Preheat your oven to 375°F. Spray a 9×13 baking dish with olive oil cooking spray to ensure easy removal after baking.
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!
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.
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.
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.
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.
Transfer the mixture into the prepared baking dish, spreading it out into an even layer. This will help ensure that the pasta cooks evenly.
Now, it’s time to top it off! Generously sprinkle the shredded mozzarella cheese over the entire surface of the pasta and sauce.
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.
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!
