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Baked Rigatoni Pasta Recipe

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This Baked Rigatoni Pasta is a comforting, cheesy, and flavorful dish that’s perfect for family dinners! Made with hearty marinara sauce, tender rigatoni pasta, and gooey melted cheese, this classic baked pasta dish is easy to prepare and always a crowd-pleaser. Serve it with garlic bread and a side salad for a complete meal!

Ingredients

Scale

For the Pasta & Sauce:

  • 12 oz rigatoni pasta
  • 1 tbsp olive oil
  • 1 lb ground beef (or Italian sausage)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jar (24 oz) marinara sauce (or homemade sauce)
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes (optional, for heat)

For the Cheese Layer:

  • 1 cup ricotta cheese
  • 1 egg
  • ½ cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley (or 1 tsp dried)

For Topping:

  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente (about 2 minutes less than the package instructions). Drain and toss with 1 tbsp olive oil to prevent sticking.

Step 2: Prepare the Meat Sauce

  1. In a large skillet over medium heat, cook ground beef (or sausage) until browned. Drain excess grease.
  2. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
  3. Pour in marinara sauce, add Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 5 minutes, then remove from heat.

Step 3: Mix the Ricotta Cheese Layer

  1. In a small bowl, mix ricotta cheese, egg, Parmesan cheese, and parsley. Set aside.

Step 4: Assemble the Dish

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Spread â…“ of the meat sauce in the bottom of the dish.
  3. Add half of the cooked rigatoni, followed by half of the ricotta mixture and ½ cup mozzarella.
  4. Repeat with another layer: ⅓ meat sauce, remaining pasta, remaining ricotta mixture, and another ½ cup mozzarella.
  5. Top with the last â…“ of the sauce and sprinkle with remaining mozzarella and Parmesan cheese.

Step 5: Bake & Serve

  1. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes, until the cheese is melted and bubbly.
  2. Let rest for 5 minutes, then serve hot with garlic bread and a side salad. Enjoy!

Notes

  • Make Ahead: Assemble the pasta up to 24 hours in advance, refrigerate, then bake when ready.
  • Vegetarian Option: Omit the meat and add sautéed mushrooms, spinach, or zucchini.
  • Extra Cheesy: Add ½ cup more mozzarella for a cheesier dish.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/baked-rigatoni-pasta-recipe/