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Directions
Preheat your oven to 375°F (190°C).
Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Remove the beef from the skillet and set aside.
In the same skillet, add the diced onion and sliced mushrooms. Sauté until the onions are translucent and the mushrooms are tender, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.
Stir in the heavy cream and beef broth, bringing the mixture to a gentle simmer. Season with salt and pepper to taste.
Return the cooked beef to the skillet, combining it with the sauce.
In a large baking dish, combine the cooked rigatoni with the beef and mushroom Marsala sauce. Mix well to ensure the pasta is evenly coated.
Top with shredded mozzarella cheese and breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.
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