Rigatoni Pasta Bake
Dive into comfort food bliss with this irresistibly hearty Rigatoni Pasta Bake, the perfect recipe for family dinners or casual gatherings. Packed with tender rigatoni noodles, a rich and savory meat sauce made with ground beef or Italian sausage, and layers of creamy ricotta, gooey mozzarella, and nutty Parmesan cheese, this baked pasta dish is a guaranteed crowd-pleaser. Herbaceous notes of oregano and basil, a hint of garlic, and optional red pepper flakes add a touch of warmth and depth to every bite. The golden, bubbly cheese topping makes it pure baked perfection, while the make-ahead potential and easy preparation mean it’s as practical as it is delicious. Serve it piping hot straight from the oven, garnished with a sprinkle of fresh parsley for a flavorful, fuss-free meal that everyone will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams Rigatoni pasta
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 500 grams Ground beef or Italian sausage
- 800 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes (optional, for heat)
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 250 grams Ricotta cheese
- 300 grams Shredded mozzarella cheese
- 50 grams Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 190°C (375°F).
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions, but reduce the cooking time by 1-2 minutes to ensure it is slightly undercooked. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Add the ground beef or Italian sausage to the skillet. Cook until browned and fully cooked, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked rigatoni pasta with the meat sauce. Mix well to ensure the pasta is evenly coated.
In a greased 9x13-inch (23x33 cm) baking dish, spread half of the pasta and sauce mixture evenly. Dollop spoonfuls of ricotta cheese over the layer, and then sprinkle half of the shredded mozzarella and Parmesan cheese.
Add the remaining pasta and sauce mixture as the second layer. Top with the remaining mozzarella and 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 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley if desired before serving. Enjoy!
Nutrition Facts
Calories |
3852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 7130 mg | 310% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 37.6 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4023 mg | 309% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3945 mg | 84% | |
*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.
