Seven Layer Rigatoni
Dive into the ultimate comfort food with Seven Layer Rigatoni, a hearty baked pasta dish that layers bold flavors and ooey-gooey textures for an unforgettable meal. Featuring tender rigatoni nestled in a robust combination of savory ground beef, Italian sausage, and rich marinara sauce, this recipe truly shines with its creamy ricotta blend, melted mozzarella, and a sprinkle of tangy Parmesan in every bite. Perfectly spiced with garlic, Italian seasoning, and optional red pepper flakes for a touch of heat, it’s baked to golden, bubbly perfection. Ideal for feeding a crowd or meal prepping, this dish is as visually stunning as it is delicious. Serve it hot and garnished with fresh parsley for a family dinner or an impressive potluck centerpiece!
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Recipe Information
Ingredients
- 16 oz Rigatoni pasta
- 1 lb Ground beef
- 1 lb Italian sausage
- 32 oz Marinara sauce
- 15 oz Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 1 large Egg
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 1 tsp Italian seasoning
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Add the ground beef and Italian sausage to the skillet, breaking it up as it cooks. Season with salt, black pepper, Italian seasoning, and crushed red pepper flakes (if using). Cook until the meat is browned and fully cooked, about 8-10 minutes. Drain any excess grease.
Stir in the marinara sauce and let it simmer for 5-7 minutes. Remove from heat and set aside.
In a medium mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, parsley, and the egg. Mix until well combined.
To assemble, spread 1 cup of the meat sauce at the bottom of the prepared baking dish. Arrange a single layer of rigatoni over the sauce. Spread a layer of the ricotta mixture on top, followed by a layer of shredded mozzarella and a sprinkle of Parmesan. Repeat these layers (meat sauce, pasta, ricotta mixture, mozzarella, Parmesan) until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.
Let the rigatoni rest for 10 minutes before slicing and serving. Garnish with additional parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
5843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.9 g | 506% | |
| Saturated Fat | 169.5 g | 848% | |
| Polyunsaturated Fat | 27.1 g | ||
| Cholesterol | 1465 mg | 488% | |
| Sodium | 11488 mg | 499% | |
| Total Carbohydrate | 222.2 g | 81% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 31.1 g | ||
| Protein | 364.9 g | 730% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 5327 mg | 410% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3319 mg | 71% | |
*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.
