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!
