Baked Rigatoni
Quick and easy pasta casserole with a delicious ground beef sauce, pasta and cheese!
Servings: 8
Calories: 493kcal
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 9x13 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.
Video
Notes
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.
Nutrition
Calories: 493kcal | Carbohydrates: 54g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1204mg | Potassium: 917mg | Fiber: 5g | Sugar: 10g | Vitamin A: 989IU | Vitamin C: 13mg | Calcium: 266mg | Iron: 4mg