Ingredients
Scale
- 12 ounces rigatoni
- 1 pound ground beef
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the rigatoni in salted water until just al dente, then drain and set aside.
- Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning.
- Stir in the marinara sauce and simmer for 3–5 minutes to blend flavors.
- Toss the cooked rigatoni with the meat sauce in the skillet or a large bowl until well coated.
- Transfer half the pasta mixture into a greased 9×13-inch baking dish. Sprinkle half the mozzarella over it.
- Add the remaining pasta, top with the rest of the mozzarella, and sprinkle Parmesan if using.
- Bake uncovered for 15–20 minutes until cheese is melted and bubbly and edges are slightly golden.
- Let rest 5 minutes before serving so it sets and slices cleanly.
Notes
Cook pasta just shy of al dente to prevent mushiness. Whole-milk mozzarella yields better melt and creaminess. Let the dish rest after baking for better structure.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Meat