Let me tell you about the dish that has saved me more times than I can count. You know those moments when you need to feed a crowd; a holiday gathering, a potluck, a post soccer game hungry horde; and you need something that’s guaranteed to disappear? For me, that dish is this Baked Rigatoni. It’s not fancy or fussy. It’s pure, unapologetic comfort food, inspired by the kind of hearty, family style Italian American cooking that fills a kitchen with the most incredible aroma and brings everyone running to the table. This recipe is my go to because it’s endlessly adaptable, incredibly forgiving, and absolutely delicious. It’s the pasta dish that pleases picky kids and discerning adults alike, and it always, always leaves people asking for the recipe.
Let’s talk about what makes this baked rigatoni so irresistible. The flavor is a savory, meaty, and deeply comforting masterpiece. It starts with a sauce built from a perfect duo of ground beef and Italian sausage, giving it incredible depth and richness. The sweetness of sautéed onion and the punch of garlic meld with a high quality marinara and tomato sauce, creating a base that’s complex and satisfying. Tossed with hearty, ridged rigatoni that perfectly catches every bit of sauce in its tubes and grooves, it’s then blanketed with a generous layer of mozzarella cheese that bakes into a golden, bubbly, slightly crisp topping. Every single bite is a perfect combination of tender pasta, rich meat sauce, and glorious, stretchy cheese. It’s the ultimate comfort in a 9×13 pan.
Secrets to the Best Baked Rigatoni
These pro tips are your guarantee for a perfect, crowd pleasing dish every single time.
- Shred Your Own Mozzarella: This is non negotiable for the best results. Pre shredded cheese is coated with anti caking agents that prevent it from melting smoothly, resulting in a grainy, less cohesive topping. Buy a block of low moisture mozzarella and shred it yourself for that gloriously gooey, stretchy, perfectly melted cheese pull.
- Use a High Quality Marinara: The sauce is the heart of this dish, so don’t skimp here. A good quality jarred marinara has a depth of flavor that makes a real difference. It’s your secret weapon for a sauce that tastes like it simmered all day.
- Don’t Overcook the Pasta: Cook your rigatoni just to al dente, according to the package directions. It will continue to cook and absorb some of the sauce while it bakes. Starting with fully cooked pasta can lead to a mushy final dish.
- Let It Rest Before Serving: I know it’s tempting to dig in immediately, but letting the baked rigatoni stand for 5-10 minutes after it comes out of the oven is crucial. This allows the sauce to settle and the casserole to set, making it much easier to slice and serve cleanly.
Make Ahead, Storage & Freezing Instructions
This dish is a meal prep champion and perfect for planning ahead.
- Make Ahead Champion: You can assemble the entire dish (without baking) up to 6-8 hours in advance. Simply prepare the sauce, toss with the cooked pasta, layer it in the baking dish, top with cheese, cover, and refrigerate. When you’re ready to bake, you may need to add 5-10 minutes to the covered baking time to account for starting from a cold dish.
- Storing Leftovers: Store any leftover baked rigatoni in an airtight container in the refrigerator for 3-4 days. The flavors often meld and taste even better the next day!
- Reheating: Reheat individual portions in the microwave until hot. For larger amounts, cover with foil and reheat in a 350°F oven for 15-20 minutes, until bubbly.
- Freezing Instructions: This dish freezes beautifully! You can freeze it either before or after baking.
- To freeze unbaked: Assemble the dish in a freezer safe baking pan, but do not bake. Cover tightly with a layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. You may need to add 10-15 minutes to the covered bake time.
- To freeze baked: Let the baked dish cool completely. Wrap tightly as above and freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered, in a 350°F oven until hot.
Step by Step Instructions
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Follow these simple steps for a foolproof, showstopping baked rigatoni.
1Preheat & Prep Pan: Preheat your oven to 350°F (177°C). Coat a 9×13 inch baking dish generously with cooking spray. Set aside.
