Cheesy Beef Rigatoni

재료

Rigatoni pasta (1 lb)

Olive oil (1 tbsp)

Ground beef (1 lb)

Salt (½ tsp) & Black pepper (½ tsp)

Italian seasoning (1 tsp)

Garlic, minced (3 cloves)

Small onion, diced (1)

Marinara sauce (2 cups)

Heavy cream (½ cup)

Shredded cheddar cheese (1 cup)

Shredded mozzarella cheese (1 cup)

Grated Parmesan cheese (¼ cup)

Fresh basil or parsley (optional)

방향

Start by setting your oven to 375°F (190°C). This ensures it’s nice and hot when it’s time to bake, helping the cheese melt into that perfect golden crust.

Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente—firm to the bite but not overly soft. (Remember: it will cook a little more in the oven.) Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Sprinkle in ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning. Cook until browned and no pink remains.

Stir in 1 small diced onion and 3 minced garlic cloves. Cook for 3–4 minutes until fragrant and the onion is soft and translucent.

Pour in 2 cups marinara sauce and ½ cup heavy cream. Stir well to combine, then let the sauce gently simmer for 5 minutes so the flavors meld beautifully.