Cheesy Baked Beef Rigatoni with Ricotta and Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 lb (450 g) rigatoni
• 1 lb (450 g) 85% lean ground beef
• 2 tbsp (30 ml) olive oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp (33 g) tomato paste
• 1 can (28 oz/795 g) crushed tomatoes
• 1/2 cup (120 ml) dry red wine or beef broth
• 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1 bay leaf
• 1 cup (8 oz/225 g) whole-milk ricotta
• 2 cups (8 oz/225 g) low-moisture mozzarella, shredded
• 1/2 cup (45 g) grated Parmesan
• Kosher salt and black pepper, fresh basil or parsley

Do This

• 1) Heat oven to 400°F (200°C). Lightly oil a 9×13-inch (3-qt) baking dish.
• 2) Sauté onion in olive oil 5 minutes; add garlic 30 seconds. Stir in tomato paste 1 minute.
• 3) Brown beef 5–7 minutes. Add wine, crushed tomatoes, oregano, red pepper, bay leaf; simmer 15–20 minutes. Season.
• 4) Boil rigatoni in salted water until 2 minutes shy of al dente. Reserve 1/2 cup (120 ml) pasta water; drain.
• 5) Toss pasta with ricotta, most of the ragu, and a splash of pasta water.
• 6) Layer a little ragu in dish, add pasta, top with remaining ragu, mozzarella, and Parmesan. Bake 20–25 minutes; broil 2 minutes if desired. Rest 10 minutes, garnish, serve.

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Why You’ll Love This Recipe

• Comforting, crowd-pleasing pasta bake with crispy-cheesy edges and a saucy center.
• Ricotta folded into the rigatoni makes every bite luxuriously creamy without being heavy.
• Weeknight-friendly steps with make-ahead options for busy schedules.
• Balanced flavors: savory beef, bright tomatoes, and just a touch of heat.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, fresh basil or parsley
• Dairy: Whole-milk ricotta, low-moisture mozzarella, Parmesan
• Pantry: Rigatoni, olive oil, tomato paste, crushed tomatoes (28 oz), red wine or beef broth, dried oregano, red pepper flakes, bay leaf, kosher salt, black pepper

Full Ingredients

Beef & Tomato Ragu

• 2 tbsp (30 ml) extra-virgin olive oil
• 1 medium yellow onion, finely diced (about 8 oz/225 g)
• 4 garlic cloves, minced
• 1 lb (450 g) 85% lean ground beef
• 2 tbsp (33 g) tomato paste
• 1/2 cup (120 ml) dry red wine or beef broth
• 1 can (28 oz/795 g) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 bay leaf
• 1/2 tsp sugar (optional, to balance acidity)
• Kosher salt and freshly ground black pepper, to taste

Pasta & Cheeses

• 1 lb (450 g) rigatoni
• 1 cup (8 oz/225 g) whole-milk ricotta
• 2 cups (8 oz/225 g) low-moisture mozzarella, shredded
• 1/2 cup (45 g) finely grated Parmesan

Finishing & Garnish

• 1/4 cup (10 g) chopped fresh basil or flat-leaf parsley
• Olive oil, for greasing the baking dish

Step-by-Step Instructions

Step 1: Heat the oven and prep the dish

Preheat your oven to 400°F (200°C) with a rack in the center. Lightly oil a 9×13-inch (3-quart) baking dish so the pasta doesn’t stick and the edges crisp nicely.

Step 2: Build the aromatic base

Warm the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion with a pinch of salt and cook, stirring, until translucent and tender, about 5 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds. Add the tomato paste and cook, stirring, for 1 minute to caramelize and deepen its flavor.

Step 3: Brown the beef and simmer the ragu

Add the ground beef, breaking it up with a spoon. Season with 1/2 tsp salt and a few grinds of pepper. Cook until no longer pink and lightly browned in spots, 5–7 minutes. Pour in the red wine (or broth) and scrape up any browned bits. Stir in the crushed tomatoes, oregano, red pepper flakes, bay leaf, and optional sugar. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened and flavorful. Taste and adjust salt and pepper. Remove the bay leaf.

Step 4: Boil the rigatoni

Bring a large pot with 4 quarts (3.8 L) of water to a boil. Add 1 tablespoon kosher salt, then the rigatoni. Cook until 2 minutes shy of al dente (check your package time). Reserve 1/2 cup (120 ml) of the starchy pasta water, then drain.

Step 5: Fold pasta with ricotta and ragu

Return the drained rigatoni to the pot. Add the ricotta and about two-thirds of the ragu. Sprinkle in 2–4 tablespoons of the reserved pasta water and toss gently until the pasta is evenly coated and glossy. The mixture should be saucy but not soupy; add another splash of pasta water if it looks dry.

Step 6: Assemble and bake

Spoon a thin layer of the remaining ragu into the prepared baking dish. Add the ricotta-tossed pasta, then dollop and spread the remaining ragu over the top. Scatter the mozzarella evenly, followed by the Parmesan. Bake, uncovered, until bubbling at the edges and the cheese is melted and spotty-golden, 20–25 minutes. For extra color, broil for 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the baked rigatoni rest for 10 minutes so the sauce sets and slices cleanly. Finish with chopped basil or parsley and a twist of black pepper. Serve warm.

Pro Tips

• Undercook the pasta by 2 minutes so it finishes perfectly al dente in the oven.
• Reserve pasta water—its starch helps the ricotta and sauce cling to the rigatoni.
• Use low-moisture, block mozzarella and shred it yourself for better melt and fewer watery pools.
• Caramelize the tomato paste for a deeper, “slow-cooked” flavor in less time.
• Let the bake rest 10 minutes before serving for tidy scoops and concentrated flavor.

Variations

• Spicy Calabrian: Stir 1–2 tbsp chopped Calabrian chile paste into the ragu and finish with torn basil.
• Greens & Mushrooms: Add 8 oz (225 g) sliced cremini mushrooms with the onion; fold in 3 cups baby spinach at the end of the simmer.
• Lighter Protein or Veg: Swap beef for ground turkey, Italian sausage, or a plant-based crumble; use vegetable broth instead of wine.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 4 days. Reheat covered at 350°F (175°C) for 20–25 minutes (add a splash of water if needed), then uncover 5 minutes to re-crisp cheese. Freeze baked portions tightly wrapped for up to 2 months; thaw overnight before reheating. Make-ahead: Assemble up to 1 day in advance, cover, and refrigerate. Bake straight from cold at 375°F (190°C) for 30–35 minutes, then finish at 400°F (200°C) for 5–10 minutes to brown the top.

Nutrition (per serving)

Approximate: 750 calories; 42 g protein; 28 g fat; 80 g carbohydrates; 5 g fiber; 950 mg sodium.