a simple, cheesy casserole that will please a large crowd, made with flavorful ground beef and baked with soft rigatoni noodles
Is there anything more comforting than a dish of gooey cheese, savory beef, and tender baked noodles straight out of the oven? This baked rigatoni is a perfect freezer meal that reheats well and is easier to put together than lasagna. Here’s how to do it.
How do you make baked rigatoni?
Cook up a mixture of ground beef and mild Italian sausage before baking the rigatoni. Make sure to break up the meat into small crumbles. An onion should be added to the pan and cooked until soft. Add tomato and marinara sauces to that pan after sautéing some garlic. Add some cooked rigatoni to the sauce once it has simmered and become thicker. Place the mozzarella cheese on top of the pasta and sauce in a baking dish. The dish should be baked until the cheese is melted and golden. Serve the pasta with a little chopped parsley on top.
Tips For The Best Baked Rigatoni
Rigatoni is straightforward and basic, but a few tricks can transform it into something amazing.
Noodles: Rigatoni is the noodle of choice for this casserole, but you can use other noodles in a pinch. Try to use similar type of noodle. For example rotini, penne, fusilli or large shell pasta. Whichever noodle you use cook the noodles al dente. This helps the noodles absorb the sauce.
Fresh Cheese: It is best if you can shred your own cheese, it will melt much easier and taste better. Pre-shredded cheese often comes with anti-caking agents that prevent it from melting the same and can alter the taste.
Meat: You can use extra lean ground beef so it isn’t overly greasy. If you find you have a lot of grease in the pan after you cook it. Remove the meat and drain the grease into a can or something you can throw away once the grease has solidified. Do not pour the grease down the sink. It is bad for your pipes. Then back in the meat and continue as directed.
Add a little Heat: You can make your baked rigatoni a bit more zesty by using a spicy Italian sausage, or you can add red pepper flakes to taste.
Add Vegetables: This is a great dish to add vegetables to or hide them in. Zucchini, mushrooms, peppers, carrots, or spinach.
One of those fantastic recipes that you can prepare ahead of time actually improves in flavor as it sits and the flavors meld together.
Make Ahead: Make the baked rigatoni according to directions but do not bake it. Tightly cover and refrigerate for up to 24 hours before baking. Let the 9×13 pan sit for about 20 min before baking.
Freeze: If you want to you can even freeze the rigatoni before it is baked or after for up to 3 months. If you don’t bake it let it thaw overnight in the fridge or on the counter for a few hours. Bake as directed, checking to make sure it is done in the middle. It may need more time. If you have baked it, simply thaw and reheat in the oven or microwave.
Leftovers: This makes a large dish, so you can feed a crowd or have leftovers. I have to say leftovers taste even better than when it is fresh. There is just something about Italian food that is always better the second day. Leftovers can be kept in the fridge for up to 5 days. Reheat in the microwave.
What is rigatoni pasta used for?
The ridges on the outside of the hearty, tube-shaped pasta known as rigatoni help the sauce stick to the noodles. Rigatoni holds up well to thicker sauces like cream sauces or chunky tomato sauces and is excellent for baked pasta dishes. Penne is a suitable alternative to rigatoni if you can’t find it at your local grocery store.
