Description
A comforting, one-dish baked rigatoni with meat sauce that is perfect for busy weeknights. This recipe features tender pasta, rich tomato-beef sauce, and a gooey layer of melted cheese, making it a family favorite that is easy to make and freezer-friendly.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound ground beef (80/20 blend)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups mozzarella cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup breadcrumbs (optional)
- 1 cup reserved pasta water
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining. Do not rinse the pasta.
- While pasta cooks, heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Add diced onion to the beef and cook for 2-3 minutes until softened. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, Italian seasoning, salt, and pepper. Reduce heat to low and simmer for 10 minutes until slightly thickened. Add a splash of reserved pasta water if too thick.
- In the 9×13-inch baking dish, combine the cooked pasta, meat sauce, half of the mozzarella, and all of the cheddar. Toss to coat evenly.
- Top with remaining mozzarella, Parmesan, and breadcrumbs (if using).
- Bake for 20 minutes until cheese is bubbly and golden. Optionally broil for 2 minutes for extra browning.
- Let rest for 5-10 minutes before serving.
Notes
Do not overcook the pasta as it will continue to cook in the oven. Save the starchy pasta water to help emulsify the sauce. For best melting results, shred cheese from blocks rather than using pre-shredded varieties. Let the dish rest before serving to allow the sauce to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
Keywords: baked rigatoni, cheesy pasta, family dinner, weeknight meals, comfort food, one-pot meal, freezer friendly, meat sauce