Stir in minced garlic; cook 1 minute until fragrant.

Pour in Marsala wine; scrape up browned bits from the bottom to maximize flavor.

Simmer 2–3 minutes until the wine reduces slightly.

Make the sauce

Stir in heavy cream and beef broth; bring to a gentle simmer.

Season generously with salt and pepper to taste.

Combine and coat

Return cooked ground beef to the skillet; mix well with the sauce.

In a large mixing bowl, fold the cooked rigatoni with the beef-and-Marsala sauce until evenly coated.

Assemble for baking

Transfer the pasta mixture to a 9×13-inch baking dish.

Sprinkle shredded mozzarella evenly over the top.

Add the crunchy crust

Top with breadcrumbs for a golden, crispy finish.

Bake

Bake in the preheated oven for 20–25 minutes, until cheese is melted and bubbly and the breadcrumb crust is golden brown.

Rest and garnish

Let the casserole rest 5 minutes before serving.

Garnish with chopped parsley if desired.

Tips and variations (optional, to boost SEO and appeal)

For a richer sauce, substitute half of the beef broth with additional Marsala.

Make it lighter: use half-and-half or milk with a bit less cream; finish with a splash of pasta water to emulsify.

Gluten-free option: use gluten-free rigatoni and gluten-free breadcrumbs.

Add a pinch of red pepper flakes for a subtle warmth.

Make-ahead: assemble, refrigerate up to 24 hours, then bake; increase bake time by 5–10 minutes if cold from the fridge.

Serving suggestions

Pair with a crisp salad (arugula with lemon vinaigrette) and garlic bread for a complete, indulgent meal.