Name: Cheesy Baked Rigatoni with Meat Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 lb rigatoni pasta; 1 tbsp olive oil; 1 lb ground beef or Italian sausage; 1 small onion, chopped; 3 cloves garlic, minced; 1 jar (24 oz) marinara sauce; 2 tbsp tomato paste; 1 tsp Italian seasoning; 1/2 tsp red pepper flakes (optional); Salt and pepper to taste; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 tbsp chopped fresh basil or parsley (optional)

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Cheesy Baked Rigatoni with Meat Sauce is a classic Italian-American comfort food featuring tender pasta layered with savory meat sauce and rich, melted cheeses. Baked until golden and bubbly, this hearty casserole is ideal for family dinners, potlucks, or make-ahead meals.

Why You’ll Love This Recipe

A warm, satisfying meal with familiar Italian flavors
Easy to prepare and perfect for feeding a crowd
Features layers of pasta, meat, and gooey cheese
Freezer-friendly and great for meal prep
Customizable with your favorite cheeses and add-ins

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Rigatoni pasta
Ground beef or Italian sausage (or a mix of both)
Yellow onion, finely chopped
Garlic cloves, minced
Crushed tomatoes
Tomato paste
Italian seasoning
Red pepper flakes (optional)
Salt and black pepper
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese, grated
Fresh basil or parsley (for garnish)
Olive oil

Directions

Preheat oven to 375°F (190°C).
Cook rigatoni in salted boiling water until just al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in garlic and cook for 1 minute.
Add ground meat and cook until browned. Drain excess fat.
Stir in crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 15–20 minutes.
In a large bowl, combine cooked pasta with meat sauce.
Layer half the pasta mixture in a greased 9×13-inch baking dish. Dot with spoonfuls of ricotta, and sprinkle with half the mozzarella and Parmesan. Repeat the layering with the remaining ingredients.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and golden on top.
Let rest for 10 minutes before serving. Garnish with fresh basil or parsley.

Servings and timing

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

Use penne or ziti if rigatoni is unavailable
Add sautéed mushrooms, spinach, or zucchini for more vegetables
Swap ricotta for cottage cheese for a lighter texture
Try a white sauce version with Alfredo instead of tomato

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions.
To freeze, assemble but do not bake. Wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F for 60–75 minutes, covered, then uncover for the last 15 minutes.

FAQs

Can I make this dish ahead of time?

Yes, you can fully assemble it in advance and refrigerate up to 24 hours before baking.

What’s the best cheese for baked rigatoni?

Mozzarella melts beautifully, ricotta adds creaminess, and Parmesan gives it a sharp flavor boost.

Can I use jarred pasta sauce?

Yes, but simmer it with sautéed onions, garlic, and seasonings to enhance the flavor.

Is this recipe freezer-friendly?

Very much so. Freeze it before or after baking and reheat as needed.

Can I use gluten-free pasta?

Yes, just cook it until slightly underdone, as it can soften further during baking.

Do I have to use ricotta cheese?

No. You can substitute cottage cheese or omit it altogether for a less creamy version.

Can I add vegetables?

Absolutely. Spinach, mushrooms, zucchini, or bell peppers all work well in the sauce.

What protein works best?

Ground beef, Italian sausage, or a combination of both provide rich flavor. Ground turkey or chicken are leaner options.

How do I prevent the pasta from drying out?

Don’t overbake, and be sure to cover it for the first part of baking to retain moisture.

Can I make this vegetarian?

Yes, simply omit the meat and enhance the sauce with extra vegetables or lentils.

Conclusion

Cheesy Baked Rigatoni with Meat Sauce is a comforting and satisfying dish that never fails to please. With its layers of hearty meat sauce, perfectly cooked pasta, and melted cheese, it’s a go-to recipe for weeknights or gatherings. Easy to adapt and great for leftovers, this is a meal the whole family will love.

Cheesy Baked Rigatoni with Meat Sauce

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Cheesy Baked Rigatoni with Meat Sauce is a comforting pasta casserole layered with tender rigatoni, rich tomato-meat sauce, and plenty of gooey melted cheese.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Italian-American
Diet: Halal

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook rigatoni in salted boiling water until al dente. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until softened.
Add ground beef or sausage and cook until browned. Drain excess fat.
Stir in marinara sauce, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 10–15 minutes.
Mix cooked rigatoni with meat sauce. Fold in ricotta and half of the mozzarella.
Transfer mixture to baking dish. Top with remaining mozzarella and Parmesan.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until bubbly and golden.
Let rest for 5–10 minutes before serving. Garnish with fresh herbs if desired.