Baked Rigatoni with Ground Beef Recipe
This hearty baked rigatoni with ground beef is a comforting Italian-inspired casserole featuring al dente pasta, savory meat sauce, and a rich blend of mozzarella and Parmesan cheeses baked to golden perfection. Perfect for family dinners, this dish combines tender rigatoni with a flavorful, aromatic sauce and melted cheese that creates a satisfying, crowd-pleasing meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Pasta
- 1 lb rigatoni pasta
- Kosher salt, for pasta water
Meat Sauce
- 1 lb ground beef (or Italian sausage, casing removed)
- 1 cup chopped onion
- 4 cloves garlic, chopped
- 1 tablespoon minced fresh basil
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 4 cups marinara or pasta sauce (jarred or homemade)
- Black pepper, to taste
- Kosher salt, to taste
Cheese
- 8 oz shredded mozzarella cheese
- 1 cup grated Parmesan or Pecorino cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375 °F (190 °C). Grease a 9×13-inch baking dish or a similar sized casserole dish and set it aside to be ready for assembling the rigatoni.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook it until just al dente, meaning it should be slightly undercooked since it will finish cooking in the oven. Drain the pasta well and set aside.
- Cook Meat and Aromatics: In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Remove any excess grease if necessary. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the chopped garlic, minced fresh basil, Italian seasoning, and red pepper flakes, cooking for 1–2 minutes until fragrant.
- Add Sauce and Simmer: Pour the marinara or pasta sauce into the skillet with the meat and aromatics. Stir well to combine all ingredients. Season with kosher salt and black pepper to taste. Allow the sauce to simmer gently for 5–7 minutes, letting the flavors meld together.
- Combine Pasta with Sauce: Transfer the cooked rigatoni to a large bowl and toss it thoroughly with the meat sauce until the pasta is well coated.
- Assemble the Dish – First Layer: Spread half of the pasta mixture evenly into the prepared baking dish. Sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese evenly over the pasta layer.
- Assemble the Dish – Second Layer: Add the remaining pasta mixture on top of the cheese layer, spreading it evenly. Then sprinkle the remaining mozzarella and Parmesan cheeses over the top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and place in the preheated oven. Bake for 20 minutes to heat through and help the cheeses melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese on top is melted, bubbly, and golden brown.
- Rest and Serve: Let the baked rigatoni rest for about 5 minutes before serving, which helps it set. Optionally garnish with fresh basil leaves or extra grated cheese for added flavor and presentation.
Notes
- For a spicier dish, increase the red pepper flakes slightly according to your taste.
- You can substitute Italian sausage for ground beef for a richer flavor profile.
- Use fresh pasta sauce or homemade marinara for a more authentic taste.
- Make sure not to overcook the pasta during boiling, as it will bake further in the oven.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, substitute rigatoni with gluten-free pasta.
