What type of beef works best for this dish?

Ground beef with 80-85% lean is ideal. It provides flavor and moisture without excessive fat.

Can I substitute another pasta for rigatoni?

Penne, ziti, or any sturdy tube pasta hold up well and capture the creamy sauce nicely.

How do I achieve a bubbly cheese topping?

Spread mozzarella evenly, then bake at a high temperature until golden and bubbling on top.

Is it possible to prepare this in advance?

Assemble ahead, cover, and refrigerate. Bake just before serving for best texture and flavor.

Can I add vegetables to this bake?

Yes, spinach, mushrooms, or bell peppers can be sautéed with onions and blended into the sauce.

Cheesy Beef Rigatoni Bake with Creamy Tomato Sauce

A delicious cheesy pasta dish in a white bowl. | myhomemaderecipe.com

Creamy tomato sauce clings to perfectly cooked rigatoni, while seasoned ground beef brings savory depth and a golden blanket of melted cheese makes every bite pure comfort. This cheesy beef rigatoni bake always disappears fast at my dinner table thanks to its combination of hearty flavors and ease.

The first time I made this was for a Sunday family dinner. Everyone asked for seconds and it quickly became a most requested weeknight dish.

Ingredients

Olive oil: For sautéing vegetables and adding richness use extra virgin for best results
Yellow onion: Brings sweetness and aromatic depth look for firm onions with tight skins
Ground beef: Adds hearty protein choose eighty to eighty five percent lean for flavor
Italian seasoning: Creates classic herby notes use a fresh spice blend if possible
Onion powder and garlic powder: Boost umami in every bite make sure your spices are not stale
Salt and black pepper: To balance the flavors
Marinara sauce: Provides a tomatoey base choose a good quality one with no added sugar
Heavy whipping cream: Makes the sauce silky and creamy always check it is fresh
Rigatoni pasta: Those ridges catch so much sauce cook it al dente for the best texture
Shredded mozzarella cheese: Bubbles and browns beautifully whole milk or part skim both work well

Instructions

Prep the Pasta:: Cook the rigatoni in a large pot of salted boiling water until just barely al dente. Drain thoroughly so the pasta does not become watery as it bakes.
Build the Beef Base:: Heat the olive oil in a large skillet over medium high heat. Add diced onion and cook for about three minutes until translucent and fragrant but not browned. Add ground beef and break it up as it cooks making sure all pinkness is gone. Drain off excess fat to avoid a greasy casserole.
Season the Mixture:: Sprinkle in Italian seasoning, onion powder, garlic powder, salt, and black pepper. Stir thoroughly so all the flavors infuse into the meat mixture.
Create the Sauce:: Pour in the marinara sauce followed by the heavy cream. Mix gently but thoroughly until the sauce looks evenly colored and creamy making sure to scrape up any brown bits from the skillet for extra flavor.
Combine with Pasta:: Add the cooked rigatoni to the skillet and use a large spoon to gently toss until each piece is coated in the creamy tomato meat sauce. Take care not to break the tubes.

A delicious pasta dish with meat and cheese, served in a white bowl. | myhomemaderecipe.com

I absolutely love the way mozzarella cheese melts into golden bubbles on top. More than once I have caught my family sneaking the browned cheese crust before dinner was served.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to four days. Reheat gently in the microwave or covered in the oven to keep the sauce creamy and the cheese melty. You can also freeze single portions and thaw overnight for a speedy meal.

Ingredient Substitutions

For a lighter version swap ground turkey or chicken for the beef. If you want to add veggies stir in sautéed spinach or chopped roasted red peppers when adding the sauce. Penne pasta works if you do not have rigatoni.

Serving Suggestions

This bake is hearty on its own but feels special with a green salad and crusty bread for scooping up extra sauce. Sometimes I finish it with a sprinkle of fresh basil or parsley for color and brightness.

Cultural Note

Rigatoni bakes like this are a classic in Italian American households because they feed a crowd and warm up well. The blend of cheese tomato and beef is a familiar favorite that brings everyone to the table in good spirits.

A delicious homemade lasagna with a generous amount of cheese and meat. | myhomemaderecipe.com

This is the kind of meal guaranteed to bring everyone happily to the table. The cozy flavors make it perfect for both weeknights and gatherings.

Frequently Asked Questions

→ What type of beef works best for this dish?: Ground beef with 80-85% lean is ideal. It provides flavor and moisture without excessive fat.
→ Can I substitute another pasta for rigatoni?: Penne, ziti, or any sturdy tube pasta hold up well and capture the creamy sauce nicely.
→ How do I achieve a bubbly cheese topping?: Spread mozzarella evenly, then bake at a high temperature until golden and bubbling on top.
→ Is it possible to prepare this in advance?: Assemble ahead, cover, and refrigerate. Bake just before serving for best texture and flavor.
→ Can I add vegetables to this bake?: Yes, spinach, mushrooms, or bell peppers can be sautéed with onions and blended into the sauce.