Baked Rigatoni

Baked rigatoni pairs tube pasta with a meaty, garlicky tomato sauce made with ground beef and Italian sausage, creamy ricotta, and melty shredded mozzarella. It’s the kind of comfort food dinner that’s always a hit!

As the weather starts to cool down and the seasons change, we go from light dinner recipes like California Grilled Chicken and Cobb Salad to those cozy, hearty dinners that warm us up and keep us full and satisfied. Now’s the time of year when we crave dishes like Sloppy Joe Casserole, or big, meaty pasta bakes like Cheesy and Easy Lasagna With Meat Sauce and this baked rigatoni.

Cheesy Baked Rigatoni Recipe

Rigatoni is a pasta shape a little bit like ziti or penne, with nice big tubes that are perfect for holding onto all that saucy goodness. In this baked rigatoni recipe, we start by browning some ground beef and Italian sausage until it’s nice and crumbly, then add in a few cloves of garlic and a jar of your favorite marinara sauce.

The sizable rigatoni tubes are the perfect pairing with such a hearty sauce—a sauce that would overwhelm so many other pasta shapes! Then, to take this baked rigatoni to the next level, dollops of ricotta are added to the top, along with a generous sprinkling of mozzarella. This adds creaminess and lots of cheesy flavor to the dish.

Baked rigatoni is ideal for a weeknight dinner, easy to make in advance, and it’s always a hit if you serve it at a potluck or even for a holiday dinner. If your family loves big, bold pasta dishes, this one is going to be a winner!

Ingredients

See recipe card below this post for ingredient quantities and full instructions.

Rigatoni pasta
Ground beef – You can substitute ground turkey if you prefer.
Ground Italian sausage
Olive oil
Onion – A yellow onion is just fine.
Garlic
Marinara sauce – Use your favorite brand!
Dried oregano
Dried basil
Chili flakes – Adjust the heat level by adding more or less.
Ricotta cheese – I prefer whole milk ricotta for the creamiest baked rigatoni.
Shredded mozzarella
Salt & black pepper
Basil leaves – You can add more if you’d like!

Variations

Add in some chopped vegetables like bell peppers, zucchini, or mushrooms when you’re browning the beef and sausage.
Make meatless baked rigatoni by using vegetables instead of the meat, or by using plant-based meat substitutes.
Use an Italian blend of shredded cheeses, or substitute half of the mozzarella with shredded Parmesan cheese.

How to Make Baked Rigatoni

1. Prepare

Preheat your oven to 350ºF and lightly grease a 9×13 baking dish with cooking spray.

2. Cook the Rigatoni

Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package directions. Drain, toss with a little oil to keep it from sticking, and set aside.

3. Brown the Meat

Set a large skillet over medium-high heat. Add the oil and, once it’s hot, stir in the beef, sausage, garlic, and onions. Cook until lightly browned, about 6 to 8 minutes.

4. Finish the Baked Rigatoni Sauce

Pour the marinara into the skillet, along with the seasonings. Stir to combine, then bring the sauce to a simmer. Season with salt and pepper to taste, then remove from the heat. Stir in the pasta.

5. Assemble

Add a layer of pasta and sauce to the prepared baking dish. Top with 4 or 5 spoonfuls of ricotta and a handful of mozzarella cheese. Repeat the layers, ending with cheese on top.

6. Bake

Bake the rigatoni uncovered for 35 to 40 minutes, or until the cheese is bubbly. Garnish with the basil before serving.

How to Store Leftover Baked Rigatoni

Baked rigatoni can be stored in the fridge for up to 4 days or in the freezer for up to 2 months. Let it cool completely before storing in an airtight container. When you’re ready to eat, reheat individual portions in the microwave or heat the whole dish in a 350ºF oven until warmed through.

close up image of baked rigatoni served in a casserole dish

Serving Suggestions

Serve this baked rigatoni recipe with your go-to sides for pasta like:

A simple green salad
Some garlic bread or cheesy breadsticks
Roasted vegetables
Steamed broccoli

FAQs

What is the difference between baked ziti and baked rigatoni?

The main difference is the pasta shape. Baked ziti is typically made with a shorter, tubular pasta like ziti or penne, while baked rigatoni is made with the longer, larger rigatoni tubes. Other than that, they are both hearty, cheesy casseroles that are perfect for a satisfying dinner!

Do you bake pasta covered or uncovered?

For this recipe, you will bake the pasta uncovered so the cheese can get nice and bubbly. If you find that the cheese is browning too quickly, you can cover the dish with foil for the last 10-15 minutes of baking.

How long do I cook rigatoni?

Cook the rigatoni al dente according to the instructions on the box. This usually means cooking it for 1-2 minutes less than the package recommends. The pasta will continue to cook a bit more when you bake it, so you don’t want to overcook it at this stage.

Can I make pasta bake the day before?

You can absolutely make this dish ahead of time! Just assemble everything as directed up to 2 days in advance and store it in the fridge. When you’re ready to bake, let it sit out at room temperature for 30 minutes before baking as directed. You may need to add a few minutes onto the bake time since it will be starting out cold.