Cheesy Beef Rigatoni Bake

Why You’ll Love This Recipe

I love how this rigatoni bake combines all the best textures — soft pasta, creamy sauce, and gooey cheese — into one cozy casserole. It’s ready in just 30 minutes, making it perfect when I want a filling dinner without spending all evening in the kitchen. The ingredients are simple, and the dish is easy to adapt to different tastes. Best of all, it makes amazing leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1/2 yellow onion, diced

• 1 pound ground beef

• 1 teaspoon Italian seasoning

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• Salt, to taste

• Black pepper, to taste

• 24 ounces marinara sauce

• 1/2 cup heavy whipping cream

• 16 ounces rigatoni pasta, cooked al dente

• 1 cup shredded mozzarella cheese

Directions

1. I cook the rigatoni according to package instructions until al dente, then drain and set it aside.

2. While the pasta cooks, I heat olive oil in a large skillet over medium-high heat. I sauté the diced onion for 2–3 minutes until it’s soft, then add the ground beef and cook until fully browned. After draining any excess grease, I season the beef with Italian seasoning, garlic powder, onion powder, salt, and pepper.

3. Next, I stir in the marinara sauce and heavy whipping cream, combining everything well.

4. I fold the cooked rigatoni into the skillet, mixing until every piece is coated with the creamy tomato beef sauce.

5. Then, I preheat my oven to 350°F (175°C) and transfer the pasta mixture into a baking dish. I top it with mozzarella cheese and bake for 10–15 minutes, or until the cheese is melted and bubbly.

6. I let it cool slightly before serving it warm.

Servings and timing

This recipe serves 5 people and takes just 30 minutes total — 15 minutes to prep and 15 minutes to bake. It’s the perfect one-pan meal for a busy evening or a relaxed weekend dinner.

Variations

Sometimes I switch up the protein and use ground turkey or Italian sausage for a different flavor. I’ve also added chopped spinach or sautéed mushrooms to sneak in some veggies. For extra cheesiness, I mix parmesan or ricotta into the pasta before baking. And when I want a bit of heat, I sprinkle in red pepper flakes or add a layer of spicy pepper jack cheese on top.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave a portion for 1–2 minutes until hot, or warm the whole dish in the oven at 350°F for about 15 minutes. If the pasta seems a little dry, I add a splash of cream or marinara before reheating.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the bake in advance, cover it, and refrigerate it before baking. When I’m ready, I pop it in the oven and bake as directed, adding a few extra minutes if it’s cold from the fridge.

Can I freeze this pasta bake?

Absolutely. I let it cool completely, then wrap it tightly in foil or store it in a freezer-safe container. It keeps well for up to 2 months. I thaw it in the fridge overnight and reheat in the oven until warmed through.

What’s the best pasta substitute for rigatoni?

If I don’t have rigatoni, I use penne, ziti, or even rotini — anything with ridges that hold onto the sauce works great.

Can I use jarred Alfredo instead of heavy cream?

Yes, I can replace the cream with Alfredo sauce for an even richer flavor. It changes the taste slightly, but it still turns out delicious.

How do I prevent the cheese from overbrowning?

If the cheese is browning too fast, I loosely cover the dish with foil during the last few minutes of baking to protect the top while still melting the cheese.

Conclusion

This Cheesy Beef Rigatoni Bake is everything I want in a cozy dinner — flavorful, cheesy, and satisfying. It’s easy to make, loved by everyone at the table, and perfect for leftovers the next day. Whether I’m cooking for family or just myself, it’s a go-to recipe I always come back to.

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