Alfredo Ground Beef Rigatoni Bake

• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 12 ounces rigatoni pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 2 tablespoons butter
• 1/4 cup breadcrumbs (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, cook ground beef with onion and garlic until browned; drain excess fat.
4. 4 In a saucepan, heat cream, Parmesan, basil, and oregano over medium heat until bubbly; season with salt and pepper.
5. 5 Combine cooked pasta, beef mixture, and alfredo sauce in a greased 9x13 inch baking dish.
6. 6 Top with mozzarella cheese and optional breadcrumbs.
7. 7 Bake uncovered for 20-25 minutes or until bubbly and golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Large skillet
• Saucepan

Variations

• Add sautéed mushrooms or spinach for extra texture and flavor.
• Substitute chicken for ground beef for a different protein option.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute gluten-free breadcrumbs for a gluten-free option.

Pairings

• Steamed green beans
• Roasted garlic ciabatta bread

Nutrition

Tips

• For extra flavor, sauté onions and garlic in olive oil before adding the beef.
• This dish can be assembled ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake until heated through.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pair with garlic bread for a complete meal.

FAQ