshness |
Tools
| Tool | Purpose |
|---|---|
| Large pot | Boiling pasta water |
| Large skillet | Cooking beef and sauce |
| 9×13 baking dish | Assembling and baking casserole |
| Colander | Draining pasta |
| Large spoon | Layering ingredients |
How to Make Cheesy Beef Rigatoni Pasta
| Step | Instructions |
|---|---|
| 1. Prep & Preheat | Preheat oven to 375°F. Grease a 9×13 baking dish. |
| 2. Cook Pasta | Boil rigatoni according to package directions. Drain and set aside. |
| 3. Brown Beef | Cook ground beef and onion in large skillet over medium-high heat. Season with salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes. |
| 4. Add Aromatics | Once beef is fully cooked, drain grease. Add minced garlic and stir for 30 seconds. |
| 5. Create Sauce | Add marinara sauce and heavy cream. Stir well and remove from heat. |
| 6. First Layer | Place half the pasta in baking dish. Add half the meat sauce and stir to coat. |
| 7. Add Ricotta | Drop spoonfuls of ricotta cheese over the pasta layer. |
| 8. Cheese Layer | Sprinkle half the mozzarella over ricotta. |
| 9. Final Layers | Add remaining pasta, meat sauce, and mozzarella cheese. |
| 10. Bake | Bake uncovered for 25 minutes until cheese is golden and bubbling. |
| 11. Garnish & Serve | Top with dried parsley and Parmesan cheese before serving. |
Chef's Helpful Tips
- Don’t overcook the pasta initially since it will continue cooking in the oven
- Let the casserole rest for 5-10 minutes after baking for easier serving and better texture
- Use a meat thermometer to ensure ground beef reaches 160°F for food safety
- Mix ricotta with an egg for extra richness and to help it set during baking
- Cover with foil if the top browns too quickly during baking
Serving and Storage Tips for Cheesy Beef Rigatoni Pasta
Serving Tips
Serve this Cheesy Beef Rigatoni Pasta hot from the oven with a simple green salad and garlic bread. The dish pairs wonderfully with creamy pasta dishes for variety at dinner parties.
For storage, refrigerate leftovers for up to 4 days in airtight containers. Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through.
This recipe freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before reheating.
Mistakes to Avoid while making Cheesy Beef Rigatoni Pasta
Avoid overcooking the pasta during the initial boil, as it will become mushy after baking. The pasta should be slightly firm to the touch when drained.
Don’t skip draining the beef grease, as excess fat will make the dish greasy and prevent proper layering. Take time to drain thoroughly before adding garlic.
Resist the urge to skip the resting period after baking. This allows the cheese to set and makes serving much easier without everything falling apart.
Never use low-fat cheeses, as they don’t melt properly and can result in a grainy texture. Full-fat cheeses create the creamy, smooth consistency you want.
You Must Know
- Ground beef must reach 160°F internal temperature for safe consumption
- Fresh garlic burns quickly, so add it after removing from high heat
- Room temperature ricotta spreads more easily than cold ricotta straight from the fridge
- Pasta water should be salted generously to flavor the noodles from within
Suggestions for Cheesy Beef Rigatoni Pasta
Transform this recipe by substituting ground turkey or chicken for a lighter version. You can also add vegetables like bell peppers, mushrooms, or zucchini to boost nutrition.
For extra flavor, try different cheese combinations. Sharp cheddar or provolone work beautifully alongside the mozzarella and ricotta.
Make it spicier by doubling the red pepper flakes or adding diced jalapeños to the beef mixture. For a milder version, reduce or omit the red pepper flakes entirely.
Consider trying similar comfort food recipes like chicken casseroles or exploring baked ziti variations for more pasta inspiration.
You can also check out simple pasta bake recipes for quick weeknight alternatives.
FAQs:
Yes, you can assemble the entire dish up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.
Rigatoni is ideal because its tubes hold the sauce well. Penne, ziti, or shells also work perfectly. Avoid long pasta like spaghetti or angel hair for this baked dish.
Ensure you drain the pasta thoroughly and let the meat sauce simmer briefly to reduce excess liquid. Also, don’t skip draining the beef grease completely.
Absolutely! Freeze for up to 3 months in airtight containers or wrapped tightly. Thaw overnight in the refrigerator before reheating in a 350°F oven.
For best results, reheat in a 350°F oven covered with foil until warmed through. Microwave individual portions on 50% power to prevent overcooking the cheese.
Conclusion
This Cheesy Beef Rigatoni Pasta delivers everything you want in a comfort food classic. With its perfect balance of seasoned ground beef, creamy cheese layers, and tender pasta, it’s sure to become a family favorite.
The recipe’s flexibility allows for easy customization while maintaining its crowd-pleasing appeal. Whether you’re feeding a busy family or entertaining guests, this dish provides satisfying flavors that everyone will love.
Give this recipe a try and discover why layered pasta bakes remain timeless favorites in kitchens everywhere.
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📖 Recipe Card
Cheesy Beef Rigatoni Pasta Recipe
Ingredients
- 16 oz rigatoni pasta
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 tbsp minced fresh garlic
- 2 jars (24 oz each) marinara sauce
- 1/2 cup heavy cream
- 1 1/2 cups ricotta cheese
- 8 oz shredded mozzarella cheese
- Parmesan cheese for garnish
- Dried parsley for garnish
Instructions
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- Boil rigatoni according to package directions. Drain and set aside.
- Cook ground beef and onion in large skillet over medium-high heat. Season with salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes.
- Once beef is fully cooked, drain grease. Add minced garlic and stir for 30 seconds.
- Add marinara sauce and heavy cream. Stir well and remove from heat.
- Place half the pasta in baking dish. Add half the meat sauce and stir to coat.
- Drop spoonfuls of ricotta cheese over the pasta layer.
- Sprinkle half the mozzarella over ricotta.
- Add remaining pasta, meat sauce, and mozzarella cheese.
- Bake uncovered for 25 minutes until cheese is golden and bubbling.
- Top with dried parsley and Parmesan cheese before serving.
Notes
- Don’t overcook the pasta initially since it will continue cooking in the oven
- Let the casserole rest for 5-10 minutes after baking for easier serving
- Use a meat thermometer to ensure ground beef reaches 160°F
- Mix ricotta with an egg for extra richness
- Cover with foil if the top browns too quickly during baking
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 485
- Sugar: 8g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
