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Rigatoni Recipe

Covered with tomato paste and cheese, this baked rigatoni stays creamy, moist and tasty even after baking. The beef in this dish soaks up all the flavor from the spices, bringing you a sense of true Italian cuisine in each bite. Easy to prepare and healthier than your usual recipe!
Prep Time10 mins
Cook Time45 mins
Inactive time10 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Keyword: Baked Rigatoni, Baked Rigatoni Recipe, how to make Baked Rigatoni Recipe
Servings: 4
Calories: 518kcal
Author: Luna Regina


  • 8 oz lean beef
  • 2 tsp olive oil
  • 1 tsp tapioca starch
  • 1 cup onion chopped
  • 8 oz rigatoni pasta
  • ½ tsp Italian seasoning
  • 1/2 tbsp garlic minced
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1.5 cup Hunt's tomato paste no salt added
  • 2 cup mozzarella cheese


  • Preheat the oven to 285 °F.
  • Cut beef into cubes and season with olive oil and tapioca starch. Roast in the oven at 285 °F for 90 minutes.
  • In a large pan, pour olive oil. Then add minced garlic and chopped onion, stir and cook over medium heat. Season with black pepper and salt.
  • Bring a large pot of water to the boil over medium heat. Add rigatoni. Cook until al dente and drain rigatoni pasta.
  • Spread onion over the baking dish, then add the beef and rigatoni. Spread 2 cups of tomato paste over the top.
  • Cover with a piece of foil and bake at 350 °F for 20 minutes. Uncover, sprinkle with mozzarella and bake 10 more minutes.
  • Remove from the oven. Let it cool for 10 minutes before serving.


A problem you may face when baking rigatoni is that the pasta soaks a little water from the sauce. So to avoid a dry rigatoni, you can add an extra ½ cup of tomato paste if necessary.


Serving: 1g | Calories: 518kcal | Carbohydrates: 53g | Protein: 34g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 1166mg | Potassium: 728mg | Fiber: 4g | Sugar: 8g | Vitamin A: 776IU | Vitamin C: 10mg | Calcium: 325mg | Iron: 3mg