Baked Rigatoni Recipe
A baked rigatoni recipe layered with beef, mozzarella, Parmesan, and red sauce, baked until bubbling and golden. This hearty, cheesy pasta bake is simple to make, full of flavor, and exactly what you want in a weeknight comfort dinner.
Servings 8
Calories 525kcal
Equipment
- large pot For boiling the pasta.
- large skillet To brown the meat and simmer the sauce.
- baking dish 9x13 For layering and baking.
- aluminum foil To cover during baking.
Ingredients
- 1 lb (454 g) dry rigatoni pasta
- 1 lb (454 g) lean ground beef (93/7) (or half beef, half Italian sausage)
- 2 jars (24 oz / 680 g each) marinara sauce
- 1 tsp (5 g) Italian seasoning
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- salt and pepper to taste
- 1¾ cups (15 oz / 425 g) whole milk ricotta cheese (completely optional)
- 1½ cups (170 g) shredded mozzarella cheese divided
- ½ cup (50 g) grated Parmesan cheese divided
- 4-6 oz (115-170 g) Buffalo mozzarella (torn into pieces)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch (23x33 cm) baking dish.
- Bring a large pot of salted water to a boil and cook the rigatoni until just al dente, about 1 to 2 minutes less than the package time. Drain and set aside.1 lb (454 g) dry rigatoni pasta
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain the excess fat.1 lb (454 g) lean ground beef (93/7)
- Add the marinara sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir and let it simmer for about 5 minutes so the flavors blend.2 jars (24 oz / 680 g each) marinara sauce, 1 tsp (5 g) Italian seasoning, 1 tsp (5 g) garlic powder, 1 tsp (5 g) onion powder, salt and pepper
- In a large bowl or the pasta pot, combine the cooked rigatoni with the meat sauce, stirring until the pasta is evenly coated. If using ricotta, fold it in gently at this stage.1¾ cups (15 oz / 425 g) whole milk ricotta cheese
- Spoon half of the pasta mixture into the prepared baking dish. Sprinkle with half of the shredded mozzarella and half of the Parmesan. Add the remaining pasta on top and finish with the rest of the mozzarella and Parmesan.1½ cups (170 g) shredded mozzarella cheese, ½ cup (50 g) grated Parmesan cheese
- Tear the buffalo mozzarella into small pieces and scatter them across the top.4-6 oz (115-170 g) Buffalo mozzarella
- Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 15 to 20 minutes, until the cheese is melted, bubbling, and golden around the edges.
- Let the baked rigatoni rest for 5 minutes before serving so the layers can settle. Serve warm straight from the pan.
Notes
- Cook the rigatoni slightly under so it doesn’t get too soft while baking.
- Buffalo mozzarella adds a creamy melt and bubbling finish. Look for buffalo mozzarella in the specialty cheese section. Costco usually carries it, and Trader Joe's sometimes does. Most grocery stores stock it near the fresh mozzarella balls packed in brine.
- Ricotta is optional but makes the sauce richer and creamier.
- A thicker marinara keeps the bake from turning watery.
- You can assemble baked rigatoni up to 24 hours ahead and refrigerate it unbaked.
- Bake straight from the fridge, adding about 10 extra minutes to the time.
- To freeze, assemble but don’t bake. Wrap tightly and freeze for up to 2 months.
- Bake from frozen at 375°F (190°C), adding 15 to 20 minutes to the baking time.
- Nutrition information below does not include ricotta, since it is optional.
Nutrition
Serving: 325g | Calories: 525kcal | Carbohydrates: 44g | Protein: 33g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 1080mg | Potassium: 560mg | Fiber: 4g | Sugar: 8g | Vitamin A: 950IU | Vitamin C: 6mg | Calcium: 410mg | Iron: 4mg