Baked Rigatoni Casserole (Print Version)

# Ingredients:

→ For the Pasta

01 - 16 oz rigatoni pasta

→ For the Meat Sauce

02 - 1 pound ground beef
03 - 1 onion, chopped
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1 teaspoon Italian seasoning
09 - 1/4 teaspoon red pepper flakes
10 - 1 tablespoon minced garlic
11 - 2 jars (24 oz each) marinara sauce
12 - 1/2 cup heavy cream

→ For the Cheese Layers

13 - 1 1/2 cups ricotta cheese
14 - 8 oz shredded mozzarella cheese

→ For Topping

15 - Dried parsley
16 - Grated Parmesan cheese

# Instructions:

01 - Heat your oven to 375 degrees.
02 - Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions. Drain and set aside.
03 - Heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Season with the salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes. Cook, breaking up the meat as it cooks, until the beef is completely browned and the onion is soft.
04 - Drain any excess grease from the skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add both jars of marinara sauce and the heavy cream. Stir everything together well, then turn off the heat.
05 - Pour half of the cooked rigatoni into a greased 9x13 inch baking dish. Add half of the meat sauce mixture and stir to coat all the pasta evenly.
06 - Use a large spoon to drop dollops of ricotta cheese evenly over the pasta layer. Sprinkle half of the shredded mozzarella on top.
07 - Add the remaining pasta on top, followed by the rest of the meat sauce. Spread it out evenly, then top with the remaining shredded mozzarella cheese.
08 - Bake uncovered at 375 degrees for about 25 minutes, until the cheese is golden brown and bubbling.
09 - Take it out of the oven and sprinkle dried parsley and grated Parmesan cheese on top. Let it sit for a few minutes before serving. Enjoy!

# Notes:

01 - This is a great make-ahead meal - you can assemble it a day ahead and bake when ready to serve.
02 - The heavy cream makes the sauce extra rich and creamy.
03 - Leftovers keep well in the fridge for up to 4 days and reheat beautifully.
04 - You can use ground turkey or Italian sausage instead of beef if you prefer.

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