👩🍳 Directions
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Preheat oven to 375°F (190°C).
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Cook pasta: Boil rigatoni in salted water until al dente. Drain and set aside.
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Brown beef: In a large skillet, heat olive oil over medium heat. Add ground beef, cook until browned, breaking it apart. Remove and set aside.
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Sauté vegetables: In the same skillet, add onion and mushrooms. Cook 5 minutes until softened. Stir in garlic and cook 1 more minute.
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Deglaze with Marsala: Pour in the wine, scraping up any browned bits from the pan. Simmer 2–3 minutes to slightly reduce.
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Make the sauce: Add cream and beef broth. Season with salt and pepper. Return beef to skillet, stir, and let simmer gently.
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Assemble: Combine rigatoni with the sauce in a baking dish. Top with mozzarella and breadcrumbs.
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Bake: Place uncovered in the oven for 20–25 minutes, until bubbly and golden on top.
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Serve: Let rest for a few minutes before serving. Garnish with fresh parsley if desired.
🌟 Variations & Tips
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Vegetarian → Swap ground beef for plant-based meat or extra mushrooms.
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Add greens → Spinach, kale, or arugula blend beautifully into the sauce.
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Spicy kick → A pinch of red pepper flakes adds gentle heat.
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Gluten-free → Use gluten-free pasta and breadcrumbs.
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Cheese upgrade → Mix mozzarella with Gruyère, Parmesan, or fontina for deeper flavor.
✨ This Beefy Mushroom Marsala Pasta Bake is more than just a meal—it’s comfort and elegance baked into one dish. Serve it up, pour a glass of wine, and enjoy a little taste of Italy at home.