Why it works: Mozzarella cheese and parmesan cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,093 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓
Rigatoni and Cheese Casserole
Ingredients
Directions
Prepare the filling
Cook rigatoni according to package directions.
Preheat oven to 350°F.
In a saucepan over medium heat, cook beef until browned.
Add sauce, cover, and simmer for 5 minutes.
In a medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, and eggs.
Layer and bake
Spread 1 cup sauce mixture on bottom of a lightly greased 9x13 baking dish.
Top with half the cooked rigatoni, half the ricotta cheese mixture, and half the remaining sauce mixture.
Sprinkle the remaining mozzarella cheese on top.
Repeat the layering, ending with sauce mixture.
Bake uncovered for about 45 minutes or until hot and bubbly.
Let stand for 15 minutes.
Serve with Parmesan cheese if desired.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Sauce | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Mozzarella cheese + parmesan cheesetop 1% of all pairsSmell alikestrongCooked together1,093 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
-
Ricotta cheese + mozzarella cheesetop 9% of all pairsSmell alikelowCooked together371 recipes
Shared aroma: myrcene (balsamic, herbaceous).
-
Ricotta cheese + parmesan cheesetop 13% of all pairsSmell alikelowCooked together449 recipes
Shared aroma: myrcene (balsamic, herbaceous).
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Beef + mozzarella cheesetop 15% of all pairsSmell alikemoderateCooked together397 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
-
Sauce + mozzarella cheesetop 17% of all pairsSmell alikelowCooked together804 recipes
Shared aroma: decanoic acid (soapy, waxy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rigatoni
- Forms the sturdy body of the casserole, holding layers together when baked.
- Ground beef
- Adds savory, browned flavor and substance to the meat sauce.
- Spaghetti sauce
- Provides moisture and acidity that keeps the layers saucy as they bake.
- Ricotta cheese
- Gives a creamy, soft texture to the middle layer.
- Mozzarella cheese
- Melts into a stretchy topping and helps the layers bind together.
- Eggs
- Bind the ricotta mixture so it sets into slices rather than running.
The step that matters
Let the casserole stand for 15 minutes after baking. Hot baked layers are loose and soupy; resting lets the starches and proteins firm up as they cool slightly, so the portions hold their shape when cut and served.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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