Rigatoni Bake With Ground Beef and Cheese

Rigatoni Bake
Diana Rattray
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
391 Calories
17g Fat
32g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 391
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 37%
Cholesterol 74mg 25%
Sodium 453mg 20%
Total Carbohydrate 32g 11%
Dietary Fiber 4g 15%
Protein 29g
Calcium 250mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rigatoni bake makes an excellent everyday meal for the family. Serve this pasta dish with fresh baked cornbread and a tossed salad.


  • 8 ounces rigatoni (cooked, drained, and rinsed following package directions)
  • 1 tablespoon olive oil
  • 1 pound ground beef (extra-lean)
  • 1 large carrot (finely chopped or grated)
  • 1 medium onion (chopped)
  • 2 ribs celery (chopped)
  • 1/2 red bell pepper (or green bell pepper, diced)
  • 1 small zucchini (quartered lengthwise and thinly sliced, about 1 cup)
  • 4 cloves garlic (mashed and finely chopped)
  • 1 teaspoon Creole or Cajun seasoning (such as Emeril's, Tony Chachere, or Zatarain)
  • 1/2 teaspoon dried leaf oregano or Italian seasoning herb blend
  • 1 (14.5 oz) can tomatoes with juice (diced)
  • 4 tablespoons tomato paste
  • 2 tablespoons water
  • 2 tablespoons dry red wine (or more water)
  • 8 ounces mozzarella cheese (about 2 cups, divided)

Steps to Make It

  1. Heat oven to 350 F.

  2. Lightly grease a 2 1/2-quart baking dish.

  3. In a large skillet over medium heat, heat the olive oil. Add ground beef, carrot, onion, and celery. Cook, breaking the ground beef up and stirring until ground beef is browned and onion is tender.

  4. Add the bell pepper, zucchini, garlic, Creole seasoning, and oregano or Italian seasoning. Continue cooking, stirring, for about 2 minutes.

  5. Add tomatoes, tomato paste, water, and wine or more water; bring to a simmer. Reduce heat to low, cover, and simmer for about 10 minutes or until vegetables are tender.

  6. Combine the sauce mixture with the cooked, drained rigatoni.

  7. Spoon half of the pasta mixture into the baking dish; sprinkle evenly with half of the cheese. Top with remaining pasta mixture and remaining cheese.

  8. Bake for 20 minutes or until hot and bubbly.