This Cheesy Beef Rigatoni Bake is the ultimate comfort food — hearty, cheesy, and ridiculously easy to throw together. It’s the kind of meal that makes everyone at the table happy. Perfect for busy weeknights when you need something satisfying on the table fast, this dish combines tender rigatoni pasta, savory ground beef, rich tomato sauce, and gooey melted cheese into one irresistibly baked casserole. Trust me, it’s a no-fuss classic that delivers big flavor with very little effort!

Why You’ll Love This Recipe

Fast and Family-Friendly: Quick to prepare and universally loved, even picky eaters can’t resist it.
Cheesy and Comforting: Melted layers of mozzarella and Parmesan make this dish irresistibly creamy and rich.

Make-Ahead Magic: Perfect for prepping in advance or doubling for leftovers.
Minimal Clean-Up: Everything comes together in one baking dish — less mess, less stress!

Ingredients You’ll Need

Rigatoni Pasta: A sturdy pasta that holds up beautifully to thick sauces and loads of cheese. You can also use penne or ziti.

Ground Beef: Use lean ground beef for rich, meaty flavor without too much grease.

Onion: Adds sweet-savory depth to the beef. Dice it finely so it blends into the sauce.
Garlic: Essential for building bold flavor — mince it fresh if possible.

Crushed Tomatoes: These create the base of the sauce, giving a deep, slow-cooked taste without the wait.

Tomato Paste: Thickens the sauce and intensifies the tomato flavor.
Italian Seasoning: A blend of herbs like oregano and basil for classic flavor. Add a pinch of red pepper flakes if you like a bit of heat.

Mozzarella Cheese: For that gooey, stretchy cheese pull — use freshly shredded if you can.

Parmesan Cheese: Adds a sharp, nutty bite that perfectly balances the richness of the mozzarella.
Olive Oil: Used for sautéing the onions and garlic to develop deep flavor.

Salt & Pepper: Essential for seasoning each layer to perfection.

Variations

Spicy Twist: Add red pepper flakes or diced jalapeños to the sauce for a kick.
Add Veggies: Toss in spinach, mushrooms, or bell peppers for a veggie-packed version.

Swap the Protein: Ground turkey, chicken, or plant-based meat substitutes work great here.

Extra Creamy: Stir in a dollop of ricotta or a splash of heavy cream into the sauce before baking.

How to Make Cheesy Beef Rigatoni Bake

Step 1: Cook the Pasta

Boil the rigatoni in salted water until just al dente. Don’t overcook — it will finish in the oven! Drain and set aside.

Step 2: Brown the Beef

In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, then stir in garlic. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

Step 3: Build the Sauce

Add crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Let the sauce simmer for about 10 minutes until thickened slightly. Taste and adjust seasoning if needed.

Step 4: Combine Pasta and Sauce

Toss the cooked rigatoni into the sauce mixture and stir to coat everything evenly.

Step 5: Layer and Bake

Preheat the oven to 375°F. In a greased baking dish, spread half the pasta mixture, top with a layer of mozzarella and Parmesan. Repeat with the remaining pasta and finish with more cheese on top.

Step 6: Bake to Perfection

Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden brown. Let it sit for 5–10 minutes before serving to set.

Pro Tips for Making the Recipe

Don’t Overcook the Pasta: Slightly undercook it before baking to avoid mushy noodles.

Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

Make It in Advance: Assemble the whole dish and refrigerate it unbaked for up to a day ahead.
Let It Rest: Give the casserole a few minutes after baking so the cheese sets and slices more cleanly.

How to Serve

This bake is a meal on its own, but it also pairs beautifully with:

Garlic Bread:

A slice of crusty garlic bread is the perfect way to scoop up every bit of that cheesy sauce.

Green Salad:

A fresh salad with a tangy vinaigrette balances the richness of the pasta.

Roasted Vegetables:

Oven-roasted zucchini, carrots, or broccoli make a wholesome, colorful side.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the fridge for up to 4 days. The flavors just keep getting better!

Freezing

Freeze the fully assembled, unbaked casserole or leftovers in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F until warmed through, or microwave individual portions with a splash of water to keep the pasta moist.

FAQs

Can I use a different type of pasta?
Absolutely! Penne, ziti, or even shells work just fine. Just be sure to cook it al dente so it holds up during baking.

Do I have to cook the pasta before baking?
Yes, partially cooking the pasta is essential. It won’t fully cook in the oven alone, and skipping this step can leave it too tough.

What kind of cheese melts best for this recipe?
Mozzarella is the go-to for meltiness, but feel free to mix in provolone or fontina for extra flavor. Always choose block cheese and grate it yourself for the best texture.

Can I make this vegetarian?
Definitely! Skip the beef and bulk up the sauce with sautéed mushrooms, lentils, or chopped zucchini for a meat-free version that’s just as hearty.

Final Thoughts

This Cheesy Beef Rigatoni Bake is the kind of meal that brings people running to the table. It’s cozy, it’s comforting, and it’s practically foolproof. Whether you’re feeding a crowd or just want delicious leftovers for the week, this recipe has your back. Give it a try — it might just become your new favorite pasta night tradition!

Cheesy Beef Rigatoni Bake Recipe