Baked Rigatoni with Beef

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 0.0%
  • Fat: 11.5g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 21.7g
  • Carbohydrate: 21.2g
  • Fiber: 3.2g
  • Cholesterol: 54mg
  • Iron: 2.4mg
  • Sodium: 543mg
  • Calcium: 284mg


  • 1 pound ground sirloin
  • 4 cups cooked whole-wheat rigatoni (about 2 1/2 cups uncooked pasta)
  • 1 (26-ounce) jar tomato-basil pasta sauce
  • 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • Cooking spray
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese


  1. 1. Preheat oven to 350°.
  2. 2. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well. Combine beef, rigatoni, sauce, and 1 cup mozzarella cheese in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Top with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  3. 3. Bake, uncovered, at 350° for 20 minutes or until thoroughly heated.
  5. Young Chefs can:
  6. Pour sauce and cheese into baking dish
  7. Top pasta mixture with cheese
  9. Older Chefs can:
  10. Add pasta and beef to baking dish
  11. Stir ingredients together in baking dish
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