Baked Rigatoni
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Posted: 09/11/22
Updated: 09/12/22
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This hearty Baked Rigatoni recipe is full of pasta and ground beef that’s tossed in a sauce with seasonings then topped with cheese and baked until melted and golden brown. It’s a super easy dinner option that the entire family will request over and over again.
One of my family’s favorite dinners is baked pasta and at the top of the list is this baked rigatoni. It’s hearty, cozy, and satisfying – the perfect dinner when everyone is craving some serious comfort food!
The best part is that it’s EASY, and that is always my favorite kind of weeknight dinner. There’s nothing complicated about this pasta bake – you are going to love it!
Contents
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Why This Recipe Works
- It has a simple meat sauce made with ground beef, your favorite jarred pasta sauce, garlic, onion, and Italian seasonings. It’s so hearty and full of flavor!
- Rigatoni is great for this kind of dish because the sauce gets inside the pasta, so every bite is cheesy, saucy heaven!
- It’s a great meal to make ahead – you can prep it a day in advance and keep it in the fridge or freeze it for later. When I want to take a meal to a friend having a baby or family that could use a hot meal, this is one of my favorites to make.
- We love it with some yummy garlic bread on the side for a fantastic dinner!
We all need easy dinner ideas, so you need to add this baked rigatoni to the list. It’s always a winner – my family asks for it on repeat!
Ingredients
- Rigatoni pasta – you can use other pasta shapes like rotini, cavatappi, penne, or make ziti baked pasta.
- Ground beef – you can also use ground turkey or Italian sausage.
- Diced onion – Grab a bag of the diced frozen onion and keep it on hand in the freezer for an easy shortcut.
- Minced garlic cloves
- Italian seasoning – or you can use dried oregano.
- Marinara sauce – use your favorite jarred sauce!
- Cheese – A mix of shredded mozzarella cheese and grated Parmesan cheese gives it the perfect cheesy taste. Grabbing a block and grating it yourself always is the best melty cheese.
- Chopped fresh basil leaves for garnish – or try chopped fresh parsley.
Ingredient Tip: Like it spicy? Add some red pepper flakes for some heat when you brown the beef!
How to Make It
Preheat the oven to 350°F and spray a 9×13″ baking dish with non-stick cooking spray.
Boil the rigatoni in a large pot until it’s al dente and then drain it and set it aside.
While pasta boils, you can prepare the rest of the dish. Brown the beef and onions in a large skillet over medium-high heat for five to seven minutes. Drain off the excess grease.
Add the Italian seasoning and garlic to the pan and sauté the ingredients for one to two minutes or until the garlic is fragrant.
Mix in the marinara pasta sauce, cooked pasta and one cup of the mozzarella cheese to the ground beef mixture and stir to combine.
Pour the mixture into the prepared baking dish. Sprinkle the rest of the shredded cheese along with all of the Parmesan cheese over the top.
Cover the baking dish with foil and bake the pasta for 25 minutes. Remove the foil and bake it for five minutes or until the cheese is golden and melted.
Remove the baked rigatoni from the oven cool it at room temperature for five minutes before serving. Sprinkle the chopped herbs over the top for garnish.
Tips for the Best Baked Rigatoni!
Do you have to boil the pasta first?
For the best results boil the pasta first. There isn’t enough liquid to cook the pasta in the sauce while it bakes. You can prepare the meat sauce while the pasta boils to save time!
Can you make baked rigatoni ahead?
Yes, it’s a great make-ahead baked pasta! Prepare the recipe up until the baking step. Instead of baking it, cover it and keep it in the refrigerator for up to a day in advance. You can also freeze it for up to three months. If it’s chilled, bake it as instructed or until it’s bubbling hot. If it’s frozen, thaw it before baking.
What side dishes are good with it?
You can’t go wrong with some crusty bread or homemade breadsticks! For a lighter side dish, try pairing it with air fryer broccoli or asparagus. Or, make a simple tossed salad!
How long do leftovers keep?
Leftovers will keep for three to four days in the refrigerator. Reheat them in the microwave for easy lunches!
What kind of meat is best for baked rigatoni?
I like to use lean ground beef for this recipe so the baked pasta isn’t too greasy. You can also use lean ground turkey or try Italian sausage! Remove the casings, brown it, and drain off the excess fat.
