Here’s a detailed, easy and delicious recipe for Rigatoni Pasta with Beef and Cheese:
Ingredients (Serves 4)
- Rigatoni pasta – 400 g (about 14 oz)
- Ground beef – 500 g (about 1 lb)
- Onion – 1 medium, finely chopped
- Garlic – 2 cloves, minced
- Tomato sauce / crushed tomatoes – 400 g (1 can)
- Olive oil – 2 tbsp
- Italian seasoning – 1 tsp (or mix of oregano, basil, thyme)
- Salt & pepper – to taste
- Red chili flakes – optional, ¼ tsp for mild heat
- Mozzarella cheese – 1 cup, shredded
- Parmesan cheese – ¼ cup, grated
- Fresh parsley or basil – for garnish
Instructions
1. Cook the Rigatoni
- Boil a large pot of salted water.
- Cook rigatoni according to package instructions until al dente.
- Drain and set aside, reserving ½ cup pasta water.
2. Prepare the Beef Sauce
- Heat olive oil in a large skillet over medium heat.
- Add onions and sauté until soft (3–4 minutes).
- Add garlic and cook for 30 seconds until fragrant.
- Add ground beef, breaking it apart with a spoon.
- Cook until brown and fully cooked (5–7 minutes).
- Stir in tomato sauce, Italian seasoning, salt, pepper, and chili flakes (if using).
- Simmer for 10 minutes, adding pasta water if the sauce is too thick.
3. Combine Pasta and Sauce
- Add cooked rigatoni to the beef sauce.
- Toss well to coat the pasta evenly.
4. Add Cheese
- Preheat the oven to 180°C (350°F).
- Transfer the pasta mixture to a baking dish.
- Sprinkle mozzarella and parmesan cheese evenly on top.
- Bake for 15–20 minutes until cheese is melted and slightly golden.
5. Serve
- Garnish with fresh parsley or basil.
- Serve hot with a side salad or garlic bread.
✅ Tips for Best Results
- Use full-fat cheese for richer flavor.
- Add a splash of red wine to the sauce for depth (optional).
- For extra creaminess, stir in ½ cup of cream before baking.
If you want, I can also give a one-pan, no-bake version of rigatoni with beef and cheese that’s ready in under 30 minutes—super quick and minimal cleanup.
Do you want me to share that version too?
