Baked Rigatoni

Introduction

Few dishes capture the satisfaction of classic Italian comfort food quite like Baked Rigatoni. Bubbling layers of perfectly cooked pasta, robust tomato sauce, melty cheese, and savory meat transform humble ingredients into a casserole that’s hearty, flavorful, and ideal for family gatherings or easy weeknight dinners. With its golden, cheesy top and irresistible aroma, Baked Rigatoni is sure to win over any crowd.

Why This Baked Rigatoni Recipe Stands Out

Baked Rigatoni is beloved because it’s incredibly customizable and consistently delivers big flavor in every forkful. The ruched shape of rigatoni traps chunky sauces and melted cheese, making every bite supremely satisfying. This version uses a rich meat sauce and a blend of cheeses, yielding a texture contrast between creamy, gooey, and crispy. It feeds a crowd, reheats beautifully, and can be assembled ahead—perfect for both special occasions and everyday meals.

Crafting a Robust Meat Sauce

Begin by sautéing onion, garlic, and your choice of ground meat (beef, pork, or Italian sausage) for a deeply savory base. Using a Farberware Professional Heat Resistant Nylon Meat and Potato Masher, Black helps break the meat into fine, even pieces, infusing more flavor into every layer. Add tomato paste, diced tomatoes, and Italian seasoning. Let it simmer for depth, then finish with fresh basil for brightness.

Perfect Pasta and Cheese Layers

Cook your rigatoni until it’s just shy of al dente—the pasta continues cooking in the oven, absorbing sauce and flavor. Layer the pasta, sauce, creamy ricotta, mozzarella, and Parmesan in a baking dish lined with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy cleanup and perfect slices. Repeat until your dish is brimming with hearty goodness.

Assembling and Baking Your Baked Rigatoni

For prep work, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper can quickly dice onions or bell peppers for the sauce. Once assembled, cover with foil and bake. In the last 10 minutes, remove the foil to create a delightful golden crust of bubbling cheese.

Serving Suggestions and Pairings

Baked Rigatoni stands alone as a full meal but pairs beautifully with a fresh green salad. Transport your salad in a Bentgo Salad Container – 54 oz Bowl, Khaki Green for potlucks or meal prep. Add garlic bread, and you have a spread fit for any celebration. For leftovers, store portions in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to easily reheat for quick lunches.

Nutritional Information and Yield

This recipe serves approximately 8 people. Each serving contains about 420–500 calories, depending on the types and amounts of meat and cheese used. For a lighter version, substitute ground turkey or add extra vegetables.

1 pound rigatoni pasta
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pound ground beef, pork, or Italian sausage
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
½ cup fresh basil, chopped (plus more for serving)
Optional: diced bell pepper or mushrooms

Instructions

1. Preheat your oven to 375°F. Line a 9×13-inch baking dish with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for effortless cleanup.
2. Bring a large pot of salted water to a boil. Add rigatoni and cook until just al dente. Drain and set aside.
3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion (use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for quick dicing), and cook until softened, about 4 minutes. Add garlic and cook 30 seconds more.
4. Add ground meat and break up with a Farberware Professional Heat Resistant Nylon Meat and Potato Masher, Black. Cook until browned, about 5–7 minutes. Drain any excess fat if necessary.
5. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, Italian seasoning, salt, and pepper. Add optional veggies if desired. Simmer for 10–15 minutes, stirring occasionally. Add half the fresh basil at the end.
6. Reserve 1 cup of mozzarella and ¼ cup Parmesan for topping. In the lined baking dish, spread a layer of sauce, then half the rigatoni, half the ricotta, half of each cheese, and repeat layers. Top with reserved mozzarella and Parmesan.
7. Cover with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes, until cheese is melted and golden.
8. Let stand 10 minutes before slicing. Garnish with remaining basil and serve.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Baked Rigatoni (Recap)

This Baked Rigatoni recipe shines for its melding of savory sauce, al dente pasta, and gooey cheeses—delivering consistent crowd-pleasing flavor and comfort. Simple to prepare, deeply satisfying, and perfect for sharing, it’s a go-to for both casual evenings and festive occasions.