Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
This easy baked Rigatoni Pasta is made with a homemade tomato-based meat sauce and tons of mozzarella cheese!
- 1 lb lean ground beef
- 1 medium onion diced
- 1 tablespoon Italian seasoning
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 5 cups tomato pasta sauce about 2 jars
- 1 lb Rigatoni pasta about 500 g
- 2 cups shredded mozzarella cheese
In a large saucepan, crumble and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices.
Add Italian seasoning, garlic, salt and pepper and cook 1 minute.
Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook in the oven).
Reserve 1/2 cup pasta water and drain. Stir pasta water into meat sauce.
Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9x13" or similar baking dish.
Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.
Calories: 461, Carbohydrates: 53g, Protein: 26g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 60mg, Sodium: 1310mg, Potassium: 849mg, Fiber: 4g, Sugar: 8g, Vitamin A: 865IU, Vitamin C: 12mg, Calcium: 197mg, Iron: 3.9mg
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