Baked Rigatoni Pasta Recipe with Cheesy Tomato Meat Sauce

Comfort meets creativity in this delectable baked rigatoni pasta that promises to revolutionize your dinner routine.

Regional Italian traditions inspire every delicious bite of this hearty dish.

Tubes of perfectly cooked pasta nestle beneath a golden, bubbling cheese blanket that beckons you closer.

Robust tomato sauce weaves through each rigatoni channel, creating complex flavor layers that dance on your palate.

Simple ingredients combine in surprisingly magnificent ways, transforming an ordinary meal into something extraordinary.

Home cooks will adore how effortlessly this recipe comes together with minimal preparation.

Gathering around the table, forks eagerly poised to dive into this irresistible pasta masterpiece that guarantees smiles and satisfied hunger.

Why Baked Rigatoni Pasta Recipe Is A Comfort Classic

• Savor Layered Flavor Explosion: Each bite delivers a perfect combination of rich meat sauce, creamy ricotta, and melted cheeses that dance together in a harmonious taste symphony.
• Customize with Ease: Swap ground beef for sausage or add vegetables to make this recipe uniquely yours, creating a flexible meal that adapts to your preferences and pantry ingredients.
• Quick Weeknight Comfort: From start to finish, this baked rigatoni comes together in under an hour, making it an ideal solution for busy families craving a delicious, hearty dinner without spending hours in the kitchen.
• One-Dish Wonder: Minimal cleanup and maximum satisfaction define this pasta bake, offering a complete meal that combines protein, carbs, and cheesy goodness in a single convenient baking dish.

Everything You Need For Baked Rigatoni Pasta

• Rigatoni Pasta: Large tube-shaped pasta that holds sauce beautifully, perfect for baked dishes.

• Ground Beef, Italian Sausage: Rich meat options that add deep flavor and protein to the dish, choose lean cuts for less grease.
• Marinara Sauce: Classic Italian tomato sauce with herbs, select a high-quality brand for best results.

• Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese: Creamy cheese blend that creates a luxurious texture and adds richness.

• Onion, Garlic: Foundational flavor builders that provide depth and aroma to the meat sauce.
• Italian Seasoning, Salt, Black Pepper, Red Pepper Flakes: Spice blend that enhances overall dish complexity.

• Egg: Helps bind the ricotta mixture and create a smooth texture.

• Olive Oil: Prevents pasta from sticking and adds subtle flavor.
• Fresh Parsley: Bright herb that adds color and fresh taste to the ricotta mixture.

Steps To Make Baked Rigatoni Pasta

Step 1: Boil Pasta Perfectly

Grab a big pot and fill it with water. Sprinkle in some salt to make the water taste like the ocean. Toss in the rigatoni and cook until it’s just shy of being completely done. You want a little bite left! Drain the pasta and give it a quick toss with olive oil to keep those noodles from getting sticky.

Step 2: Create Mouthwatering Meat Sauce

Heat up a large skillet and drop in your ground beef or sausage. Break it up and cook until it turns a beautiful golden brown. Tip out any extra grease.

• Chopped onions
• Minced garlic
• Marinara sauce
• Italian seasoning
• Salt
• Black pepper
• Red pepper flakes

Toss in the onions and let them dance around until they’re soft and translucent. Add garlic and let it sizzle for a moment. Pour in the marinara and sprinkle in your seasonings. Let the sauce simmer and get all cozy with the flavors.

Step 3: Whip Up Creamy Cheese Mixture

• Ricotta cheese
• Egg
• Grated Parmesan
• Chopped fresh parsley

Mix everything until it’s smooth and dreamy.

Step 4: Layer Like a Pro

Crank up the oven to 375°F. Grab a baking dish and give it a quick spray of cooking oil.

• Spread a layer of meat sauce on the bottom
• Add half the cooked rigatoni
• Dollop on half the ricotta mixture
• Sprinkle some mozzarella

Repeat these layers one more time. For the final touch, top with remaining sauce and a generous shower of cheese.

Step 5: Bake to Bubbly Perfection

Cover the dish with foil and slide it into the oven. Bake for 20 minutes, then remove the foil and bake for another 10 minutes. You’re looking for cheese that’s melted and bubbling with excitement.

Let the dish rest for a few minutes – this helps it set and makes serving easier. Pair with some garlic bread and a crisp salad for a meal that’ll make everyone at the table cheer!

Helpful Tips For Baked Rigatoni Pasta

• Perfect Pasta Texture: Cook rigatoni 2 minutes less than package instructions to achieve the ideal al dente consistency, ensuring a firm bite that holds sauce beautifully.
• Reduce Excess Grease: Thoroughly drain ground beef or sausage after browning to prevent a greasy, heavy dish and maintain a cleaner, more appetizing flavor profile.
• Boost Herb Intensity: Fresh parsley and high-quality Italian seasoning can elevate the sauce's depth, adding brightness and authentic Mediterranean character to the baked pasta.
• Cheese Layer Trick: Whisk the ricotta mixture thoroughly to create a smooth, well-integrated filling that distributes evenly throughout the pasta layers, preventing dry or clumpy sections.
• Make-Ahead Magic: Assemble the entire dish up to 24 hours in advance, cover, and refrigerate. When ready to serve, bake directly from the refrigerator, adding 10-15 minutes to the initial baking time.

How To Store Baked Rigatoni Pasta

• Refrigerate: Transfer cooled pasta to an airtight container and store in the refrigerator for up to 4 days. Seal tightly to prevent moisture loss and preserve flavor.
• Freeze: Wrap the baked rigatoni securely in plastic wrap, then aluminum foil. Place in a freezer-safe container and freeze for up to 3 months. Label with the date for easy tracking.
• Reheat in Oven: Thaw overnight in the refrigerator. Preheat oven to 350F, cover with foil, and warm for 20-25 minutes until heated through. Remove foil for the last 5 minutes to crisp the cheese.
• Microwave Option: For quick reheating, place a single serving in a microwave-safe dish. Heat in 30-second intervals, stirring between each, until thoroughly warm and steaming.

