Beef Rigatoni Cheese Bake

Why you’ll love this recipe

I enjoy this recipe because it is simple to prepare yet delivers big flavor. The creamy marinara sauce coats every piece of rigatoni beautifully, while the seasoned beef adds richness and depth. I also like how the melted mozzarella on top turns golden and gooey in the oven. It is a great make-ahead meal, and I can easily double it when I need to feed more people.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 16 ounces rigatoni, cooked until just firm
• 24 ounces jarred marinara sauce
• 1/2 cup heavy cream
• 1/2 yellow onion, finely chopped
• 1 pound ground beef
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian herb blend
• black pepper, to your liking
• salt, adjust as needed
• 1 cup mozzarella, shredded

Directions

I start by boiling the rigatoni according to the package instructions, making sure it stays al dente. Once done, I drain it and set it aside.

In a large pan, I heat the olive oil over medium heat. I add the chopped onion and cook it for a few minutes until it becomes soft and fragrant.

Next, I add the ground beef and cook it until it is fully browned, stirring occasionally. I remove any excess grease to keep the dish from becoming too heavy.

I then stir in the garlic powder, onion powder, Italian herb blend, salt, and black pepper. I mix everything well so the beef is evenly seasoned.

I pour in the marinara sauce and slowly stir in the heavy cream, letting the flavors blend together into a rich and creamy sauce.

After that, I add the cooked rigatoni to the pan and gently toss everything until the pasta is well coated with the sauce.

I preheat the oven to 350°F (175°C), then transfer the pasta mixture into a casserole dish. I sprinkle the shredded mozzarella evenly over the top.

I bake the dish for about 10 to 15 minutes, until the cheese is melted, bubbly, and slightly golden. Once done, I take it out of the oven and serve it warm.

Servings and timing

I make this recipe for 4 servings. It takes about 45 minutes in total, with 15 minutes of preparation time and 30 minutes of cooking time.

Variations

I like to switch things up by using ground turkey or chicken instead of beef for a lighter version. Sometimes I add vegetables like spinach, mushrooms, or bell peppers for extra flavor and texture. I also enjoy mixing in a bit of parmesan or using a blend of cheeses for a richer topping. When I want a spicy kick, I add red pepper flakes to the sauce.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I prefer using the oven at a low temperature to keep the texture nice, but the microwave works well too. I sometimes add a splash of cream or water before reheating to keep the pasta from drying out.

FAQs

Can I make this dish ahead of time?

Yes, I can assemble the dish ahead of time and store it in the refrigerator before baking. When I am ready, I just bake it until heated through and bubbly.

Can I freeze beef rigatoni cheese bake?

Yes, I can freeze it either before or after baking. I make sure it is well covered, and I thaw it in the refrigerator before reheating.

What type of pasta can I use instead of rigatoni?

I can use penne, ziti, or any short pasta that holds sauce well. I like shapes with ridges because they grab more of the sauce.

Can I make this gluten free?

Yes, I can use gluten-free rigatoni or any gluten-free pasta to make this dish suitable for my needs.

How do I keep the pasta from drying out?

I make sure not to overbake it, and I add a little extra sauce or liquid when reheating to keep it creamy.

Conclusion

I love how this Beef Rigatoni Cheese Bake brings together simple ingredients into a comforting and satisfying meal. The creamy sauce, flavorful beef, and melted cheese make it a dish I enjoy making again and again, especially when I want something warm and filling straight from the oven.