Easy Baked Rigatoni with Ground Beef
Simplify your dinner routine with this Easy Baked Rigatoni with Ground Beef – a straightforward pasta bake featuring al dente rigatoni, a savory meat sauce, and a melty mozzarella topping. A versatile and comforting dish ideal for busy days, offering endless variations to suit your taste.
Ingredients
- 1 pound rigatoni
- 1 pound ground Beef
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon garlic Powder
- 1/2 teaspoon onion Powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (24 ounce) jar marina Pasta Sauce
- 1 (15 ounce) can tomato Sauce
- 2 cups mozzarella shredded
Instructions
- Preheat the oven to 375 degrees F.
- Cook the pasta to al dente in salted water according to the package directions. Drain the pasta and set aside. Do not rinse.
- While the pasta cooks, preheat the meat sauce. Cook the ground beef in a large skillet over medium-high heat until cooked through, about 7-8 minutes.
- Add the Italian seagoing, garlic powder, onion powder, salt and pepper and cook for another minute or until fragrant.
- Add the marinara and tomato sauce and bring to a boil. Reduce to low and simmer for 5 minutes to left the flavors meld.
- Add the pasta to the pasta and stir until well combined and evenly coated.
- Pour the pasta mixture into a 9x13 inch casserole dish and top with the shredded mozzarella.
- Cover the dish with foil and bake for 20 minutes, remove the foil and bake an additional 10-15 minutes or until the cheese is melted and bubbly.
Notes
- Store any leftover Easy Baked Rigatoni with Ground Beef in an airtight container in the refrigerator. Make sure to let it cool to room temperature before refrigerating. Properly stored, it can last for up to 3-4 days.
- I do not recommended to freeze, as the texture of the pasta may change upon thawing.
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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