Cheesy Baked Beef Rigatoni Casserole

There are some dinners that just feel like a hug in a baking dish, and this cheesy baked beef rigatoni casserole is absolutely one of them. It’s hearty, familiar, and wonderfully low-stress — the kind of meal you make when you want everyone to leave the table full and happy (and maybe a little sleepy in the best way).

You get tender rigatoni that holds onto every bit of sauce, a savory beefy marinara that smells like garlic and Italian spices, and a golden, bubbly cheese topping that crackles slightly when you scoop into it. It’s perfect for cozy nights, feeding a crowd, or making on purpose just so you have amazing leftovers.

Ingredients

• 16 ounces rigatoni pasta

• 1 tablespoon olive oil

• 1 pound ground beef

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1/2 teaspoon dried basil

• 1/2 teaspoon paprika

• Salt and black pepper, to taste

• 1 jar (24 ounces) marinara sauce

• 1/2 cup heavy cream (optional, for extra creaminess)

• 1 1/2 cups shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• 1/4 cup grated Parmesan cheese

• 2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

1. Cook the pasta.
   Bring a large pot of salted water to a boil. Cook the rigatoni until al dente — you want it tender, but still with a little bite. Drain and set aside.

2. Brown the beef.
   Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until fully browned, breaking it up as you go. Drain excess grease if needed.

3. Add the aromatics.
   Stir in the diced onion and minced garlic. Cook for 2–3 minutes until the onion softens and your kitchen smells amazing.

4. Season it well.
   Add Italian seasoning, basil, paprika, salt, and black pepper. Stir everything together so the spices wake up in the heat.

5. Make the sauce.
   Pour in the marinara sauce and heavy cream (if you’re using it). Let it simmer for 5–7 minutes until it thickens slightly and tastes rich and cozy.

6. Combine with pasta.
   Add the cooked rigatoni to the skillet. Toss until every piece is coated in that beefy sauce.

7. Assemble the casserole.
   Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased baking dish. Sprinkle mozzarella, cheddar, and Parmesan evenly over the top.

8. Bake until bubbly.
   Bake uncovered for 25–30 minutes, until the cheese is melted, bubbling around the edges, and lightly golden on top.

9. Garnish and serve.
   Let it rest for about 5 minutes (this helps it hold together when you scoop). Sprinkle with fresh parsley and serve hot.

Presentation Tips

For an extra-pretty finish, add a small handful of Parmesan during the last 5 minutes of baking so the top gets a lightly golden, slightly crisp layer. When serving, use a wide spoon and scoop down deep so you get that perfect mix of saucy pasta and cheesy topping. A sprinkle of parsley right at the end makes it look fresh and inviting.

Nutritional Information:

• ⏰ Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

• 🔥 Kcal: ~520 kcal per serving | 🍽️ Servings: 6 servings

Conclusion

This casserole is everything you want from a baked pasta: comforting, cheesy, and packed with flavor — without being complicated. It’s a reliable “everyone loves it” recipe, and it’s just as good the next day (maybe even better).

If you’re craving a cozy dinner that fills the house with the smell of garlic and bubbling cheese, this cheesy baked beef rigatoni casserole is calling your name. 🍝✨