This Beefy Mushroom Marsala Pasta Bake is a rich and comforting casserole that combines savory ground beef, earthy mushrooms, and al dente rigatoni in a creamy Marsala wine sauce, all topped with melted mozzarella and crispy breadcrumbs. It’s a deeply satisfying and flavorful meal, perfect 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 & Cook Pasta: Preheat your oven to 375°F (190°C). Cook the rigatoni pasta according to package instructions until al dente (cooked but still firm to the bite). Drain the pasta and set it aside.
- Brown Ground Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until it’s browned, breaking it apart with a spoon as it cooks. Once browned, remove the beef from the skillet and set it aside, leaving any drippings in the pan.
- Sauté Vegetables: In the same skillet, add the diced onion and sliced cremini mushrooms. Sauté over medium heat until the onions are translucent and the mushrooms are tender, approximately 5 minutes.
- Add Garlic & Deglaze: Add the minced garlic to the skillet and cook for an additional minute until fragrant. Pour in the Marsala wine, using a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet (this adds tremendous flavor). Let the wine simmer for 2-3 minutes until it has slightly reduced.
- Simmer Sauce: Stir in the heavy cream and beef broth, bringing the mixture to a gentle simmer. Season the sauce generously with salt and pepper to taste.
- Combine & Assemble: Return the cooked ground beef to the skillet with the sauce, combining it well. In a large baking dish, combine the cooked rigatoni pasta with the beef and mushroom Marsala sauce. Mix thoroughly to ensure the pasta is evenly coated.
- Top & Bake: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta bake, followed by the breadcrumbs. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
- Rest & Garnish: Remove the casserole from the oven and let it cool slightly for a few minutes before serving. If desired, garnish with fresh chopped parsley.
This Beefy Mushroom Marsala Pasta Bake is a fantastic all-in-one meal. Enjoy!