Baked Rigatoni With Beef Recipes

BAKED RIGATONI WITH BEEF

Baked Rigatoni with Beef image

Make this Baked Rigatoni with Beef the hero of any weeknight. Loaded with rigatoni pasta, ground beef, two different types of cheese and plenty of sauce, this hearty and comforting baked rigatoni will have everyone at the table asking for seconds-even the picky eaters. This simple rigatoni and beef casserole is a delicious way to spend family time.

Provided by Pillsbury Kitchens

Categories Entree

Time 1h5m

Yield 8

Number Of Ingredients 6

Ingredients

2 3/4 cups uncooked rigatoni pasta (about 8 oz)
1 lb ground beef (at least 80% lean)
1 jar (26 oz) Muir Glen™ organic tomato basil pasta sauce
2 cups shredded part-skim mozzarella cheese (8 oz)
1/2 cup grated Parmesan cheese
Small fresh basil leaves, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.
Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.

Nutrition Facts : Calories 390, Carbohydrate 33 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Cup, Sodium 660 mg, Sugar 4 g, TransFat 1/2 g

BAKED RIGATONI WITH BEEF

Baked Rigatoni With Beef image

Make and share this Baked Rigatoni With Beef recipe from Food.com.

Provided by dicentra

Categories Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 cups tomato sauce
1 lb ground round
4 cups cooked rigatoni pasta (about 2 1/2 cups uncooked pasta)
1 1/2 cups shredded part-skim mozzarella cheese, divided Cooking spray
1/4 cup grated fresh parmesan cheese

Steps:

Prepare Tomato Sauce.
Preheat oven to 350°.
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well.
Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray.
Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.

Nutrition Facts : Calories 368, Fat 20.1, SaturatedFat 9.4, Cholesterol 86.2, Sodium 995.3, Carbohydrate 21.4, Fiber 2.5, Sugar 6.1, Protein 25.6

EASY BAKED RIGATONI WITH GROUND BEEF AND MUSHROOMS

Easy Baked Rigatoni With Ground Beef and Mushrooms image

Store bought pasta sauce makes this dish easy but you may use homemade pasta sauce for this recipe, Classico Tomato and Basil flavor pasta sauce works well for this, the success of this recipe will really depend on which pasta sauce you use, you may increase the sauce amount to taste, zita or penne pasta can be used in place of the rigatoni if desired.

Provided by Kittencalrecipezazz

Categories Meat

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb small white button mushrooms (or use as much as desired)
1 lb lean ground beef
1 onion, chopped
1 tablespoon fresh minced garlic
2 teaspoons dried chili pepper flakes (or to taste)
1 small red bell pepper, seeded and chopped
2 teaspoons seasoning salt (or use white salt)
black pepper
4 cups cooked rigatoni pasta (do not overcook the pasta as it will cook more in the oven)
1 (26 ounce) bottle favorite pasta sauce (or use about 4 cups favorite homemade pasta sauce, can use more)
3 cups grated mozzarella cheese (or to taste)
1/3 cup grated parmesan cheese

Steps:

Set oven to 350 degrees.
Grease a medium casserole dish (or a dish large enough to hold the mixture).
In a skillet cook the whole small mushrooms in a little oil or butter until all the moisture has evaporated (about 10 minutes) remove to an extra large bowl.
To the same skillet add in the ground beef with chili flakes, onions, garlic and red bell pepper; cook until beef is no longer pink and the veggies are tender (about 12-15 minutes).
Season with salt and pepper; drain any fat, then add to the bowl with the cooked mushrooms.
To the bowl with the beef and mushrooms, add in all the sauce and 1-1/2 cups grated mozzarella cheese (or to taste) toss well to combine.
Add in the cooked pasta and toss again.
Transfer the mixture to a greased casserole dish.
Sprinkle with grated Parmesan cheese.
Bake for about 15-20 minutes, or until the casserole is heated through and bubbly.
Remove from oven and sprinkle about 1-1/2 cups mozzarella cheese on top.
Return to oven and continue to bake until the cheese has melted (about 5-6 minutes).

Nutrition Facts : Calories 1377, Fat 55.2, SaturatedFat 28.1, Cholesterol 154.7, Sodium 2831.2, Carbohydrate 148.8, Fiber 16.9, Sugar 41.1, Protein 70.3

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