Cheesy Beef Rigatoni (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
½ medium yellow onion, diced
03 -
1 pound ground beef (80/20 blend)
04 -
1 teaspoon Italian herb seasoning
05 -
1 teaspoon onion powder
06 -
1 teaspoon garlic powder
07 -
Salt and black pepper to taste
08 -
24 ounces marinara or pasta sauce
09 -
½ cup heavy whipping cream
10 -
16 ounces rigatoni pasta
11 -
1 cup mozzarella cheese, shredded
# Instructions:
01 -
Preheat your oven to 350°F. Cook rigatoni pasta according to package directions until al dente. Drain well and set aside. Don't overcook since it will bake more in the oven.
02 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until softened. Add ground beef and cook, breaking it up with a spoon, until no pink remains, about 6-8 minutes.
03 -
Drain off all excess grease from the skillet. Season the beef mixture with Italian seasoning, onion powder, garlic powder, salt, and black pepper. Stir well to distribute the seasonings evenly.
04 -
Add the pasta sauce and heavy cream to the seasoned beef. Stir everything together until well combined and let it simmer for 2-3 minutes to blend the flavors.
05 -
Add the drained rigatoni to the beef and sauce mixture. Gently stir until all the pasta is coated with the creamy meat sauce.
06 -
Sprinkle the shredded mozzarella evenly over the top of the pasta mixture. Bake in the preheated oven for 10-15 minutes until the cheese is melted and bubbly.
07 -
Let cool for 3-5 minutes before serving to allow the cheese to set slightly. Serve hot in bowls and enjoy this comforting pasta bake!
# Notes:
01 -
Cook pasta just until al dente since it continues cooking in the oven
02 -
Use an oven-safe skillet to go from stovetop to oven seamlessly
03 -
Heavy cream makes the sauce rich and creamy
04 -
Drain grease well to prevent the dish from being oily
05 -
This reheats beautifully for easy leftovers