Beefy Mushroom Marsala Pasta Bake

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Make Sauce: Add heavy cream and beef broth, bringing the mixture to a simmer. Season with salt and pepper to taste.
6. 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.
7. 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.
8. Cool & Garnish: Let the casserole rest for a few minutes after baking. Garnish with fresh parsley if desired before serving.