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Savory Baked Rigatoni

Featured in Saucy pasta that hits the spot.

Turn simple ingredients into a cheesy pasta bake. Rigatoni is tossed in a rich meat sauce with ground beef, Italian sausage, and flavorful tomatoes, layered with mozzarella and Parmesan, then baked to golden perfection. Crispy edges, a soft center, and fresh basil bring it all together. Perfect for satisfying your cravings.
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alicia in the kitchen
Updated on Thu, 05 Jun 2025 12:55:18 GMT
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Savory Baked Rigatoni | tasteofsavor.com
You can't go wrong with baked rigatoni. It's a dish folks flock to at any gathering, big or small. With its comforting flavors and easy tweaks for picky eaters or different diets, this pasta is a dinner table favorite for kids and grown-ups alike. Why do people keep coming back to baked rigatoni? It's comfort food made simple. Soft rigatoni, hearty meat sauce, and loads of melty cheese just hit the spot every time. Plus, it's super easy to make more or less, depending on how many mouths are around your table. There are so many ways to dig into pasta. Love something a little spicy like Cajun shrimp pasta? Or maybe loaded baked tortellini? They all have their moment, but baked rigatoni makes the list because it's just so easy to throw together and tastes like a warm hug.

Sauce Items

  • Salt and pepper as you like
  • 8-ounce can tomato sauce
  • 24-ounce bottle marinara sauce
  • 2 teaspoons minced garlic
  • 1/2 cup very finely chopped onion
  • 1 pound mild Italian sausage (pull the casings off)
  • 1 pound ground beef (90 percent lean)
  • 2 teaspoons olive oil

Assembly Stuff

  • Coat pan with a little spray oil
  • Some chopped parsley (about 2 tablespoons)
  • 2 cups shredded mozzarella cheese
  • 16 ounces rigatoni pasta (boil following the box directions)

Step 1: Sauté Onion and Brown Meats

Toss your chopped onion into a large pan with the already browning sausage and ground beef. Remember to crumble the meat up nice and small as it cooks so it gets lots of brown bits. Give it all a good stir now and then so nothing burns. After about 10 minutes the onion should look nice and soft.

Step 2: Mix in Sauces and Garlic

Once that onion turns soft, toss in your minced garlic. Let it sizzle for just about a minute—it'll start to smell awesome, but don't let it burn. Now dump in tomato sauce and marinara. Give it all a mix, turn the heat down, and let everything bubble away for 5 minutes to blend those flavors.

Step 3: Toss Pasta with Sauce

As the sauce bubbles, go ahead and boil up your rigatoni so it's just firm to the bite (al dente's the fancy word). Scoop out half a cup of that pasta water before draining in case the sauce needs loosening up later. Dump your cooked pasta into the pan with the meaty sauce, stirring so every noodle is coated. If things get thick, splash in a bit of the pasta water till it looks right.

Step 4: Put Everything Together

Fire up your oven to 350°F (175°C) and coat a 9x13 pan with nonstick spray. Scoop your pasta-sauce mix into the dish, then scatter shredded mozzarella over everything. Try to cover it all so every bite gets some cheesy goodness.

Step 5: Into the Oven

Cover the dish with foil that's been sprayed so the cheese won't stick. Bake for 20 minutes to get everything warmed up and gooey. Once that's done, yank off the foil and let it bake another 15 to 20 minutes until the cheese is golden and the sauce is bubbling.

Step 6: Dig In

Let the hot dish rest for five minutes out of the oven. Sprinkle with some fresh parsley for extra color and flavor. This short wait makes it easier to scoop out nice slices that hold together.

Tricks for Awesome Baked Rigatoni

For the best oozy top, grab a block of mozzarella and shred it yourself. The pre-shredded stuff has powder on it so it won't get as melty or creamy. Using a yummy marinara is a game changer. Homemade sauce tastes amazing, but if you're rushing, pick the best jarred one you can find—it still works great.

Baked Rigatoni

Enjoy this baked rigatoni with ground beef, Italian sausage, and marinara sauce, topped with melted mozzarella. It’s a great choice for cozy dinners.

Prep Time
15 Minutes
Cook Time
55 Minutes
Total Time
70 Minutes
By: Alicia

Category: Pasta

Difficulty: Easy

Cuisine: Italian

Yield: 8 Servings (1 casserole dish)

Dietary: ~

Ingredients

01 1 pound mild Italian sausage without the casings.
02 2 teaspoons olive oil.
03 Salt and pepper, add based on preference.
04 1/2 cup of finely chopped onion.
05 16 ounces of rigatoni pasta, cooked as per the instructions on the box.
06 2 tablespoons of fresh parsley, chopped.
07 1 pound of ground beef, use 90% lean.
08 24-ounce jar of marinara sauce.
09 2 teaspoons of minced garlic.
10 8-ounce can of tomato sauce.
11 2 cups shredded mozzarella cheese (grate it yourself if you can).
12 Non-stick cooking spray.

Instructions

Step 01

Add 2 teaspoons of olive oil to a big skillet and heat it up over medium-high heat.

Step 02

Toss the ground beef and sausage into the skillet. Cook it while breaking it into smaller pieces.

Step 03

Once meat is cooked through, stir in the chopped onions. Let them soften before adding the garlic for another minute.

Step 04

Combine the tomato sauce and marinara into the meat mixture. Mix it all up evenly.

Step 05

Simmer the sauce to thicken it up for a while, then sprinkle in some salt and pepper to taste.

Step 06

Cook the pasta until it's perfectly al dente, following the directions from the package. Drain it and put it aside.

Step 07

Toss the cooked rigatoni with the sauce so every piece is well coated.

Step 08

Grab a big baking dish and give it a good spray with non-stick cooking spray.

Step 09

Put the pasta and sauce mixture into the greased baking dish evenly.

Step 10

Sprinkle the top with 2 cups of freshly shredded mozzarella cheese.

Step 11

Wrap the dish with foil and bake it at 350°F (175°C) in a preheated oven for 20 minutes.

Step 12

Take off the foil and keep baking for another 15-20 minutes till the cheese is bubbly and golden.

Step 13

Take the dish out of the oven and throw some parsley on top for extra flavor.

Step 14

Let it cool for 5 minutes before dishing it up.

Notes

  1. For maximum flavor, pick a high-quality marinara sauce.
  2. Avoid pre-shredded mozzarella if possible, as it won't melt as nicely.
  3. No rigatoni in your kitchen? Penne makes a great alternative.

Tools You'll Need

  • A large skillet.
  • A big casserole or baking dish.
  • Non-stick cooking spray.
  • Foil for covering.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~