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Beefy Mushroom Marsala Pasta Bake is a delightful fusion of Italian-American comfort food with a touch of elegance. This dish combines the hearty flavors of beef and mushrooms with the rich, slightly sweet notes of Marsala wine, all enveloped in a creamy sauce. It's a perfect dish for those who love the warmth of a pasta bake but are looking for something a bit more sophisticated. The origins of Marsala sauce trace back to Sicily, where Marsala wine is produced, and it has become a beloved component in many Italian and American kitchens. This dish is perfect for a cozy family dinner or a gathering with friends, offering a comforting yet refined culinary experience.

This Beefy Mushroom Marsala Pasta Bake pairs beautifully with a simple green salad dressed with a light vinaigrette, which helps to cut through the richness of the dish. A side of garlic bread or a crusty baguette is also a great addition, perfect for sopping up any extra sauce. For a complete meal, consider serving it with a crisp white wine, such as a Pinot Grigio or a lightly oaked Chardonnay, which complements the creamy Marsala sauce.

Servings: 6

1 pound rigatoni pasta
1 pound ground beef
8 ounces cremini mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced
1 cup Marsala wine
1 cup heavy cream
1 cup beef broth
2 cups shredded mozzarella cheese
1 cup breadcrumbs
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional)

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.

For a vegetarian version, substitute the ground beef with a plant-based meat alternative or additional mushrooms. You can also add some spinach or kale for extra greens. If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce. For a gluten-free option, use gluten-free pasta and breadcrumbs. Experiment with different cheeses such as Gruyère or Parmesan for a unique flavor twist.