There’s a reason baked pasta casseroles never go out of style. They’re the kind of dish that feels like a warm hug after a long day—comforting, satisfying, and somehow always better than you remember.
This ground beef and rigatoni casserole hits all the right notes. The rigatoni tubes soak up the savory meat sauce while those ridges catch every bit of melted mozzarella. The beef brings heartiness, the mushrooms add an earthy depth, and the tomatoes on top get slightly caramelized in the oven, adding little bursts of sweetness. It’s rich without being heavy, cheesy without being overwhelming, and the kind of meal that works just as well for a Tuesday night dinner as it does for feeding a crowd.
What I appreciate most about this recipe is how straightforward it is. You’re basically making a simple meat sauce, tossing it with pasta, layering it with cheese, and letting the oven do the rest. No complicated techniques or hard-to-find ingredients—just good, honest cooking that delivers consistently delicious results. The most challenging part is waiting for it to cool enough so you don’t burn your mouth on that molten cheese.
I usually make this when I need something that can feed my family with minimal fuss and maximum satisfaction. It reheats beautifully, which means leftovers for lunch the next day, and you can easily prep it ahead if you’re planning for a busy evening. The leftovers might even be better than the first serving—the flavors have time to meld together overnight.
Let’s get into how to make this crowd-pleasing casserole that’s about to become your new weeknight staple.
Cheesy Ground Beef and Rigatoni Casserole Recipe
6-8
servings15
minutes30
minutesA classic, crowd-pleasing dish of tender pasta, savory meat and tomato sauce, and layers of melted, gooey mozzarella cheese, baked until golden brown.
Ingredients
- For the Meat Sauce:
1 pound (approx. 450g) Ground Beef
1 tablespoon Olive Oil
1 medium Onion, chopped
2-3 cloves Garlic, minced
8 ounces (approx. 225g) Sliced Mushrooms (like Cremini or Button)
1 (28-ounce) can Crushed Tomatoes or Marinara Sauce
1 teaspoon Dried Italian Seasoning
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Optional: A pinch of red pepper flakes for heat
- For the Casserole:
12 ounces (approx. 340g) Rigatoni Pasta (Penne, Ziti, or Rotini)
3 cups (approx. 340g) Shredded Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese (optional)
1/2 cup Ricotta Cheese or Cottage Cheese (optional)
Fresh Parsley, chopped (for garnish)
Directions
- Preheat & Prep:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. - Cook Pasta:
Bring a large pot of salted water to a boil.
Add the Rigatoni and cook until it is al dente—usually about 1-2 minutes less than the package directions.
Drain the pasta and set it aside. - Make Meat Sauce:
Heat olive oil in a large skillet. Cook ground beef and onion until browned. Drain grease.
Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they soften and release their moisture.
Stir in minced garlic and cook for 1 minute.
Stir in the crushed tomatoes/marinara sauce and seasonings (Italian seasoning, salt, pepper). Simmer for 5-10 minutes. - Combine & Assemble:
In a large bowl, combine the cooked Rigatoni and the meat sauce.
Spread half of the mixture into the prepared baking dish.
Sprinkle half of the mozzarella and Parmesan (if using) over the first layer.
Top with the remaining pasta and meat sauce mixture.
Sprinkle the top evenly with the remaining mozzarella cheese.
Arrange the halved cherry/grape tomatoes evenly over the top layer of cheese. - Bake:
Cover with foil and bake for 20 minutes at 375°F (190°C). - Uncover & Finish:
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and the tomatoes are tender. - Serve:
Let it rest for 5-10 minutes before serving.
Garnish with fresh chopped parsley before serving.
What to Serve with Cheesy Ground Beef and Rigatoni Casserole
This casserole is hearty and rich, so it pairs best with lighter, fresher sides that cut through all that cheesy goodness. The tomato-based meat sauce and melted mozzarella create a satisfying richness that benefits from crisp, bright accompaniments.
Fresh & Light Sides:
- Spring Salad – Keep it light and customizable with mixed greens and vinaigrette
- Fall Apple Salad – The sweet-tart fruit balances the savory casserole perfectly
- Broccoli Salad – Adds crunch and freshness to the meal
The key is keeping sides simple and fresh. This casserole is the star of the show—it’s filling, flavorful, and rich. You really just need something crisp, something green, and maybe some good bread. A simple green salad with a tangy vinaigrette and garlic bread is honestly all you need to make this a complete, satisfying meal.
That’s my go-to recipe for an easy, no-stress dinner that everyone loves. How about you—do you have any tweaks or additions that would make this even better? Tell me in the comments below—I’d love to hear your ideas!
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