Cheesy Baked Rigatoni with Ground Beef: The Weeknight Hero You’ll Crave on Repeat

You want a dinner that shuts down complaints, crushes cravings, and takes less time than figuring out what to stream tonight. Enter Cheesy Baked Rigatoni with Ground Beef—big flavors, gooey cheese pulls, and zero culinary drama. This is the kind of pasta that makes leftovers disappear “mysteriously.” It’s hearty, it’s satisfying, and it’s dangerously easy to make again tomorrow.

If comfort food had a mic, this dish would drop it.

What Makes This Recipe Awesome

• Ridiculous cheese factor: A triple-cheese situation—mozzarella, parmesan, and ricotta—melts into a golden, bubbling top with creamy pockets in every bite.
• Meaty, saucy, perfect: The ground beef brings the savory punch while a quick tomato sauce gets depth from garlic, onion, and Italian seasoning.
• Weeknight-friendly: One skillet, one pot, one baking dish. Minimal mess, maximum payoff.
• Customizable: Make it spicy, sneak in veggies, or swap in turkey. It’s flexible like a Monday morning meeting.
• Feeds a crowd: This is a no-brainer for family dinners, potlucks, or those “bring something” nights.

  It travels like a champ.

What Goes Into This Recipe – Ingredients

• Rigatoni: 1 pound (454 g), cooked al dente
• Ground beef: 1 pound (85–90% lean)
• Olive oil: 1–2 tablespoons
• Yellow onion: 1 medium, finely chopped
• Garlic: 3–4 cloves, minced
• Crushed tomatoes: 1 can (28 oz)
• Tomato paste: 2 tablespoons
• Beef broth or water: 1/2 cup
• Italian seasoning: 2 teaspoons
• Red pepper flakes (optional): 1/2 teaspoon for heat
• Sugar (optional): 1/2 teaspoon to balance acidity
• Salt and black pepper: To taste
• Whole-milk ricotta: 1 cup
• Shredded mozzarella: 2 cups, divided
• Grated Parmesan: 1/2 cup, divided
• Fresh basil or parsley: 1/4 cup, chopped (plus more for garnish)
• Butter (optional): 1 tablespoon for extra richness

Cooking Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Put a large pot of salted water on to boil.
2. Cook the pasta: Boil rigatoni until just al dente (1–2 minutes shy of package directions).

   Drain and toss with a splash of olive oil to prevent sticking.

3. Brown the beef: Heat olive oil in a large skillet over medium-high. Add ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
4. Sauté aromatics: Add onion to the beef and cook 3–4 minutes until softened.

   Stir in garlic and cook 30 seconds until fragrant. No burning allowed—garlic gets bitter fast.

5. Build the sauce: Stir in crushed tomatoes, tomato paste, broth, Italian seasoning, red pepper flakes (if using), and sugar (if using). Simmer 8–10 minutes until slightly thickened.

   Taste and adjust salt/pepper.

6. Cheese blend time: In a bowl, mix ricotta with 1 cup mozzarella, 1/4 cup Parmesan, a pinch of salt, black pepper, and chopped basil/parsley. If you want it silkier, stir in the butter. Thank me later.
7. Combine pasta and sauce: In a large bowl or the pot, toss rigatoni with the meat sauce until evenly coated.

   Don’t be shy—sauce every nook and cranny.

8. Layer it up: Spread half the pasta in the baking dish. Dollop half the ricotta mixture in spoonfuls. Add the remaining pasta, then top with the remaining ricotta dollops.
9. Finish with cheese: Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top.

   Add extra herbs if you’re feeling fancy.

10. Bake: Cover with foil and bake 15 minutes. Uncover and bake another 10–15 minutes until the cheese is melted, bubbly, and lightly golden.
11. Rest and serve: Let it rest 8–10 minutes so it sets. Garnish with fresh basil or parsley.

    Serve and watch it disappear.

