Here’s a rich, comforting rigatoni pasta with beef and cheese—think hearty meat sauce + melty, gooey cheese baked to perfection.
🍝 Rigatoni Pasta with Beef & Cheese
🧾 Ingredients
- 400–500g rigatoni pasta
- 400g ground beef
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 2 cups tomato sauce (or crushed tomatoes)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil (optional)
- Salt & black pepper
- 2 tbsp oil
🧀 Cheese:
- 1–1½ cups shredded mozzarella
- ½ cup cheddar or parmesan
- (Optional) a few cubes of cream cheese for extra creaminess
👨🍳 Instructions
1. Cook Pasta
- Boil rigatoni in salted water until just al dente.
- Drain and set aside.
2. Cook Beef Sauce
- Heat oil in a pan.
- Sauté onion until soft, then add garlic.
- Add ground beef and cook until browned.
- Stir in tomato paste and cook 1–2 minutes.
- Add tomato sauce, oregano, basil, salt, and pepper.
- Simmer for 10–15 minutes until thick and flavorful.
3. Combine
- Mix cooked pasta with the beef sauce.
4. Bake (Best Part 🔥)
- Transfer to a baking dish.
- Top with mozzarella and other cheese.
- Bake at 180°C (350°F) for 15–20 minutes until bubbly and golden.
🍽️ Serving
- Serve hot with garlic bread or a simple salad.
- Sprinkle extra parmesan or chili flakes on top.
💡 Tips
- Slightly undercook pasta so it doesn’t get mushy after baking.
- Add a splash of milk or cream if you want a creamier texture.
- Let it rest 5 minutes after baking—it sets better.
🔥 Variations
- Spicy: Add chili flakes or jalapeños
- Veggie boost: Add mushrooms, spinach, or bell peppers
- Desi style: Add garam masala + green chilies for a fusion twist
If you want, I can give you a one-pot stovetop version, white (alfredo-style) version, or a high-protein gym version 💪
