Awesome Cheesy Rigatoni Bake
Indulge in the ultimate comfort food with this Awesome Cheesy Rigatoni Bake, a hearty crowd-pleaser that's perfect for weeknight dinners or special occasions. Featuring tender rigatoni pasta enveloped in a rich marinara sauce blended with savory sautéed onions, garlic, and Italian seasonings, this dish layers in warm ricotta, melty mozzarella, and nutty Parmesan for a truly indulgent experience. Customize it with ground beef or Italian sausage for added protein, and finish it off with a bubbly, golden-brown cheese topping baked to perfection. With just 20 minutes of prep time and a satisfying balance of flavors and textures, this baked pasta dish will quickly become a family favorite. Ideal for meal prep or leftovers, it's the ultimate comfort food that's as easy to make as it is to enjoy! Perfect keywords: cheesy rigatoni bake, baked pasta recipe, family-friendly dinner, Italian comfort food.
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 1 lb ground beef (or Italian sausage, optional)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 24 oz marinara sauce
- 14.5 oz diced tomatoes, drained
- 2 tsp dried Italian seasoning
- 0.5 tsp red pepper flakes (optional)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick cooking spray.
Cook rigatoni pasta in a large pot of salted boiling water. Cook until it is just al dente, according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened. Add minced garlic and sauté for another 30 seconds until fragrant.
If using ground beef or sausage, add it to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
Stir in the marinara sauce, diced tomatoes, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Simmer the sauce for 5-7 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked rigatoni, half of the sauce, and half of the shredded mozzarella cheese. Stir until well mixed.
Spread half of the pasta mixture into the prepared baking dish. Dollop half of the ricotta cheese evenly over the pasta. Pour half of the remaining sauce over the top and sprinkle with half of the Parmesan cheese.
Repeat the layers with the remaining pasta mixture, ricotta, sauce, and Parmesan cheese. Top with the remaining shredded mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Remove from the oven and let the dish rest for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
