Prepare a decadent Beefy Mushroom Marsala Pasta Bake that combines tender rigatoni, juicy ground beef, and earthy mushrooms in a silky Marsala cream sauce, topped with melted mozzarella and crispy crust for a restaurant-quality family dinner.

✅Ingredients (serves 6)

Rigatoni pasta: 1 pound (450 g)

Ground beef: 1 pound (450 g), lean preferred

Cremini mushrooms, sliced: 8 ounces (225 g)

Medium onion, diced: 1

Garlic, minced: 3 cloves

Marsala wine: 1 cup (240 ml)

Heavy cream: 1 cup (240 ml)

Beef broth: 1 cup (240 ml)

Shredded mozzarella cheese: 2 cups (200 g)

Breadcrumbs: 1 cup (100 g)

Olive oil: 2 tablespoons

Salt and pepper: To taste

Fresh parsley, chopped: 1 tablespoon (optional, for garnish)

Equipment tip: You’ll need a large skillet or sauté pan and a 9×13-inch (23×33 cm) baking dish.

✅Instructions (step-by-step)

Preheat and cook pasta

Preheat oven to 375°F (190°C).

Cook rigatoni in salted water until al dente per package instructions. Drain and set aside.

Brown the beef

In a large skillet, heat olive oil over medium heat.

Add ground beef; cook, breaking it up, until browned. Remove beef from skillet and set aside, leaving drippings.

Sauté vegetables

In the same skillet, add diced onion and sliced mushrooms.

Sauté until onions are translucent and mushrooms are tender, about 5 minutes.

Add garlic and deglaze