Cheesy Beef Rigatoni in Creamy Three Cheese Garlic Tomato Sauce

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a baking dish. /n
Step 2: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 3: Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease. /n
Step 4: Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 1 minute. /n
Step 5: Pour in marinara sauce and stir in heavy cream and ricotta cheese until smooth. /n
Step 6: Add Italian seasoning, paprika, salt, black pepper, garlic powder, and onion powder. Mix well and simmer for 5 minutes. /n
Step 7: Stir in cooked rigatoni and a splash of reserved pasta water to loosen the sauce if needed. /n
Step 8: Transfer to the prepared baking dish and top with mozzarella, Parmesan, and provolone cheese. /n
Step 9: Bake for 20–25 minutes until cheese is melted, bubbly, and slightly golden. Garnish with fresh parsley before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F or in the microwave until warmed through, adding a splash of milk or sauce if needed. This dish can also be frozen for up to 2 months; thaw overnight before reheating.