Baked Rigatoni Recipe
This baked rigatoni is a cozy pasta dish that’s packed with ground beef, rich marinara sauce, and melted cheese. It’s easy to assemble and bake, making it perfect for busy nights. Serve with salad and garlic bread for a complete family-friendly meal.
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 9x13-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 Bake Later: Assemble the baked rigatoni up to one day in advance, cover, and refrigerate. Before baking, let it sit at room temperature for about 20 minutes to reduce the chill, then add 15-20 minutes to the covered baking time.
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.
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.