It’s hard to go wrong with this baked rigatoni recipe! Who doesn’t love pasta coated in a flavorful meat sauce and a ton of cheese? It’s always a crowd-pleasing recipe, and there’s always enough for leftovers! This is a simple yet comforting recipe that your whole family will love.
This baked pasta is also wonderful for preparing ahead of time, so you have an easy, stress-free week. It keeps really well in the fridge, freezes wonderfully, and reheats beautifully. Want some sides to make this meal even heartier? Try my garlic bread recipe, Caprese salad recipe, or roasted carrots recipe.
What You Need to Make This Recipe
Pasta — rigatoni pasta is ideal as this is a baked rigatoni pasta! Rigatoni is a tube-shaped pasta with a wide opening, square cut edges, and ridges going down its length. Thanks to the ridges, the meat, sauce, and cheese cling perfectly to it, so you get a little bit of everything with each bite. Penne is a good substitute if you can’t find rigatoni at your local grocery store.
Aromatics — I’d skip using onion powder and garlic powder and use fresh onion and garlic for the best flavor. Onion and garlic build the aromatic base of the meat sauce.
Ground meat — this recipe uses both ground beef and ground sausage. For the ground sausage, you can use spicy ground sausage if you’d like some extra heat.
Marinara sauce — use your favorite! You can get different flavored marinara sauces or just a plain one.
Basil — fresh basil is a classic ingredient. Fresh basil always has the best flavor, but you can substitute it with dried basil if needed.
Cheese — this baked rigatoni recipe uses two different kinds of cheese. I find the combination of parmesan and mozzarella cheese to be perfect for this baked pasta, but you can use another, such as provolone. The cheese helps hold everything together, so be generous!
How to Make Baked Rigatoni
1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, until tender.
3. Add the ground beef and sausage. Cook, breaking up the meat while stirring frequently until browned,
4. Add the marinara sauce.
5. Add the chopped basil and Italian seasoning and bring it to a simmer. Taste and season with salt and pepper.
6. Pour the sauce over the pasta and stir to combine.
7. Spread half of the pasta mixture into the dish. Sprinkle half of the mozzarella and half of the parmesan over the pasta.
8. Top with the remaining pasta mixture and mozzarella and parmesan cheeses. Bake for 40 minutes or until the top is golden brown and the sauce is bubbly. Let rest before serving, and garnish with basil, if desired.
Pro Tips for Making This Recipe
- If you have the time, shredding your own cheese is ideal. Pre-shredded cheese does not melt as smoothly and also costs a bit more, but if you’re short on time, pre-shredded cheese can help.
- This baked rigatoni is a great dish to add extra vegetables to. Try adding mushrooms, bell peppers, carrots, or spinach to the pasta bake.
- Make sure the pasta is covered as much as possible by the sauce and cheese. If the pasta is too exposed, it can dry out in the oven.
- If you want to add more pasta to this recipe, make sure you add additional sauce as well. A bit of extra pasta might not seem like a big deal, but pasta absorbs the sauce as it bakes, so if you don’t have enough sauce or too much pasta, your pasta bake may end up dry.
- Don’t cut into the baked rigatoni immediately. Giving it some time to rest will allow everything to set up so the pasta holds together better when you cut into it to serve.
- You can swap the ground meat for ground turkey, turkey sausage, or use fully ground beef or ground sausage.
- You can add a little extra heat to the dish by adding red pepper flakes to the meat sauce or layered with the pasta and cheese.
Frequently Asked Questions
What I love about this baked rigatoni is how you can make it ahead of time! Assemble the pasta bake in the baking dish and allow the pasta and sauce to cool before tightly covering it. Then refrigerate the dish for up to 24 hours before baking. Make sure to let the dish sit out for around 20 minutes before baking so the dish doesn’t go into the oven while cold.
This baked rigatoni can feed a crowd! So, I’m never surprised at leftovers. In fact, they’re even tastier the next day as the pasta continues to absorb the sauce. Place leftovers into an airtight container and, once cooled to room temperature, refrigerate it for up to 3 days.
If you prefer to freeze leftovers, you can place leftovers into airtight freezer-safe containers or bags. Freeze for up to 3 months. Thaw before reheating. If you plan on freezing the whole dish, I suggest using an aluminum baking dish.
If you love this recipe try these out!
If you’ve tried this Baked Rigatoni recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Baked Rigatoni
Video
Equipment
- Large Pot
- Large skillet
- 13×9″ baking or casserole dish
- Baking Sheet
Ingredients
- 1 pound rigatoni pasta (450g)
- 1 tablespoon olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 pound lean ground beef (450g)
- 1 pound ground sausage (450g)
- 1 jar marinara sauce (24-ounce/677g)
- 2 tablespoons chopped basil
- 1½ tablespoons Italian seasoning
- Salt and pepper to taste
- 3 cups shredded mozzarella cheese (336g)
- 1 cup grated parmesan cheese (85g)
- Basil for garnish
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic. Cook, stirring occasionally until tender, about 5 minutes.
- Add the ground beef and sausage. Cook, breaking up the meat while stirring frequently until browned, about 5 minutes.
- Stir in the marinara sauce, chopped basil, and Italian seasoning. Bring to a simmer and cook for 5 minutes. Taste and season with salt and pepper. Pour the sauce over the pasta and stir to combine.
- Coat a 9×13-inch baking dish with cooking spray.
- Spread half of the pasta mixture into the dish. Sprinkle half of the mozzarella and half of the parmesan over the pasta. Top with the remaining pasta mixture and mozzarella and parmesan cheeses. Place on a baking sheet to catch any drips.
- Bake for 40 minutes or until the top is golden brown and the sauce is bubbly. Let rest for 15 minutes before serving. Garnish with basil, if desired.
Notes
- If you have the time, shredding your own cheese is ideal. Pre-shredded cheese does not melt as smoothly and also costs a bit more, but if you’re short on time, pre-shredded cheese can save you time.
- This baked rigatoni is a great dish to add extra vegetables to. Try adding mushrooms, bell peppers, carrots, or spinach to the pasta bake.
- Make sure the pasta is covered as much as possible by the sauce and cheese. If the pasta is too exposed, it can dry out in the oven.
- If you want to add more pasta to this recipe, make sure you add additional sauce as well. A bit of extra pasta might not seem like a big deal, but pasta absorbs the sauce as it bakes, so if you don’t have enough sauce or too much pasta, your pasta bake may end up dry.
- Don’t cut into the baked rigatoni immediately. Giving it some time to rest will allow everything to set up so the pasta holds together better when you cut into it to serve.
- You can swap the ground meat for ground turkey, turkey sausage, or use fully ground beef or ground sausage.
- You can add a little extra heat to the dish by adding red pepper flakes to the meat sauce or layered with the pasta and cheese.
Hurist says
Made this dish for my partner and me last night and it turnd out perfectly. I’ll definitely make it again. Not that we needed anything additional but I made a copy cat Olive Garden salad and a litle garlic bread to complete the meal. More food than necessary but it meant we ate far less of the baked rigatoni leaving most of it for leftovers.