Name: Tuscan Baked Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 pound rigatoni pasta, cooked; 2 cups shredded mozzarella cheese; 1 tablespoon olive oil; 4 cloves garlic, minced; 1 cup heavy cream; 1 can (28 ounces) crushed tomatoes; 1 teaspoon salt; 1 teaspoon cracked black pepper; 8 cups baby spinach, coarsely chopped; 1 can (15 ounces) cannellini beans, rinsed and drained; 1/2 cup shredded Parmesan cheese; Fresh chopped parsley, for garnish

Tuscan Baked Rigatoni is a hearty, comforting pasta bake filled with bold Italian flavors and a medley of wholesome ingredients. This dish features tender rigatoni pasta tossed with savory ground beef, creamy tomato sauce, cannellini beans, and fresh spinach, all baked under a golden layer of melted cheese. It’s the perfect family-friendly meal that brings warmth to the dinner table any night of the week.

Why You’ll Love This Recipe

This pasta bake is the perfect blend of rich, cheesy, and satisfying. The creamy tomato sauce clings to the rigatoni, while cannellini beans and spinach add nutrition and heartiness. It’s simple to prepare, making it ideal for busy weeknights, yet impressive enough to serve at casual gatherings. With just one dish, you get protein, fiber, and bold flavor baked into every bite.

Tuscan Baked Rigatoni

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef
rigatoni pasta, cooked
shredded mozzarella cheese
olive oil
garlic, minced
heavy cream
crushed tomatoes
salt
cracked black pepper
baby spinach, coarsely chopped
cannellini beans, rinsed and drained
shredded parmesan cheese
fresh chopped parsley, for garnish

Directions

Preheat oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
In a large bowl, combine the cooked rigatoni pasta with shredded mozzarella. Set aside.
Heat olive oil in a skillet over medium-high heat. Add ground beef and cook for about 5 minutes, until browned and cooked through.
Transfer the cooked beef to the pasta mixture and stir to combine. Set aside.
In the same skillet, sauté the garlic for 30 seconds.
Add the heavy cream, crushed tomatoes, salt, and black pepper. Stir and simmer for about 5 minutes, until the sauce thickens slightly.
Stir in chopped spinach and cannellini beans. Cook for an additional 2 minutes.
Pour the sauce mixture over the pasta and beef mixture. Gently toss to coat evenly.
Transfer to the prepared baking dish and sprinkle with shredded parmesan.
Bake for 30 minutes, until the top is golden and bubbly.
Garnish with chopped parsley before serving.

Servings and timing

This recipe serves 8.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Vegetarian: Skip the beef and add mushrooms or extra beans.
Spicy Version: Add red pepper flakes or swap beef for spicy Italian sausage.
Lighter Option: Use half-and-half or milk instead of heavy cream.
Cheese Swap: Use provolone or fontina for a different flavor profile.
Gluten-Free: Use gluten-free rigatoni and double-check that other ingredients are certified gluten-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F until warmed through, or microwave individual portions.
To freeze, let the baked rigatoni cool completely, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use a different pasta shape?

Yes, penne, ziti, or rotini work well as substitutes for rigatoni.

Is this dish freezer-friendly?

Absolutely. Freeze before or after baking. Thaw and reheat in the oven for best results.

Can I make it ahead of time?

Yes, assemble everything in the baking dish, cover, and refrigerate up to a day ahead. Bake just before serving.

What’s a good substitute for cannellini beans?

Great Northern beans or navy beans are good alternatives.

Can I use fresh tomatoes instead of canned?

You can, but crushed canned tomatoes provide the best consistency for the sauce.

What if I don’t have heavy cream?

You can substitute with half-and-half or full-fat coconut milk for a dairy-free option.

Can I make this dish vegetarian?

Yes, omit the ground beef and add extra beans, lentils, or sautéed vegetables like mushrooms or zucchini.

How do I keep the pasta from drying out?

Make sure it’s well-coated with sauce and don’t overbake. Cover with foil if needed.

Can I use turkey instead of beef?

Yes, ground turkey or chicken works just as well and makes it a bit leaner.

What should I serve with Tuscan Baked Rigatoni?

A fresh green salad and crusty garlic bread make excellent accompaniments.

Conclusion

Tuscan Baked Rigatoni is a flavorful, filling, and easy-to-make pasta dish that’s sure to become a family favorite. With its creamy tomato sauce, melty cheese, and hearty additions like beef, beans, and spinach, it’s everything you want in a comforting Italian-inspired meal. Whether you’re feeding a crowd or prepping for the week, this dish is a warm and satisfying solution that hits all the right notes.