There’s something deeply comforting about a big bubbling pan of baked pasta fresh from the oven. My Baked Rigatoni is that perfect weeknight-meets-Sunday-supper recipe—full of tender pasta, rich meat sauce, and golden, gooey cheese. It’s hearty, flavorful, and guaranteed to bring everyone to the table with a smile.
Table of Contents
Why You’ll Love This Baked Rigatoni
This is one of those dishes that checks every comfort-food box.
- Hearty, cheesy, and full of flavor
- Family-style dinner ready in under an hour
- Perfect for make-ahead meals or leftovers
- Crowd-pleasing Italian favorite
- Easily customizable with your favorite add-ins
- Feels like lasagna with half the effort
When I was working construction, my mom used to send me home with baked rigatoni after long days—it was her way of saying, “You’ve worked hard, now eat good.” Years later, I make it for my family on Sundays. It’s simple, nostalgic, and always disappears fast.
Ingredients You’ll Need
This recipe layers rich flavors—meaty sauce, creamy cheese, and perfectly cooked pasta.
Main Ingredients
For the sauce:
- 2 teaspoons olive oil
- 1 pound ground beef (90% lean preferred)
- 1 pound mild Italian sausage, casings removed
- ½ cup onion, finely chopped
- 2 teaspoons garlic, minced
- 24-ounce jar marinara sauce
- 8-ounce can tomato sauce
- Salt and pepper to taste
For assembly:
- 16 ounces rigatoni pasta, cooked according to package directions
- 2 cups mozzarella cheese, shredded
- 2 tablespoons chopped parsley
- Cooking spray for the baking dish
Optional Add-Ons or Substitutes
- Swap ground beef for ground turkey for a lighter version
- Use spicy Italian sausage for a little kick
- Add chopped spinach or mushrooms for extra veggies
- Try a mix of mozzarella and provolone for depth
- Use penne if you’re out of rigatoni
- Top with extra Parmesan for that baked golden crust
Step-by-Step Instructions
This recipe is all about layering flavor the easy way.
- Preheat and prepare. Set your oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray.
- Cook the meat. In a large skillet, heat olive oil over medium heat. Add ground beef and sausage, breaking them up as they cook. Sauté until browned and cooked through, about 6–8 minutes.
- Add aromatics. Stir in chopped onion and minced garlic. Cook for 2–3 minutes until fragrant.
- Build the sauce. Pour in marinara and tomato sauce. Season with salt and pepper. Simmer for 10 minutes to thicken slightly.
- Cook the pasta. Meanwhile, boil rigatoni in salted water until al dente. Drain and toss with a small spoonful of sauce to prevent sticking.
- Assemble. Spread a thin layer of sauce on the bottom of the baking dish. Layer half the pasta, half the remaining sauce, and half the cheese. Repeat layers, ending with cheese on top.
- Bake. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Garnish and serve. Sprinkle with chopped parsley before serving hot.
Quick Reminders:
- Always cook pasta slightly under—it will finish baking in the sauce
- Let it rest 5 minutes before serving for cleaner slices
- Use freshly grated mozzarella—it melts smoother than pre-shredded
- Add a little water to your sauce if it thickens too much
Expert Tips for Success
It’s the little details that make this dish taste like something from a cozy Italian kitchen.
- Layer cheese generously—it forms that perfect golden top
- Add a pinch of sugar to the sauce if it tastes too acidic
- Mix part of the cheese into the pasta for cheesy layers
- Bake uncovered at the end for a crispy top
- Double the recipe—it freezes beautifully for future dinners
- Serve with crusty garlic bread to soak up the sauce
If you love classic Italian comfort dishes, my Sausage Rigatoni with Spinach is another must-try—same family feel, just a touch more green.
Serving Suggestions
This Baked Rigatoni is a full meal on its own, but the right sides make it shine even more.
- Serve with a crisp Caesar or garden salad
- Pair with garlic bread or Pasta alla Boscaiola for a rich Italian spread
- Add roasted vegetables for balance
- Serve with a glass of sparkling water or lemonade for a refreshing contrast
- Garnish with extra parsley and Parmesan before serving
I love serving this in the center of the table—family-style, bubbling and fragrant. It’s simple food that feels like a hug.
Storing and Reheating
This dish tastes even better the next day as the flavors meld together.
How to Store It
- Store leftovers in an airtight container in the fridge up to 4 days
- Let cool before sealing to avoid condensation
- Freeze baked rigatoni (without garnishes) for up to 3 months
- Thaw overnight in the fridge before reheating
How to Reheat It
- Reheat covered in the oven at 350°F for 20 minutes
- Add a splash of water or sauce to keep it moist
- Microwave individual portions in 30-second intervals
- Top with extra cheese before reheating for fresh gooeyness
The sauce deepens and the texture softens slightly—making leftovers just as comforting as day one.
Nutrition Facts (per serving)
- Calories: 610
- Fat: 31g
- Carbohydrates: 48g
- Protein: 35g
- Fiber: 4g
- Sodium: 890mg
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble everything up to a day ahead, cover tightly, and refrigerate. Bake right before serving.
Can I use store-bought marinara?
Absolutely. Choose a high-quality brand with garlic and basil notes for best flavor.
Can I make it vegetarian?
Yes—skip the meat and add sautéed mushrooms, zucchini, or eggplant instead.
Final Thoughts
This Baked Rigatoni is everything you want in a classic comfort dish—rich, cheesy, hearty, and so satisfying. It’s the kind of meal that brings people together and makes ordinary nights feel a little more special.
- Always use good sauce—it’s the soul of the dish.
- Don’t skimp on cheese—it’s baked rigatoni’s magic.
- Serve warm, family-style, and with a smile.
For another indulgent Italian bake, try my Maggiano’s Lasagna or Million Dollar Lasagna next—both pair beautifully with this dish for the ultimate Italian-inspired feast.
Baked Rigatoni
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray.
- In a large skillet, heat olive oil over medium. Add ground beef and turkey sausage, breaking apart and cooking until browned, 6–8 minutes.
- Stir in chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant.
- Add marinara and tomato sauce. Season with salt and pepper. Simmer for 10 minutes to thicken slightly.
- Meanwhile, boil rigatoni in salted water until al dente. Drain and toss with a spoonful of sauce to prevent sticking.
- In the baking dish, spread a thin layer of sauce. Layer half the pasta, half the remaining sauce, and half the cheese. Repeat layers, ending with cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Sprinkle with chopped parsley before serving.
Nutrition
Notes
- To keep it pork-free, replace Italian sausage with turkey sausage or all ground beef.
- You can substitute rigatoni with penne or ziti.
- Optional: mix mozzarella with provolone for deeper flavor or layer with dollops of ricotta for creaminess.
