Family Baked Rigatoni with Ground Beef and Broccoli

Name: Family Baked Rigatoni with Ground Beef and Broccoli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (450 g) rigatoni pasta, uncooked; 1½ lb (680 g) ground beef (80/20); 1 yellow onion, medium, finely diced; 3 cloves garlic cloves, minced; 2 cans (15 oz each) (850 ml) tomato sauce, canned (unsweetened); 4 cups (450 g) fresh broccoli florets, cut into bite-sized florets; 2 cups (200 g) sharp cheddar cheese, shredded; 1 cup (240 ml) ricotta cheese; ½ cup (50 g) grated Parmesan cheese; 2 tbsp (30 ml) olive oil; to taste kosher salt; to taste ground black pepper; 1½ tsp (3 g) dried Italian seasoning

From the MyKitchenBank Kitchen

A satisfying one-dish baked pasta with seasoned ground beef, tender broccoli florets, and a rich tomato sauce, all bound together with melted cheddar cheese. This casserole is easy to assemble and perfect for feeding a crowd—it reheats beautifully and can be made ahead for busy weeknights.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: One 9×13-inch (23×33 cm) casserole (6 servings)

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Steps

Before you start

Preheat the oven to 375°F (190°C)
Bring a large pot of salted water to a boil for the pasta
Have all ingredients prepped and ready before assembling

1
Cook the pasta
- Bring a large pot of salted water (about 6–8 quarts/6–8 liters) to a rolling boil.
- Add the rigatoni and cook according to package directions until just shy of al dente—about 1 minute less than the box recommends (the pasta will continue cooking in the oven).
- Drain in a colander and set aside.
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Ready when: Pasta is tender but still has a slight bite when sampled
Tip: Slightly undercook the pasta to avoid mushiness after baking, which happens when the noodles continue absorbing moisture in the oven.
2
Brown the ground beef
- While the water heats, heat olive oil in a large 12-inch (30 cm) skillet over medium-high heat.
- Once shimmering, add the ground beef and cook, breaking it apart with a wooden spoon, until no pink remains and the meat reaches an internal temperature of 160°F (71°C) when measured with a meat thermometer (about 5–6 minutes).
- Season lightly with salt and black pepper as it cooks.
- Transfer the cooked beef to a plate with a slotted spoon, leaving about 1 tablespoon of fat in the pan.
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Ready when: No pink visible in the meat, it is deep brown in color, and internal temperature reaches 160°F (71°C)
Tip: Don't stir the beef constantly—let it sit undisturbed for 1–2 minutes at a time to develop color and flavor. Use a meat thermometer for food safety assurance.
3
Build the sauce base
- In the same skillet, add the diced onion to the remaining fat and cook over medium heat, stirring occasionally, until softened and beginning to caramelize (about 4 minutes).
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in both cans of tomato sauce (850 ml total), return the cooked beef to the pan, and stir in the Italian seasoning.
- Simmer gently for 3–4 minutes, allowing the flavors to meld.
- Season with salt and black pepper to taste.
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Ready when: Sauce is bubbling gently at the edges and has a unified color
Tip: Taste the sauce now and adjust seasoning—it's easier to fine-tune before mixing everything together.
4
Prepare the cheese mixture
- In a large mixing bowl, combine the ricotta cheese, 1.5 cups (150 g) of the shredded cheddar, the Parmesan cheese, and a pinch of salt and black pepper.
- Stir until well combined.
- This mixture will bind the casserole and add creaminess.
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Ready when: Mixture is evenly combined with no streaks of ricotta
Tip: Use a cold, straight-from-the-fridge ricotta to make it easier to stir and blend with the shredded cheese.
5
Assemble the casserole
- Lightly grease the 9×13-inch (23×33 cm) baking dish.
- Add half of the cooked rigatoni to the dish, spreading it in an even layer.
- Top with half of the beef–tomato sauce, then half of the cheese mixture.
- Distribute half the broccoli florets over the cheese layer.
- Repeat with the remaining pasta, sauce, cheese mixture, and broccoli, creating a final layer.
- Sprinkle the reserved ½ cup (50 g) of shredded cheddar over the top.
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Ready when: Casserole is visibly layered and the top cheddar is evenly distributed
Tip: Layer assembly prevents the broccoli from sinking and ensures it cooks evenly; nestling florets between the noodles helps them stay in place.
6
Bake until heated throughOven 375°F / 190°C
- Cover the baking dish loosely with aluminum foil (spray it with cooking spray first so cheese doesn't stick).
- Bake at 375°F (190°C) for 25 minutes.
- Remove the foil and bake for another 10 minutes, until the top is golden and the casserole is bubbling at the edges.
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Ready when: Top is golden brown, cheese is melted, and bubbles are visible around the edges
Tip: If the top is browning too quickly, cover it with foil for the full baking time; the casserole will still cook through because of the residual heat from the cooked meat and pasta.
7
Rest and serve
- Remove the casserole from the oven and let it rest for 15 minutes before serving.
- This allows the cheese to set slightly, making it easier to portion and ensuring every bite stays together.
- Serve hot, spooning from the dish directly onto plates.
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Ready when: Casserole is no longer bubbling vigorously and sides have pulled back slightly from the dish
Tip: The rest period is crucial for structural integrity; skipping it will result in a runny, falling-apart casserole on the plate.

Good to know

Tips

Don't skip the rest period (Step 7). It's the difference between a cohesive, sliceable casserole and a loose, sloppy one on the plate.
If your casserole seems dry after baking, drizzle a little warm beef or vegetable broth over the top before serving; overcooking pasta in the oven is a common issue, so slight undercooking at Step 1 is your safety net.
For a lighter version, use part-skim ricotta and lower-fat cheddar; the casserole will be just as delicious but with fewer calories.
This recipe is naturally family-friendly and freezer-friendly, making it ideal for meal prep. Assemble two casseroles at once—bake one now and freeze the other for a future weeknight dinner.

Make ahead

Assemble the entire casserole up through Step 5 (layering), cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake straight from the fridge (adding 5–10 minutes to baking time) or let it come to room temperature for 30 minutes before baking as directed. You can also freeze the unbaked casserole (wrapped well) for up to 3 months; thaw overnight in the fridge before baking.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes until warmed through. Do not microwave, as it can make the pasta rubbery. The casserole freezes well for up to 3 months; thaw overnight in the fridge and reheat as above.

Substitutions

sharp cheddar cheese, shredded → mozzarella cheese, shredded. Use the same amount. Mozzarella will be milder and stretchier; the casserole will have a classic lasagna-like quality rather than the sharp tang of cheddar.
ground beef (80/20) → ground turkey (93/7 lean) or ground chicken. Use the same amount. Brown it the same way, though it may cook a bit faster. The sauce will be lighter and less rich.
fresh broccoli florets → frozen broccoli florets (thawed and drained) or fresh spinach (roughly chopped). Use 4 cups (450 g) frozen broccoli (thawed) or 3 cups (100 g) fresh spinach. Frozen broccoli works seamlessly; spinach will cook down significantly and add a mild earthiness.
ricotta cheese → cottage cheese (blended smooth) or plain Greek yogurt. Use 1 cup (240 ml) blended cottage cheese or Greek yogurt. Both will add creaminess, though Greek yogurt may introduce a slight tang.