Easy Baked Rigatoni with Ground Beef and Mushrooms
Indulge in the ultimate comfort food with this Easy Baked Rigatoni with Ground Beef and Mushrooms, a hearty and satisfying pasta dish that’s perfect for weeknight dinners or family gatherings. Featuring tender rigatoni cooked to al dente perfection, a rich and savory meat sauce made with ground beef, earthy mushrooms, and aromatic onion and garlic, and layers of gooey mozzarella and Parmesan cheese, this baked pasta recipe is simply irresistible. The addition of Italian herbs and a touch of red pepper flakes infuses the dish with classic Mediterranean flavors, while its quick prep time and one-dish baking method make it both flavorful and fuss-free. Serve it straight from the oven, garnished with fresh parsley for a touch of brightness, and watch it disappear from the table!
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 1 lb ground beef
- 8 oz mushrooms, sliced
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or oil and set aside.
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until just al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and fully cooked. Drain any excess grease if necessary.
Stir in the sliced mushrooms and cook for another 3-4 minutes until softened.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Stir to combine and let the sauce simmer for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked rigatoni with the beef and mushroom sauce. Mix until the pasta is evenly coated with the sauce.
Transfer half of the pasta mixture to the prepared baking dish. Sprinkle 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan over the top. Add the remaining pasta mixture and top with the rest of the mozzarella and Parmesan.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from the oven and let the rigatoni cool for a few minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 5005 mg | 218% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 43.2 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2358 mg | 181% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4325 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
