Baked Rigatoni

Why You’ll Love This Recipe

This recipe is easy to prepare and delivers big, satisfying flavors. The pasta holds onto the sauce beautifully, while the melted cheese creates a gooey, irresistible texture. It’s also great for making ahead and feeding a crowd with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• rigatoni pasta
• ground beef or Italian sausage
• onion, chopped
• garlic, minced
• marinara sauce
• tomato paste
• ricotta cheese
• mozzarella cheese, shredded
• parmesan cheese, grated
• egg
• olive oil
• salt
• black pepper
• dried oregano
• dried basil
• fresh parsley, chopped

Directions

1. Preheat the oven to 190°C (375°F).
2. Cook the rigatoni in salted boiling water until al dente. Drain and set aside.
3. In a large skillet, heat olive oil and cook the onion until softened. Add garlic and cook briefly.
4. Add ground beef or sausage and cook until browned. Drain excess fat if needed.
5. Stir in marinara sauce, tomato paste, oregano, basil, salt, and pepper. Simmer for a few minutes.
6. In a bowl, mix ricotta, egg, parmesan, and a pinch of salt and pepper.
7. In a baking dish, spread a layer of sauce, then add half of the pasta.
8. Dollop half of the ricotta mixture over the pasta, then sprinkle with mozzarella.
9. Repeat layers with remaining pasta, ricotta, sauce, and mozzarella.
10. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
11. Garnish with fresh parsley before serving.

Servings and timing

This recipe serves 6 people.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Variations

You can make this dish vegetarian by skipping the meat and adding vegetables like mushrooms, zucchini, or spinach. Use different cheeses such as provolone or fontina for a flavor twist. For a spicier version, add red pepper flakes or spicy sausage.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered with foil or in the microwave until heated through. You can also freeze baked rigatoni for up to 2 months; thaw overnight before reheating.

FAQs

Can I make baked rigatoni ahead of time?

Yes, assemble it ahead and refrigerate until ready to bake.

Can I freeze it before baking?

Yes, it freezes well both before and after baking.

What pasta can I use instead of rigatoni?

Penne or ziti are great substitutes.

Do I need to cook the pasta first?

Yes, cook it until al dente so it finishes cooking in the oven.

Can I make it without ricotta?

Yes, you can substitute cottage cheese or skip it.

How do I keep it from drying out?

Cover with foil while baking and ensure enough sauce is used.

What can I serve with it?

Garlic bread and a green salad pair perfectly.

Can I use store-bought sauce?

Yes, it works well for convenience.

How do I know when it’s done?

The cheese should be melted and the sauce bubbling.

Can I add extra cheese on top?

Absolutely, for an even cheesier finish.

Conclusion

Baked rigatoni is a classic, comforting dish that’s easy to prepare and always satisfying. With its layers of pasta, rich sauce, and melted cheese, it’s a reliable recipe that’s perfect for feeding a crowd or enjoying as leftovers.

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