Classic Beef Rigatoni Cheese Bake (Easy & Cheesy Dinner)

Few things beat the aroma of bubbling cheese and tomato sauce fresh from the oven. This Beef Rigatoni Cheese Bake is comfort food at its finest—loaded with savory beef, Italian herbs, and melted mozzarella. It’s the kind of dish that makes everyone at the table pause after the first bite and say, “Wow.”

Why You’ll Love This Beef Rigatoni Cheese Bake

This dish delivers all the flavors of a classic baked ziti but with the heartiness of rigatoni and the comfort of home cooking.

• Easy to make and family-approved
• Layers of cheesy, saucy goodness
• Perfect for make-ahead dinners or meal prep
• One-pan bake, simple cleanup
• Feeds a crowd or makes amazing leftovers
• Customizable with extra veggies or spices

I first made this recipe on a Sunday afternoon when my kids were craving lasagna but I didn’t have the patience for all the layering. Rigatoni was my shortcut, and it turned out so good that it’s been on our dinner rotation ever since.

Ingredients You’ll Need

This pasta bake is simple yet rich in flavor—just the way comfort food should be.

Main Ingredients

• 1 pound rigatoni pasta – hearty noodles that hold sauce perfectly
• 1 pound ground beef – gives the dish its rich, savory depth
• 1 medium yellow onion, chopped – adds sweetness
• 3 cloves garlic, minced – for aromatic flavor
• 1 can (28 oz) crushed tomatoes – the heart of the sauce
• 2 tablespoons tomato paste – intensifies tomato flavor
• 2 teaspoons Italian seasoning – classic herb blend
• 1 teaspoon salt – enhances every bite
• ½ teaspoon black pepper – rounds out the flavor
• 2 cups shredded mozzarella cheese – melty, gooey perfection
• 1 cup grated Parmesan cheese – salty, nutty contrast
• 2 tablespoons chopped fresh parsley (optional) – bright finish

Optional Add-Ons or Substitutes

• Add mushrooms or bell peppers for more texture
• Swap beef for Italian sausage for a spicier twist
• Use marinara sauce instead of crushed tomatoes for a shortcut
• Add a layer of ricotta for creaminess
• Serve with Garlic Parmesan Dinner Rolls or a crisp salad

Step-by-Step Instructions

This bake is all about layering flavors and textures to create the perfect bite.

1. Cook the rigatoni: Boil in salted water until al dente. Drain and set aside.
   
2. Cook the beef: In a large skillet, heat a drizzle of olive oil over medium heat. Add ground beef and chopped onion. Cook until beef is browned and onions are tender. Drain excess grease.
   
3. Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking for 1–2 minutes.
   
4. Build the sauce: Add crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes to thicken.
   
5. Combine pasta and sauce: Stir cooked rigatoni into the sauce until evenly coated.
   
6. Assemble the bake: In a 9×13 baking dish, spread half the pasta mixture. Sprinkle half the mozzarella and Parmesan. Add remaining pasta, then top with the rest of the cheese.
   
7. Bake: Place in a preheated oven at 375°F and bake uncovered for 20–25 minutes, until cheese is melted and golden.
   
8. Serve: Garnish with fresh parsley and enjoy!

Quick Reminders:

• Cook pasta slightly under—it’ll finish in the oven
• Simmer sauce to deepen the flavor before baking
• Always shred cheese fresh for better melt
• Let it rest 5 minutes before serving for perfect slices

Expert Tips for Success

This bake is foolproof, but these tips make it even better.

• Use rigatoni instead of penne for better sauce absorption
• Add a dash of crushed red pepper flakes for heat
• Mix in a spoonful of Creamy Rotel Pasta sauce for extra depth
• Try topping with buttered breadcrumbs for crunch
• Make ahead: Assemble and refrigerate up to 24 hours before baking
• Pair with Hearty Cabbage Beef Bake for a full-on comfort spread

Serving Suggestions

This cheesy bake stands strong on its own but pairs perfectly with classic sides.

• Serve with garlic bread or dinner rolls
• Add a fresh Caesar salad for crunch
• Pair with roasted vegetables or green beans
• Garnish with extra Parmesan and parsley
• Perfect for potlucks, family dinners, or meal prep

It’s that kind of dish you can serve to company or reheat for lunch and still feel like you’re eating something special.

Storing and Reheating

This bake stores beautifully and reheats creamy, not dry.

How to Store It

• Store in airtight containers for up to 4 days in the fridge
• Freeze unbaked or baked for up to 2 months
• Thaw overnight in the fridge before reheating

How to Reheat It

• Oven: 350°F covered with foil for 15–20 minutes
• Microwave: 1–2 minutes per serving, stirring halfway
• Add a splash of marinara or water before reheating to refresh moisture

Frequently Asked Questions

Final Thoughts

This Beef Rigatoni Cheese Bake is everything you want from a baked pasta—rich, cheesy, hearty, and guaranteed to make everyone go back for seconds. It’s simple to make, even simpler to love.

• Easy weeknight or Sunday comfort dinner
• Perfect blend of sauce, cheese, and tender pasta
• Family-tested, crowd-approved

From my Texas kitchen to yours—bake it golden, serve it hot, and enjoy every bite of that cheesy goodness.

Jake

Beef Rigatoni Cheese Bake

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Loaded with savory beef, rich tomato sauce, Italian herbs, and melted mozzarella and Parmesan, this Beef Rigatoni Cheese Bake is comfort food at its finest—hearty, cheesy, and easy to make in one pan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb rigatoni pasta
• 1 lb ground beef
• 1 medium yellow onion, chopped
• 3 clove garlic, minced
• 28 oz crushed tomatoes
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1 tsp salt
• 0.5 tsp black pepper
• 2 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (optional)

Equipment

• large pot for boiling pasta
• large skillet for cooking beef and sauce
• 9×13-inch baking dish for baking the pasta bake
• colander to drain pasta

Method

 

1. Preheat oven to 375°F (190°C).
2. Cook rigatoni in salted boiling water until just under al dente. Drain and set aside.
3. In a large skillet, heat a drizzle of olive oil over medium heat. Add ground beef and chopped onion. Cook until beef is browned and onions are soft. Drain excess fat.
4. Add minced garlic and tomato paste to the beef mixture. Stir and cook 1–2 minutes until fragrant.
5. Pour in crushed tomatoes, stir in Italian seasoning, salt, and pepper. Simmer for about 10 minutes to thicken the sauce.
6. Stir the cooked rigatoni into the sauce until evenly coated.
7. In a 9×13-inch baking dish, spread half of the pasta-sauce mixture. Sprinkle half the mozzarella and Parmesan cheese over. Add the remaining pasta mixture, then top with the remaining cheeses.
8. Bake uncovered for 20–25 minutes until cheese is melted and golden. Remove and let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 830mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 650IUVitamin C: 6mgCalcium: 450mgIron: 3mg

Notes

• Cook pasta slightly under al dente — it will finish cooking and absorb sauce in the oven.
• Simmer the sauce well before combining for deeper flavor. Always shred cheese fresh for the best melt.
• Let the bake rest for 5 minutes after it comes out of the oven so the layers set and you get cleaner slices. 

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