Cheesy Baked Rigatoni with Beef: The Ultimate Comfort-Packed Pasta Bake

Introduction

Whether you’re juggling busy weeknights or hosting friends for Sunday supper, Cheesy Baked Rigatoni with Beef is the answer to all your dinnertime prayers. This hearty casserole layers al dente rigatoni, savory ground beef, and two kinds of melting cheese, all cloaked in a robust, garlicky marinara sauce. The result is a bubbling, golden-topped masterpiece that fills your kitchen with an irresistible aroma and feeds a hungry crowd with ease.

What makes Cheesy Baked Rigatoni with Beef truly special is its blend of textures and flavors: the tender pasta holds pockets of melted mozzarella, the Parmesan adds a subtle nuttiness, and every bite is elevated by fresh basil or a peppery bite. Born from classic Italian-American comfort food traditions, this recipe feels both timeless and modern perfect for your next potluck, cozy family dinner, or even meal prep for the week ahead.

Why You’ll Love This Cheesy Baked Rigatoni with Beef

• Unbeatable Comfort Food: Every forkful combines creamy cheese and rich beef tomato sauce—pure nostalgia for any home cook.
• Crowd-Pleasing & Shareable: Bakes in a 9×13-inch dish (or two 8-inch pans) so it’s ideal for feeding family and friends without a fuss.
• Make-Ahead Magic: Assemble up to two days ahead, refrigerate, and just pop it in the oven when you’re ready—perfect for meal planning.
• Freezer-Friendly: Wrap it tight, freeze for up to 2 months, and bake straight from frozen for an easy “just-born-fresh” taste.
• Customizable Protein: Swap ground beef for ground turkey or Italian sausage for a leaner or spicier twist without sacrificing flavor.

Ingredients for Cheesy Baked Rigatoni with Beef

(Tips/Substitutions in brackets)

• 1 medium yellow onion [Use sweet onion for a milder flavor]
• 4 cloves garlic [Freshly minced yields best aroma—avoid garlic powder here]
• 12 ounces low-moisture mozzarella cheese, divided [Reserve 1 cup shredded + 4 oz. cubed]
• ¾ ounce Parmesan cheese, grated [Parmigiano-Reggiano works beautifully]
• 2 tablespoons olive oil [Extra-virgin for richer taste]
• 1 pound lean ground beef [Alternatively, ground turkey or bulk Italian sausage]
• 1 teaspoon kosher salt, plus more for cooking the pasta
• 1 teaspoon dried Italian seasoning [Or 1 Tbsp fresh chopped oregano/basil]
• ½ teaspoon freshly ground black pepper
• 2 (24-ounce) jars marinara or pasta sauce [Select a high-quality brand or homemade]
• 1 pound dried rigatoni pasta [Rigatoni’s ridges trap sauce don’t substitute shell pasta]
• Chopped fresh basil leaves, for serving (optional)

Step-by-Step Instructions for Cheesy Baked Rigatoni with Beef

1. Preheat and Prep: Preheat the oven to 350°F with the rack in the center position. While it heats, assemble all ingredients so nothing slows you down once cooking begins. Test Kitchen Tip: For crispier cheese edges, finish under the broiler for 1–2 minutes watch closely to avoid burning.
2. Sauté Aromatics: In a large pot or Dutch oven, heat 2 Tbsp olive oil over medium-high heat. Add the chopped yellow onion and cook, stirring occasionally, until soft and golden brown about 5–6 minutes. Stir in the minced garlic and sauté for 30 seconds until fragrant. Editor’s Note: Browning the onion thoroughly deepens the final sauce flavor.
3. Brown the Beef: Add the 1 lb lean ground beef to the pot. Season with 1 tsp kosher salt, 1 tsp Italian seasoning, and ½ tsp freshly ground black pepper. Use a wooden spoon to break the meat into small crumbles. Cook until no pink remains, about 8 minutes. Drain excess fat if needed. Remove the pot from heat.
4. Cook the Rigatoni: Meanwhile, bring a large pot of generously salted water to a rolling boil. Add the 1 lb rigatoni and stir occasionally to prevent sticking. Cook until just al dente (usually 10–12 minutes); the pasta will finish cooking in the oven. Drain well in a colander.
5. Combine Pasta & Sauce: Return the drained rigatoni to the pot with the beef mixture. Pour in both jars of marinara sauce and stir thoroughly until every noodle is coated. Fold in 1 cup of shredded mozzarella and all cubed mozzarella from the divided 12 oz. portion, mixing gently to avoid smashing the cheese cubes.
6. Assemble & Top: Transfer the saucy rigatoni mixture into a greased 9×13-inch baking dish (or split between two 8-inch dishes if freezing one). Sprinkle the top evenly with the grated Parmesan, then the remaining 1 cup shredded mozzarella.
7. Bake to Perfection: Bake uncovered in the preheated 350°F oven for about 30 minutes, or until you see bubbling sauce around the edges and the cheese has melted and is lightly golden on top.
8. Rest & Serve: Remove from the oven and let the casserole rest on a wire rack for 5–10 minutes. This brief cooling period helps the bake set, so it slices cleanly. Garnish with chopped fresh basil leaves, if desired, before serving.

Recipe Variations for Cheesy Baked Rigatoni with Beef

• Spicy Italian Style: Swap the lean ground beef for hot Italian sausage and add ¼ tsp red pepper flakes to the sauce.
• Veggie-Boost: Stir in 2 cups fresh baby spinach or chopped roasted zucchini when combining pasta and sauce.
• Four-Cheese Upgrade: Add 4 oz fontina or provolone cheese along with the mozzarella for extra creaminess.
• Gluten-Free Option: Use a 1 lb package of gluten-free rigatoni and ensure your marinara is certified GF.

