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Tuscan-Style Rigatoni Bake

Indulge in this mouthwatering Tuscan-Style Rigatoni Bake, featuring rigatoni pasta, flavorful ground beef, tender cannellini beans, and gooey mozzarella cheese. Livened up with rosemary and a hint of spiciness, this dish is perfect for a cozy family dinner.
3
55 min
TOTAL TIME
553
CALORIES
$2.35
PER SERVING
Tuscan-Style Rigatoni Bake
Ingredients
12 INGREDIENTS
8 SERVINGS
Olive Oil
1 tbsp olive oil
Baby Spinach
8 cups baby spinach
Shredded Parmesan Cheese
1/2 cup shredded parmesan cheese
Canned Cannellini Beans
1 can canned cannellini beans
rinsed and drained
Ground Beef
1 lb ground beef
Fresh Parsley
fresh parsley
for garnish
Rigatoni Pasta
1 lb rigatoni pasta
cooked al dente
Marinara Sauce
1 cup marinara sauce
Garlic
4 cloves garlic
minced
Dried Rosemary
1 tsp dried rosemary
Red Pepper Flakes
1/2 tsp red pepper flakes
Shredded Mozzarella Cheese
2 cups shredded mozzarella cheese
Directions
11 STEPS
20 min
PREP TIME
35 min
COOK TIME
55 min
TOTAL TIME
1
Preheat oven to 350°F and coat a 9x13 inch baking dish with nonstick cooking spray.
2
In a large bowl, mix together the cooked rigatoni pasta and mozzarella cheese. Set aside.
3
In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook for about 5 minutes, or until browned and cooked through, breaking it apart with a spoon.
4
Once cooked, transfer the ground beef to the pasta and cheese mixture, and mix well.
5
In the same skillet, add minced garlic and cook for 30 seconds over medium-high heat.
6
Add the marinara sauce, dried rosemary, and red pepper flakes. Stir to combine and cook for 5 minutes.
7
Stir in the baby spinach and cannellini beans, allowing the spinach to wilt for about 2 minutes.
8
Remove from heat, add the sauce mixture to the pasta and beef mixture, and gently toss together until evenly coated.
9
Transfer the pasta mixture to the prepared baking dish and sprinkle with parmesan cheese.
10
Bake for 30 minutes, or until golden and bubbly.
11
Garnish with freshly chopped parsley and serve.
Health Info
Macros
57g
CARBS
22g
FAT
28g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
How long should I cook the Rigatoni pasta?
How much salt should I use while boiling the pasta?
Can I cut the Rigatoni before cooking?
What are some great sauces to use with Rigatoni?
Do I need to rinse the pasta after cooking?
Why save the pasta water?
How can I prevent the pasta from sticking together while cooking?
How much sauce should I use per portion of pasta?
Should I add oil to the boiling water when cooking pasta?
How can I add flavor to my Rigatoni pasta?