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A casserole dish filled with baked lasagna topped with melted cheese and chopped parsley—proof that not all fails of pasta end badly—sits next to a gray napkin, a small dish of fresh herbs, and a plate with four forks.

Beef Pasta Casserole

Kristina Cadelina
Made with lean ground beef, tender rigatoni noodles, sautéed onion and garlic, simple spices, melty mozzarella cheese and your favorite marinara- this cozy beef pasta casserole will be on your table in no time. 
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Prep Time 20 minutes
Cook Time 25 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 6
Calories 535 kcal

Ingredients
  

  • 16 ounces rigatoni noodles
  • 1 pound lean ground beef 93/7
  • 1 medium white onion diced
  • 3 cloves garlic crushed
  • 24 ounces marinara
  • 2 teaspoons dried oregano
  • salt and pepper as needed
  • 2 cups mozzarella cheese shredded

Instructions
 

  • Start with cooking the rigatoni according to the instructions on the box. Drain and set aside. Preheat the oven to 375 degrees and spray a 9x13 baking dish with non-stick spray.
  • Brown the ground beef. In a large non -stick pan over medium heat, add the ground beef. Let it cook for about 2-3 minutes. Turn the heat to medium/low and add the onion and garlic along with seasonings and let it cook for about 5-7 minutes.
  • Add the marinara to the pan and give it a good stir. Let it cook on low for 8-10 minutes, allowing the flavors to blend.
  • Layer the rigatoni into the prepared baking dish. Pour the meat mixture evenly over the pasta. Then scatter the cheese across the top. Cover with foil and bake for about 20-25 or until the cheese is melted. Remove the foil the last 5 minutes of cooking. Let sit for a few minutes before serving.

Notes

Notes:
Storing and reheating:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes.
Helpful tips:
  • Cover with foil to prevent the pasta from getting hard.
  • Serving size is 4-6 servings. 
  • Make the day before and pop it in the oven the next day when you’re ready.
  • For best flavor and meltiness, shred the cheese yourself.
  • Don’t overcook the pasta- cook the rigatoni just shy of al dente to avoid mushiness.
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Nutrition

Calories: 535kcalCarbohydrates: 66gProtein: 36gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 76mgSodium: 827mgPotassium: 837mgFiber: 5gSugar: 7gVitamin A: 755IUVitamin C: 10mgCalcium: 245mgIron: 4mg
Keyword Beef Pasta Casserole
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