Description
A comforting and hearty dish that combines rigatoni pasta, ground beef, and cheese baked to perfection.
Ingredients
Scale
- 1 lb rigatoni pasta
- 1 lb ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook 1 lb rigatoni pasta until al dente (about 10 minutes). Drain and set aside.
- In a skillet over medium heat, cook 1 lb ground beef until browned. Add 1 diced onion and sauté for 5 minutes. Stir in 3 minced garlic cloves and cook for 1 minute more.
- Add 2 tablespoons of tomato paste, 28 oz of crushed tomatoes, 2 teaspoons of Italian seasoning, salt, and pepper. Let it simmer for 10-15 minutes.
- In a large bowl or baking dish, combine the pasta and meat sauce, mixing well to coat.
- Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, layer half of the pasta mixture, then top with 1.5 cups of mozzarella and 1/4 cup of Parmesan. Repeat the layers.
- Bake uncovered for 20-25 minutes, until the cheese is melted and golden.
- Let it cool for 5 minutes. Garnish with chopped parsley if desired and serve warm.
Notes
To prevent sogginess, avoid overcooking the pasta and ensure it is well-coated with sauce before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg