This Baked Rigatoni is the definition of comfort food — hearty pasta layered with savory meat sauce, melty mozzarella, and a golden Parmesan crust. It’s easy to make, incredibly satisfying, and practically made for cozy nights in or Sunday dinners with the whole family. 🍷❤️
No need for complicated steps — just bold flavors, classic ingredients, and a bubbling, cheesy finish that will have everyone asking for seconds.
Why You’ll Love It
✅ Rich and cheesy baked pasta goodness
✅ Great for make-ahead meals and freezer prep
✅ Feeds a crowd – perfect for family-style dinners
✅ Customizable – swap the meat, the cheese, or the sauce
✅ Ready in just over an hour with mostly hands-off time
🛒 Ingredients You’ll Need (Expanded)
- 1 lb rigatoni pasta – Choose a sturdy tube-shaped pasta that holds sauce well and doesn’t overcook in the oven.
- 1 tbsp olive oil – For sautéing aromatics and bringing out their depth.
- 1 cup chopped sweet yellow onion – Adds mild sweetness and complexity.
- 1 lb ground beef or Italian sausage – Use either for a savory, meaty base. You can also mix both for extra richness.
- 4 cloves garlic, minced – Fragrant and essential for the sauce.
- 48 oz marinara sauce – About 6 cups or two 24 oz jars; use a good-quality brand or homemade sauce for best results.
- 1 tsp Italian seasoning – A blend of basil, oregano, thyme, and rosemary to elevate the marinara.
- ¼ tsp ground black pepper – Just enough to balance out the richness.
- ½ cup grated Parmesan cheese, divided – Adds sharpness and that crispy golden topping.
- 6 oz shredded mozzarella cheese – Melts into gooey, stretchy perfection.
- ½ tsp dried oregano – Sprinkled on top for a baked-in herb aroma.
- Chopped fresh parsley (optional) – For a bright finish and presentation.
👩🍳 How to Make Baked Rigatoni
Step 1: Preheat Oven & Prepare Pan
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add rigatoni and cook to al dente, according to the package instructions. Drain (don’t rinse!) and set aside.
Step 3: Sauté the Aromatics
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add onion and cook for 2–3 minutes until soft. Stir in ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
Step 4: Build the Sauce
Add minced garlic, cooking for 30 seconds until fragrant. Pour in the marinara, Italian seasoning, and black pepper. Stir to combine and simmer over low heat for 10 minutes.
Step 5: Combine with Pasta
Remove sauce from heat and stir in ¼ cup grated Parmesan. Fold in the cooked rigatoni gently until fully coated with sauce.
Step 6: Assemble the Bake
Pour the mixture into the prepared baking dish. Top with shredded mozzarella, the remaining ¼ cup Parmesan, and dried oregano.
Step 7: Bake
Cover the dish with foil (spray the underside to prevent sticking). Bake for 25 minutes, then uncover and bake an additional 5–10 minutes until bubbly and golden on top.
Step 8: Rest & Garnish
Let rest for 5 minutes before serving. Garnish with chopped parsley for a fresh, herby finish.
🍽️ Serving Suggestions
- 🥗 Pair with Caesar salad or a mixed greens salad
- 🥖 Serve with garlic bread or warm focaccia
- 🍷 Wine pairing? Try a bold red like Chianti or Zinfandel
- 🧄 Add roasted vegetables for a more complete plate
💡 Expert Tips & Variations
- Make it meatless: Swap in sautéed mushrooms, lentils, or veggie crumbles
- Add heat: Mix red pepper flakes into the sauce
- Swap cheeses: Use provolone, fontina, or an Italian blend for variation
- Try with vodka sauce for a creamy twist
- Use gluten-free pasta for a wheat-free version
🥡 Storage, Freezing & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer (before baking): Assemble, cover tightly, and freeze for up to 3 months.
- To bake from frozen: Thaw overnight in fridge and add 15–20 minutes to baking time.
- To reheat: Warm in the oven at 350°F or microwave individual portions until heated through.
❓ FAQ
Q: Can I make this ahead of time?
A: Yes! Assemble the full dish, cover tightly, and refrigerate for up to 24 hours. Let sit at room temp for 20 minutes before baking.
Q: What’s the best pasta for baked rigatoni?
A: Rigatoni holds sauce beautifully, but ziti or penne also work well.
Q: Can I use jarred sauce?
A: Absolutely. Just choose one with clean ingredients and plenty of flavor — or doctor it up with extra garlic and herbs.
Q: Can I double the recipe?
A: Yes! Use two baking dishes or one large lasagna-style pan to feed a crowd.
❤️ Final Thoughts
Baked Rigatoni is that no-fail dish that always delivers — bubbling, cheesy, and rich with flavor. 🍝🔥 It’s the kind of meal that tastes like home, whether you grew up in an Italian kitchen or are just discovering the magic of baked pasta.
What makes it so satisfying is its simplicity: a few quality ingredients, a quick simmer, and a short bake lead to a dish that feels like it took all day. Plus, it’s versatile enough to make your own — switch up the meat, sauce, or cheese to suit your family’s tastes.
This one belongs in your dinner rotation — especially when you want something warm, filling, and made with love. 💛
Short version
Baked Rigatoni Recipe
Ingredients
- 1 pound rigatoni pasta cooked until al dente
- 1 tablespoon olive oil to sauté the aromatics
- 1 cup chopped sweet yellow onion for a mild savory base
- 1 pound ground beef or Italian sausage for a rich meaty filling
- 4 cloves garlic minced for bold flavor
- 48 ounces marinara sauce – use 2 jars 24 oz each or about 6 cups homemade
- 1 teaspoon Italian seasoning to bring the sauce to life
- ¼ teaspoon ground black pepper for balance
- ½ cup grated Parmesan cheese divided – some for mixing, some for topping
- 6 ounces shredded mozzarella cheese about 1½ cups for gooey layers
- ½ teaspoon dried oregano to finish with a classic touch
- chopped fresh parsley optional, for a fresh garnish before serving
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish; set it aside.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for the minimum time listed on the package for al dente. Drain the pasta (do not rinse) and set aside.
- While the pasta cooks, heat olive oil in a Dutch oven or large skillet over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until softened.
- Add the ground beef and cook, breaking it up as it browns. Drain off excess grease if needed. Stir in the minced garlic and cook for another 30 seconds.
- Add marinara sauce, Italian seasoning, and black pepper. Stir to combine and bring the sauce to a simmer. Reduce the heat to low and let it simmer gently for 10 minutes, stirring occasionally.
- Remove from heat and stir in ¼ cup of grated Parmesan. Add the cooked rigatoni and mix gently until the pasta is coated with sauce.
- Transfer the pasta mixture to the prepared baking dish. Top with shredded mozzarella, then sprinkle with the remaining ¼ cup Parmesan and the dried oregano.
- Cover the dish with foil sprayed on the underside to prevent sticking.
- Bake covered for 25 minutes, then uncover and bake for 5-10 minutes more until bubbly and lightly browned on top.
- Let the baked rigatoni rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Notes
To Freeze: You can freeze the unbaked rigatoni for up to 3 months. Wrap it tightly with plastic wrap and freeze in an oven-safe dish. Thaw in the refrigerator for 24 hours before baking, then follow the baking instructions for a chilled casserole.
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or in a covered dish in the oven until warmed through.
