Baked rigatoni pairs tube pasta with a meaty, garlicky tomato sauce made with ground beef and Italian sausage, creamy ricotta, and melty shredded mozzarella.
The sizable rigatoni tubes are the perfect pairing with such a hearty sauce—a sauce that would overwhelm so many other pasta shapes!
Rigatoni pasta Ground beef Ground Italian sausage Olive oil Onion Garlic Marinara sauce Dried oregano Dried basil Chili flakes Ricotta cheese Shredded mozzarella Salt & black pepper Basil leaves
Cook the pasta to al dente according to the package directions. Cook beef, sausage, garlic, and onions until lightly browned.
Combine marinara and seasonings and bring the sauce to a simmer. Season with salt and pepper. Stir in the pasta.
Add a layer of pasta and sauce to the prepared baking dish. Top with spoonfuls of ricotta and a handful of mozzarella cheese. Repeat the layers, ending with cheese on top.
Bake the rigatoni uncovered for 35 to 40 minutes, or until the cheese is bubbly. Garnish with the basil before serving.
If your family loves big, bold pasta dishes, this one is going to be a winner!
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.