Cheesy Baked Rigatoni With Ground Beef

Ingredients

• 454 g (1 lb)rigatoni
• 2.5 ml (½ tsp)olive oil
• 15 ml (1 tbsp)olive oil
• 454 g (1 lb)ground beef
• ½onion, diced
• ½red pepper, diced
• 10 ml (2 tsp)garlic, minced
• 1.25 ml (¼ tsp)salt
• 1.25 ml (¼ tsp)pepper
• 1.25 ml (¼ tsp)dried parsley
• 1.25 ml (¼ tsp)dried oregano
• 250 g (1 cup)ricotta cheese
• 10 g (2 tbsp)grated Parmesan cheese
• 300 ml (1¼ cups), dividedpasta sauce
• 55 g (½ cup)mozzarella cheese

Instructions

1. 1

   Cook the rigatoni

   Bring a large pot of water to the boil over medium-high heat and cook the rigatoni according to the packet directions until al dente. Start preparing the beef filling while the pasta cooks, and avoid overcooking it because it will finish in the oven. Drain the pasta and toss it with 2.5 ml (½ tsp) olive oil to help keep it from sticking.

2. 2

   Brown the beef

   Heat a large frying pan over medium-high heat and add 15 ml (1 tbsp) olive oil. Once the oil is hot and shiny, add the ground beef, onion, red pepper, garlic, salt, pepper, parsley and oregano. Cook for about 10 minutes, breaking up the beef and stirring regularly, until it is thoroughly cooked and the onion is translucent. Remove from the heat and drain the mixture on a paper-towel-lined plate to remove excess fat.

3. 3

   Combine and assemble

   Heat the oven to 180°C (350°F) and set out a 23 × 33 cm (9 × 13-inch) baking dish. In a large bowl, gently mix the cooked beef mixture with the ricotta, Parmesan and 240 ml (1 cup) pasta sauce. Fill the dish about three-quarters full with the rigatoni, add the filling and toss to combine. Spoon over the remaining 60 ml (¼ cup) pasta sauce and finish with a layer of mozzarella.

4. 4

   Bake and rest

   Bake for about 20 minutes, until the cheese on top has melted. Leave the dish to cool for at least 10 minutes before serving. If you are waiting longer to serve, cover it with foil to keep it warm.

What is baked rigatoni?

Baked rigatoni is a pasta casserole in which tubular pasta is combined with sauce and other fillings, then finished in the oven. This version pairs Italian-style seasonings and browned beef with ricotta, Parmesan and mozzarella.

The ricotta adds a creamy element while the rigatoni holds its shape and catches sauce inside its ridges. Baking brings the components together and melts the cheese over the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 623 calories, 31g protein, 63g carbs, 27g fat.

The rigatoni and sauce provide most of the carbohydrates, while the beef and cheeses contribute protein and much of the fat. Serve a portion with a generous salad or non-starchy vegetables to add freshness and balance the plate.

Choose pasta that holds its shape

Rigatoni: Its wide tubes and ridged surface work well with the beef and sauce. Cook it only to al dente so it can soften further in the oven without turning mushy.

Pasta sauce: The recipe uses most of the sauce in the filling, with a little reserved for the top. If using crushed tomatoes with Italian spices instead, season them to your taste.

Brown the beef thoroughly

Beef and vegetables: Break the meat into small pieces as it cooks, and stir regularly so the onion and pepper soften alongside it. The beef should be fully cooked and the onion translucent before you take the pan off the heat.

Drain excess fat: Transferring the cooked mixture to a paper-towel-lined plate helps keep the finished pasta from becoming greasy. Let it drain briefly before mixing it with the ricotta.

Keep the filling creamy

Ricotta mixture: Fold the beef with ricotta, Parmesan and the measured sauce until combined, rather than beating it into a completely smooth paste. This keeps the filling soft and gives the finished dish some variation in texture.

Assembly: Combine the filling with the cooked rigatoni in the baking dish, then add the reserved sauce and mozzarella on top. Toss gently so the pasta stays intact.

Watch the pasta and cheese

Doneness: The pasta should be al dente before assembly, as it will continue cooking during the 20-minute bake. The dish is ready when the mozzarella has melted.

Resting: Leave the casserole to stand for at least 10 minutes before serving. This short pause helps the filling settle and makes it easier to spoon out portions.

Make it a complete meal

Fresh side: Serve the rich, cheesy pasta with a green salad dressed with a sharp vinaigrette. The crisp leaves add freshness alongside the soft pasta and filling.

Vegetables: Steamed green beans or roasted broccoli also make a straightforward side. Serve bread only if you want an especially substantial meal, as the rigatoni is already filling.

Recipe notes & tips

• Start cooking the beef while the rigatoni boils to make good use of the preparation time.
• Set a timer for the pasta and check it before the packet’s full cooking time is up.
• Break the beef into small pieces so it mixes evenly through the filling.
• Drain the cooked beef mixture before combining it with the ricotta.
• Reserve the final 60 ml (¼ cup) of sauce for the top of the assembled dish.
• Rest the casserole for at least 10 minutes before serving.

Variations

• More vegetables: Add extra diced pepper or finely chopped mushrooms to the beef as it browns.
• Spicier filling: Add chilli flakes with the dried herbs.
• Different pasta: Use another short, sturdy pasta shape if rigatoni is unavailable.
• Extra herbs: Increase the dried oregano or parsley to suit your taste.
• Cheese topping: Use a mixture of mozzarella and Parmesan over the pasta.

Common mistakes to avoid

• Overcooking the pasta: Stop at al dente because the rigatoni cooks further in the oven.
• Leaving excess fat in the beef: Drain the cooked mixture so the filling is less greasy.
• Skipping the reserved sauce: Keep 60 ml (¼ cup) aside to spoon over the assembled pasta.
• Stirring too roughly: Toss gently after adding the filling to avoid breaking up the rigatoni.
• Serving straight from the oven: Rest the dish for at least 10 minutes so it settles before portioning.

How to store

Refrigerate leftovers in a covered container once cooled and eat within 3 days. Reheat portions until piping hot throughout, in the microwave or covered in an ovenproof dish; add a splash of water or sauce if the pasta seems dry.

Frequently asked questions