This baked rigatoni recipe is a crowd-pleasing dish that is easy to make and flavorful. The combination of pasta, marinara sauce, mozzarella, and Parmesan cheese creates a mouthwatering dish perfect for any occasion.
This tasty meal is always a huge hit with family and friends. I love to serve it with Italian chopped salad and cheddar pull-apart bread.
Ingredient Notes and Substitutions
- Italian sausage and ground beef: any mix of these, or you can use one or the other.
- Seasoning: dried Italian seasoning, fresh basil, and fresh Italian parsley
- Marinara sauce: jarred or homemade
- Cheese: mozzarella and Parmesan cheese. Other cheeses to use include are provolone, Romano, fontina, and Asiago.
How to Make Baked Rigatoni
Bring a large pot of salted water to boil. Add the rigatoni and cook al dente according to package instructions. Drain well.
Meanwhile, brown the Italian sausage and ground beef in a large skillet over medium heat. About halfway through the browning process, add the onion and cook until the meat is done and the onion is soft. Remove any excess fat from the skillet.
Reduce the heat to low and add the garlic and Italian seasoning, cooking for a minute. Add the marinara sauce to the skillet and simmer for about 5 minutes. Then, add the butter and simmer for another 5 minutes, stirring to melt the butter.
Add the meat sauce and the drained pasta to a large casserole dish and stir to combine. Top with the Parmesan and mozzarella cheese. Cover and bake for 20 minutes. Then uncover and bake for another 15-20 minutes or until the cheese melts and the casserole is hot. Top with fresh basil or fresh Italian parsley.
Preparation Tips
- You can use any combination of ground beef and Italian sausage you like. You can substitute ground turkey, pork, or chicken.
- Don’t overcook the pasta. Cook just until al dente, which means there should still be a slight bite to the pasta.
- Bake just until the cheese is melted, lightly browned, and the casserole is hot.
- Basil is best torn. If you cut basil, the leaf releases enzymes that brown the green leaves on the cut edges.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave at short intervals until warm.
To freeze, cool completely, then freeze for up to 2 months. Thaw in the fridge overnight and reheat at reduced power for 1-2 minute intervals until warm.
To freeze before baking, cover with two layers of plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight. Remove the plastic wrap and cover with aluminum foil. Bake as instructed and sprinkle with fresh basil or parsley.
More Pasta Recipes
Baked Rigatoni
Ingredients
- 1 lb rigatoni
- 1 lb sweet Italian sausage
- 1 lb ground beef
- 1 medium yellow onion chopped
- 4 cloves garlic
- 1 teaspoon Italian seasoning
- 32 ounces marinara
- 4 tablespoons butter
- ⅔ cup grated Parmesan Cheese
- 2 cups shredded mozzarella
- Fresh basil or parsley
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 inch casserole dish lightly with none stick spray for easy cleanup.
- Meanwhile, brown the Italian sausage and ground beef in a large skillet over medium heat. About halfway through the browning process, add the onion until the meat is cooked and the onion is soft. Remove any excess fat from the skillet.
- Reduce the heat to low and add the garlic and Italian seasoning, cooking for 1 minute. Add the marinara sauce to the skillet and simmer for 5 minutes. Add the butter and simmer for another 5 minutes, stirring to melt the butter.
- Add the meat sauce and the drained pasta to the prepard casserole dish and stir to combine. Top with the Parmesan and mozzarella cheese.
- Cover and bake for 20 minutes. Then uncover and bake for another 15-20 minutes or until the cheese is melted and the casserole is heated through. Top with fresh basil or fresh Italian parsley.
Notes
- You can use any combination of ground beef and Italian sausage you like. Ground turkey, pork, or chicken can be substituted.
- Don’t overcook the pasta. Cook just until al dente, which means there should still be a slight bite to the pasta.
- Bake just until the cheese is melted, lightly browned, and the casserole is hot.
- Basil is best torn. If you cut basil, the leaf releases enzymes that brown the green leaves on the cut edges.
Jenny
I haven’t had rigatoni for such a long time, thanks for the family meal inspiration.
Beth Pierce
You are most welcome! Enjoy!
Janey
I have had lots of pasta dishes before, but I really love this one. Thank you for sharing your fantastic recipe.
Beth Pierce
You are most welcome, Janey!
Michelle
WE love this baked rigatoni it is the perfect comfort food for our busy family dinners. My hubby loves it served with garlic bread.
Indu
It was delicious! A new addition in weekend party menu. I savor the crispy cheese topping with a sprinkle of spice.
Karen
These are sooooo good!!! So good! It is very easy and a perfect meal. Thank you so much for sharing the recipe.
Beth Pierce
Thanks, Karen! I am so glad that you like the pasta.
Samantha
My family loveed this! As soon as pasta is mentioned I am there, it is my favorite meal. Thanks for the recipe.
Beth Pierce
My pleasure, Samantha!
Yeah Lifestyle
We love a baked pasta dish. I made this last night and loved the flavours and the gooey cheese on top, so good with the sauce and also with some bread to dip in it too.
Cheli
I love a dish that’s easy to make and make a lot of! I’ll have to whip some up for the next BBQ free family gathering!
Beth Pierce
Thanks, Cheli! Enjoy!
Ben
This is one delicious recipe. I’m a big fan of baked rigatoni, but mine usually comes out a bit on the dry side. Your recipe was perfect.
Beth Pierce
Thank you, Ben! I am glad that you enjoyed it!
Michelle
Awesome baked rigatoni recipe, 5 stars all the way! Served with garlic bread and a bagged salad. Very easy and everyone ate it up!
Beth Pierce
So glad that you liked it, Michelle!
Katie B
This was amazing! The pasta was perfectly cooked, and the layers of marinara, melted cheese, and Italian sausage came together so well. It’s cheesy, hearty, and delicious—definitely comfort food at its best! This one’s going into the regular rotation for sure.
Beth Pierce
Thanks, Katie! I am so glad that you like the baked rigatoni.
Krystle
The dish is versatile enough to work well for family dinners or casual entertaining. I loved the crispy cheese on top and the gooey, saucy interior made for a very satisfying meal.