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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!
Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course: Dinner
Cuisine: Italian
Keyword: baked pasta, baked rigatoni
Servings: 12
Calories: 357kcal
Author: Kasey Schwartz


  • 1 lb rigatoni pasta
  • ½ lb ground beef
  • ½ lb ground italian sausage
  • 1 tbsp olive oil
  • ½ medium onion diced
  • 2 ea garlic cloves minced
  • 1 24oz jar marinara sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp chili flakes
  • 8 oz ricotta cheese
  • 2 cups shredded mozzarella
  • salt & black pepper to taste
  • 2 tbsp basil leaves chopped


  • Preheat the oven to 350F. Lightly grease a 9x13 baking dish.
  • Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the instructions on the box. Drain, toss with a little oil, and set aside.
  • In a large sauté pan, add the oil over medium-high heat until hot. Add beef, italian sausage, garlic and onions and cook until lightly browned, about 6-8 minutes.
  • Add the marinara sauce and seasonings and stir to combine. Bring to a simmer, season with salt and pepper, and remove from the heat. Toss the pasta in the sauce.
  • Add a layer of pasta and sauce to the prepared baking dish. Top with 4-5 spoons of ricotta and a sprinkle of mozzarella cheese. Repeat the process ending with a top layer of cheese.
  • Bake uncovered for 35-40 minutes or until the cheese is bubbly. Garnish with chopped basil.


Calories: 357kcal | Carbohydrates: 30g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 288mg | Potassium: 247mg | Fiber: 2g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 2mg