Baked Rigatoni
Hearty rigatoni pasta is tossed in a rich meat sauce with sausage and beef, then baked under a blanket of melted mozzarella cheese.
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
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.