Perfect Pairings With Baked Rigatoni Pasta

• Pair with Bold Red Wine: A robust Chianti or Sangiovese perfectly complements the rich meat sauce and creamy cheese, cutting through the dish's heaviness with its tannic structure.
• Create Fresh Side Salad: Toss a crisp arugula salad with lemon vinaigrette, cherry tomatoes, and shaved Parmesan to balance the pasta's richness and add bright, zesty flavors.
• Serve with Crusty Garlic Bread: Warm, buttery garlic bread becomes an ideal companion, helping to soak up the delicious meat sauce and providing a delightful textural contrast.
• Complement with Herb-Infused Olive Oil: Drizzle a homemade herb-infused olive oil with basil and oregano over the baked rigatoni, enhancing the Italian flavors and adding a subtle aromatic touch.

Fun Twists On Baked Rigatoni Pasta

• Spicy Southwest Rigatoni: Replace Italian seasoning with taco seasoning, swap ground beef for chorizo, add black beans and corn to the sauce, top with pepper jack cheese for a zesty southwestern kick.
• Mediterranean Herb Rigatoni: Use ground lamb instead of beef, mix in kalamata olives and sun-dried tomatoes, substitute marinara with roasted red pepper sauce, sprinkle feta cheese on top for a Greek-inspired version.
• Vegetarian Mushroom Rigatoni: Replace meat with sautéed portobello and cremini mushrooms, add spinach and roasted bell peppers to the sauce, use plant-based ricotta and mozzarella for a hearty vegetarian alternative.
• Creamy Pesto Chicken Rigatoni: Swap beef with shredded rotisserie chicken, mix in homemade basil pesto, add heavy cream to the sauce for richness, top with toasted pine nuts for extra texture and flavor.

Baked Rigatoni Pasta FAQs

• What makes rigatoni different from other pasta shapes?

Rigatoni are large, tube-shaped pasta with ridges that help sauce cling better. These ridges and wide tubes make them perfect for hearty meat sauces and baked dishes.

• Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a leaner alternative that works perfectly in this recipe. Just make sure to brown it thoroughly and drain any excess liquid to maintain the sauce’s rich consistency.

• Is this dish freezer-friendly?

Yes, you can prepare this baked rigatoni ahead of time and freeze it before baking. Wrap tightly in plastic wrap and aluminum foil. When ready to eat, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to ensure it’s heated through completely.

• How can I make this recipe vegetarian?

Replace the ground beef with plant-based meat alternatives, mushrooms, or extra vegetables like zucchini and bell peppers. Keep the rest of the recipe the same, and you’ll have a delicious vegetarian pasta bake.

Baked Rigatoni Pasta Recipe

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4.9 from 33 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Hearty Rigatoni Pasta delivers pure Italian comfort with layers of rich marinara, melted cheese, and perfectly baked pasta tubes. Creamy, robust flavors blend seamlessly, promising a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (454 grams) ground beef (or Italian sausage)
• 1 cup (226 grams) ricotta cheese
• 2 cups (226 grams) shredded mozzarella cheese
• 1 egg

Pasta and Sauce:

• 12 ounces (340 grams) rigatoni pasta
• 1 jar (24 ounces/680 grams) marinara sauce (or homemade sauce)
• ½ cup (50 grams) grated Parmesan cheese
• ¼ cup (25 grams) grated Parmesan cheese

Seasonings and Aromatics:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)

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Instructions

1. Prepare the pasta by boiling salted water and cooking rigatoni until just shy of package instructions. Drain and lightly coat with olive oil to prevent clumping.
2. Brown ground beef or sausage in a large skillet, draining any excess fat. Sauté diced onions until translucent, then quickly incorporate minced garlic for maximum flavor infusion.
3. Introduce marinara sauce to the meat mixture, seasoning generously with Italian herbs, salt, black pepper, and a pinch of red pepper flakes. Allow the sauce to simmer and meld flavors for several minutes.
4. Create a creamy ricotta blend by whisking together ricotta cheese, beaten egg, grated Parmesan, and freshly chopped parsley until smooth and well-incorporated.
5. Preheat the oven to 375F and prepare a baking dish with a light grease coating. Construct the first layer by spreading a third of the meat sauce across the bottom.
6. Carefully arrange half the cooked rigatoni over the sauce, followed by an even distribution of ricotta mixture and a sprinkle of mozzarella cheese.
7. Repeat the layering process with the remaining pasta, ricotta mixture, and another portion of mozzarella. Crown the dish with the final third of meat sauce.
8. Generously top with remaining mozzarella and Parmesan cheese for a golden, bubbling finish.
9. Cover with foil and bake for 20 minutes. Remove the foil and continue baking until the cheese turns golden and slightly crisp around the edges.
10. Allow the pasta to rest for a few minutes after removing from the oven. Serve piping hot, accompanied by crusty garlic bread and a crisp side salad.

Notes

• Pasta Perfection: Cook rigatoni slightly undercooked to maintain a perfect al dente texture during the final baking process, preventing mushy pasta.
• Grease Control: Thoroughly drain meat after browning to reduce excess oil and prevent a greasy final dish, ensuring a cleaner, more appetizing meal.
• Cheese Mixing Trick: Combine ricotta mixture thoroughly to create a smooth, even consistency that distributes evenly throughout the pasta layers.
• Make-Ahead Magic: Prepare the entire dish up to the point of baking, then cover and refrigerate for up to 24 hours, making it ideal for meal prep or entertaining.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 480
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 85 mg