Description
This comforting Baked Rigatoni recipe combines al dente rigatoni pasta with a hearty meat sauce made from Italian sausage, ground beef, onions, and garlic simmered in marinara and crushed tomatoes. Topped with melted mozzarella and baked until bubbly and golden, it is perfect for family dinners or meal prep.
Ingredients
Scale
Pasta
- 1 pound rigatoni
Meat and Sauce
- 1 pound ground Italian sausage
- 1 pound 90/10 ground beef
- 1 cup diced yellow onion
- 4 garlic cloves, minced
- 1 (24 ounce) jar marinara sauce
- 1 (24 ounce) can crushed tomatoes
- 1 teaspoon kosher salt
- 1 tablespoon Italian seasoning
- 4 tablespoons (½ stick) salted butter
Toppings and Garnish
- 3 cups freshly grated mozzarella cheese
- Minced fresh parsley, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the rack in the center for even baking.
- Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente. Drain well and set aside.
- Prepare Meat Sauce: In a large pot or Dutch oven over medium-high heat, add the ground Italian sausage, ground beef, diced onion, and minced garlic. Cook while breaking up the meat with a wooden spoon until the meat is browned and the onions are softened, about 10 minutes.
- Add Sauces and Seasonings: To the cooked meat mixture, add the marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and butter. Stir frequently until well combined and the butter is melted, about 3 minutes.
- Combine Pasta and Sauce: Add the cooked rigatoni to the meat sauce and stir thoroughly to ensure all pasta is coated evenly.
- Assemble for Baking: Transfer the pasta and meat sauce mixture into a 9 x 13-inch baking dish. Evenly sprinkle the 3 cups of freshly grated mozzarella cheese over the top. Cover the dish tightly with aluminum foil.
- Bake Covered: Place the baking dish in the preheated oven and bake for 25 minutes, allowing the flavors to meld and the dish to heat through.
- Bake Uncovered: Remove the foil carefully and bake for an additional 10 to 15 minutes, or until the cheese is lightly browned and bubbly.
- Rest and Serve: Let the baked rigatoni cool for 5 to 10 minutes. Garnish with minced fresh parsley and serve family-style for a comforting meal.
Notes
- Use 90/10 ground beef for less fat and a leaner dish.
- Freshly grated mozzarella melts better than pre-shredded, providing a creamier topping.
- Letting the dish rest helps the sauce thicken and makes serving easier.
- Make ahead option: Assemble the dish a day before, refrigerate, and bake before serving, adding 5-10 minutes to baking time if baking cold.
- For a spicier kick, consider adding red pepper flakes with the Italian seasoning.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
