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Cheesy baked beef rigatoni fresh from the oven on a white kitchen counter

Baked Beef Rigatoni Recipe

This hearty Beef Rigatoni is the ultimate comfort food classic. Tender rigatoni pasta is baked with rich beef sauce, creamy béchamel, and melted cheese for a dinner that’s pure cozy satisfaction. It’s family-friendly, budget-conscious, and perfect for weeknights or gatherings.
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Course: Dinner, Main Course
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 40 minutes
Rest Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 635kcal
Cost: $15

Equipment

  • 1 Large stainless steel skillet For browning beef evenly
  • 1 Heavy-bottomed saucepan For making the béchamel sauce
  • 1 9x13 inch baking dish Ideal for baking the rigatoni
  • 1 Whisk Prevents lumps in the cream sauce
  • 1 Wooden Spoon Great for stirring and breaking up beef
  • 1 Colander For draining the pasta
  • 1 Cheese grater Freshly grated cheese melts better

Ingredients

  • 1 pound ground beef 80/20 blend for rich flavor
  • 1 pound rigatoni pasta cooked al dente
  • 2 tablespoons olive oil for sautéing
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 cup heavy cream adds creaminess
  • 2 cups whole milk for the béchamel
  • 4 tablespoons butter for roux base
  • 3 tablespoons all-purpose flour thickens sauce
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese divided
  • 2 teaspoons Italian seasoning
  • - Salt and pepper to taste
  • 1 leaf bay leaf optional but adds flavor
  • 1 cup mushrooms optional, sliced
  • ½ cup fresh basil optional, chopped
  • pinch - red pepper flakes optional for heat
  • ½ cup beef broth optional for depth

Instructions

  • Preheat oven to 375°F and bring salted water to a boil for pasta.
  • Sauté onion and garlic in olive oil until fragrant.
  • Add ground beef and cook until browned. Drain excess fat.
  • Stir in crushed tomatoes, tomato paste, Italian seasoning, and bay leaf. Simmer 10 minutes.
  • In a separate pan, make roux with butter and flour, whisk in milk until thickened, then stir in cream.
  • Combine sauces with 1 cup mozzarella and ½ cup Parmesan. Add cooked rigatoni and mix gently.
  • Pour into baking dish, top with remaining cheese, and bake for 25–30 minutes until golden and bubbly.
  • Rest 5–10 minutes before serving.

Notes

Nutrition information is automatically calculated, so it should only be used as an approximation.

Nutrition

Serving: 320g | Calories: 635kcal | Carbohydrates: 48g | Protein: 34g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 880mg | Potassium: 650mg | Fiber: 4g | Sugar: 8g | Vitamin A: 780IU | Vitamin C: 10mg | Calcium: 290mg | Iron: 4mg