Baked Rigatoni Pasta
The ultimate comfort food! Tender rigatoni pasta is tossed in a rich, meaty sauce made with beef and Italian sausage, then topped with plenty of mozzarella and baked until golden and bubbly. An easy, crowd pleasing dinner.
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.