Here’s a hearty, flavorful recipe for Rigatoni Pasta with Beef and Cheese—perfect for a cozy dinner! 🍝🧀
Ingredients (Serves 4)
For the Pasta and Sauce:
- 12 oz (340 g) rigatoni pasta
- 1 lb (450 g) ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Cheese Layer:
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- ½ cup ricotta (optional for creaminess)
Optional Garnish:
- Fresh parsley or basil
Instructions
1. Cook the Pasta
- Boil rigatoni in salted water until al dente.
- Drain and set aside, reserving ½ cup pasta water.
2. Prepare the Beef Sauce
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and sauté until soft.
- Add garlic and cook 1 more minute.
- Add ground beef, season with salt and pepper, and cook until browned.
- Stir in crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes.
- Simmer for 10–15 minutes, adding reserved pasta water if the sauce is too thick.
3. Combine Pasta and Sauce
- Add cooked rigatoni to the sauce and stir until well coated.
4. Add Cheese
- Option 1 (One-Pan Mix): Mix mozzarella, Parmesan, and ricotta into pasta. Serve immediately.
- Option 2 (Baked Rigatoni):
- Preheat oven to 375°F (190°C).
- Layer pasta in a baking dish, sprinkle cheeses between layers and on top.
- Bake for 20–25 minutes until bubbly and golden.
5. Serve
- Garnish with fresh parsley or basil.
- Enjoy with garlic bread or a side salad.
💡 Pro Tips:
- For extra flavor, brown the beef with a splash of red wine before adding tomatoes.
- Add sautéed mushrooms or bell peppers for a veggie boost.
- Use a mix of cheeses (mozzarella + provolone) for extra gooeyness.
If you want, I can make a 15-minute quick skillet version of rigatoni with beef and cheese—ready in under 30 minutes with no baking needed.
Do you want me to make that quick version?