Serving Suggestions for Cheesy Baked Rigatoni with Beef

• Classic Caesar Salad: A crisp Caesar salad with homemade croutons and shaved Parmesan provides a bright counterpoint. The leafy crunch balances the rich, cheesy casserole perfectly.
• Garlic Bread: Slice a fresh baguette, slather with garlic-herb butter, and toast until golden brown ideal for mopping up every last bit of sauce.
• Roasted Vegetables: Serve alongside roasted broccoli or a rainbow of bell peppers and onions tossed in olive oil and Italian herbs. The veggies add color, nutrition, and a hint of sweetness.

Storage & Leftover Tips for Cheesy Baked Rigatoni with Beef

• Refrigerator: Cover any leftovers with foil or airtight wrap; store in the fridge for up to 5 days. Reheat individual portions in the microwave or the whole dish at 350°F (covered) until warmed through.
• Freezer: Assemble in a disposable foil pan, cool completely, wrap tightly in foil, and freeze for up to 2 months. Bake frozen (covered) at 350°F for 1 hr 45 min–2 hrs, then uncover for the last 15 min to brown.
• Next-Day Transformations: Turn leftovers into soup by thinning with beef or chicken broth and heating on the stovetop. Or layer cold slices in a sandwich with fresh pesto, arugula, and a drizzle of olive oil for a hearty lunch.

FAQ about Cheesy Baked Rigatoni with Beef

Q: Can I make this recipe vegetarian?
A: Absolutely. Replace the ground beef with a plant-based crumbles or double up on diced mushrooms for a meaty texture.

Q: What’s the best cheese ratio?
A: We recommend 2 cups shredded mozzarella plus cubed bits for creaminess, plus ¾ oz grated Parmesan for a sharp finish. Adjust to taste!

Q: How do I prevent the pasta from getting mushy?
A: Undercook the rigatoni by 1–2 minutes (al dente) since it will continue to soften in the oven.

Q: Can I use homemade marinara?
A: Yes! If you have a favorite homemade marinara, use it in place of the jarred sauce for even more flavor.

Conclusion & Call to Action

There you have it a foolproof way to bring a crowd-pleasing, soul-soothing dinner to your table with Cheesy Baked Rigatoni with Beef. This recipe checks every box: it’s simple to prep, endlessly adaptable, and always delivers that cheesy, beefy satisfaction we crave.

Ready to try it tonight? Leave a comment below and let us know how your family enjoyed this classic pasta bake. Don’t forget to snap a pic of your bubbling, golden-topped pan and share on Instagram with the hashtag #CheesyBakedRigatoniWithBeef—we can’t wait to see your delicious creations!

Print Recipe

Cheesy Baked Rigatoni with Beef

A delicious baked pasta dish with rigatoni, ground beef, and a blend of cheeses.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings: 4

Ingredients

Main Ingredients

• 1 medium yellow onion
• 4 cloves garlic
• 12 ounces low-moisture mozzarella cheese, divided
• 3/4 ounce Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 pound lean ground beef
• 1 teaspoon kosher salt, plus more for cooking the pasta
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon freshly ground black pepper
• 2 24-ounce jars marinara or pasta sauce
• 1 pound dried rigatoni pasta
• Chopped fresh basil leaves, for serving (optional)

Instructions

Cooking Instructions

• Preheat the oven to 350°F and position a rack in the center.
• Bring a large pot of salted water to a boil and prepare the onion, garlic, and cheese while waiting.
• Chop the onion into small pieces and mince the garlic. Shred 8 ounces of mozzarella cheese and cube the remaining 4 ounces. Grate the Parmesan cheese as well.
• In a large pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add the onion and cook until soft and golden, about 5 to 6 minutes. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Incorporate the ground beef, kosher salt, Italian seasoning, and black pepper, stirring until the beef is browned, approximately 8 minutes. Remove from heat.
• Cook the rigatoni in the boiling water according to the package instructions until al dente, usually around 10 to 12 minutes.
• After cooking, drain the pasta in a colander.
• Combine the drained pasta with the beef mixture in the pot. Stir well to combine.
• Pour in the marinara sauce and mix everything together. Then, add 1 cup of the shredded mozzarella and the cubed mozzarella, folding them in gently.
• Transfer the pasta mixture to a 9x13-inch baking dish, or split it between two (8-inch) baking dishes. If freezing, use a metal or disposable dish. Top with the grated Parmesan and the remaining 1 cup of mozzarella cheese.
• Bake in the preheated oven for about 30 minutes, until the edges are bubbling and the cheese is melted and slightly browned.
• Let the dish cool on a wire rack for 5 to 10 minutes before serving, and garnish with fresh basil if desired.

Notes

You can prepare the unbaked dish up to 2 days in advance; just cover it with aluminum foil and refrigerate. Before baking, let it sit at room temperature while the oven heats, and add an extra 5 to 10 minutes to the baking time.

Leftover casserole can be stored in an airtight container in the refrigerator for up to 5 days.

You may replace ground beef with ground turkey or Italian sausage if preferred.

For freezing, assemble in a metal or disposable foil dish, cool completely, wrap tightly in aluminum foil, and store in the freezer for up to 2 months. Bake straight from frozen, covered in foil, at 350°F until heated through (about 1 hour and 45 minutes to 2 hours), or bake thawed casserole for about 1 hour. Uncover for the last 15 minutes to brown the cheese.