Cheesy Baked Rigatoni (Print Version)

Layers of rigatoni with beef, ricotta, and mozzarella baked until bubbling and golden brown.

# What You'll Need:

→ Pasta

01 - 12 ounces rigatoni pasta

→ Meat and Aromatics

02 - 1 pound 85% lean ground beef
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced

→ Seasonings

05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika
09 - 1 teaspoon Italian seasoning
10 - 1/4 teaspoon red pepper flakes (optional)

→ Sauce

11 - 24 ounces marinara sauce
12 - 1/3 cup heavy cream

→ Cheeses

13 - 1 cup whole milk ricotta cheese
14 - 2 cups shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese

→ Garnish

16 - 1 teaspoon dried parsley

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook for approximately 8 minutes, about 2 minutes less than package instructions, until al dente. Drain and set aside.
02 - Heat a large skillet over medium-high heat. Add ground beef and chopped onion, cooking until the beef is browned and onions are translucent, breaking up meat as it cooks.
03 - Incorporate salt, black pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes into the skillet. Stir well and allow spices to toast in the rendered fat for one minute.
04 - Drain excess fat from the skillet. Add minced garlic and sauté for one minute until fragrant. Pour in marinara sauce and heavy cream, stirring to combine. Simmer briefly and then remove from heat.
05 - Grease a 9x13 inch baking dish. Combine half of the cooked rigatoni with half of the meat sauce, spreading evenly in the dish. Dot spoonfuls of ricotta cheese evenly across this layer and sprinkle with half the mozzarella.
06 - Top with the remaining rigatoni and meat sauce. Spread the remaining mozzarella cheese evenly over the top.
07 - Bake uncovered in a preheated oven at 375°F (190°C) for 25 minutes, until the cheese is melted, golden, and bubbly around the edges.
08 - Remove from oven and immediately sprinkle with dried parsley and grated Parmesan cheese. Allow to rest for 10 minutes before serving.

# Additional Notes:

01 - For best texture, cook pasta al dente to prevent over-softening during baking.
02 - Resting the dish after baking allows for cleaner serving and enhanced flavor melding.
03 - Using freshly shredded mozzarella yields better melting and stretchiness.

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