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One-Pan Beef Tomato Rigatoni

A hearty one-pan rigatoni pasta loaded with juicy beef, blistered tomatoes, garlic, and melty mozzarella cheese. Easy, cheesy comfort food perfect for busy weeknights.
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Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 teaspoon oregano
  • 5 tomato
  • 1 tablespoon olive oil
  • 1 bunch mozzarella
  • 4 clove garlic clove
  • 1 tablespoon tomato paste
  • 1 box rigatoni
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 lb ground beef (I prefer 90/10)
  • 1 red onion
  • 1 pinch salt

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Wooden spoon

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve ½ cup pasta water before draining.
Sauté the vegetables
  1. Heat olive oil in a large skillet over medium heat. Add tomatoes cut side down along with diced onion, garlic, and tomato paste. Cover and cook for about 5 minutes until softened.
Brown the beef
  1. Add the ground beef and press it flat into the pan. Let it cook undisturbed for 4–5 minutes to develop a deep brown crust.
Build the sauce
  1. Break apart the beef and mash the softened tomatoes. Stir in oregano, paprika, garlic powder, black pepper, and salt.
Add the cheese
  1. Add mozzarella along with a splash of reserved pasta water. Stir until creamy and melted.
Toss everything together
  1. Add the cooked rigatoni to the skillet and toss until fully coated in the sauce.
Serve
  1. Top with Parmesan cheese, parsley, or chili flakes if desired. Serve hot.

Notes

Reserve at least ½ cup pasta water before draining.
Fresh mozzarella melts best when torn into small pieces.
You can top with Parmesan, parsley, chili flakes, or hot honey.
This tastes even better the next day.