Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings
Description
A classic baked rigatoni pasta dish layered with savory meat sauce, creamy ricotta, and melted mozzarella cheese—perfect for feeding a crowd or enjoying as leftovers.
Ingredients
Pasta and Sauce:
1 lb rigatoni pasta
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 lb ground beef or Italian sausage
1 jar (24 oz) marinara sauce
½ tsp dried basil
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
Salt and pepper, to taste
Cheese Mixture:
1 cup ricotta cheese
1 egg
½ cup grated Parmesan cheese
Toppings:
2 cups shredded mozzarella cheese
Remaining ¼ cup grated Parmesan cheese
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Cook pasta in salted water according to package instructions until al dente. Drain and set aside.
Heat oil in a large skillet over medium heat. Sauté chopped onion for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
Add meat and cook until browned. Drain any excess fat.
Stir in marinara sauce, basil, oregano, red pepper flakes, salt, and pepper. Let simmer for 10 minutes.
In a separate bowl, mix ricotta cheese with the egg and half of the Parmesan cheese (¼ cup).
Combine the cooked rigatoni, meat sauce, and ricotta mixture in a large mixing bowl. Stir until well combined.
Assemble the casserole: Spread half of the pasta mixture into a 9×13-inch baking dish. Top with 1 cup of mozzarella cheese. Add the remaining pasta mixture, then sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan cheese.
Cover the dish with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10–15 minutes, until bubbly and golden on top.
Garnish with chopped fresh parsley, if desired. Serve hot.
Notes
Substitute ground turkey or plant-based meat for a lighter or vegetarian option.
Can be assembled in advance and refrigerated until ready to bake.
Use al dente pasta to prevent overcooking during baking.
Nutrition (per serving)
Calories: 480
Carbohydrates: 43g
Sugar: 6g
Fiber: 3g
Protein: 28g
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Cholesterol: 90mg
Sodium: 720mg
Baked Rigatoni Pasta
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A classic baked rigatoni pasta dish layered with savory meat sauce, creamy ricotta, and melted mozzarella cheese—perfect for feeding a crowd or enjoying as leftovers.
Ingredients
Pasta and Sauce:
1 lb rigatoni pasta
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 lb ground beef or Italian sausage
1 jar (24 oz) marinara sauce
½ tsp dried basil
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
Salt and pepper, to taste
Cheese Mixture:
1 cup ricotta cheese
1 egg
½ cup grated Parmesan cheese
Toppings:
2 cups shredded mozzarella cheese
Remaining ¼ cup grated Parmesan cheese
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Cook pasta in salted water according to package instructions until al dente. Drain and set aside.
Heat oil in a large skillet over medium heat. Sauté chopped onion for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
Add meat and cook until browned. Drain any excess fat.
Stir in marinara sauce, basil, oregano, red pepper flakes, salt, and pepper. Let simmer for 10 minutes.
In a separate bowl, mix ricotta cheese with the egg and half of the Parmesan cheese (¼ cup).
Combine the cooked rigatoni, meat sauce, and ricotta mixture in a large mixing bowl. Stir until well combined.
Assemble the casserole: Spread half of the pasta mixture into a 9×13-inch baking dish. Top with 1 cup of mozzarella cheese. Add the remaining pasta mixture, then sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan cheese.
Cover the dish with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10–15 minutes, until bubbly and golden on top.
Garnish with chopped fresh parsley, if desired. Serve hot.
Notes
Substitute ground turkey or plant-based meat for a lighter or vegetarian option.
Can be assembled in advance and refrigerated until ready to bake.
Use al dente pasta to prevent overcooking during baking