Baked Rigatoni

There’s something incredibly comforting about a warm plate of Baked Rigatoni. I remember the first time I made this dish; it was a chilly evening in November, and the aroma of melting cheese and bubbling sauce filled my kitchen. My family was gathered around the table, and as I pulled it out of the oven, the anticipation was palpable. Each bite delivered a burst of flavor, the kind that made everyone go back for seconds. It’s a dish that brings us together, a reminder of those cozy nights spent laughing over pasta and stories.

What’s In This Baked Rigatoni

When it comes to an irresistible dish like Baked Rigatoni, the quality and harmony of the ingredients play a crucial role. Each component works together to create a savory and satisfying experience. The star, of course, is the rigatoni pasta, which holds the sauce beautifully while providing a hearty bite. The blend of ground beef and Italian sausage adds depth and flavor, while the rich tomato sauces bring acidity and sweetness to balance the richness from the mozzarella cheese. Together, this combination creates a comforting dish you’ll crave again and again.

• 1 pound rigatoni pasta (cooked to al dente according to package directions) – The soul of this recipe, providing a satisfying base to hold all the delicious ingredients.
• 1 tablespoon olive oil – Used for sautéing, adding a rich flavor.
• ½ pound ground beef (ground round 85%-15%) – A classic choice that contributes a hearty texture and savory taste.
• ½ pound ground mild Italian sausage – Offers a subtle spice and depth that elevates the dish.
• ½ cup yellow onion (chopped) – Adds sweetness and aroma to the sauce.
• 2 teaspoons garlic (minced) – Enhances the flavor profile with its pungent and savory notes.
• 1 teaspoon dried basil – Brings an aromatic flavor that’s essential for Italian cuisine.
• 1 teaspoon dried parsley – Adds a fresh touch to balance the rich ingredients.
• ½ teaspoon salt – Essential for enhancing all the flavors.
• ¼ teaspoon black pepper – Introduces a gentle heat.
• 28 ounces crushed tomatoes – Forms the base of the sauce, contributing acidity and sweetness.
• 24 ounces tomato basil marinara sauce – Adds depth and richness to the overall flavor.
• 14.5 ounces petite diced tomatoes (juices drained) – Provides texture and additional tomato flavor.
• 16 ounces whole milk mozzarella cheese (shredded) – Melts beautifully, creating a gooey and indulgent topping.
• 1 tablespoon chopped fresh parsley (for optional garnish) – Adds a pop of color and freshness when serving.

How to Assemble Baked Rigatoni

Assembling Baked Rigatoni is not only easy but also a fun process! You’ll find yourself enjoying the layers of flavor as you go. Just follow these steps to create the perfect dish. Trust me, the end result will be worth your time!

1. Preheat your oven to 375°F. Spray a 9×13 baking dish with olive oil cooking spray to ensure easy removal after baking.
2. In a large stock pot, bring water to a boil and add the rigatoni pasta, cooking it according to the package directions until it’s al dente. Once cooked, drain the pasta and return it to the pot. This will be the foundation of your dish!
3. While the pasta is cooking, grab a medium skillet and heat it over medium-high. Add the olive oil, ground beef, and Italian sausage. Cook for about 3 minutes, stirring often, until the meat begins to brown.
4. Next, add the chopped yellow onion, minced garlic, dried basil, dried parsley, salt, and black pepper to the skillet. Sauté everything together for an additional 3 to 4 minutes, or until the meat is cooked through with no pink remaining. Drain any excess fat from the mixture, which keeps your dish from becoming greasy.
5. In a large mixing bowl, combine the cooked meat mixture with crushed tomatoes, marinara sauce, and petite diced tomatoes (ensuring their juices are drained). Stir to combine all the delicious ingredients fully.
6. Pour the entire bowl of meat sauce into the pot with the drained rigatoni pasta. Gently stir to combine the pasta and sauce, ensuring every piece of pasta is coated.
7. Transfer the mixture into the prepared baking dish, spreading it out into an even layer. This will help ensure that the pasta cooks evenly.
8. Now, it’s time to top it off! Generously sprinkle the shredded mozzarella cheese over the entire surface of the pasta and sauce.
9. Place the dish in the oven and bake for 25 to 30 minutes, or until the cheese is lightly browned and bubbly. If you prefer an extra crispy top, you can broil the Baked Rigatoni for the final 2 to 3 minutes, but keep an eye on it to prevent burning.
10. Once done, remove it from the oven and let it sit for about 5 minutes. If desired, garnish with chopped fresh parsley before serving for that beautiful finishing touch!

