Cheesy Beef Rigatoni Bake with Creamy Tomato Sauce (Print version)
Tender rigatoni folded into a creamy tomato beef sauce, topped with mozzarella and baked until bubbling and golden.
# Ingredients:
For the pasta
01 -
1 lb (450 g) rigatoni pasta
02 -
1 tablespoon kosher salt, for the pasta water
For the creamy tomato beef sauce
03 -
2 tablespoons olive oil
04 -
1 medium yellow onion, finely diced
05 -
1 1/4 lb (565 g) ground beef
06 -
4 cloves garlic, minced
07 -
2 tablespoons tomato paste
08 -
1 1/2 teaspoons Italian seasoning
09 -
1/2 teaspoon red pepper flakes, optional
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1 can (28 oz or 794 g) crushed tomatoes
13 -
1 can (15 oz or 425 g) tomato sauce
14 -
3/4 cup (180 ml) heavy cream
15 -
1/2 cup reserved pasta water, as needed
For the cheese and finish
16 -
3 cups (340 g) shredded low-moisture mozzarella, divided
17 -
1/2 cup (50 g) grated Parmesan cheese
18 -
1/4 cup chopped fresh basil, plus more for serving
# Instructions:
01 -
Arrange a rack in the center of the oven and heat to 375 degrees F. Lightly grease a 9x13-inch baking dish.
02 -
Boil the rigatoni in well-salted water for 2 minutes less than the package directions. Reserve 1/2 cup pasta water, then drain.
03 -
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Cook the onion for 4-5 minutes, then add the beef and cook until browned and no pink remains, about 6-8 minutes. Drain excess fat if needed.
04 -
Stir in garlic, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 1 minute, then add crushed tomatoes and tomato sauce. Simmer for 8-10 minutes.
05 -
Lower the heat and stir in the heavy cream. Add a splash of reserved pasta water if the sauce looks thick, then taste and adjust salt.
06 -
Fold the drained rigatoni and basil into the sauce. Spread half in the baking dish, scatter with 1 cup mozzarella, then add the remaining pasta. Top with the remaining mozzarella and Parmesan.
07 -
Bake uncovered for 20-25 minutes, until the edges bubble and the cheese is melted with browned spots. Rest for 10 minutes before serving with more basil.
# Good to know:
01 -
Best served after a 10-minute rest so the sauce settles.
02 -
Add 10-15 minutes to the bake time if assembled cold from the refrigerator.
03 -
Use 85/15 or 90/10 ground beef for good flavor without excess grease.