Cheesy Baked Rigatoni Pasta

Cheesy baked rigatoni pasta is pure comfort food for when you need something warm and irresistibly creamy. Whether shared as a weeknight dinner or at a holiday potluck this dish always delivers on cozy nostalgia with layers of saucy pasta melty cheese and savory ground beef.

I first put this together for a family movie night and everyone forgot about the film by the second bite. The bubbly cheese and flavorful layers always impress guests and picky eaters.

Ingredients

• Rigatoni pasta: Classic tube shaped noodles that soak up the sauce and hold their shape when baked Look for a bronze cut pasta for better texture
• Ground beef: Brings hearty richness and delicious flavor Use freshly ground beef from your butcher for best results
• Onion: Sweet and aromatic Chopped fresh onion adds depth
• Salt and pepper: Essential for seasoning and balancing flavors Opt for kosher salt and freshly ground black pepper if possible
• Garlic powder: Easy boost of flavor that blends through every bite
• Paprika: Smoky and colorful Choose sweet or smoked based on your preference
• Italian seasoning: Layered herbal notes that tie the sauce and meat together A high quality blend will elevate the dish
• Red pepper flakes: Hint of heat that is not overpowering
• Minced garlic: Fragrant and bold Go for fresh cloves for best results
• Marinara sauce: Tangy and robust Choose a high quality or homemade jarred sauce for a rich tomato base
• Heavy cream: Adds silky lusciousness to the sauce Opt for full fat for best creaminess
• Ricotta cheese: Creamy and subtle This cheese melts into the pasta for that signature rich layer Use whole milk ricotta for flavor
• Shredded mozzarella cheese: Melts into stretchy ribbons Choose low moisture mozzarella for the best melt
• Dried parsley: For fresh color and a touch of brightness
• Parmesan cheese: Salty nutty finish Always grate fresh Parmesan over the top if you can

Instructions

Boil the Pasta:

Fill a large pot with water and bring to a rolling boil Add a generous pinch of salt then stir in the rigatoni pasta Cook until just al dente following the package directions but check one minute early for bite Drain well so the pasta does not water down the sauce

Brown the Meat and Seasonings:

Set a large skillet over medium high heat Once hot add the ground beef and chopped onion Use a wooden spoon to break the meat into small pieces As the meat browns season with salt pepper garlic powder paprika Italian seasoning and red pepper flakes Let everything cook together until the beef is fully browned and the onion is soft This infused base brings bold flavor to the whole dish

Add Garlic and Sauce:

Once the beef is cooked through discard any excess grease Stir in the minced garlic and cook just until fragrant about thirty seconds Add the marinara sauce and heavy cream Stir thoroughly so the sauce is creamy and the flavors come together Turn off the heat to avoid overcooking

Layer in Baking Dish:

Grease a nine by thirteen inch baking dish Pour half of the cooked rigatoni into it Spoon in half of the meat sauce mixture and toss gently so every noodle is coated

Add Cheese Layers:

With a large spoon drop dollops of ricotta cheese over the pasta Use about half the total ricotta next sprinkle half the shredded mozzarella to begin the melty layers

Repeat Layers:

Pour in the remaining pasta followed by the rest of the meat sauce Spread evenly and finish with the remaining mozzarella so the top is covered

Bake to Perfection:

Place the dish in your preheated oven and bake uncovered at three hundred seventy five degrees Fahrenheit Bake for about twenty five minutes The cheese should be golden and bubbling and the edges a little crispy

Finish and Serve:

Remove from the oven and let cool a few minutes Sprinkle with dried parsley and a generous layer of grated Parmesan Serve fresh and hot for best ooey gooey texture

I am always happiest with whole milk ricotta which gives creamy richness to each bite My favorite memories are the ones spent gathered around the table watching cheese stretch from every forkful All the laughter and compliments from family make this dish extra special

Storage Tips

Leftovers keep in the fridge for up to three days Store portions tightly covered Reheat in the oven with a splash of marinara or water to revive the creamy texture

Ingredient Substitutions

Swap ground beef for Italian sausage or turkey for a lighter version For vegetarians use a plant based meat or roasted eggplant and zucchini Dairy free cheese also works for those avoiding milk Toasting a spoonful of breadcrumbs on top creates a slight crunch if desired

Serving Suggestions

Always serve with a green salad to balance the richness and add a fresh note Warm garlic bread or focaccia is perfect for soaking up extra sauce For gatherings garnish with extra Parmesan and a sprinkle of chopped basil

Cultural and Historical Context

Baked pastas like this are a staple in Italian American kitchens Hearty oven dishes traveled with immigrant families and became centerpieces of Sunday suppers The addition of ricotta and mozzarella echoes the famous lasagna from Southern Italy but this version is easier for busy cooks

Seasonal Adaptations

Toss in sauteed spinach or roasted butternut squash in autumn Add peas or asparagus for spring vibrancy Use garden tomatoes in peak summer for homemade sauce

Success Stories

A cousin who never liked pasta went back for seconds after trying this recipe Friends always request the leftovers for their lunch the next day For a potluck last winter my pan came back so clean I wondered if I should have made two

Freezer Meal Conversion

Assemble the entire dish up to the final cheese layer Wrap tightly and freeze for up to three months To bake from frozen cover with foil and heat at three hundred fifty degrees Fahrenheit until bubbly then uncover to brown the top The pasta stays tender and the sauce tastes even richer after freezing

Try this rigatoni when you need serious comfort or an easy crowd pleaser. The cheesiness and sauce are sure to make everyone smile.

Recipe FAQs

→ How do you prevent the rigatoni from becoming mushy?

Cook the rigatoni just shy of al dente, since it finishes cooking when baked with the sauce and cheese.

→ Can I make this with a different type of meat?

Yes, you can substitute ground turkey, chicken, or Italian sausage for the ground beef.

→ Is there a vegetarian version of this dish?

For a vegetarian option, omit the ground beef and add sautéed vegetables like mushrooms, zucchini, or spinach.

→ Can this be assembled ahead of time?

Yes, you can assemble the pasta and sauce in the baking dish, cover, and refrigerate until ready to bake.

→ What cheeses work best in this baked pasta?

Ricotta and mozzarella provide creaminess and meltability, while Parmesan adds a savory finish on top.