Storage Instructions

• Fridge: Store leftovers in an airtight container for 3–4 days. Reheat covered at 325°F (165°C) or microwave in short bursts with a splash of water.
• Freezer: Freeze baked or unbaked (without fresh herbs on top) for up to 3 months. Wrap tightly in foil and plastic.
• Reheating from frozen: Thaw overnight in the fridge.

  Bake covered at 350°F (175°C) for 25–35 minutes, until hot and bubbly.

• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to bake time.

Why This is Good for You

• Balanced macros: You’re getting protein from beef and cheese, carbs from pasta, and fats for satiety. It’s a complete meal, not a snack disguised as dinner.
• Tomato power: Cooked tomatoes contain lycopene, an antioxidant linked to heart health.

  That red sauce is doing more than looking pretty.

• Customizable nutrition: Add spinach, mushrooms, or zucchini to boost fiber and micronutrients. Small tweaks, big wins, IMO.
• Portion control built-in: It slices into clean squares, making it easier to serve a reasonable portion instead of “oops, half the pot.”

Avoid These Mistakes

• Overcooking the pasta: It keeps cooking in the oven. Go al dente or suffer the soggy consequences.
• Skipping seasoning: Salt each layer—pasta water, beef, and sauce.

  Blandness is optional; flavor is not.

• Watery sauce: Simmer until slightly thick. If it’s runny in the pan, it’ll be soupy in the dish.
• Cheese overload on top only: Mix some cheese into the pasta and leave some for the top. Structure + goo = winning.
• No rest time: Cutting too soon means a sloppy slide.

  Let it set for clean slices and better texture.

Variations You Can Try

• Spicy Calabrian Kick: Add Calabrian chili paste to the sauce and finish with crushed red pepper. Heat seekers, assemble.
• Meat Lovers: Half beef, half Italian sausage for extra flavor. Brown well for caramelization.
• Veggie Power: Fold in sautéed mushrooms, spinach, or roasted zucchini.

  Ricotta + spinach is a classic for a reason.

• Lighter Lean: Swap ground beef for turkey or chicken and use part-skim cheeses. Still cozy, just lighter.
• Extra-Cheesy Alfredo Blend: Stir 1/2 cup light Alfredo into the ricotta mix for creamy decadence. Not shy?

  Add more.

• Herb Bomb: Use fresh basil, oregano, and thyme. Bright, fragrant, chef-y.
• Gluten-Free Friendly: Use GF rigatoni and check labels on sauces. Same technique, same satisfaction.

FAQ

Can I use a different pasta shape?

Yes.

Ziti, penne, or most tube-shaped pasta will work. Choose something with ridges so the sauce clings like it means it.

Do I have to use ricotta?

No. Swap with cottage cheese (blended for smoothness) or a mix of mascarpone and a splash of milk.

The texture changes slightly, but it’s still delicious.

How do I prevent the top from drying out?

Cover with foil for the first part of baking, and don’t skimp on sauce. If it looks dry, drizzle a tablespoon or two of broth around the edges before baking.

Can I make this ahead for a party?

Absolutely. Assemble, cover, and refrigerate up to 24 hours.

Bake just before serving and garnish with fresh herbs for that “I cooked, and I care” vibe.

What if my sauce is too acidic?

Add a pinch of sugar or a knob of butter to round it out. A splash of cream also helps. Taste as you go—your palate is your best tool, FYI.

Is it okay to skip the beef?

Yes.

Make it vegetarian by using sautéed mushrooms, lentils, or a plant-based crumble. Keep the seasoning bold so the flavor still pops.

The Bottom Line

Cheesy Baked Rigatoni with Ground Beef is the dinner equivalent of a standing ovation: bold, comforting, and crowd-pleasing every single time. With a smart sauce, layered cheese, and pasta cooked just right, you’ll get a bubbling pan of greatness that practically serves itself.

Keep it classic or tweak it to your taste—either way, you’ll have a weeknight win that feels like a weekend reward. Now grab a fork and own the evening.