Tasty Crockpot Cheese Baked Rigatoni You Will Be Using a Pan to
Transform your weeknight dinner routine with this Tasty Crockpot Cheese Baked Rigatoni recipe, a comforting fusion of slow-cooked flavors and oven-baked perfection. Featuring tender rigatoni pasta tossed in a rich, savory sauce made with ground beef, Italian sausage, and fragrant herbs, this dish brings the best of both worlds by using a crockpot and a baking pan. Creamy ricotta, gooey mozzarella, and sharp Parmesan layer each bite with cheesy indulgence, while a final bake creates a golden, bubbly crust that's irresistibly satisfying. Perfect for feeding a crowd or meal prepping for the week, this hearty casserole pairs beautifully with a crisp side salad and garlic bread for a complete Italian-inspired feast.
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Recipe Information
Ingredients
- 16 oz Rigatoni pasta
- 1 lb Ground beef
- 1 lb Italian sausage
- 28 oz Crushed tomatoes
- 6 oz Tomato paste
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tbsp Olive oil
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 15 oz Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
Instructions
In a skillet over medium heat, heat the olive oil and sauté the chopped onion until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 1 minute longer.
Add the ground beef and Italian sausage to the skillet. Cook until browned and fully cooked through, breaking it into small pieces with a spatula. Drain any excess fat.
Transfer the cooked meat mixture to a crockpot. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Cover and cook on low for 4-5 hours.
About 15 minutes before the sauce is ready, preheat the oven to 375°F (190°C) and bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until just shy of al dente. Drain and set aside.
In a large mixing bowl, combine the cooked rigatoni, half of the shredded mozzarella, ricotta cheese, chopped parsley, and 2 cups of the sauce from the crockpot. Stir until well combined.
Spread a thin layer of sauce onto the bottom of a large baking dish. Pour the rigatoni mixture into the dish and spread it out evenly. Top with the remaining sauce, then sprinkle the rest of the mozzarella and the grated Parmesan cheese over the top.
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 golden brown.
Let the dish rest for 5 minutes before serving. Sprinkle with additional parsley for garnish, if desired. Enjoy your Tasty Crockpot Cheese Baked Rigatoni!
Nutrition Facts
Calories |
5284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.0 g | 435% | |
| Saturated Fat | 143.7 g | 718% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 10159 mg | 442% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 61.2 g | ||
| Protein | 314.1 g | 628% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 4207 mg | 324% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 6803 mg | 145% | |
*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.
