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Savory Baked Rigatoni Pasta

Featured in Meals That Make the Table Happy.

This cozy rigatoni bake combines al dente pasta with a rich meat sauce, made from Italian sausage, ground beef, and San Marzano tomatoes. Creamy mozzarella and sharp Parmesan add a cheesy layer that turns golden in the oven while the edges crisp up perfectly. Topped with fresh basil and olive oil, it’s hearty comfort food at its best.
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Updated on Tue, 15 Apr 2025 20:54:21 GMT
Easy Baked Rigatoni Pasta Pin it
Easy Baked Rigatoni Pasta | mecooking.com
Stuffed rigatoni always wows your guests, no matter if you're whipping it up for the family or throwing a big party. This filling, no-fuss dish has become a go-to in countless homes, and there's a good reason why. You can tweak it to match anyone's taste buds or diet needs, which makes both kids and grown-ups ask for seconds. What makes stuffed rigatoni so great is how simple yet tasty it is. When you mix chewy rigatoni tubes with a savory meat mixture and top it all with gooey melted cheese, you've got something that'll satisfy even the hungriest folks at your table. It's also perfect when you need to feed a crowd since you can easily make more or less depending on how many mouths you're feeding. If pasta makes your heart happy, you know there are tons of yummy options out there. From spicy seafood noodles to cheese-filled tortellini, there's a pasta dish for any moment. But stuffed rigatoni really stands out because it's so easy to throw together and brings that warm, homey feeling right to your dinner table.

Sauce Components

  • 2 teaspoons olive oil
  • 1 pound mild Italian sausage (casings removed)
  • 1 pound ground beef (90% lean)
  • 2 teaspoons garlic (minced)
  • 1/2 cup onion (finely chopped)
  • 8-ounce can tomato sauce
  • 24-ounce jar marinara sauce
  • Salt and pepper to taste

Assembly Items

  • Cooking spray
  • 16 ounces rigatoni pasta (cooked according to package directions)
  • 2 tablespoons chopped parsley
  • 2 cups mozzarella cheese (shredded)

Step 1: Brown the Protein and Onions

First, grab a big skillet and put it over medium heat. Toss in your ground beef and Italian sausage, breaking them into tiny bits as they cook so everything browns nicely. Once the meat isn't pink anymore, throw in your chopped onions and let them get soft and translucent. The whole thing should take about 10 minutes. Don't forget to stir it now and then so nothing burns on the bottom.

Step 2: Mix in Garlic and Tomatoes

Now that your onions are soft, drop your minced garlic into the pan and cook it for just a minute until you can smell its aroma. Watch it closely—burnt garlic tastes awful! Next, pour in your marinara and tomato sauces, giving everything a good mix. Let this bubble gently for around 5 minutes to get all those flavors mingling. This part is key to making your sauce taste amazing.

Step 3: Mix Noodles with Sauce

As your sauce bubbles away, cook your rigatoni following what it says on the box until it's still a bit firm. This firmness is important since the pasta will cook more in the oven later. After draining, save about half a cup of that starchy water. You might need it if your sauce gets too thick. Now dump your drained pasta into the meat sauce and toss until every noodle gets a nice coating. If things look too dry or sticky, splash in some of that saved pasta water.

Step 4: Layer Everything

Get your oven warming up to 350°F (175°C) and spray a 9×13-inch baking dish with some cooking spray so nothing sticks. Dump your saucy pasta mix into the dish, spreading it out evenly. Then scatter all that shredded mozzarella on top, making sure you don't leave any bare spots.

Step 5: Heat it Through

Take a piece of foil, give it a little spray with cooking oil, and cover your dish. Pop it in the oven for 20 minutes—this helps warm everything up and starts the cheese melting. After that, pull off the foil and let it bake another 15-20 minutes until you see bubbles around the edges and that cheese turns all golden and delicious on top.

Step 6: Dig In

Pull your hot dish out of the oven and let it sit for 5 minutes—trust me, this makes serving way easier. Scatter some fresh parsley on top for a pop of color and freshness. This short rest lets the cheese firm up just enough so your servings don't fall apart when you scoop them onto plates.

Tricks for Amazing Stuffed Rigatoni

The biggest game-changer for super tasty stuffed rigatoni is grating your own cheese instead of buying the pre-shredded stuff. Those bags from the store have powders added that keep the cheese from clumping, but they also stop it from melting as smoothly. When you grate it yourself, you'll get that perfectly creamy, golden top that makes everyone's mouth water. Getting good sauce matters too. While grabbing a jar from the store works fine when you're busy, making your own sauce can really take this dish up a notch. But don't worry—if you don't have time to make sauce from scratch, just pick a quality jarred one and your rigatoni will still turn out delicious.

Baked Rigatoni Pasta

Enjoy baked rigatoni made with ground beef, sausage, and marinara, topped with melted mozzarella for a cozy and filling meal any night.

Prep Time
15 Minutes
Cook Time
55 Minutes
Total Time
70 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Easy

Cuisine: Italian

Yield: 8 Servings (1 casserole dish)

Dietary: ~

Ingredients

01 Cooking spray.
02 1/2 cup onion, diced finely.
03 16 ounces rigatoni pasta, prepare following the instructions on the package.
04 8 ounce can of tomato sauce.
05 Salt and black pepper to season.
06 2 tablespoons fresh parsley, chopped.
07 2 teaspoons garlic, minced.
08 1 pound mild Italian sausage, without casings.
09 2 teaspoons olive oil.
10 1 pound ground beef, 90% lean preferred.
11 24 ounces jarred marinara sauce.
12 2 cups shredded mozzarella cheese (grate your own for better melting).

Instructions

Step 01

Use a large skillet and heat 2 teaspoons of olive oil over medium heat.

Step 02

Crumbled ground beef and Italian sausage go in the skillet. Make sure to break it apart while it cooks.

Step 03

Once the meat is browned, toss in the diced onion and cook until tender. Stir in the garlic, cook for another minute.

Step 04

Pour the marinara and tomato sauce into the skillet, mixing until blended well.

Step 05

Simmer the sauce mixture until it gets thicker. Season it with some salt and pepper.

Step 06

Cook the rigatoni as the package guides; drain and put aside when done.

Step 07

Take the cooked pasta and stir it into the sauce until coated evenly.

Step 08

Lightly coat a large casserole dish with cooking spray to prevent sticking.

Step 09

Spread the pasta and sauce mix out evenly in the greased dish.

Step 10

Evenly scatter 2 cups of mozzarella cheese over the pasta mixture.

Step 11

Loosely cover the casserole dish with foil and bake at 350°F (175°C) for 20 minutes.

Step 12

Take off the foil and let it bake for another 15-20 minutes until the cheese is bubbly and golden.

Step 13

Pull the dish out of the oven and sprinkle the chopped parsley on top.

Step 14

Wait about 5 minutes to cool before digging in.

Notes

  1. Pick a good-quality marinara sauce to boost the flavor.
  2. Shred mozzarella cheese yourself for smoother melting.
  3. If you can't find rigatoni, penne works just as well.

Tools You'll Need

  • Cooking spray.
  • Large skillet.
  • Aluminum foil.
  • Large casserole dish or baking pan.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~