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Baked Rigatoni with Beef

baked rigatoni with beef Entree
Baked Rigatoni with beef topped with cheese in a white casserole dish.
  • Prep 35 min
  • Total 1 hr 5 min
  • Ingredients 6
  • Servings 8

Loaded with rigatoni pasta, ground beef, two different types of cheese and plenty of sauce, this hearty and comforting casserole will have everyone at the table reaching for seconds—even the picky eaters! MORE+ LESS-

Updated July 2, 2019

Ingredients

2 3/4
cups uncooked rigatoni pasta (about 8 oz)
1
lb ground beef (at least 80% lean)
1
jar (26 oz) Muir Glen™ organic tomato basil pasta sauce
2
cups shredded part-skim mozzarella cheese (8 oz)
1/2
cup grated Parmesan cheese
Small fresh basil leaves, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.
  • 2
    Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
  • 3
    Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
  • 4
    Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.

Expert Tips

  • For another option, you can easily replace the ground beef in this rigatoni pasta bake with ground turkey.
  • Rigatoni is a big, ridged, tubular type of pasta and is used in many saucy, cheesy pasta bakes like this baked rigatoni with meat sauce. The ridges in the noodle help catch the sauce, giving every bite a punch of flavor. If you don’t have rigatoni on hand, you can replace it with pasta noodles like penne or ziti in a pinch.
  • Switch up the flavor of this casserole by trying it with different types of cheese in place of the mozzarella. Mozzarella works great in this recipe because it easily melts, but other soft Italian cheeses will work too like Provolone or fontina. Can’t decide? Try using a shredded Italian cheese blend instead!
  • Serve this hearty pasta bake with a side of green salad and some Pillsbury crescent rolls for a full family meal.
  • If you have leftovers, you can store this dish in an airtight container and keep it in the refrigerator for 3 to 4 days.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cup
Calories
390
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
7g
35%
Trans Fat
1/2g
Cholesterol
60mg
19%
Sodium
660mg
28%
Potassium
200mg
6%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
12%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • The word “rigatoni” comes from the Italian word rigato, which means “ridged” or “lined,” and is often used to describe the pasta of southern and central Italy. In about an hour, this rigatoni meal including protein-rich beef and carbohydrate-loaded pasta is ready for a hearty, filling dinner. There’s nothing like a warm bowl of home-cooked pasta to welcome you home after a long day. Whether you’re carb-loading for a marathon or entertaining friends for a “Notte Italiano” dinner party, you can browse through all of our delicious baked pasta recipes.
  • © General Mills

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