Baked Rigatoni Recipe
A hearty, cheesy baked rigatoni recipe layered with meat sauce, ricotta cheese, and mozzarella, baked until golden brown. The perfect pasta bake for cozy family dinners.
Ingredients
- For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef – Or half beef half Italian sausage for extra flavor.
- 1 small onion diced – Builds the base flavor.
- 3 cloves garlic minced – Because pasta without garlic just isn’t right.
- 1 24-ounce jar marinara sauce – Or homemade if you prefer.
- 1 15-ounce can tomato sauce – Adds depth to the meat sauce.
- 1 teaspoon dried oregano – Classic Italian seasoning.
- ½ teaspoon red pepper flakes – Optional for a little kick.
- Season with salt and pepper – To taste.
- For the Pasta Mixture
- 1 pound rigatoni pasta – Cooked until just al dente important so it doesn’t turn mushy.
- 1 cup ricotta cheese – Creamy and rich.
- 1 large egg – Helps bind the ricotta mixture.
- ½ cup grated parmesan cheese – Nutty salty goodness.
- 2 cups shredded mozzarella cheese – Divided for layers and topping.
- 2 tablespoons chopped fresh parsley – Optional but adds freshness.
- For Baking
- 9 x13-inch baking dish
- Extra parmesan and parsley for garnish.
Instructions
- Cook the pasta.
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente (about 10 minutes). Drain and set aside.
- Make the meat sauce.
- Heat olive oil in a skillet over medium-high heat. Add ground beef (and sausage, if using), breaking it up as it browns. Stir in onion and garlic; cook until softened. Add marinara, tomato sauce, oregano, and red pepper flakes. Season with salt and pepper. Simmer for 10 minutes.
- Mix the ricotta filling.
- In a bowl, stir together ricotta cheese, egg, parmesan, parsley, and 1 cup mozzarella. This makes the creamy pasta mixture that holds everything together.
- Combine pasta and sauce.
- Toss the cooked pasta with about two-thirds of the meat sauce. Reserve the rest for layering.
- Assemble the bake.
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Spread a thin layer of sauce on the bottom. Add half the pasta mixture, then dollop with half the ricotta filling. Add the remaining pasta and ricotta, followed by the reserved meat sauce.
- Top with cheese.
- Sprinkle the remaining 1 cup mozzarella over the top. Dust with a little extra parmesan if you’re feeling fancy.
- Bake.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes uncovered, until the cheese is bubbling and golden brown.
- Rest & serve.
- Let it sit for 5–10 minutes before scooping. Garnish with parsley and serve with garlic bread.
Notes
- Don’t overcook the pasta—it will keep cooking in the oven.
- A thin layer of sauce at the bottom prevents sticking.
- Cover with foil for most of the bake, then uncover to brown the cheese.
- Adjust the seasoning of the meat sauce before layering.
- Let the dish rest before serving so it holds together nicely.
- Store leftovers in the fridge up to 4 days or freeze up to 2 months.