Cheesy Baked Rigatoni Pasta – Comforting Family Dinner

Savor the comfort of cheesy baked rigatoni, loaded with tender pasta, hearty ground beef, and a creamy ricotta blend. This dish features layers of rigatoni tossed in robust marinara sauce, accented with garlic, Italian herbs, and a touch of red pepper flakes for gentle heat. A luscious layer of ricotta melts beneath golden, bubbling mozzarella, all baked until perfectly browned. Finished with Parmesan and fresh parsley, each bite is a creamy, cheesy, and savory delight. Ideal for family dinners, potlucks, or cozy weeknights.

Why You Will Love This Recipe

• Uses common pantry ingredients.
• Ready in under an hour with big batch servings.
• Simple seasonings layered for rich flavor.
• Perfect for making ahead or freezing.

Ingredients

• 16 oz rigatoni pasta
• 1 lb ground beef
• 1 chopped onion
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp minced fresh garlic
• 2 jars (24 oz each) marinara sauce
• 1/2 cup heavy cream
• 1 1/2 cups ricotta cheese
• 8 oz shredded mozzarella cheese
• Dried parsley for garnish
• Grated Parmesan for topping

Required Tools

• Large pot
• Large skillet
• 9x13 inch baking dish
• Oven

Instructions

Step 1: Preheat and Boil Pasta

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil.
3. Cook rigatoni about 2 minutes less than package instructions for al dente noodles.
4. Drain and set aside.

Step 2: Brown Beef and Onion

1. Heat a large skillet over medium-high heat.
2. Add ground beef and chopped onion, cook until beef is browned and onions are translucent.

Step 3: Season the Beef

1. Add salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes. Mix well.

Step 4: Make the Sauce

1. Drain excess fat from the skillet.
2. Add minced garlic and sauté 1 minute until fragrant.
3. Pour in marinara sauce and heavy cream, stir and simmer briefly. Remove from heat.

Step 5: Assemble Layers

1. Grease a 9x13 inch baking dish.
2. Layer half of the cooked pasta and half of the meat sauce.
3. Drop spoonfuls of ricotta evenly over the pasta layer.
4. Sprinkle with half of the shredded mozzarella.
5. Add remaining pasta and sauce, then top with remaining mozzarella.

Step 6: Bake

1. Bake uncovered for 25 minutes until cheese is golden and bubbling.

Step 7: Serve

1. Top with dried parsley and grated Parmesan before serving.

Tips & Tricks

• For pockets of creamy ricotta, drop dollops instead of mixing in.
• Use freshly shredded mozzarella for the best melt and stretch.
• Let the dish rest 10 minutes before slicing for neat squares.

Storage & Freezing

• Refrigerator: Up to 4 days in airtight container. Reheat gently with a splash of water or marinara.
• Freezer: Assemble or bake, wrap tightly, use within 2 months. Thaw overnight in fridge before reheating.

Optional Substitutions

• Ground beef → turkey or Italian sausage
• Ricotta → cottage cheese
• Add spinach between layers for extra veggies
• Use gluten-free pasta if needed, cook al dente

Serving Suggestions

• Pair with a crisp green salad and garlic bread
• Serve with roasted vegetables like broccoli or asparagus
• Perfect for potlucks with other crowd-pleasing dishes

Nutritional Information (per serving)

• Calories: Approx. 450 kcal
• Protein: 28 g
• Fat: 22 g
• Carbohydrates: 35 g