Creamy Tomato Ground Beef Rigatoni Bake

• 1 pound ground beef
• 12 ounces rigatoni
• 2 cups marinara sauce
• 1 cup heavy cream
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain.
3. 3 In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned; drain excess fat.
4. 4 Stir in marinara sauce, heavy cream, basil, oregano, garlic powder, salt, and pepper. Simmer for 5 minutes.
5. 5 Combine cooked rigatoni and beef sauce in a greased 9x13 inch baking dish.
6. 6 Top with mozzarella and Parmesan cheeses.
7. 7 Bake uncovered for 25 minutes or until bubbly and cheese is melted.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Oven

Variations

• Add sautéed mushrooms or bell peppers for extra veggies.
• Substitute ground turkey or chicken for a leaner option.

Substitutions

• Use canned diced tomatoes with tomato paste if you don't have marinara sauce.
• Substitute half-and-half for heavy cream if desired.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For extra richness, stir in a tablespoon of butter into the sauce.
• Add a handful of fresh basil or parsley before serving for a pop of color and freshness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated oven at 350°F until bubbly.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a simple green salad for a balanced meal.

FAQ