Cooking Tips
Cheesy Baked Rigatoni with Savory Ground Beef & Mozzarella
Baked rigatoni layered with savory ground beef, rich tomato sauce and gooey melted mozzarella and Parmesan — a bubbling casserole.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is the casserole that disappears fastest at a family table: rigatoni folded through a savory ground beef and tomato sauce, enriched with ricotta, cream and cream cheese, then baked under thick layers of mozzarella, cheddar and Parmesan until golden and bubbling. The pasta tubes trap the sauce inside them, so every spoonful is saucy and cheesy at once. Let it rest before cutting — it slices cleanly and the cheese pull stays intact.
Ingredients
For the savory ground beef sauce: 1 1/2 lb ground beef; 2 tbsp olive oil; 1 medium onion, finely diced; 4 garlic cloves, minced; 2 cups marinara sauce; 2 tbsp tomato paste; 1/2 cup crushed tomatoes; 1 tsp Italian seasoning; 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper.
For the creamy rigatoni pasta: 12 oz rigatoni pasta; 2 tbsp unsalted butter; 1/2 cup heavy cream; 1/2 cup ricotta cheese; 1/4 cup cream cheese; 1/2 cup grated Parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp Italian seasoning; salt and black pepper, to taste.
For the cheesy topping: 2 cups shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/2 tsp dried oregano; 1/2 tsp Italian seasoning.
For garnishing: 2 tbsp fresh parsley, chopped; 1/4 tsp red pepper flakes (optional); freshly cracked black pepper; extra grated Parmesan cheese.
Method
Heat the oven to 190°C (375°F). Boil the rigatoni in salted water until just shy of al dente — it will finish in the oven. Drain.
Heat the olive oil, soften the onion for 4 minutes, add the garlic for 30 seconds, then brown the ground beef until it reaches 160°F (71°C). Drain excess fat.
Stir in the marinara sauce, tomato paste, crushed tomatoes, Italian seasoning, garlic powder, smoked paprika, salt and pepper. Simmer for 5 minutes.
Stir the butter, cream, ricotta, cream cheese, Parmesan, garlic powder and Italian seasoning into the drained pasta until coated, then fold in the beef sauce.
Transfer to a baking dish and top with the mozzarella, cheddar, Parmesan, oregano and Italian seasoning.
Bake for 20–25 minutes until golden and bubbling. Rest for 10 minutes, then garnish with parsley, red pepper flakes if using, black pepper and extra Parmesan.
Cooking Tips
Undercook the pasta slightly — fully cooked rigatoni turns mushy after 20 minutes in the oven.
Resting the casserole is what lets you serve clean portions instead of a sliding pile.
Drain the beef fat before adding the sauce, or the casserole turns greasy.
Frequently asked questions
Can I assemble this ahead?
Yes — assemble up to a day ahead, refrigerate, and bake for 30–35 minutes until bubbling throughout.
Can I freeze leftovers?
Yes — cool completely, portion into containers and freeze for up to 2 months. Reheat covered until steaming hot.