Beef and Mushroom Rigatoni

Beef and mushroom rigatoni combines browned ground beef, tender mushrooms, tomatoes, garlic, and Parmesan for an easy 35-minute stovetop pasta dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb ground beef
• 8 oz rigatoni
• 8 oz mushrooms
• 1 14.5-oz can diced tomatoes
• 0.5 medium yellow onion
• 2 cloves garlic
• 0.333 cup parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried italian seasoning

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, then drain. (about 12 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and it reaches 160°F internally, about 6 to 8 minutes. Drain excess fat if needed. (about 8 min) — 160°F
3. Add the onion and mushrooms to the skillet. Cook until the mushrooms soften and the onion is translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds. (about 5 min)
4. Stir in the tomatoes, Italian seasoning, remaining salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally. (about 10 min)
5. Add the drained rigatoni and Parmesan to the skillet. Toss over low heat, adding reserved pasta water a splash at a time until the sauce coats the pasta. (about 2 min)
6. Remove from the heat and serve hot.