Description
A creamy and cheesy beef rigatoni dish that’s baked to perfection.
Ingredients
Scale
- 16 ounces rigatoni, cooked until just firm
- 24 ounces jarred marinara sauce
- 1/2 cup heavy cream
- 1/2 yellow onion, finely chopped
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian herb blend
- Black pepper, to your liking
- Salt, adjust as needed
- 1 cup mozzarella, shredded
Instructions
- Boil rigatoni following what the box says, making sure it’s al dente. Strain and keep aside.
- In a big pan, warm olive oil over medium. Toss in the chopped onion and cook for a couple of minutes until soft.
- Add the beef and let it brown, stirring until no pink is left. Get rid of the extra grease.
- Mix in the Italian herbs, garlic powder, onion powder, salt, and pepper. Stir so it all comes together.
- Pour in the marinara and slowly mix in the heavy cream. Stir everything gently to blend the flavors.
- Toss the cooked rigatoni into the skillet. Stir carefully until all the pasta is coated in sauce.
- Set the oven to 350°F (175°C). Move the pasta mixture to a casserole dish. Scatter shredded mozzarella on top and pop it in the oven.
- Let it bake for 10-15 minutes, till the cheese is gooey and golden.
- Pull the baking dish out of the oven and serve the dish warm. Time to dig in!
Notes
- This dish can be prepared in advance and baked just before serving.
- Feel free to substitute ground beef with ground turkey for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg