Cheesy Baked Rigatoni Pasta
This Cheesy Baked Rigatoni Pasta is the ultimate comfort-food casserole, loaded with hearty meat sauce, tender rigatoni, creamy ricotta, and plenty of gooey melted cheese. Everything is layered together and baked until bubbling, golden, and irresistible.
Ingredients
For the Meat Sauce
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
For the Pasta
- 1 lb (450 g) rigatoni
- 1 tablespoon salt, for pasta water
For the Cheese Mixture
- 1½ cups ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the Topping
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
Directions
1. Prepare the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
2. Cook the Rigatoni
Bring a large pot of generously salted water to a boil.
Add the rigatoni and cook according to the package directions, but stop approximately 2 minutes before the recommended cooking time.
The pasta should be slightly firm because it will continue cooking in the oven.
Drain well.
3. Make the Meat Sauce
Heat a large skillet over medium-high heat.
Add the ground beef and cook for approximately 6–8 minutes, breaking it apart as it cooks.
Drain excess grease if necessary.
Add the diced onion and cook for 3–4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
4. Add the Sauce
Pour in the marinara sauce and diced tomatoes.
Add Italian seasoning, basil, salt, black pepper, and red pepper flakes if using.
Stir everything together.
Reduce the heat and simmer for approximately 10 minutes, allowing the flavors to come together.
5. Prepare the Cheese Mixture
In a medium bowl, combine the ricotta, egg, Parmesan, Italian seasoning, garlic powder, and black pepper.
Mix until smooth and well combined.
6. Combine the Pasta and Sauce
Add the cooked rigatoni to the meat sauce.
Gently toss until the pasta is thoroughly coated.
7. Layer the Casserole
Spread a thin layer of the meat-and-pasta mixture across the bottom of the prepared baking dish.
Add several spoonfuls of the ricotta mixture and spread gently.
Add another layer of rigatoni and meat sauce.
Continue layering until everything has been used.
Finish with the mozzarella and Parmesan.
For an easier method, you can simply mix the ricotta into the pasta before transferring everything to the baking dish.
8. Bake
Cover the dish loosely with aluminum foil.
Bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
For a more browned cheese topping, place it under the broiler for 1–2 minutes, watching carefully.
9. Rest Before Serving
Remove the baked rigatoni from the oven.
Let it rest for approximately 10 minutes before serving.
This helps the layers settle and makes it easier to scoop.
10. Garnish
Sprinkle with fresh parsley or basil.
Add extra Parmesan if desired.
Serve hot with garlic bread and a crisp green salad.
Tips for the Best Baked Rigatoni
Don’t overcook the pasta: Slightly undercooked rigatoni holds its shape better during baking.
Use plenty of sauce: Pasta absorbs sauce as it bakes, so don’t skimp.
Freshly grated mozzarella melts beautifully: It gives you a gooier, smoother topping.
Let it rest: Cutting or serving immediately can make the casserole fall apart.
Cover during the first part of baking: This keeps the pasta from drying out while the cheese melts.
Easy Variations
Three-Cheese Rigatoni
Use mozzarella, ricotta, and Parmesan for a classic three-cheese combination.
Spicy Baked Rigatoni
Add Italian sausage and extra red pepper flakes to the sauce.
Chicken Rigatoni
Replace ground beef with shredded or diced cooked chicken.
Vegetarian Rigatoni
Skip the meat and add sautéed mushrooms, spinach, zucchini, and bell peppers.
Extra-Cheesy Version
Add provolone or fontina between the layers for an even richer casserole.
Creamy Rigatoni
Stir ½ cup heavy cream into the tomato sauce before combining it with the pasta.
Make-Ahead Instructions
Assemble the casserole completely, but don’t bake it.
Cover tightly and refrigerate for up to 24 hours.
When ready to bake, allow it to sit at room temperature for about 20–30 minutes, then bake as directed. It may need an additional 5–10 minutes in the oven.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or cover the casserole and warm it in a 350°F (175°C) oven until heated through.
The baked rigatoni can also be frozen for up to 2–3 months.
Tender rigatoni, rich tomato-beef sauce, creamy ricotta, and layers of bubbling mozzarella make this Cheesy Baked Rigatoni the kind of hearty, comforting dinner everyone will want seconds of.