Variations to Try

There’s always room for creativity in the kitchen! Here are some variations to consider when making your Baked Rigatoni:

• Swap the Meat: Try using ground turkey or chicken for a lighter version.
• Add Vegetables: Incorporate sautéed bell peppers, mushrooms, or spinach to boost nutritional value.
• Make it Spicy: Add red pepper flakes to the meat mixture for an extra kick.
• Cheese Variations: Experiment with different cheeses like provolone or gouda for unique flavors.
• Meatless Option: Leave out the meat entirely and replace with a variety of roasted vegetables for a delicious vegetarian version.
• Herbs and Spices: Experiment with fresh herbs like basil or oregano to add a fresh touch to your sauce.
• Freezing Instructions: Consider making two batches; one for now and one for later! This dish freezes beautifully.

Perfect Matches for Baked Rigatoni

Serving Baked Rigatoni can be just as fun as making it! Here are some perfect pairings to elevate your meal:

• Simple Salad: A fresh garden salad with mixed greens and a light vinaigrette complements the hearty pasta beautifully.
• Garlic Bread: Serve alongside warm garlic bread for the ultimate Italian experience.
• Wine Pairing: A glass of your favorite non-alcoholic sparkling beverage pairs well with the richness of the dish.
• Seasonal Vegetables: Roasted or sautéed seasonal vegetables can add color and nutrition to your meal.
• Casual Gatherings: This dish is perfect for family dinners, potlucks, or cozy nights in.

FAQ

Conclusion

This Baked Rigatoni truly is the ultimate comfort food. Its layers of cheesy goodness and savory sauce make it a family favorite that’s both satisfying and delicious. I encourage you to try making it for your next gathering or cozy night in. You’ll find that it’s a dish that not only fills the stomach but warms the heart too!

Baked Rigatoni

The ultimate comfort food for any occasion! Baked Rigatoni is cheesy, hearty, and a flavor-packed dish that's sure to please everyone. Perfect for family dinners or gatherings, this easy weeknight meal will keep you coming back for more!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound rigatoni pasta cooked to al dente according to package directions
• 1 tablespoon olive oil
• ½ pound ground beef ground round 85%-15%
• ½ pound ground mild Italian sausage
• ½ cup yellow onion chopped
• 2 teaspoons garlic minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 28 ounces crushed tomatoes
• 24 ounces tomato basil marinara sauce
• 14.5 ounces petite diced tomatoes juices drained
• 16 ounces whole milk mozzarella cheese shredded
• 1 tablespoon chopped fresh parsley for optional garnish

Equipment

• Oven
• Wooden Spoon
• Cutting Board
• Baking Sheet
• Skillet
• Mixing Bowl
• Chef's Knife
• Large Pot

Method

 

1. Preheat your oven to 375°F. Spray a 9×13 baking dish with olive oil cooking spray to ensure easy removal after baking.
2. In a large stock pot, bring water to a boil and add the rigatoni pasta, cooking it according to the package directions until it’s al dente. Once cooked, drain the pasta and return it to the pot. This will be the foundation of your dish!
3. While the pasta is cooking, grab a medium skillet and heat it over medium-high. Add the olive oil, ground beef, and Italian sausage. Cook for about 3 minutes, stirring often, until the meat begins to brown.
4. Next, add the chopped yellow onion, minced garlic, dried basil, dried parsley, salt, and black pepper to the skillet. Sauté everything together for an additional 3 to 4 minutes, or until the meat is cooked through with no pink remaining. Drain any excess fat from the mixture, which keeps your dish from becoming greasy.
5. In a large mixing bowl, combine the cooked meat mixture with crushed tomatoes, marinara sauce, and petite diced tomatoes (ensuring their juices are drained). Stir to combine all the delicious ingredients fully.
6. Pour the entire bowl of meat sauce into the pot with the drained rigatoni pasta. Gently stir to combine the pasta and sauce, ensuring every piece of pasta is coated.
7. Transfer the mixture into the prepared baking dish, spreading it out into an even layer. This will help ensure that the pasta cooks evenly.
8. Now, it’s time to top it off! Generously sprinkle the shredded mozzarella cheese over the entire surface of the pasta and sauce.
9. Place the dish in the oven and bake for 25 to 30 minutes, or until the cheese is lightly browned and bubbly. If you prefer an extra crispy top, you can broil the Baked Rigatoni for the final 2 to 3 minutes, but keep an eye on it to prevent burning.
10. Once done, remove it from the oven and let it sit for about 5 minutes. If desired, garnish with chopped fresh parsley before serving for that beautiful finishing touch!

Notes

• Be sure you are using ground Italian sausage: NOT ground breakfast sausage. These will yield two completely different flavors.
• Don’t overcook your pasta: When boiling it, your pasta will continue to cook while it bakes. Aim for al dente to achieve the perfect texture.
• Oven temperatures vary: Make sure to check your pasta at the lower end of the recommended baking time to ensure they are accurate.
• Allow your baked rigatoni to cool: Let it sit for 5 minutes before serving to let the flavors meld.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.