Cheesy Baked Rigatoni Recipe
Cheesy Baked Rigatoni - a cheesy and delicious baked rigatoni that is perfect for those cold, cozy winter nights!
Ingredients
- 12 ounces rigatoni noodles
- extra virgin olive oil
- 1 pound ground beef
- 1 small yellow onion diced
- 1 tablespoon garlic finely chopped (2 large cloves)
- 32 ounces marinara sauce
- ¼ cup fresh basil chopped
- ¼ cup dry red wine optional
- ½ teaspoon kosher salt
- 2-3 cups mozzarella cheese grated
- ½ cup parmesan cheese grated
Optional Additions:
- 1 zucchini diced
- 1-2 handfuls fresh spinach chopped
Instructions
- Prep: Preheat oven to 350℉. Spray a 9x13 baking pan with non-stick cooking spray and set aside.
- Cook Pasta: Bring a pot of water to a boil and cook 12 ounces rigatoni noodles to al dente according to the package instructions or even a little less (they will continue to cook a little in the oven). Drain, drizzle with a little extra virgin olive oil and toss; set aside.
- Brown Beef: Meanwhile, bring a large cast iron skillet to medium-high heat; add 1 pound ground beef and move around pan until fully cooked. Drain excess grease. Add diced onion and 1 tablespoon garlic, move around until the onion has cooked down. Season with a little kosher salt and ground black pepper.
- Combine: Add in 32 ounces marinara sauce, ¼ cup fresh basil, ¼ cup dry red wine and ½ teaspoon kosher salt. Stir to combine. Taste and add additional salt, as desired. (optional) add in 1 zucchini (diced) and 1-2 handfuls fresh spinach. Stir to combine.
- Bake: Place pasta in prepared pan. Pour the marinara sauce over the pasta; stir to combine. Cover with 2-3 cups mozzarella cheese and ½ cup parmesan cheese. Cover with aluminum foil (option to spray the inside of the aluminum foil with non-stick spray). Bake for 20-25 minutes covered. Uncover and bake an additional 10 minutes or until the cheese is melted and bubbly.
- Serve: Enjoy immediately. Feel free to garnish with extra chopped basil.
Video
Notes
- Marinara Sauce: if you can't find a 32 oz jar you can simply use a 24oz jar + 8oz tomato sauce if you don't want to open another jar of marinara. Just be extra generous with the fresh basil and kosher salt - taste as you go!
- Dairy-Free: feel free to make this with dairy-free cheese!
- Meat-Free: you can omit the ground beef altogether and just use the zucchini in its place.
- Italian Sausage: you could use Italian sausage instead of ground beef.
Nutrition
Calories: 390kcal | Carbohydrates: 41g | Protein: 28g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 1004mg | Potassium: 766mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1170IU | Vitamin C: 15mg | Calcium: 259mg | Iron: 3mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
