You catch the smell through the steam vent and suddenly you are starving. It's that rich tomato and garlic aroma that hits you just right. Like you just found a little secret dinner waiting on the stove. You watch the valve hiss a couple times and then you know it's close.
With your pressure cooker doing most the work, you've got just a little bit of prep and a nice little wait. You better keep your eyes on the steam cues though, 'cause that natural release is where the flavors kinda settle and come together. You feel that warm vibe in your kitchen that only a good pasta bake brings.
And oh the broth depth in this one is something you'll wanna remember. It's like the meats and tomatoes swam in the richest base while everything cooked quick in the pressure cooker pressure. No fuss, no overcooked pasta, just hearty comfort with less wait and more yum.
The Real Reasons You Will Love This Method
- Pressure cooker gets your rigatoni perfectly al dente every time. Check out our pressure cooker pasta recipes for more great dishes.
- The sauce simmers in the pot quick, soaking up all that beefy goodness without standing over the stove. You might also like our fast simmered tomato sauces to try next.
- You can multitask while it cooks 'cause it's mostly hands-off.
- Natural release helps the flavors chill out and meld together so the bake isn't just one note.
- The whole dish stays super moist and rich thanks to the broth depth locking in moisture.
- Baking at the end crisps the top just enough while keeping the inside creamy and tender.
What Goes Into the Pot Today
- 16 ounces rigatoni pasta - that tube shape is perfect for holding sauce.
- 16 ounces ground beef - adds that hearty, rich flavor you crave.
- 2 and ½ tablespoons olive oil, divided to sauté and drizzle.
- Half cup yellow onion, diced - brings sweetness and depth.
- 5 cloves garlic, minced - make it garlicky, heck yeah.
- 2 tablespoons tomato paste - concentrates that tomato punch.
- 28-ounce can crushed tomatoes with basil - fresh and herby.
- One cup chicken broth - to give the sauce broth depth and keep everything juicy.
How It All Comes Together Step by Step
First, preheat your oven to 375°F you'll wanna have it ready once the pressure cooker part is done.
Bring a big pot of salted water to a boil and cook your rigatoni just till al dente. Don't overcook here or you'll get mush later. Drain and set aside.
Next up, heat one tablespoon olive oil in a large skillet over medium. Toss in your diced onion and cook it till nice and soft, about 5 minutes. You'll smell that sweetness start to smell amazing.
Add in your minced garlic and cook one more minute just till fragrant. Don't burn it or it'll turn bitter.
Throw in your ground beef and break it up with a spoon. Cook about 7 to 8 minutes till browned through. Don't forget to drain the fat if there's a lot or your sauce will get greasy.
Mix in the tomato paste and cook for a minute so it gets concentrated real good. Then pour in crushed tomatoes, chicken broth, salt, and pepper. Let it simmer for 10 minutes stirring now and then to get that broth depth going strong.
Stir in your cooked rigatoni to the sauce so it soaks up all the flavor.
Lightly grease a 9x13 inch baking dish with half a tablespoon olive oil and pour the rigatoni mix in. Drizzle the last tablespoon olive oil over and then sprinkle in the mozzarella cubes or shredded cheese. Bake uncovered for 15 to 20 minutes till the top bubbles and turns golden.
Smart Shortcuts for Busy Days
- Cook rigatoni directly in your pressure cooker using broth for extra flavor and less mess. For quick tips, see our quick pressure cooker pasta guide.
- Use pre-minced garlic or garlic powder to skip the chopping.
- Swap ground beef for pre-cooked or leftover meat you got in the fridge.
- Grab canned crushed tomatoes with basil already in them to save time.
- Make the sauce the night before and store it in the fridge so it's ready to toss together next day.
That First Bite Moment
When you scoop out that first forkful, you notice the rigatoni holds onto just the right amount of sauce. It's juicy and packed with that bold beef and tomato combo.
That crispy golden cheese topping gives a nice contrast to the tender pasta underneath. It's kinda like a little prize waiting for you at the top.
And the herbs add this fresh punch that you wouldn't expect in a baked pasta. You feel cozy and kinda proud that this came together so good with your pressure cooker doing the heavy lifting.
Smart Storage That Actually Works
- Cool your baked rigatoni completely before you try to store it or it gets soggy real fast.
- Store leftovers in airtight containers in the fridge up to 3 days. It reheats great in microwave or oven.
- For longer stashing, freeze in portioned containers. Thaw overnight in the fridge before reheating.
- If you wanna keep it fresh for a quick reheat, cover tightly with foil and pop it straight in the oven at 350°F till warmed through.
What People Always Ask Me
- Can I use a different pasta shape? Yeah sure y'all, rigatoni works best cause it traps sauce but penne or ziti can work too.
- Do I have to brown the beef first? Yes it adds way more flavor and helps avoid a watery sauce. For more on browning, check browning ground beef tips.
- What's the best way to avoid mushy pasta? Cook your rigatoni just al dente and don't overcook it later in the oven.
- Can I use ground turkey? Heck yeah, it's a lighter option and works fine in this recipe.
- How long should I natural release? Let it do a slow release for about 10 minutes, then quick release any leftover pressure for best broth depth.
- Do I need to stir the sauce while simmering? Give it a stir once or twice so nothing sticks and the flavors meld just good.
Baked Rigatoni with Beef: Pressure Cooker Style
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 16 ounces rigatoni pasta uncooked
- 16 ounces ground beef
- 2 ½ tablespoons olive oil divided
- ½ cup yellow onion diced
- 5 cloves garlic minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes with basil
- 1 cup chicken broth
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 handful fresh basil chopped
- 16 ounces part-skim mozzarella cheese cut into 1" cubes
Instructions
Instructions
- Preheat your oven to 375°F.
- Bring a big pot of salted water to a boil and cook your rigatoni just till al dente. Drain and set aside.
- Heat one tablespoon olive oil in a large skillet over medium. Cook diced onion until soft, about 5 minutes.
- Add minced garlic and cook one more minute until fragrant.
- Add ground beef and cook for 7-8 minutes until browned. Drain excess fat.
- Mix in the tomato paste and cook for 1 minute. Add crushed tomatoes, chicken broth, salt, and pepper. Simmer for 10 minutes.
- Stir in chopped basil and cook another 5 minutes. Add cooked beef back to sauce.
- Add cooked rigatoni to the sauce and stir to combine.
- Grease a 9x13 inch baking dish with ½ tablespoon olive oil. Pour in pasta mixture.
- Drizzle remaining 1 tablespoon olive oil on top and sprinkle with mozzarella.
- Bake uncovered for 15-20 minutes until cheese is melted and top is golden.
