Cheesy Beef Rigatoni folds al dente pasta into a creamy marinara sauce with seasoned ground beef and onion, then melts mozzarella across the top in an oven-safe skillet. Heavy cream softens the tomato sauce while the wide rigatoni tubes capture beef and sauce.
The recipe yields 5 cups for 5 servings in 40 minutes, including 15 minutes of preparation and 25 minutes of cooking. The oven remains at 350°F, and a 3–5-minute rest settles the cheese before serving.
Cheesy Beef Rigatoni Ingredients
Gather 2 tablespoons olive oil, ½ diced medium yellow onion, 1 pound 80/20 ground beef, 1 teaspoon each Italian herb seasoning, onion powder, and garlic powder, salt, pepper, 24 ounces marinara or pasta sauce, ½ cup heavy whipping cream, 16 ounces rigatoni, and 1 cup shredded mozzarella.
Use an oven-safe skillet so the sauce, pasta, cheese, and bake stay in one pan.
If you enjoy this recipe, you may also like Pepperoni Pizza Tater Tot Casserole.
How to Make Cheesy Beef Rigatoni
- Heat the oven to 350°F. Cook rigatoni according to package directions until al dente, then drain well.
- Heat olive oil in an oven-safe skillet. Soften onion for 2–3 minutes.
- Add beef and brown for 6–8 minutes until no pink remains. Drain all excess grease.
- Add Italian herbs, onion powder, garlic powder, salt, and pepper.
- Stir in 24 ounces sauce and ½ cup cream; simmer 2–3 minutes.
- Fold in rigatoni until coated. Top with 1 cup mozzarella.
- Bake 10–15 minutes until melted and bubbly. Rest 3–5 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Preheat and Cook Rigatoni Al Dente
Soften Half an Onion in Olive Oil
Brown the Ground Beef Completely
Drain All Excess Grease
Distribute the Seasonings Evenly
Create the Creamy Marinara Sauce
Fold in All Sixteen Ounces Rigatoni
Top with One Cup Mozzarella
Bake for Ten to Fifteen Minutes
Rest for Three to Five Minutes
Divide Five Cups into Five Servings
Coordinate the Forty-Minute Schedule
Conclusion
At 350°F, cook 16 ounces rigatoni to al dente and drain. In an oven-safe skillet, soften half an onion in 2 tablespoons olive oil for 2–3 minutes. Brown 1 pound beef for 6–8 minutes and drain fully. Season, add 24 ounces marinara and ½ cup cream, and simmer 2–3 minutes. Fold in rigatoni, top with 1 cup mozzarella, bake 10–15 minutes until bubbly, and rest 3–5 minutes.
Frequently Asked Questions
- → Why should the rigatoni remain al dente?
It receives another 10–15 minutes of oven heat, so a firm starting texture prevents overcooking.
- → What kind of skillet is needed?
Use a large oven-safe skillet because the pasta moves directly from stovetop assembly into the 350°F oven.
- → How long should the creamy sauce simmer?
Simmer marinara and heavy cream with the seasoned beef for 2–3 minutes before adding rigatoni.
- → How much Cheesy Beef Rigatoni does this make?
The recipe yields 5 cups for 5 servings, or approximately one cup each.