Baked Rigatoni Recipe

Baked rigatoni in 9x13-inch baking dish.

from kristineskitchenblog.com

This Baked Rigatoni is an easy pasta bake recipe that's full of flavor! With ground beef, marinara sauce and cheese, it's quick to put together and then baked until hot and bubbly. Serve it with a salad and garlic bread for a meal the whole family will love.

Prep Time20

Cook Time45

Total Time1 5

Servings: servings

Calories: 490kcal

Ingredients

1 pound rigatoni pasta
1 tablespoon olive oil
1 cup chopped sweet yellow onion
1 pound ground beef or Italian sausage
4 cloves garlic minced
48 ounces marinara sauce 2 jars (24 ounces each), or 6 cups of homemade sauce
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese divided
6 ounces shredded mozzarella cheese about 1 ½ cups
½ teaspoon dried oregano
chopped fresh parsley optional, for serving

Instructions

Preheat oven to 375° F. Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Once boiling, stir in the rigatoni and cook for the minimum cook time listed on the package. Then, drain (don't rinse) and set aside.
Meanwhile, heat the olive oil in a Dutch oven (or large skillet) over medium-high heat. Add the onion and cook until softened, 2-3 minutes, stirring occasionally.
Add the ground beef, and cook, crumbling, until beef is browned. Drain off excess grease as needed. Add the minced garlic and cook, stirring, for 30 seconds.
Add the marinara sauce, Italian seasoning and black pepper to the skillet and stir. Bring to a simmer and then reduce the heat to low. Cook at a low simmer for 10 minutes, stirring occasionally.
Remove the pan from the heat and stir in ¼ cup of grated Parmesan. Then gently stir in the cooked rigatoni. Transfer to the greased 9x13-inch baking dish.
Sprinkle the shredded mozzarella over the top of the pasta, followed by the remaining ¼ cup grated Parmesan. Sprinkle with the dried oregano.
Cover the baking dish with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
Bake, covered with foil, for 25 minutes. Then uncover and continue baking for 5-10 more minutes, until the rigatoni is hot and bubbly around the edges and lightly browned on top. Let rest for 5 minutes before serving. Serve with chopped fresh parsley, if desired.

Video

Notes

To Bake Later: You can assemble the baked rigatoni up to one day ahead of time, cover and refrigerate it until you’re ready to bake. Before baking, let it sit at room temperature for about 20 minutes to take the chill off and then add 15-20 minutes to the covered bake time.
To Freeze: You can freeze the baked rigatoni for up to 3 months before baking. Wrap it tightly with plastic wrap and freeze in an oven-safe dish. Thaw in the refrigerator for 24 hours before baking and bake according to the directions above for baking a chilled casserole.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The easiest way to reheat leftovers is in the microwave, or you can reheat the baked pasta in a covered dish in the oven.

Nutrition

Nutrition information is only an estimate.