Baked Rigatoni with Beef: Pressure Cooker Style
This hearty baked rigatoni with beef is quick-prepped in the pressure cooker, simmered in rich tomato broth, and finished with a golden cheese topping for the ultimate comfort meal.
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.
Notes
To store, cool completely and refrigerate in airtight container for 3 days or freeze for 2 months. Reheat in oven or microwave until warmed through.