Baked Rigatoni Jack

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Sometimes you just really hit one outta the park! This Baked Rigatoni Jack is exactly that. It may sound like an odd combination – zucchini, ground beef, pepper jack cheese and pasta – but it works, for real. This time of year in the Pacific Northwest, everyone had zucchini and summer squash coming out of their ears. And they are trying to drop them on neighbors porches and leave them on the table at work to get ride of them. So I wanted to come up with a little different way to cook them than yet another zucchini muffin!

Baked Rigatoni Jack

Whenever I bake a casserole with pasta in it, I like to do a quick parboil on it. This gets the pasta going so that it doesn’t have to “come up” to temperature and then cook in the oven. But I don’t like to cook them all the way through because then it gets mushy. So I parboil for half the cooking time listed on the package. Then I make sure to add a little extra liquid (usually broth) and cover it with foil for the first portion of cooking. This helps keep the steam in so the pasta cooks through and gives the pasta extra flavor from cooking in the broth instead of water.

Baked Rigatoni Jack

You’ll notice that I didn’t add a lot of extra flavor other than the pepper jack cheese. That’s because the cheese has a great salt quality and it gives the kick of the peppers – so you really don’t need much more. And it melts together with the cream cheese to make a nice sauce on the dish. One note on the squash and zucchini – make sure that you cut the pieces to all approximately the same size – which should be roughly the size of a piece of the pasta. This helps it all to cook evenly.

Baked Rigatoni Jack

Now Let’s Get Cookin’!

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Baked Rigatoni Jack

A simple but tasty veggie filled pasta casserole that will soon be a family favorite.
Course Main Course
Cuisine American
Keyword bakes, casseroles, cheese, ground beef, ground beef recipes, Pasta, pasta dishes, squash, zucchini
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Ground Beef
  • ½ Sweet Onion diced
  • 3 Garlic Cloves minced
  • 2 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Parsley
  • 1 lb Rigatoni Pasta
  • 1 qt Beef Broth
  • 8 oz Cream Cheese cut into 1-inch cubes
  • 1 Zucchini halved & sliced
  • 1 Summer Squash halved & sliced
  • 3 cups Pepper Jack Cheese shredded & divided

Instructions

  • Prepare all of the ingredients. Boil Water for Pasta. Preheat oven to 400deg.
  • In a large saute pan over medium-high heat, add oil, onions and garlic. Cook for 2 minutes then add ground beef, salt and parsley. Crumble and cook for 8 minutes.
  • Add rigatoni to boiling water and cook for 5 minutes. Drain and transfer to 13×9 baking dish.
  • Add beef broth, cream cheese, 2 cups pepper jack, zucchini, squash, and beef mixture to baking dish. Stir to combine. Cover with foil and place in oven for 25 minutes. Remove foil, sprinkle with remaining cheese and cook another 10 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

4 thoughts on “Baked Rigatoni Jack

  1. Michele Morin – Warren, Maine – Michele Morin is a teacher, blogger, reader, and gardener who finds joy in sitting at a table surrounded by women with open Bibles. She has been married to an unreasonably patient husband for thirty years, and together they have four sons, two daughters-in-love, three grandchildren, and one lazy St. Bernard. Michele loves hot tea and well-crafted sentences, poems that stop her in her tracks and days at the ocean with the whole family. She laments biblical illiteracy and advocates for the prudent use of “little minutes.” She blogs at Living Our Days, and you can connect with her on Facebook or Twitter.
    Michele Morin says:

    Woo Hoo! Another way to use zucchini!

  2. Your Baked Rigatoni Jack has a great combination of flavor! Thanks so much for sharing your awesome post with us at Full Plate Thursday, 552 and come back to see us real soon!
    Miz Helen

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