2Cook the Meat: Heat the olive oil in a large skillet or Dutch oven over medium high heat. Add the ground beef and Italian sausage, breaking it up with a spoon. Season with salt and pepper. Cook for 3-4 minutes, until lightly browned.
3Add Onion: Add the finely chopped onion to the pan. Continue cooking for another 5 minutes, stirring occasionally, until the meat is fully browned and cooked through and the onion has softened.
4Add Garlic & Sauces: Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the marinara sauce and tomato sauce. Bring the sauce to a simmer.
5Simmer the Sauce: Let the sauce simmer gently for about 5 minutes, allowing it to thicken slightly and the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed.
6Combine Pasta and Sauce: Add the cooked, drained rigatoni to the skillet with the sauce. Toss well until every piece of pasta is evenly coated.
7Assemble the Dish: Pour the pasta and sauce mixture into the prepared 9×13 baking dish and spread it into an even layer. Sprinkle the shredded mozzarella cheese evenly over the top.
8Bake (Covered): Cover the dish tightly with aluminum foil. Bake for 20 minutes.
9Bake (Uncovered): Carefully remove the foil. Continue baking for another 15-20 minutes, until the sauce is bubbly and the cheese is melted, golden brown, and slightly crisp on the edges.
10Rest and Serve: Remove from the oven and sprinkle with chopped fresh parsley. Let the dish stand for 5 minutes before serving. This allows it to set for cleaner slices.
Customize It: Ingredient Substitutions
This recipe is wonderfully adaptable to different tastes and dietary needs.
- Gluten Free: Use your favorite gluten free rigatoni or penne pasta. Ensure all other ingredients are certified gluten free.
- Dairy Free: Use a high quality dairy free mozzarella shreds. The texture will be slightly different, but still delicious. Omit the parsley garnish or use a dairy free alternative.
- Vegetarian: Omit the ground beef and sausage. Sauté the onion and garlic in olive oil, then add 1-2 cups of your favorite veggies like sautéed mushrooms, zucchini, bell peppers, or spinach. You could also add a can of drained lentils or chickpeas for extra protein.
- Common Pantry Swaps:
- Meat: Ground turkey, ground chicken, or turkey sausage all work beautifully. You can also use just one pound of one type of meat.
- Pasta: If you can’t find rigatoni, penne, ziti, or mostaccioli are excellent substitutes. Even large shells would work!
- Cheese: Try a mix of mozzarella and provolone or fontina for a different flavor profile. You can also add dollops of ricotta cheese over the sauce before adding the mozzarella for an extra creamy layer.
- Add Some Heat: Sprinkle in red pepper flakes with the garlic for a spicy kick.
Serving Suggestions: How to Build the Perfect Italian Feast
This baked rigatoni is a hearty main course, but it loves good company.
- The Classic Pairing: Serve with a tossed green salad with a simple Italian vinaigrette and a loaf of warm, crusty garlic bread or breadsticks for sopping up every last bit of sauce.
- Veggie Sides: Roasted vegetables like broccoli, asparagus, or green beans are a perfect, healthy complement.
- Appetizer Spread: If you’re feeding a crowd, start with appetizers like mozzarella sticks, bruschetta, or an antipasto platter.
- Beverage Pairings: A medium bodied Chianti, Sangiovese, or Montepulciano red wine is a classic match for the rich tomato and meat sauce. For a non alcoholic option, sparkling water with lemon or a fizzy Italian soda is perfect.
- Leftover Idea: Chop up any leftovers, heat them in a skillet, and stuff them into hoagie rolls for an incredible hot pasta sandwich the next day.
Essential Equipment List
- 9×13 Inch Baking Dish: The perfect size for this recipe. Glass, ceramic, or metal all work well.
- Large Skillet or Dutch Oven (12 inch): Essential for browning the meat and simmering the sauce. A Dutch oven is great because it has high sides and can hold all the pasta for mixing.
- Large Pot for Pasta: For boiling the rigatoni.
- Colander: For draining the pasta.
- Wooden Spoon or Spatula: For breaking up the meat and stirring the sauce.
