"Good, solid recipe" is the perfect description. Nothing fancy, but a tasty and satisfying weeknight dinner. I made a half batch for 3 people and had leftovers even though 2 of us went back for seconds. I used whole wheat penne, a very flavorful homemade tomato sauce with lots of herbs, and also sauteed some onion and garlic with the beef and seasoned it with dried thyme, oregano, basil, salt, and pepper. I didn't have mozzarella, so I used pre-shredded Mexican blend cheese mixed in with the pasta and then topped it with a mixture of smoked gouda and fresh grated parmesan. My only complaint was that it was almost *too* meaty... I would add a little more pasta next time. Served with fresh bread and green beans... good comfort food!
Baked Rigatoni with Beef
AnnaBellaBoom Posted: 09/26/09
No Longer Registered Posted: 07/26/09
Did not care for the rigatoni. Too much trouble without the wows.
cjelineo Posted: 02/15/09
Excellent recipe! Husband gave it a 10!
happyjackeats Posted: 11/20/10
This is a regular in my kitchen. Nice and easy when you can't think of anything else to make. I can't believe it's only 300 calories per serving!
Bunnymom321 Posted: 08/22/11
Excellent, easy, and quick recipe! It will be a staple in our home.
kemorton1986 Posted: 04/06/12
This was probably the most delicious baked pasta dish (besides lasagna of course). I will completely make this again... very yummy and easy to make!
kaseybrock Posted: 03/03/12
This tastes great and is very easy to make. I found it to be extremely satisfying and filling for 300 calories a serving. Instead of homemade Tomato Sauce, I used store bought. It tastes very similar to spaghetti - so I wouldn't say it is really unique or special - but I think it is much easier to have accurate serving sizes out of a casserole dish. So if you are really watching what you eat - this is a good choice! The leftovers heat up great!!
charoulli Posted: 01/13/13
My husband is a Rigatoni fan, his favorite type of pasta. So I saw this and thought I'd give it a try. We loved it! Very tasty. I also made the tomato sauce and froze the leftovers which I used again after a couple of weeks but with tagliateli since I didn't have any rigatoni on hand. We also ate the leftovers the next day. A regular in my kitchen.