This Beefy Mushroom Marsala Pasta Bake is a hearty and comforting casserole featuring savory ground beef, tender cremini mushrooms, and perfectly cooked rigatoni, all bathed in a creamy Marsala wine sauce. Topped with melted mozzarella and crispy breadcrumbs, it’s an ideal dish for a cozy dinner.
Beefy Mushroom Marsala Pasta Bake
Ingredients:
Ingredient Quantity
Rigatoni pasta 1 pound
Ground beef 1 pound
Cremini mushrooms, sliced 8 ounces
Medium onion, diced 1
Garlic, minced 3 cloves
Marsala wine 1 cup
Heavy cream 1 cup
Beef broth 1 cup
Shredded mozzarella cheese 2 cups
Breadcrumbs 1 cup
Olive oil 2 tablespoons
Salt and pepper To taste
Fresh parsley, chopped 1 tablespoon (optional)
Instructions:
Preheat Oven & Prepare Pasta: Preheat your oven to 375°F (190°C). Cook the rigatoni according to package directions until al dente. Drain and set aside.
Cook Ground Beef: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Remove beef from skillet and set aside, keeping the drippings in the pan.
Sauté Vegetables: In the same skillet, add diced onion and sliced mushrooms. Cook over medium heat until onions are translucent and mushrooms soften, about 5 minutes.
Add Garlic & Deglaze: Stir in minced garlic and cook for 1 minute until fragrant. Pour in the Marsala wine and scrape the skillet bottom to lift any browned bits. Let the wine reduce for 2-3 minutes.
Make Sauce: Add heavy cream and beef broth, bringing the mixture to a simmer. Season with salt and pepper to taste.
Combine Ingredients: Return the cooked ground beef to the skillet and mix well. In a large baking dish, combine the rigatoni with the beef and mushroom sauce, stirring to coat the pasta evenly.
Top & Bake: Sprinkle mozzarella cheese over the top, followed by breadcrumbs. Bake for 20-25 minutes until the cheese is melted and bubbly and the breadcrumbs are golden.
Cool & Garnish: Let the casserole rest for a few minutes after baking. Garnish with fresh parsley if desired before serving.
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