- Box Grater: For shredding your own mozzarella cheese (highly recommended!).
- Measuring Cups and Spoons
- Chef’s Knife and Cutting Board: For prepping the onion and garlic.
- Aluminum Foil: For covering the dish during the first part of baking.
Frequently Asked Questions (FAQ)
- Can I use all ground beef instead of a mix of beef and sausage?
Absolutely! You can use 2 pounds of ground beef, or 2 pounds of Italian sausage, or any combination you prefer. If using all ground beef, you might want to add a teaspoon of fennel seeds to the sauce to mimic the flavor of sausage. - What’s the difference between baked rigatoni and baked ziti?
They are very similar! Both are tube shaped pastas baked in a sauce with cheese. Rigatoni is typically a little wider and shorter than ziti, and it has distinctive ridges on the outside, which are excellent for gripping onto the sauce. Ziti is usually smooth and a bit longer. Either works wonderfully in this recipe. - Do I have to cook the pasta before baking?
Yes, you need to cook the pasta to al dente first. Baking alone will not cook raw pasta properly; it will just become hard and dry. Cooking it first ensures a tender result. - Can I add vegetables to the sauce?
Definitely! This is a great way to add more nutrients and flavor. Sautéed mushrooms, zucchini, bell peppers, or spinach are all excellent additions. Add them to the pan after the onion has softened, and cook for a few minutes before adding the garlic and sauces.
Baked Rigatoni Pasta
Ingredients
For the Sauce:
- 2 teaspoons olive oil
- 1 pound ground beef 90% lean recommended
- 1 pound mild Italian sausage casings removed
- 1/2 cup yellow onion finely chopped
- 2 teaspoons garlic minced
- 1 24 oz jar marinara sauce (high quality recommended)
- 1 8 oz can tomato sauce
- Salt and freshly ground black pepper to taste
For Assembly:
- 16 ounces rigatoni pasta cooked al dente according to package directions
- 2 cups low moisture mozzarella cheese freshly shredded
- 2 tablespoons fresh parsley chopped
- Cooking spray
Instructions
- Preheat Oven & Prep Pan: Preheat oven to 350°F (177°C). Coat a 9x13 inch baking dish with cooking spray. Set aside.
- Brown the Meat: Heat olive oil in a large skillet or Dutch oven over medium high heat. Add ground beef and Italian sausage. Season with salt and pepper. Cook for 3-4 minutes, breaking up the meat with a spoon.
- Add Onion: Add the chopped onion to the pan. Cook for an additional 5 minutes, until meat is browned and cooked through and onion is softened.
- Add Garlic & Sauces: Stir in minced garlic and cook for 30 seconds until fragrant. Add marinara sauce and tomato sauce. Bring to a simmer.
- Simmer Sauce: Let the sauce simmer for 5 minutes, until slightly thickened. Taste and adjust seasoning with more salt and pepper if desired.
- Combine Pasta and Sauce: Add the cooked and drained rigatoni to the skillet with the sauce. Toss well to coat evenly.
- Assemble Dish: Pour the pasta mixture into the prepared baking dish and spread into an even layer. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake Covered: Cover the dish with aluminum foil. Bake for 20 minutes.
- Bake Uncovered: Remove the foil and bake for another 15-20 minutes, until the sauce is bubbly and the cheese is melted and golden brown.
- Rest & Serve: Remove from oven and sprinkle with chopped parsley. Let stand for 5 minutes before serving.
Notes
- Shred Your Own Cheese: Pre shredded mozzarella contains anti caking agents that prevent smooth melting. Shredding your own from a block guarantees the best, gooiest results.
- Make Ahead: Assemble the dish (without baking) up to 6 hours in advance, cover, and refrigerate. You may need to add 5-10 minutes to the covered bake time.
- Freezing: Freeze unbaked or baked, tightly covered, for up to 3 months. Thaw overnight in the fridge before baking or reheating.
- Pasta Substitution: If you don't have rigatoni, penne or ziti are excellent substitutes.
