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When it gets chilly and I need to feed a crowd, nothing works like this beefy cheesy rigatoni. People start hovering as soon as that golden, bubbly pan comes out of the oven. You get a crispy top layer but every bite inside is drenched in saucy, melty goodness.
The first time I whipped this up, it vanished before I hit the table—someone was literally mopping up the cheesy remains with bread. If I want to get everyone grinning and gather 'round, this pasta bake is my sure thing.
Tasty Ingredients
- Mozzarella cheese: melts into gooey ribbons—for best results, grate it yourself
- Rigatoni pasta: those big tubes catch sauce like a dream cook them al dente so nothing gets mushy
- Heavy whipping cream: brings a rich creamy feel fresh cream works best
- Pasta sauce: gives you a rich tomato flavor marinara is great but pick your fave
- Salt and black pepper: these balance the flavors give a little pep remember to taste as you go
- Garlic powder: gives that savory punch look for 100% ground garlic
- Onion powder: brings in an extra savory note granulated mixes in super easy
- Italian seasoning: all those classic herby notes make sure it's still fragrant
- Ground beef: gives you all that hearty flavor ninety-three percent lean is a good choice
- Yellow onion: sweetens and deepens pick one that's firm without soft or dark spots
- Olive oil: keeps things from sticking and starts the flavor off nicely
Simple Steps
- Serve Up and Dig In:
- Ladle out the hot cheesy pasta and enjoy right away. Hand out more fresh herbs or cheese if anyone wants extras.
- Bake It Up:
- Tip the whole saucy pasta mixture into your baking dish and blanket it evenly with fresh mozzarella. Pop it in a 350 degree oven for 10–15 minutes, till it's bubbling and golden on top.
- Mix Pasta with Beefy Sauce:
- Dump the cooked rigatoni into your skillet and gently stir until every piece is coated in saucey meat mixture.
- Simmer Everything Together:
- Add your pasta sauce and cream, stir to combine. Let it bubble softly for about three minutes so the sauce thickens a little and picks up all the flavors.
- Season Your Beef:
- Sprinkle in salt, pepper, garlic powder, onion powder, and Italian seasoning. Stir until the meat smells amazing and every bit is coated.
- Brown Up the Beef:
- Drop crumbled beef into the skillet. Cook till browned with zero pink left, then drain off extra fat so it won't turn greasy.
- Sweat the Onions:
- Get olive oil hot in a big pan over medium. Throw in chopped onions and soften them, stirring for three minutes till they look see-through and smell sweet.
- Boil Your Pasta:
- Start by cooking rigatoni in lots of salted boiling water, just to al dente. Drain it and set aside—don't overdo it or it'll fall apart in the oven.
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I love watching the mozzarella pull into long, stretchy strings when you scoop out that first bite. The crispy corners are such a hit my kids try to outdo each other for them. Seriously, folks always come looking for seconds with this one.
Storing Leftovers
Stick any extras in a covered dish in the fridge. They'll stay fresh for up to four days. When you're ready to reheat, cover with foil and warm gently in the oven, or zap it in the microwave with a splash of water to keep it moist. For the freezer, cool it down first and wrap up tight—good for two months or so.
Swaps and Alternatives
No ground beef on hand? Try turkey, sausage, or even pork. Gluten free folks can switch in GF rigatoni or penne, works like a charm. Want a different cheesy vibe? Toss cheddar or provolone in with your mozzarella for a change-up.
Ideas for Serving
Pair it with a leafy green salad and some toasty bread. Sprinkle chopped parsley or basil on top to brighten everything up. To sneak in more greens, serve with roasted veggies or toss garlic broccoli on the side.
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Fun Background
All over Italy, you'll find baked pasta dishes loaded up with whatever cheese and pasta shapes are local. Rigatoni holds its shape and scoops up sauce perfectly so it's perfect for this style. Every family puts their spin on it—no wonder it's pure comfort in every bite.
Recipe FAQs
- → Which ground beef is best for this dish?
Choose lean ground beef to avoid extra grease, but any type works for that rich flavor punch.
- → Can I use a different type of pasta?
If you don't have rigatoni, go for ziti or penne. Just make sure to cook them slightly firm (al dente).
- → Can I prep this ahead of time?
Definitely! Assemble everything, cover it up, and pop it in the fridge. Bake when you're ready.
- → What sides go well with it?
Pair it with garlic bread, a fresh salad, or some steamed veggies for a complete meal.
- → Can I throw in extra vegetables?
Sure! Sauté some spinach, peppers, or mushrooms and add them into the mix for extra nutrition.
- → What’s the best way to store leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Warm them up in the oven or microwave before digging in.