Description
A hearty and flavorful Italian-American main course featuring rigatoni pasta tossed with a savory ground beef and bell pepper tomato sauce, topped with melted mozzarella and Parmesan cheese for a cheesy, comforting skillet dinner.
Ingredients
Scale
Paste & Meat
- 12 oz rigatoni pasta
- 1 lb ground beef
Vegetables & Aromatics
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
Seasonings & Liquids
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (15 oz) can crushed tomatoes
- ½ cup beef broth or water
- Salt and black pepper to taste
Cheeses
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook rigatoni: Cook rigatoni pasta according to package directions until al dente, then drain and set aside.
- Brown the beef: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Sauté vegetables: Add diced red and green bell peppers, chopped onion, and minced garlic to the skillet. Sauté for 4–5 minutes until softened and fragrant.
- Make the sauce: Stir in Italian seasoning, crushed red pepper flakes if using, crushed tomatoes, and beef broth. Bring to a simmer and cook for 5–7 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
- Toss pasta with sauce and cheese: Add the cooked rigatoni to the skillet and toss well to coat with the sauce. Stir in half of the shredded mozzarella and grated Parmesan cheese for creaminess.
- Melt the cheese: Sprinkle the remaining mozzarella and Parmesan cheese on top, cover the skillet with a lid, and cook on low heat for 2–3 minutes until the cheese is melted and bubbly.
- Serve: Plate the cheesy beef pepper rigatoni hot, garnished with fresh basil or parsley as desired for a bright finish.
Notes
- For an extra cheesy crust, transfer the mixture to a casserole dish and bake at 375°F for 10–15 minutes until golden and bubbly.
- Substitute Italian sausage for ground beef to add a richer flavor profile.
