Description

This Cheesy Baked Rigatoni is a hearty and comforting casserole that’s perfect for a crowd! Tender rigatoni pasta is layered with a rich meat sauce, creamy ricotta, and melted mozzarella cheese, then baked to golden perfection. It’s a simple yet satisfying dish that’s sure to be a family favorite.

Ingredients

Units Scale

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

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Instructions

Preheat and Cook Pasta: Preheat oven to 375°F (190°C). Cook rigatoni pasta according to package directions until al dente. Drain and set aside.
Brown Beef and Make Sauce: In a large skillet over medium-high heat, brown ground beef with chopped onion. Season with salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes. Drain excess grease. Stir in minced garlic, marinara sauce, and heavy cream. Turn off heat.
Layer Casserole: In a greased 9×13 inch baking dish, layer half of the cooked pasta, half of the meat sauce, 1 ½ cups ricotta cheese, and half of the mozzarella cheese. Repeat layers with remaining ingredients.
Bake: Bake uncovered for 25 minutes, or until cheese is golden brown and bubbly.
Serve: Garnish with dried parsley and grated Parmesan cheese. Serve hot.

Notes

You can substitute ground Italian sausage or ground turkey for the ground beef.
If you don’t have rigatoni, you can use penne or ziti pasta.
For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the meat sauce.

Nutrition

Serving Size: 1/8 of recipe
Calories: 500
Sugar: 10g
Sodium: 1100mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 60g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg