Baked Rigatoni
Indulge in the ultimate comfort food with this hearty Baked Rigatoni recipe, a true crowd-pleaser that perfectly balances rich, savory flavors and gooey, melted cheese. Tender rigatoni pasta is tossed with a robust homemade meat sauce made from a flavorful combination of ground beef, Italian sausage, garlic, and aromatic herbs. Layered with creamy ricotta, generously topped with mozzarella and parmesan, and baked to golden, bubbly perfection, this dish is the definition of cozy. Ideal for weeknight dinners or special gatherings, this easy baked pasta recipe is ready in just an hour and serves six. Garnished with fresh parsley, it’s a satisfying, cheesy delight you’ll want to make again and again. Perfect for fans of Italian-inspired comfort food, this recipe is your go-to for a warm, satisfying meal. Keywords: baked rigatoni recipe, cheesy pasta bake, comfort food, easy dinner ideas, Italian pasta bake.
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Recipe Information
Ingredients
- 500 g rigatoni pasta
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 500 g ground beef
- 200 g Italian sausage, casings removed
- 800 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 250 g ricotta cheese
- 250 g mozzarella cheese, shredded
- 50 g parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef and Italian sausage. Cook, breaking the meat apart with a wooden spoon, until browned and cooked through, about 8-10 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring to a simmer and let the sauce cook for about 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked pasta, meat sauce, and ricotta cheese. Mix well until everything is evenly distributed.
Transfer half of the pasta mixture into a large baking dish.
Sprinkle half of the shredded mozzarella over the pasta.
Add the remaining pasta mixture, and then top with the rest of the mozzarella and the parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the baked rigatoni rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
4291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.2 g | 343% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 7179 mg | 312% | |
| Total Carbohydrate | 240.1 g | 87% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 42.3 g | ||
| Protein | 243.7 g | 487% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3734 mg | 287% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4557 mg | 97% | |
*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.
