How To Make Cheesy Baked Rigatoni with Beef

Prep: 15 mins

Cook: 50 mins

Difficulty: Easy

Servings: 10 Servings

Is there anything more comforting than a dish of tender baked noodles, savory beef, and gooey cheese coming out of the oven? This baked rigatoni is easier to assemble than lasagna, packed with just as much flavor, and is a perfect freezer meal that reheats well. Here’s how to do it.

Ingredients

1 medium yellow onion
4 cloves garlic
12 ounces low-moisture mozzarella cheese, divided
3/4 ounce Parmesan cheese, grated (about 2/3 cup grated on a Microplane or 1/4 cup store-bought)
2 tablespoons olive oil
1 pound lean ground beef
1 teaspoon kosher salt, plus more for cooking the pasta
1 teaspoon dried Italian seasoning
1/2 teaspoon freshly ground black pepper
2 (24-ounce) jars marinara or pasta sauce (about 6 cups total)
1 pound dried rigatoni pasta
Chopped fresh basil leaves, for serving (optional)

Instructions

Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F.
Boil the water. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, prepare the aromatics and cheese and cook the beef.
Prepare the produce and cheese. Dice 1 medium yellow onion (about 1 cup). Mince 4 garlic cloves. Shred 8 ounces of the mozzarella cheese (about 2 cups), then cut the remaining 4 ounces into 1/2-inch cubes (about 1 cup). Grate 3/4 ounce Parmesan cheese (about 2/3 cup grated on a Microplane or 1/4 cup store-bought).
Cook the onion and brown the beef. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion and cook until soft and lightly browned, 5 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Add 1 pound ground beef, 1 teaspoon kosher salt, 1 teaspoon dried Italian seasoning, 1/2 teaspoon black pepper, and cook until the beef is browned and no longer pink, about 8 minutes. Remove the pan from the heat.
Cook the pasta. Add 1 pound dry rigatoni pasta to the boiling water and cook pasta according to package directions until al dente, 10 to 12 minutes.
Drain the pasta. Drain the pasta in a colander.
Combine the pasta and beef. Add the pasta to the pot of beef and stir to combine.
Add the sauce and mozzarella. Add 2 jars pasta sauce and stir to combine. Add 1 cup of the shredded mozzarella and stir to combine. Add the cubed mozzarella and fold it in.
Transfer the pasta to a baking dish and top with more cheese. Transfer the pasta mixture to a 9x13-inch baking dish, or divide between 2 (8-inch) baking dishes or disposable foil trays. (Use a metal or disposable baking dish if you’re planning to freeze this.) Sprinkle with the grated Parmesan and remaining 1 cup mozzarella.
Bake the casserole. Bake until the edges are bubbling and the cheese on top is completely melted and browned in spots, about 30 minutes.
Cool the casserole. Remove the baking dish to a wire rack and let cool for 5 to 10 minutes before serving. Top with chopped fresh basil leaves, if using.