Pesto Ground Beef Rigatoni Bake

• 12 oz rigatoni pasta
• 1 lb ground beef
• 1 cup pesto sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil (optional)

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, cook ground beef over medium heat until browned; drain excess fat.
4. 4 Stir in pesto sauce, marinara sauce, heavy cream, garlic, oregano, salt, and pepper. Simmer for 5 minutes.
5. 5 Combine cooked rigatoni with beef mixture.
6. 6 Transfer to a greased 9x13 inch baking dish.
7. 7 Top with mozzarella and Parmesan cheeses.
8. 8 Bake for 20-25 minutes or until bubbly and cheese is golden.
9. 9 Garnish with fresh basil before serving, if desired.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet (optional)

Variations

• Add sautéed spinach or sun-dried tomatoes for extra flavor.
• Substitute ground turkey or chicken for a leaner option.

Substitutions

• Use penne pasta if rigatoni is not available.
• Substitute ricotta cheese for half of the mozzarella for a creamier texture.

Pairings

• Serve with a crisp Pinot Grigio or a refreshing lemonade.

Nutrition

Tips

• For a richer flavor, use homemade pesto.
• You can prepare this casserole ahead and refrigerate it before baking, adding 10 minutes to the bake time.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Pair with a fresh green salad and garlic bread for a hearty meal.

FAQ