A comforting and hearty pasta bake featuring rigatoni, a medley of vegetables, and a cheesy topping.
Cook the rigatoni in a large pot of salted boiling water until al dente, then drain.
Stir the pasta occasionally to prevent sticking.
In a sauté pan, cook the ground beef over medium heat until browned, then drain any excess fat.
Use a wooden spoon to break up the meat as it cooks for even browning.
Add the diced onion, green pepper, and grated carrots to the pan and sauté until softened.
Cut the vegetables into uniform sizes for even cooking.
Stir in the tomato sauce and let it simmer for 5 minutes.
Taste the sauce and adjust seasoning if needed.
Combine the cooked pasta with the sauce mixture and transfer to a casserole dish.
Ensure the pasta is evenly coated with the sauce.
Sprinkle the shredded mozzarella cheese evenly over the top.
For a golden crust, broil the dish for the last 2 minutes of baking.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly and golden.
Place the dish on the middle rack for even baking.
Serve warm and enjoy your delicious pasta bake.
Garnish with fresh basil or parsley for added flavor and color.
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