Description
A comforting and simple rigatoni pasta dish, creamy and cheesy, perfect for weeknight dinners.
Ingredients
Scale
- 12 ounces rigatoni
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground Italian sausage or ground beef
- 2 cups marinara or crushed tomatoes
- 1 cup heavy cream or half-and-half
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes, optional
- Salt and black pepper to taste
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- Fresh basil or parsley for serving
Instructions
- Boil the pasta in salted water until just al dente. Scoop out 1/2 cup pasta water and set it aside, then drain.
- Meanwhile, warm olive oil in a large skillet. Add onion and cook until soft. Stir in garlic for 30 seconds, just until fragrant.
- Add sausage or beef and cook, breaking it up, until browned. Season with salt, pepper, Italian seasoning, and optional red pepper flakes.
- Pour in marinara, then stir in cream. Let it simmer on low until the sauce thickens slightly. If it gets too thick, splash in some reserved pasta water.
- Toss in the cooked rigatoni. Stir to coat every piece. If it looks dry, add another spoonful of pasta water.
- Sprinkle half the mozzarella and Parmesan into the skillet and stir to melt. Top with the remaining cheese and bake at 400°F for 8 to 10 minutes until golden and bubbly.
- Finish with chopped basil or parsley. Taste and adjust salt and pepper.
Notes
This dish stores well, allowing for leftovers to be enjoyed throughout the week. Can be made ahead by assembling and refrigerating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg