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Cheesy Beef Rigatoni Pasta Recipe


Ingredients

Scale
  • 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

  1. Preheat oven to 375°F. Grease a 9×13 baking dish.
  2. Boil rigatoni according to package directions. Drain and set aside.
  3. 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. Once beef is fully cooked, drain grease. Add minced garlic and stir for 30 seconds.
  5. Add marinara sauce and heavy cream. Stir well and remove from heat.
  6. Place half the pasta in baking dish. Add half the meat sauce and stir to coat.
  7. Drop spoonfuls of ricotta cheese over the pasta layer.
  8. Sprinkle half the mozzarella over ricotta.
  9. Add remaining pasta, meat sauce, and mozzarella cheese.
  10. Bake uncovered for 25 minutes until cheese is golden and bubbling.
  11. 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