This hearty baked rigatoni recipe is quick, flavorful, and on the desk in minutes.
With only a handful of components this simple rigatoni recipe has a zesty beefy tomato sauce tossed with rigatoni, sprinkled with cheese and baked till golden and bubbly.
- A great deal of savory Italian flavors and wealthy pasta sauce.
- It’s simple to organize and with a few components.
- Baking pasta is an ideal solution to mix the flavors and creates a scrumptious tacky crust.
- This recipe is a good way to stretch floor beef, and it’s versatile.
- Add additional veggies and sauce to stretch the meal (and your price range) even additional!
What You’ll Want for Baked Rigatoni
Meat: Use lean floor beef (80/20) for a scrumptious meaty sauce on this baked rigatoni recipe.
Pasta: I like rigatoni for all that meaty sauce to cling to. Attempt different hearty pasta shapes like ziti, rotini, or penne.
Sauce: This shortcut sauce ranges up a jar of your fave pasta sauce (we love this model). You possibly can substitute it with selfmade marinara sauce.
Cheese:Â This casserole is topped with grated mozzarella; be at liberty so as to add Parmesan cheese, use pre-shredded, or swap in your favourite Italian cheese mix.
Variations
- Meat: Change the flavour through the use of floor turkey or Italian sausage. Brief on time? Toss in some mini pre-cooked meatballs in Step 4.
- Veggies: Stretch the meal additional with veggies—attempt chopped mushrooms, bell peppers, zucchini, or diced tomatoes.
- Cheese: Different cheeses to attempt are provolone, Monterey Jack, or a Mexican mix. Creamy ricotta may be added to the Sauce in Step 4 for an additional wealthy and creamy sauce.
How one can Make Baked Rigatoni
- Prepare dinner floor beef with onion and simmer with the sauce (recipe beneath).
- Stir cooked rigatoni into the meat sauce and switch to a baking dish.
- High with cheese and bake till bubbly.
Serve with garlic toast and a crispy salad, and dinner’s prepared!
- Prepare dinner the pasta till al dente (agency), as it can cook dinner extra because it bakes.
- Veggies may be added; be sure you cook dinner them first in order that they don’t make the rigatoni watery.
- Swap out the cheese for what you have got available. Pre-shredded cheese works simply fantastic on this recipe!
Hold leftover baked rigatoni lined within the fridge for as much as 4 days and reheat parts within the microwave.
How one can Make Forward
- Put together this rigatoni pasta bake as much as 3 days prematurely.
- To freeze entire, baked, and cooled rigatoni pasta, line the casserole dish with foil earlier than baking. This makes it simple to raise out as soon as frozen, so you may reuse the dish and luxuriate in a hassle-free meal prep.
- Wrap the frozen casserole with extra foil and freeze for as much as 3 months. Thaw in a casserole dish within the fridge in a single day earlier than baking.
Extra Baked Pasta Dishes You will Love
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Baked Rigatoni
Baked rigatoni with meat sauce and cheese is simple to make and the proper crowd-pleaser.
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Preheat oven to 350℉. Deliver a big pot of salted water to a boil.
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In a big saucepan brown floor beef and onion over medium warmth, breaking apart the meat because it cooks. Drain any fats.
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Add Italian seasoning, garlic, salt and pepper and cook dinner 1 minute.
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Add the pasta sauce and simmer, stirring sometimes, for 10 minutes. Put aside.
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In the meantime, add rigatoni to the boiling water, and cook dinner simply to al dente in line with the bundle instructions (it can proceed to cook dinner within the oven).
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Reserve ½ cup pasta water and drain. Stir pasta water into meat sauce.
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Mix pasta and pasta sauce in a saucepan. Flippantly grease a 3-quart baking dish, and switch the pasta combination.
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Cowl with a frivolously greased piece of foil and bake at 350°F for quarter-hour or till heated by.
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Uncover and sprinkle with cheese. Bake an extra 10 minutes, till cheese has began to brown.
To make forward, cowl and refrigerate for as much as 2 days. Bake at 350°F till heated by, about 30-40 minutes.
Energy: 418 | Carbohydrates: 53g | Protein: 28g | Fats: 10g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 57mg | Sodium: 1088mg | Potassium: 832mg | Fiber: 5g | Sugar: 8g | Vitamin A: 864IU | Vitamin C: 12mg | Calcium: 195mg | Iron: 4mg
Vitamin data offered is an estimate and can range primarily based on cooking strategies and types of components used.
Course Beef, Casserole, Dinner, Entree, Major Course, Pasta
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