Cozy Cheesy Beef Rigatoni Pasta Bake Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready on the counter. Preheat the oven to 375°F (190°C) so it is ready when the pasta is assembled. Chop the fresh parsley and have the baking dish nearby.

Having the colander ready to drain the pasta quickly will prevent it from becoming mushy, ensuring the final dish maintains the perfect texture after it spends time in the oven.

Instructions

Meat Sauce Preparation

1. 1Prepare the meat sauce
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Ensure the internal temperature reaches 160°F (71°C). Drain any excess fat from the pan. Pour in the marinara sauce and stir until well combined. Simmer for about 5 minutes to let the flavors meld together.
   Look for The sauce is heated through and bubbling gently.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Adding a splash of water to the sauce jar can help get every last bit of flavor into the pan.

The sauce should be thick, rich, and aromatic. The beef is fully browned and evenly distributed throughout the marinara. If the sauce looks too thin, continue to simmer for a few more minutes until it reaches a consistency that coats the back of a spoon comfortably, indicating it is ready to be paired with the pasta.

Pasta Assembly

2. 2Cook the pasta and assemble
   While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Drain the pasta thoroughly using a colander. Transfer the cooked pasta into a 9x13 baking dish. Pour the warm meat sauce over the pasta and toss gently until every piece is evenly coated with the rich red sauce.
   Look for The pasta is tender but firm to the bite.
   Tip Save a small amount of pasta water to adjust the sauce consistency if it appears too thick before baking.

The pasta is cooked to al dente, meaning it has a slight bite in the center. When tossed with the sauce, the mixture should look glossy and well-combined.

Ensure there are no dry spots of pasta before transferring the mixture to the baking dish to guarantee even flavor distribution throughout the entire meal during the final bake.

Baking and Serving

3. 3Bake and garnish
   Preheat your oven to 375°F (190°C). Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture. Place the baking dish in the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbling. Remove from the oven and garnish with freshly chopped parsley before serving immediately to enjoy the signature cheese stretch.
   Look for The cheese is golden brown and bubbling on the surface.
   Tip Broil the dish for the last minute if a deeper golden color on the cheese is desired.

The cheese should be uniform in color and bubbling across the entire surface of the dish. The edges of the pasta should be slightly crisp, providing a contrast to the tender noodles underneath. Allow the dish to rest for at least 5 minutes after removing it from the oven to let the sauce set slightly before scooping.

Common mistakes

Avoid overcooking the rigatoni during the boiling stage, as it will continue to soften while baking in the sauce. If the pasta is too soft before it hits the oven, it may become mushy.

Additionally, do not skimp on the cheese, as it provides both flavor and moisture. Ensure the meat is thoroughly browned to build a rich flavor base; under-browned meat will lack the necessary depth and texture for the sauce.

How to tell it’s done

The dish is finished when the mozzarella cheese is completely melted, bubbling, and beginning to turn a light golden brown on top. The sauce should be visible at the edges of the dish, bubbling gently.

Because the meat was cooked to a safe internal temperature of 160°F (71°C) before assembly, the oven time is primarily focused on heating the entire dish through and melting the cheese topping.

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