@christopherhopkins1: Baked Beef Rigatoni with Creamy Mozzarella Marinara Ingredients: 1 lb rigatoni pasta 1 tbsp olive oil 1 small onion, diced 3 cloves garlic, minced 1 1/2 lb ground beef 2 cups marinara sauce 1 cup heavy cream 1 tsp Italian seasoning 1/2 tsp crushed red pepper flakes (optional) 1 1/2 tsp salt, divided 1/2 tsp black pepper 2 cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese, divided 2 tbsp chopped fresh parsley Directions: 1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish. 2. Bring a large pot of water to a boil and add 1 teaspoon of the salt. Cook the rigatoni 1 to 2 minutes less than the package directions for al dente. Drain well and set aside. 3. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the onion and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant. 4. Add the ground beef, remaining 1/2 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, breaking up the meat with a spoon, until browned and no pink remains. Carefully drain off excess grease if needed. 5. Stir the marinara sauce, heavy cream, Italian seasoning, and crushed red pepper flakes into the beef. Bring the sauce to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until slightly thickened. 6. Add the drained rigatoni to the skillet and toss until the pasta is thoroughly coated in the creamy beef sauce. Stir in 1 cup of the mozzarella and 1/4 cup of the Parmesan. 7. Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining 1 cup mozzarella and remaining 1/4 cup Parmesan evenly over the top. 8. Bake uncovered for 20 to 25 minutes, until the cheese is melted, bubbly, and lightly golden around the edges. Let the bake rest for 5 minutes, then garnish with fresh parsley before serving. Cooking Time: 45 minutes | Servings: 8 | Calories: Approximately 690 per serving

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Sunday 01 November 2026 23:02:31 GMT