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This cheesy baked rigatoni pasta delivers all the comfort of your favorite Italian restaurant meal without leaving your kitchen or spending a fortune on takeout. Tender rigatoni tubes get coated in a rich, meaty marinara sauce enriched with heavy cream, then layered with creamy ricotta and topped with bubbling golden mozzarella that stretches with every forkful. The hearty ground beef provides protein that turns this from a simple pasta dish into a complete meal that feeds your whole family from one pan.
I started making this recipe when my kids were going through a phase where they would only eat pasta and cheese. My son, who claimed to hate ricotta, asked for seconds and never noticed the creamy dollops layered throughout. Now my teenagers request this at least twice a month, and it has become our go-to meal for company. My neighbor even told me that at her son's birthday, the kids polished off the entire pan before the adults could get a serving.
Master Your Ingredients
- Rigatoni pasta: Sixteen ounces. Large tubes hold sauce perfectly. Cook 1 minute less than package directions.
- Ground beef: One pound (80–85% lean). Provides hearty protein and savory richness.
- Marinara sauce: Two jars (48 oz total). Baked pasta absorbs liquid, so plenty of sauce is essential.
- Heavy cream: Half a cup. Enriches the sauce for a luxurious, velvety restaurant-style texture.
- Ricotta cheese: One and a half cups. Whole milk ricotta creates creamy, mild pockets of flavor.
- Mozzarella cheese: Eight ounces. Shred your own from a block for the best melt and golden finish.
- Yellow onion & Garlic: Provide the aromatic foundation for the meat sauce.
- Italian Seasonings: A blend of garlic powder, paprika, Italian seasoning, and red pepper flakes.
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Creating Your Perfect Pasta Bake
- Initial Preparation:
- Preheat oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish thoroughly with butter or cooking spray. Boil rigatoni in salted water, draining it 1 minute before it reaches al dente.
- Browning The Meat:
- Brown the ground beef and diced onion in a large skillet. Season with salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes. Drain excess grease, then stir in minced garlic for 30 seconds.
- Building The Sauce:
- Pour marinara sauce and heavy cream into the skillet. Stir until the sauce is uniform and creamy, then remove from heat.
- The Art of Layering:
- Spread half the pasta in the dish, followed by half the sauce. Add dollops of ricotta cheese and half the mozzarella. Repeat with the remaining pasta, sauce, and mozzarella.
- Baking Technique:
- Bake uncovered on the center rack for 25 minutes. The cheese should be golden brown and the sauce should bubble enthusiastically around the edges.
- Resting:
- Let the dish sit for 5 minutes before serving. This allows the sauce to settle and the layers to set for cleaner serving.
Creative Variations
Swap ground beef for sweet or hot Italian sausage for a spicy kick. For a vegetarian version, use sautéed mushrooms and zucchini instead of meat. You can also sneak in extra nutrients by adding a layer of fresh baby spinach between the pasta layers.
Storage and Freezing
Store leftovers in an airtight container in the fridge for up to 4 days. This dish freezes exceptionally well for up to 3 months. If baking from frozen, add 20–30 minutes to the bake time and cover with foil for the first half of the process.
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There is something deeply satisfying about pulling a bubbling, golden pan of pasta from the oven and watching your family gather around. This recipe is forgiving for beginners yet delicious enough for experienced cooks, making it a permanent staple in my kitchen rotation.
Frequently Asked Questions
- → Can I use a different type of pasta?
- Sure! Penne, ziti, or mostaccioli would all work great. Just use any tube-shaped pasta that can hold the sauce well.
- → Can I make this ahead of time?
- Yes! Assemble the whole dish, cover it tightly, and refrigerate for up to 24 hours before baking. You might need to add 5-10 minutes to the baking time if it's cold from the fridge.
- → Can I use ground turkey instead of beef?
- Absolutely! Ground turkey, chicken, or even Italian sausage would all work perfectly in this recipe.
- → What can I use instead of ricotta?
- Cottage cheese is a good substitute for ricotta. You could also use a mixture of cream cheese and sour cream for a different flavor.
- → Can I freeze this?
- Yes! You can freeze it before or after baking. Wrap it really well and freeze for up to 3 months. Thaw in the fridge overnight before baking or reheating.
- → How do I know when it's done?
- The cheese should be melted, golden brown, and bubbling around the edges. The whole dish should be heated through - about 25 minutes at 375 degrees.