Bring a large pot of water to a boil. Boil the pasta until not quite al dente. I let mine boil for 2 minutes less than the package suggested for al dente.
When the pasta is done, drain and rinse.
Toss the pasta with 1/2 cup of monterey jack cheese.
While the pasta is boiling, brown the ground beef and drain.
Add the taco seasoning and however much water is needed, per the directions on the taco packet.
Cook for a few minutes over low heat and then add in the cream cheese. Allow the cream cheese to fully melt into the meat mixture.
Remove from heat and stir in 1 cup of salsa.
Grease a springform pan and stand the rigatoni noodles up tightly in the pan. It may help to hold the pan at an angle to get them to stand when you're first standing them up. This step really is easier than you would think!
Spread the meat mixture on top of the noodles and use a straw to poke the meat down into the holes of the noodles.
Pour the remaining half cup of salsa over the top.
Sprinkle the top with the remaining 2 cups of cheese.
Bake at 350 degrees for 20 minutes.
Remove from oven and let stand for 10 minutes before removing the sides of the pan and cutting. Enjoy!