Cheesy Beef Rigatoni Pasta (Printable Version)
# What You'll Need:
→ Produce
01 -
1 medium yellow onion, finely chopped
→ Protein
02 -
450 grams ground beef
→ Spices and Seasonings
03 -
1 teaspoon Italian seasoning
04 -
1 teaspoon onion powder
05 -
1 teaspoon garlic powder
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Liquids
08 -
2 tablespoons olive oil
09 -
240 milliliters heavy cream
→ Canned and Jarred Goods
10 -
680 grams tomato-based pasta sauce
→ Pasta
11 -
340 grams rigatoni pasta
→ Dairy
12 -
150 grams shredded mozzarella cheese
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve some pasta water, then drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add chopped onions and cook for 2-3 minutes until softened.
03 -
Add ground beef to skillet and cook, stirring occasionally, until no pink remains. Drain excess fat.
04 -
Sprinkle Italian seasoning, onion powder, garlic powder, salt, and black pepper over the beef. Stir well to combine.
05 -
Pour in tomato sauce and heavy cream. Stir to create a rich, creamy sauce and bring to a gentle simmer.
06 -
Add drained rigatoni to the skillet, tossing gently until pasta is evenly coated with the sauce.
07 -
Sprinkle shredded mozzarella evenly over the pasta. Transfer skillet to a preheated oven at 175°C and bake for 5-7 minutes or until cheese melts and bubbles.
08 -
Remove from oven and serve hot. Optionally garnish with fresh herbs or a side salad.
# Helpful Notes:
01 -
Reserve a small amount of pasta water before draining to adjust sauce consistency as needed.
02 -
Monitor pasta closely to ensure it remains al dente, avoiding overcooking.
03 -
Bake just until cheese melts to obtain a golden, gooey crust without drying out the dish.
04 -
Store leftovers in an airtight container refrigerated up to 3-4 days. Reheat gently with added broth to maintain creaminess.