What the Heck is This?

Baked Rigatoni Pasta is a hearty, rich, and incredibly satisfying dish that wraps everything you love about Italian comfort food into one glorious pan. Imagine tender rigatoni noodles cooked just to al dente perfection, then tossed with a deeply flavorful meat sauce simmered with garlic, onions, and tomatoes. Add generous dollops of creamy ricotta, a generous blanket of melted mozzarella, and a sprinkle of nutty Parmesan cheese, then bake it all together until bubbly, golden, and slightly crispy on top. It is the kind of soul-warming meal that makes everyone come running to the table, perfect for cozy Sunday dinners, casual entertaining, or prepping a week’s worth of lunches that you will actually look forward to eating.

Why You’ll Love This Recipe

This dish strikes the perfect balance between indulgence and practicality. It is much easier and quicker than building a traditional lasagna but delivers all the same cheesy, saucy satisfaction. It is extremely versatile: you can swap meats, sneak in vegetables, or play with different cheeses based on what you have. It is also very make-ahead and freezer friendly, meaning you can pull off a homemade, comforting dinner on even your busiest nights. Plus, leftovers taste even better the next day as the flavors continue to meld together.

The Good Stuff You’ll Need

1 pound rigatoni pasta (rigatoni holds the sauce beautifully thanks to its ridges and tube shape)
1 pound ground beef or Italian sausage (or a mix of both for extra flavor)
1 small yellow onion, finely chopped (for sweetness and depth)
3 cloves garlic, minced (fresh garlic makes a difference)
1 jar (24 ounces) marinara sauce (store-bought is fine, but use a good quality brand for best results)
1 cup ricotta cheese (for creaminess)
2 cups shredded mozzarella cheese (preferably whole milk for better melting)
1/2 cup grated Parmesan cheese (adds nuttiness and saltiness)
1 egg (binds the ricotta mixture)
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil for cooking
Fresh parsley or basil for garnish (optional, but lovely for presentation)

Let’s Do This

Step 1: Bring a large pot of water to a boil. Once boiling, add a generous amount of salt (about 1 tablespoon for every 4 quarts of water). Add the rigatoni and cook it until it is just shy of al dente, about 1 to 2 minutes less than the package instructions. Drain the pasta well and toss it with a drizzle of olive oil to prevent sticking. Set aside.

Step 2: In a large skillet or Dutch oven, heat a splash of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, about 5 minutes, stirring occasionally to prevent burning.

Step 3: Add the minced garlic to the skillet with the onion. Stir constantly and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic.

Step 4: Add the ground beef or sausage to the skillet. Cook, breaking it up with a wooden spoon, until fully browned and no longer pink, about 7 to 8 minutes. Carefully drain off any excess grease.

Step 5: Stir in the marinara sauce, scraping up any browned bits from the bottom of the skillet for maximum flavor. Season the sauce with dried oregano, basil, a pinch of salt, and a crack of black pepper. Reduce the heat to low and let the sauce simmer gently for 5 to 10 minutes, allowing the flavors to meld.

Step 6: While the sauce simmers, prepare the ricotta filling. In a medium bowl, combine the ricotta cheese, the egg, half of the grated Parmesan cheese, and a pinch of salt and pepper. Stir until smooth and creamy. Set aside.

Step 7: Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.

Step 8: In a very large mixing bowl, combine the cooked rigatoni with most of the meat sauce (reserve about 1/2 cup of sauce for topping). Gently toss everything together. Add dollops of the ricotta mixture throughout the pasta, folding it in gently without fully mixing—this way you will have delicious pockets of creamy cheese in every bite.

Step 9: Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the shredded mozzarella evenly over the top.

Step 10: Add the remaining pasta mixture on top. Pour the reserved meat sauce evenly across the top layer. Finish by sprinkling the remaining mozzarella cheese and the rest of the Parmesan cheese over everything.

Step 11: Cover the baking dish tightly with aluminum foil. Bake covered for 20 minutes to allow everything to heat through and the cheese to melt without drying out.

Step 12: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the top is bubbling and golden brown. For extra crispiness, you can broil the casserole for 2 to 3 minutes at the end, but watch carefully to avoid burning.

Step 13: Once baked, remove the dish from the oven and let it rest for at least 5 to 10 minutes before serving. This helps the layers set, making it easier to slice and serve without falling apart.

Serving Suggestions

Serve generous scoops of baked rigatoni alongside a crisp green salad tossed with a simple vinaigrette. Garlic bread or focaccia is almost mandatory for soaking up any extra sauce. A light vegetable side like roasted asparagus or green beans balances out the richness of the pasta. For a full Italian-American feast, you can also start with an antipasto platter and finish with a scoop of gelato or a slice of tiramisu for dessert. If you enjoy wine, a glass of Chianti, Sangiovese, or Zinfandel pairs beautifully with the savory tomato sauce and rich cheeses.

Switch It Up

To make a vegetarian version, omit the meat and sauté diced mushrooms, zucchini, or spinach to stir into the sauce. For a spicier kick, use hot Italian sausage or add red pepper flakes to the meat sauce. Swap the ricotta for mascarpone or cottage cheese if you prefer a different texture. Instead of mozzarella, you could also mix in provolone, fontina, or gouda for a deeper flavor. If you prefer individual portions, you can divide the pasta into smaller ramekins for personal-sized bakes, perfect for dinner parties or freezer meals.

Make-Ahead Tips

This baked rigatoni is excellent for prepping ahead. You can assemble the entire casserole up to two days before baking. Simply cover it tightly with foil and refrigerate. When ready to bake, let it sit on the counter while the oven preheats to knock off the chill, then bake as directed. It also freezes wonderfully. Assemble the pasta, wrap it well in plastic wrap and foil, and freeze for up to 3 months. To bake from frozen, remove the plastic, cover with foil, and bake at 375 degrees Fahrenheit for about an hour, uncovering the last 15 minutes. You can also freeze baked leftovers in individual portions for easy weeknight meals.

Questions People Actually Ask

Q: Can I use another pasta shape? A: Yes. Penne, ziti, or even fusilli work well if you do not have rigatoni. Choose a shape that can hold onto the sauce.

Q: Can I make it lighter? A: To lighten it up, use ground turkey instead of beef, part-skim ricotta, and a lighter hand with the mozzarella. You can also add extra vegetables to the sauce.

Q: How do I prevent watery baked pasta? A: Drain the pasta well and simmer the sauce to thicken it before mixing everything together. Avoid adding watery vegetables without cooking off their moisture first.

Q: Should I cover it while baking? A: Yes, covering the dish for the first part of baking helps trap moisture and melt the cheese without drying the pasta. Removing the foil later allows the top to crisp up.