ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMore
Skip to Content
95% would make again

Bake & Save Beef and Cheese Rigatoni Pasta

featured in Tasty's Best Pasta Recipes
Hannah Williams
Tasty Team

Ingredients

for 8 servings

  • 2 lb ground beef (910 g)
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons salted butter
  • garlic powder, to taste
  • ⅓ cup flour (40 g)
  • onion powder, to taste
  • 3 cups milk (710 mL)
  • 2 lb rigatoni (455 g), cooked
  • 4 eggs, beaten
  • 24 oz marinara sauce (680 g)
  • 3 cups shredded mozzarella cheese (300 g)
  • ½ cup parmesan cheese (55 g)

Nutrition Info

  • Calories 1077
  • Fat 42g
  • Carbs 102g
  • Fiber 5g
  • Sugar 11g
  • Protein 68g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375°F (190˚C.)
  2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
  3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
  4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
  5. In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
  6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
  7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
  8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
  9. Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
  10. Enjoy!

Ingredients

for 8 servings

  • 2 lb ground beef (910 g)
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons salted butter
  • garlic powder, to taste
  • ⅓ cup flour (40 g)
  • onion powder, to taste
  • 3 cups milk (710 mL)
  • 2 lb rigatoni (455 g), cooked
  • 4 eggs, beaten
  • 24 oz marinara sauce (680 g)
  • 3 cups shredded mozzarella cheese (300 g)
  • ½ cup parmesan cheese (55 g)

Nutrition Info

  • Calories 1077
  • Fat 42g
  • Carbs 102g
  • Fiber 5g
  • Sugar 11g
  • Protein 68g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375°F (190˚C.)
  2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
  3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
  4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
  5. In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
  6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
  7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
  8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
  9. Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
  10. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.