Baked Rigatoni
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6
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Course
Main Course
Baked Rigatoni
Description
This baked rigatoni recipe includes lean ground beef sautéed with garlic and then simmered with diced tomatoes, tomato basil pasta sauce, and Italian seasoning for a well-rounded sauce. The rigatoni pasta, cooked slightly less than al dente, is combined with the sauce and part of the shredded mozzarella and Parmesan cheeses to integrate flavors throughout.
After assembling in a baking dish and covering with remaining cheese, it’s baked until the top is golden and the cheese is melted and bubbly. The ridged rigatoni holds sauce well, and the cheese topping creates a crusty, melted finish that offers a contrast to the tender pasta beneath.
This dish works well as a filling main course for family dinners. Garnishing with fresh basil or parsley leaves adds a fresh herbal note to balance the richness. It can also be served along with a light salad or steamed vegetables.
Ingredients
- 10 oz. rigatoni pasta dry
- 1 Tbsp olive oil
- 1 lb. ground beef lean
- 2 tsp minced garlic
- 1 (24 oz) jar tomato basil pasta sauce (recommend Rao's)
- 1 (14.5 oz) can diced tomatoes petite
- 1 1/2 tsp Italian seasoning
- 2 cups shredded mozzarella cheese divided
- 1/2 cup Parmesan Cheese divided
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- basil or fresh parsley leaves, for garnish (optional, fresh leaves
Instructions
- Preheat oven to 350 degrees. Spray a 12 by 8-inch or 13 by 9-inch baking dish with non-stick cooking spray.
- Cook pasta in lightly salted water about 1 minute shy of al dente according to directions listed on package. Reserve 1/4 cup pasta water, drain pasta.
- Meanwhile heat olive oil in a 12-inch skillet. Add beef and cook and crumble until browned. Drain excess fat, then add garlic and saute 30 seconds longer.
- Stir in 1/4 cup pasta water, tomato basil sauce, diced tomatoes, and Italian seasoning.
- In empty pot, toss together sauce, drained pasta, 3/4 cup mozzarella and 1/4 cup parmesan cheese. Season just lightly with salt as needed and pepper to taste.
- Pour mixture into prepared baking dish. Try to cover all of the pasta with some of the sauce so it doesn't dry up during baking.
- Sprinkle top with remaining 1 1/4 cups mozzarella and 1/4 cup parmesan cheese. Cover with foil (curve foil over to prevent cheese from sticking to foil).
- Bake in preheated oven 25 - 30 minutes. Serve warm garnished with basil or parsley leaves.
User Reviews
Overall Rating
5
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