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This Beefy Mushroom Marsala Pasta Bake is a rich and comforting casserole that combines savory ground beef, earthy mushrooms, and al dente rigatoni in a creamy Marsala wine sauce, all topped with melted mozzarella and crispy breadcrumbs. It’s a deeply satisfying and flavorful meal, perfect for a cozy dinner.

Beefy Mushroom Marsala Pasta Bake

Ingredients:

Ingredient	Quantity
Rigatoni pasta	1 pound
Ground beef	1 pound
Cremini mushrooms, sliced	8 ounces
Medium onion, diced	1
Garlic, minced	3 cloves
Marsala wine	1 cup
Heavy cream	1 cup
Beef broth	1 cup
Shredded mozzarella cheese	2 cups
Breadcrumbs	1 cup
Olive oil	2 tablespoons
Salt and pepper	To taste
Fresh parsley, chopped	1 tablespoon (optional)

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.