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Baked Rigatoni

Baked Rigatoni
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A hearty and comforting baked rigatoni recipe featuring rigatoni pasta, a rich meat and tomato sauce, and layers of creamy ricotta, sharp Parmesan, and gooey mozzarella cheese, baked to bubbly perfection. Perfect for quick family dinners, customizable to dietary preferences, and easy to prepare ahead.

Ingredients

Scale

Pasta

  • 1 pound rigatoni pasta

Sauce & Meat

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef or Italian sausage
  • 3 cups marinara sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Cheeses

  • 1 cup ricotta cheese (preferably whole milk)
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Cook the Pasta: Boil the rigatoni in salted water until about 2 minutes shy of al dente as per package instructions. Drain and set aside to finish cooking in the oven and absorb the sauce.
  2. Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent. Add ground beef or Italian sausage, breaking it up with a spoon, and cook until browned evenly. Stir in marinara sauce and Italian seasoning; simmer gently for 10 minutes to develop deep flavors. Season with salt and pepper to taste.
  3. Combine Pasta and Sauce: Transfer the cooked rigatoni to the skillet or a large mixing bowl and toss with the meat sauce. Add dollops of ricotta cheese and half of the grated Parmesan, stirring gently to create creamy pockets throughout the pasta.
  4. Layer and Bake: Preheat the oven to 375°F (190°C). Grease a baking dish and spread half of the pasta mixture evenly in it. Sprinkle a generous layer of shredded mozzarella cheese. Add the remaining pasta, then top with the remaining mozzarella and a sprinkle of Parmesan to create a golden, bubbly crust.
  5. Bake to Perfection: Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly browned on top. Allow the baked rigatoni to rest for 5 minutes before serving so the layers can set.

Notes

  • Under-cook the pasta by about 2 minutes to prevent mushiness after baking.
  • Use whole milk ricotta for extra creaminess and richness.
  • Reserve some pasta water and add a splash if the sauce is too thick when mixing.
  • Don’t skip the resting time after baking to help the dish firm up, making it easier to serve.
  • Fresh herbs like chopped basil or parsley can be added before serving for a fresh flavor boost.

Nutrition

Keywords: baked rigatoni, comfort food, Italian pasta bake, cheesy pasta, easy dinner

Find it online: https://ninagourmet.com/baked-rigatoni/