Baked Rigatoni Casserole
A creamy and cheesy baked rigatoni casserole perfect for family gatherings or weeknight dinners, brimming with rich flavors and indulgent textures.
Ingredients
Pasta and Beef Components
- 16 oz rigatoni pasta Cooked al dente.
- 1 lb ground beef Juicy and savory for heartiness.
- 1 small onion, chopped Sweet and aromatic.
Seasonings
- 1/2 tsp salt Essential for flavor.
- 1/2 tsp black pepper Adds subtle heat.
- 1 tsp garlic powder For rich flavor.
- 1 tsp paprika Contributes smokiness.
- 1 tsp Italian seasoning Authentic flavor blend.
- 1/4 tsp red pepper flakes Optional kick of spice.
- 1 tbsp minced garlic For extra aroma.
Sauce Components
- 48 oz marinara sauce Tangs up the dish.
- 1/2 cup heavy cream For added richness.
Cheeses
- 1 1/2 cups ricotta cheese For layering.
- 8 oz shredded mozzarella cheese For gooeyness.
- Dried parsley For garnish.
- Grated Parmesan cheese Adds savory depth.
Instructions
Preparation
- Preheat your oven to 375 degrees F.
- Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until just al dente. Drain and set aside.
Cooking the Meat
- Heat a large skillet over medium-high heat, then add the ground beef and chopped onion.
- Season with salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes. Cook until the beef is browned and the onion is soft.
- Drain excess grease. Stir in minced garlic, cook for about 30 seconds, then add marinara sauce and heavy cream. Combine well and turn off the heat.
Layering and Baking
- Pour half of the cooked rigatoni into a greased 9x13 inch baking dish.
- Add half of the meat sauce mixture, stirring to coat the pasta.
- Drop dollops of ricotta cheese evenly over the pasta layer, then sprinkle half of the shredded mozzarella on top.
- Add the remaining pasta followed by the rest of the meat sauce. Spread evenly and top with the remaining mozzarella.
- Bake uncovered at 375 degrees for about 25 minutes, until the cheese is golden brown and bubbling.
Finishing Touches
- Sprinkle dried parsley and grated Parmesan cheese on top after baking.
- Let the casserole sit for a few minutes before serving to allow flavors to meld.
Notes
Do not overcook the rigatoni; it should be slightly underdone. Grease the baking dish well to achieve a golden crust and prevent sticking. Enjoy this versatile casserole with a green salad or garlic bread.