Ingredients

1 pound lean ground beef

1 medium onion, finely chopped

1 tablespoon Italian seasoning

3 cloves garlic, finely minced

1 teaspoon salt

¼–½ teaspoon red chili flakes

¼ teaspoon pepper

5 cups marinara sauce

1 pound dry rigatoni pasta (about 7 cups)

2 cups shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

Fresh parsley for garnish

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.

Step 2: In a large saucepan over medium heat, cook and stir the ground beef and chopped onion until the beef is browned and the onion has softened, about 5 minutes. Drain any excess juices.

Step 3: Add the Italian seasoning, minced garlic, salt, red chili flakes (adjust to taste), and pepper. Cook for 1 minute to release the flavors.

Step 4: Stir in the marinara sauce and cook for an additional 5 minutes, stirring occasionally. Taste and adjust seasonings if needed, then set the sauce aside.

Step 5: Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt the water generously, then add the rigatoni. Reduce heat to medium-high and cook according to package instructions until just al dente.

Step 6: Drain the pasta, reserving ½ cup of the cooking water. Stir the reserved pasta water into the sauce to loosen it slightly.

Step 7: Combine the drained rigatoni with the sauce in the saucepan. Pour the mixture into the prepared baking dish.

Step 8: Sprinkle the shredded mozzarella and grated Parmesan over the top. Bake for 15 to 20 minutes, or until the dish is heated through and the cheese is bubbly and beginning to brown.

Tips & Variations

For extra richness, stir a little ricotta or cream cheese into the sauce before baking.

Swap ground beef for Italian sausage or ground turkey for a different flavor.

Add chopped vegetables like bell peppers or mushrooms when cooking the beef for added texture and nutrition.

Use gluten-free rigatoni to make this dish suitable for gluten-sensitive diets.

Top with fresh basil instead of parsley for a slightly different herbal note.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the pasta and sauce in the baking dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What type of pasta works best in this bake?

Rigatoni is ideal because its large tubes hold plenty of sauce. However, other sturdy pasta shapes like penne or ziti can also work well if rigatoni isn’t available.