Baked rigatoni is a classic comfort food that brings together tender pasta, a savory meat sauce, and a generous layer of melted cheese. It’s a satisfying and substantial dish, baked in one pan until hot and bubbly.
This recipe is straightforward and comes together in about an hour and a half. It’s a great option for feeding a family or for a weekend dinner, and the leftovers are just as good the next day.
Why is Baked Rigatoni a Must-Try?
Using two types of meat, Italian sausage and ground beef, creates a sauce with more complex flavor and texture.
Baking the dish covered first allows it to heat through without drying out, while baking it uncovered at the end browns the cheese beautifully.
Combining jarred marinara with crushed tomatoes gives the sauce a balanced flavor and a thick, hearty consistency that clings to the pasta.
Ingredients for Baked Rigatoni
• Rigatoni: If you don’t have rigatoni, other sturdy, tube-shaped pastas like ziti or penne are good substitutes.
• Italian Sausage: You can use hot or mild Italian sausage depending on your preference for spice.
• Mozzarella Cheese: For the best melt, use low-moisture mozzarella that you grate yourself. Pre-shredded cheese often has additives that can prevent it from melting as smoothly.
• Ground Beef: A 90/10 lean-to-fat ratio works well, providing flavor without making the sauce overly greasy.
• Butter: A small amount of butter adds richness to the sauce and helps balance the acidity from the tomatoes.
Exact quantities are in the recipe card below.
How to Make Baked Rigatoni
Step 1: Cook the Pasta and Prepare the Oven
First, get your oven preheating to 350°F (175°C). While it heats, cook the rigatoni in a large pot of salted boiling water. Be sure to cook it just until al dente, as it will cook more in the oven. Drain the pasta once it’s done.
Step 2: Make the Hearty Meat Sauce
In a large pot, brown the ground sausage, ground beef, and onion until the meat is cooked through. Drain the fat, then stir in the garlic, followed by the marinara sauce, crushed tomatoes, seasonings, and butter. Let it simmer for a few minutes to allow the flavors to combine.
Step 3: Assemble and Bake the Casserole
Stir the cooked pasta into the meat sauce until everything is well coated. Transfer the mixture to a 9×13-inch baking dish. Top it all with an even layer of mozzarella cheese. Bake it covered for 25 minutes, then uncover it and bake for another 10-15 minutes until the cheese is golden and the sauce is bubbling.
What to Serve with Baked Rigatoni
Serve this hearty pasta bake with a simple green salad and some crusty bread for soaking up the sauce.
Expert Tips for Baked Rigatoni
Food Safety: Ground meat is safe to eat when cooked to an internal temperature of 160°F (71°C). Use a meat thermometer to check for doneness.
Pasta Tip: Cooking the pasta just until al dente is important. It will continue to cook in the oven, and this prevents it from becoming too soft.
Make-Ahead: You can assemble the entire dish without baking, cover it tightly, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the covered baking time if baking from cold.
Resting Time: Letting the dish cool slightly before cutting into it helps the servings hold their shape.
How to Store and Freeze Baked Rigatoni
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the baked casserole for up to 3 months. To reheat, thaw in the refrigerator if frozen, then bake in a 350°F (175°C) oven until heated through.
Baked Rigatoni Recipe FAQs
Can I make this baked rigatoni ahead of time?
Yes. You can assemble the dish completely, cover, and refrigerate it for up to 24 hours before baking. You may need to add about 10-15 minutes to the initial covered baking time.
Can I use only one type of meat?
Certainly. If you prefer, you can use 2 pounds of either ground Italian sausage or ground beef instead of a combination of the two.
Is this recipe spicy?
The spice level depends on the type of Italian sausage you use. For a mild dish, choose mild Italian sausage. For more heat, use hot Italian sausage.
Baked Rigatoni
Ingredients
- 1 pound rigatoni 450g
- 1 pound ground Italian sausage 450g
- 1 pound lean ground beef 90/10, 450g
- 1 cup diced yellow onion about 1 large
- 4 cloves garlic minced
- 1 jar marinara sauce (680g) 24-ounce
- 1 can crushed tomatoes (680g) 24-ounce
- 1 teaspoon kosher salt 5g
- 1 tablespoon Italian seasoning
- 4 tablespoons unsalted butter 57g
- 3 cups shredded low-moisture mozzarella cheese about 12 ounces or 340g
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the rigatoni and cook until it is al dente, usually 1 to 2 minutes less than the package directions state. Drain the pasta well.
- While the pasta cooks, place a large Dutch oven or heavy pot over medium-high heat. Add the Italian sausage, ground beef, and diced onion. Cook, breaking the meat apart with a spoon, for about 10 minutes, until the meat is browned and the onion has softened.
- Cook until the ground meat reaches an internal temperature of 160°F (71°C). Carefully drain off any excess fat from the pot.
- Reduce the heat to medium. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and butter. Stir until the butter has melted and the sauce is well combined.
- Add the drained pasta to the pot with the meat sauce. Stir gently to coat all the pasta evenly.
- Spoon the pasta and sauce mixture into a 9x13-inch baking dish and spread it into an even layer. Sprinkle the shredded mozzarella cheese evenly over the top.
- Cover the baking dish with aluminum foil. Bake for 25 minutes. Then, remove the foil and continue to bake for another 10 to 15 minutes, or until the cheese is melted and lightly browned and the sauce is bubbling at the edges.
- Let the baked rigatoni rest for 5 to 10 minutes before serving. This helps it set up and makes it easier to serve. Garnish with fresh parsley.
Notes