Pick up the ingredients for this easy baked rigatoni so you can try it this week! I know your family will love it as much as mine does.
More Baked Pasta Recipes
Try more of our favorite baked pasta ideas or browse all of our pasta dishes for even more ideas!
- The Best Homemade Lasagna is a recipe you have to try! It’s an easy recipe passed down through my family. It’s my all-time favorite and it will be yours, too!
- For a delicious twist on Alfredo pasta, you need to try my Roasted Red Pepper Alfredo Bake. It’s full of flavor and always a hit!
- Meatball Stuffed Shells is always a family favorite and it’s so easy to make. Pasta, cheese, and meatballs – it’s a winning combo!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Baked Rigatoni
Quick and easy pasta casserole with a delicious ground beef sauce, pasta and cheese!
Ingredients
- 16 ounces rigatoni pasta
- 1 pound ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 2 teaspoon Italian seasoning
- 2 jars marinara sauce 24 ounces each
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- Chopped basil for garnish if desired
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with non-stick spray and set aside.
- Prepare rigatoni according to package directions. When done cooking, drain pasta and set aside.
- While pasta is cooking, add the ground beef and onions to a large skillet. Cook and crumble over medium-high heat for 5 to 7 minutes or until the beef is no longer pink. Drain off any excess grease.
- Add in the Italian seasoning and garlic. Sauté for 1-2 minutes until fragrant.
- Add in the marinara sauce, cooked pasta and 1 cup of the mozzarella cheese to the skillet, stir to combine.
- Pour pasta mixture into the prepared baking dish. Sprinkle it with remaining mozzarella cheese and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 5 minute to brown cheese. You can also broil for a few minutes to brown the cheese, just watch carefully so it doesn’t burn.
- Remove from the oven and let sit for 5 minutes. Garnish with chopped basil and serve.
Tips
Do you have to boil the pasta first?
For the best results boil the pasta first. There isn’t enough liquid to cook the pasta in the sauce while it bakes. You can prepare the meat sauce while the pasta boils to save time! Can you make baked rigatoni ahead?
Yes, it’s a great make-ahead baked pasta! Prepare the recipe up until the baking step. Instead of baking it, cover it and keep it in the refrigerator for up to a day in advance. You can also freeze it for up to three months. If it’s chilled, bake it as instructed or until it’s bubbling hot. If it’s frozen, thaw it before baking. What side dishes are good with it?
You can’t go wrong with some crusty bread or homemade breadsticks! For a lighter side dish, try pairing it with air fryer broccoli or asparagus. Or, make a simple tossed salad! How long do leftovers keep?
Leftovers will keep for three to four days in the refrigerator. Reheat them in the microwave for easy lunches! What kind of meat is best for baked rigatoni?
I like to use lean ground beef for this recipe so the baked pasta isn’t too greasy. You can also use lean ground turkey or try Italian sausage! Remove the casings, brown it, and drain off the excess fat.
For the best results boil the pasta first. There isn’t enough liquid to cook the pasta in the sauce while it bakes. You can prepare the meat sauce while the pasta boils to save time! Can you make baked rigatoni ahead?
Yes, it’s a great make-ahead baked pasta! Prepare the recipe up until the baking step. Instead of baking it, cover it and keep it in the refrigerator for up to a day in advance. You can also freeze it for up to three months. If it’s chilled, bake it as instructed or until it’s bubbling hot. If it’s frozen, thaw it before baking. What side dishes are good with it?
You can’t go wrong with some crusty bread or homemade breadsticks! For a lighter side dish, try pairing it with air fryer broccoli or asparagus. Or, make a simple tossed salad! How long do leftovers keep?
Leftovers will keep for three to four days in the refrigerator. Reheat them in the microwave for easy lunches! What kind of meat is best for baked rigatoni?
I like to use lean ground beef for this recipe so the baked pasta isn’t too greasy. You can also use lean ground turkey or try Italian sausage! Remove the casings, brown it, and drain off the excess fat.
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Nutrition Information
Calories: 493kcal (25%), Carbohydrates: 54g (18%), Protein: 29g (58%), Fat: 18g (28%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 66mg (22%), Sodium: 1204mg (52%), Potassium: 917mg (26%), Fiber: 5g (21%), Sugar: 10g (11%), Vitamin A: 989IU (20%), Vitamin C: 13mg (16%), Calcium: 266mg (27%), Iron: 4mg (22%)
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