Baked Rigatoni with Meat Sauce
Indulge in comfort food at its finest with this Baked Rigatoni with Meat Sauce, a hearty and satisfying dish perfect for family dinners or weekend gatherings. Featuring tender rigatoni pasta enveloped in a robust meat sauce made with ground beef, Italian sausage, and aromatic herbs, this recipe is layered with creamy ricotta, gooey mozzarella, and nutty Parmesan for the ultimate cheesy bake. The combination of savory flavors and bubbling golden cheese is irresistibly mouthwatering, while the easy-to-follow instructions make it approachable for home cooks of all skill levels. Serve this classic Italian-inspired bake with a side of garlic bread and a crisp green salad for a complete and unforgettable meal. Whether you’re feeding a crowd or planning leftovers, this baked rigatoni delivers comfort and flavor in every bite. Keywords: baked rigatoni, meat sauce recipe, cheesy pasta bake, Italian dinner, family meal ideas.
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Recipe Information
Ingredients
- 16 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 1 pound ground beef
- 1 pound Italian sausage, casing removed
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to boil and cook the rigatoni until al dente according to package instructions. Drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.
Add the ground beef and Italian sausage to the skillet. Cook until the meat is browned and no longer pink, breaking it apart with a wooden spoon as it cooks. Drain excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
In a large mixing bowl, combine the cooked rigatoni with the meat sauce and gently toss to coat the pasta evenly.
In a 9x13-inch baking dish, spread half of the pasta and meat sauce mixture evenly across the bottom. Dollop half of the ricotta cheese over the pasta and spread it gently. Sprinkle with half the mozzarella cheese and half the Parmesan cheese.
Repeat the layering process with the remaining pasta and sauce mixture, ricotta, mozzarella, and Parmesan.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Remove from the oven, garnish with fresh parsley if desired, and let the dish rest for 5 minutes before serving.
Nutrition Facts
Calories |
4429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.8 g | 372% | |
| Saturated Fat | 120.1 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 8374 mg | 364% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 36.8 g | ||
| Protein | 251.0 g | 502% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2389 mg | 184% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4447 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
