Ground Beef Baked Rigatoni Recipe

A hearty baked rigatoni dish featuring ground beef, marinara sauce, and melted cheese, baked to perfection for a comforting and satisfying meal ideal for any occasion.

Ingredients

• Rigatoni (1 pound)
• Cooking Olive Oil (2 tablespoons, divided)
• 80% Lean Ground Beef (1 pound)
• Garlic Powder (1 teaspoon)
• Onion Powder (1 teaspoon)
• Salt
• Pepper
• Garlic (4 cloves, minced)
• Crushed Tomatoes (28 ounce can)
• Kosher Salt (1 teaspoon)
• White Sugar (1 1/2 teaspoons)
• Heavy Cream (1 cup)
• Parmesan Cheese (1/3 cup + 2 tablespoons, grated, divided)
• Fresh Basil (1/3 cup + 1 teaspoon, chopped, divided)
• Shredded Mozzarella (2 cups, divided)

Instructions

1. Step 1: Boil the Pasta
   Begin by bringing about 4 quarts of salted water to a rolling boil in your trusty stock pot. Once you've got that lively boil, toss in the rigatoni. Aim for a slightly firmer than al dente texture by shaving off a couple of minutes from the package instructions—12 minutes should be just right. Once cooked, strain the pasta and set it aside, ready for its next adventure.

2. Step 2: Cook the Ground Beef
   In a frying pan, heat 1 tablespoon of olive oil over high heat. Add the ground beef and season it generously with salt, pepper, garlic powder, and onion powder. Stir it around with a wooden spoon until it’s broken into crumbles. Then, let it sit peacefully to develop a nice brown crust, about 8 minutes should do the trick. Once browned, transfer it to a large bowl or plate, but don't rush to clean the pan just yet—it's still got work to do!

3. Step 3: Prepare the Sauce
   Preheat your oven to a toasty 425°F. Using the same frying pan, heat the remaining tablespoon of olive oil. Toss in the minced garlic and let its aroma fill the kitchen as it softens, which should take about a minute. Introduce the crushed tomatoes, kosher salt, and a touch of white sugar to the pan. Stir everything together and let it simmer gently for about 10 minutes, allowing the flavors to meld. Pour in the heavy cream, then stir in 1/3 cup of Parmesan and 1/3 cup of chopped basil. Make sure everything is combined smoothly before mixing back in the cooked ground beef.

4. Step 4: Combine Pasta and Sauce
   Return the cooked rigatoni to the now-empty stock pot. Pour your rich meat sauce over the pasta and use a wooden spoon to fold everything together. Ensure each piece of pasta gets well-coated in that delicious sauce.

5. Step 5: Layer the Rigatoni
   Grab a baking dish and spoon in half of your rigatoni mixture as the first layer. Sprinkle 1 cup of shredded mozzarella and 1 tablespoon of grated Parmesan over the pasta. Spread the rest of the rigatoni mixture over the cheese layer. Top it off with another generous layer of 1 cup of shredded mozzarella and 1 tablespoon of grated Parmesan.

6. Step 6: Bake and Finish
   Slide the dish into your preheated oven and let it bake until the cheese turns a delightful golden brown, which should take about 15 minutes. Once done, sprinkle the remaining teaspoon of fresh basil on top for a pop of color and flavor. Serve up this cozy dish and enjoy every cheesy, saucy bite with your loved ones!

Notes

Cooking baked rigatoni can sometimes be a comedy of errors if you're not careful! One mistake folks often make is overcooking the pasta. Remember, you want it a bit firmer than usual since it’ll soften more in the oven.

Another pitfall? Forgetting to drain the excess fat from the beef can lead to a greasy surprise.

Be cautious with the seasoning. Too much salt can overpower the dish.

Lastly, even cheese requires a delicate touch. Spreading it unevenly could result in one cheesy section and another that's less exciting.

Keep these pointers in mind, and you'll be on your way to a perfect baked rigatoni!