Description
This hearty Italian Rigatoni Bake is everything you crave in a comfort dish—layers of tender pasta, rich meat sauce, and bubbling cheese. It’s easy to make, family-friendly, and perfect for leftovers or freezing. Serve it fresh out of the oven with a simple salad or crusty garlic bread for a meal that satisfies every time.
Ingredients
1 pound rigatoni pasta
1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 tablespoon Italian seasoning
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/2 cup ricotta cheese (optional)
1 tablespoon olive oil
2 tablespoons chopped fresh parsley (for garnish)
Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook rigatoni until just under al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned.
3. Stir in chopped onion and garlic. Sauté until fragrant and softened, about 5 minutes.
4. Mix in crushed tomatoes, tomato paste, and Italian seasoning. Simmer for 10–15 minutes until sauce thickens. Season with salt and pepper.
5. Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
6. Toss cooked rigatoni with most of the sauce, reserving about 1 cup.
7. Pour pasta into the baking dish. Dot with ricotta if using. Top with reserved sauce.
8. Sprinkle mozzarella and Parmesan cheese evenly over the top.
9. Bake for 20–25 minutes, until cheese is melted and golden.
10. Let rest for 5 minutes before serving. Garnish with parsley.
Notes
Undercook the pasta slightly, as it will finish cooking in the oven.
Add a few dollops of ricotta between layers for a creamy texture.
Let the bake rest before serving to help everything set and slice easily.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 540
- Sugar: 7g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
Keywords: baked pasta, rigatoni bake, Italian casserole, cheesy pasta