Ingredients
Scale
For the Pasta Bake:
12 oz (340 g) rigatoni pasta
1 1/2 cups shredded mozzarella cheese
Cooking spray or olive oil, for greasing
For the Ragu:
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 lb (450 g) ground beef
1 can (14 oz / 400 g) crushed tomatoes
2 tbsp tomato paste
1/2 cup (120 ml) beef broth or red wine vinegar
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef, breaking it up with a spoon. Cook until browned and fully cooked. Drain excess fat if needed.
- Stir in crushed tomatoes, tomato paste, broth (or vinegar), oregano, thyme, salt, and pepper. Simmer for 8–10 minutes until thickened.
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Toss the cooked rigatoni with most of the ragu, ensuring the pasta is well coated and some sauce fills the tubes. Transfer to the baking dish.
- Spoon remaining ragu over the top and sprinkle evenly with mozzarella cheese.
- Bake for 18–22 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes