Cheesy Beef Rigatoni Pasta for a Quick Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Preheat your broiler to high. Have a large pot of water boiling for the pasta and keep a colander nearby for draining.

Preparing the workspace by clearing surfaces and gathering all necessary tools, such as your wooden spoon and baking dish, will make the cooking process efficient and enjoyable, allowing you to focus on achieving the perfect texture.

Instructions

Pasta and meat preparation

1. 1Prepare the pasta and meat
   Boil the rigatoni in a large pot of salted water until al dente. Meanwhile, brown the ground beef in a large skillet over medium-high heat until fully cooked. Ensure the beef reaches an internal temperature of 160°F (71°C) to ensure safety. Drain any excess fat if necessary before proceeding to the sauce stage.
   Look for The beef should be browned and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Salt the pasta water generously to ensure the noodles are flavorful from the inside out.

The pasta should be cooked until al dente, and the beef should be browned and aromatic. The meat should be fully cooked through, with no pink remaining, and the pasta should be drained and ready to be incorporated into the sauce. Everything should smell savory and seasoned, indicating that the base flavors are well-developed and ready for the next step.

Sauce and pasta combination

2. 2Combine ingredients
   Add the tomato sauce to the skillet with the browned beef. Stir well to coat the meat thoroughly and let it simmer for a few minutes. Drain the cooked pasta and add it directly to the skillet, tossing gently until every piece of rigatoni is well coated in the savory meat sauce.
   Look for The sauce should be bubbling and thick.
   Tip Reserve a splash of pasta water to adjust the sauce consistency if it becomes too thick.

The tomato sauce should be thick and clinging to the beef, creating a unified mixture. When the pasta is tossed in, it should be evenly coated in the rich red sauce. The mixture should look glossy and smell fragrant, with the heat from the sauce warming the pasta through, creating a consistent and appetizing foundation for the final topping.

Broiling for the finish

3. 3Bake and serve
   Transfer the pasta mixture to a baking dish. Top evenly with the shredded mozzarella cheese. Place under a broiler for a few minutes until the cheese is melted and golden. Remove from the oven, garnish with chopped fresh parsley, and serve immediately while hot to enjoy the best texture and cheese stretch.
   Look for The cheese should be bubbly and golden brown.
   Tip Watch the broiler closely as cheese can burn very quickly.

The cheese should be completely melted and bubbling across the entire surface of the baking dish. It should appear golden brown in spots, indicating the perfect level of caramelization.

The dish should look inviting, with the aroma of toasted cheese and savory beef filling the kitchen, signaling that it is ready to be removed from the broiler and served.

Common mistakes

A common mistake is overcooking the pasta during the initial boiling phase, which can lead to mushy results after broiling. Another error is not draining the beef sufficiently, which can make the sauce greasy.

Additionally, neglecting to watch the broiler can quickly lead to burnt cheese. Always keep a close eye on the dish while it is in the oven to ensure it reaches the perfect golden stage without burning.

How to tell it’s done

The dish is done when the cheese is completely melted, bubbly, and has developed a light golden brown color across the surface. The pasta should be tender but still hold its shape, and the meat sauce should be rich and clinging to the noodles.

The internal temperature of the ground beef must reach 160°F (71°C) to ensure it is thoroughly cooked and safe for consumption.

• Ground meat: 160°F (71°C) in the thickest part