Is there anything more comforting than a dish of tender baked noodles, savory beef and gooey cheese coming out of the oven? This baked rigatoni is easier to assemble than lasagna, packed with just as much flavor and perfect for stashing in the freezer as a gift to your future self. Here’s how to do it.

Ziti vs. rigatoni

Rigatoni is a short pasta that’s larger and wider than ziti. Ziti has a slender, smooth shape, while rigatoni’s tube is lined with ridges to trap thick, meaty sauces. When it comes to this baked pasta dish — packed with ground beef, a rich tomato sauce, and melted cheese — there’s no question that rigatoni is the best choice. If you’ve got ziti on hand, opt for our all-star baked ziti recipe instead.

The best beef for baked rigatoni

Lean ground beef, sometimes labeled 90/10 or sirloin, is the best choice for this dish (and really any baked casserole), providing rich beefy flavor without the excess fat that would otherwise need to be drained off after browning. Bulk Italian sausage and ground turkey can also be substituted, but avoid ground turkey breast, as it is too lean and can easily turn tough and mealy.

How to get gooey pockets of cheese

After browning the beef, you’ll stir in the cooked pasta so that the beef is evenly distributed among and inside the noodles. The sauce and shredded mozzarella come next. Some of the cheese will melt, but keep stirring and the mozzarella will distribute evenly throughout the mixture without disappearing completely. Fold in the mozzarella cubes last, which helps keep them intact; these larger pieces of mozzarella will melt into gooey puddles of cheese in the oven.

Assembling and freezing rigatoni

If you’re meal prepping this casserole, assemble it in a metal or disposable foil baking dish, let the unbaked casserole cool, then wrap tightly in aluminum foil and freeze for up to two months. When you’re ready to bake, you can do so directly from frozen, or thaw it overnight in the refrigerator to reduce the cook time. Either way, bake uncovered for the last 15 minutes so the cheese can brown.

Cheesy Baked Rigatoni with Beef

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