Description
If you’re looking for the ultimate comfort food for weeknight dinners, this Beef Rigatoni Cheese Bake brings everything to the table: rich meat sauce, perfectly cooked rigatoni, layers of gooey cheese, and a golden baked finish. It’s the kind of easy recipe that feels like a warm hug after a long day. Whether you want a hearty dinner idea, a satisfying pasta casserole, or just new food ideas for a hungry crowd, this dish checks all the boxes. Family-friendly, freezer-friendly, and downright delicious.
Ingredients
12 oz rigatoni
1 lb ground beef (80/20)
28 oz crushed tomatoes
1 medium onion, diced
3 cloves garlic, minced
2 tbsp olive oil
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
Instructions
1. Brown the ground beef in olive oil over medium-high heat. Season with salt and pepper.
2. Add chopped onion and garlic. Cook until softened.
3. Stir in crushed tomatoes and Italian seasoning. Simmer uncovered for 20 minutes.
4. Boil rigatoni in salted water until al dente. Drain and drizzle with olive oil.
5. Combine pasta, half the mozzarella, and all the sauce in a large bowl.
6. Pour mixture into a greased 9×13 baking dish. Top with remaining mozzarella and Parmesan.
7. Cover with foil and bake at 375°F for 20 minutes.
8. Remove foil and bake 10-15 minutes more until golden and bubbly.
9. Let rest 10 minutes before serving.
Notes
Letting the dish rest after baking helps set the cheese and makes serving cleaner.
Don’t skip simmering the sauce—it’s key for deep flavor.
You can freeze leftovers in single portions for quick lunches or dinner reinforcements.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 7g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
Keywords: beef pasta bake, cheesy rigatoni, easy dinner, weeknight pasta, baked rigatoni