Craving something hearty and satisfying? This cheesy baked rigatoni is the ultimate comfort food—loaded with savory Italian sausage, lean ground beef, and smothered in rich marinara sauce. It’s warm, gooey, and perfect for family dinners or cozy nights in.
Think of it as the best parts of lasagna and spaghetti rolled into one easy-to-make casserole!
Why You’ll Love This Baked Rigatoni
If you’re craving lasagna but don’t want the hassle of all that layering, this baked rigatoni is your answer. It’s:
- Packed with flavor from two kinds of meat
- Super cheesy and satisfying
- Easy to prep and bake
- A guaranteed family favorite
Pair it with a crisp green salad and some buttery garlic bread for the perfect meal.
Ingredients You’ll Need
The list may look long, but most of these ingredients are pantry staples:
- 1 lb lean ground beef – Choose 90% lean or higher for less grease.
- 1 lb Italian sausage – Use spicy or mild, based on your taste.
- 1 large yellow onion, diced
- 3–4 garlic cloves, minced
- 1 (24 oz) jar marinara sauce – Store-bought or homemade both work.
- 2 tsp Italian seasoning – Or adjust to taste.
- Salt & pepper – To season.
- 1 lb rigatoni pasta
- 2 cups shredded mozzarella cheese – Freshly grated melts best.
How to Make Baked Rigatoni
Follow these step-by-step instructions for a rich, cheesy pasta bake:
- Prep your ingredients.
Preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray. - Cook the aromatics.
In a large skillet over medium-high heat, sauté diced onion and garlic for about 5 minutes, until softened. - Brown the meat.
Add ground beef and sausage. Cook until fully browned, about 10 minutes, breaking it up as it cooks. Drain off excess fat. - Simmer the sauce.
Stir in marinara sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for 10–15 minutes, until it thickens. - Boil the pasta.
Meanwhile, cook rigatoni according to package directions until al dente (about 1 minute less than usual). Drain. - Combine pasta and sauce.
Toss cooked pasta with the meat sauce until well coated. - Assemble and bake.
Pour the mixture into your prepared baking dish. Top with shredded mozzarella. Cover with foil and bake for 20 minutes. - Uncover and finish baking.
Remove the foil and bake another 10–15 minutes, until cheese is melted and bubbly. - Let it rest.
Cool for 5 minutes, then serve!
Helpful Tips for Perfect Baked Rigatoni
- Cook pasta slightly under. It continues cooking in the oven, so aim for al dente.
- Don’t oversauce. Add about ¾ of the jar at first—then more to your liking.
- Want a crispy top? Broil the last 1–2 minutes for golden, bubbly cheese.
- Add a garnish. Chopped fresh basil or parsley makes it pop!
- Let the meat brown. Resist stirring too much so it caramelizes nicely.
Variations to Try
Customize your rigatoni to fit your taste or dietary needs:
- Make it lighter. Swap ground beef for ground turkey or skip the sausage.
- Go veggie. Add chopped zucchini, mushrooms, or bell peppers.
- Amp up the cheese. Try provolone, ricotta, or parmesan for more flavor.
- Dairy-free? Use your favorite vegan cheese or leave it off entirely.
- Spice it up. Add red pepper flakes or a splash of red wine to the sauce.
Make-Ahead and Storage Tips
This baked rigatoni is great for prepping ahead or storing leftovers.
🧊 Storing Leftovers
- Fridge: Cover tightly and store for up to 4 days. Reheat in the oven at 350°F for 25–30 minutes or microwave individual servings for 1–2 minutes.
- Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
⏲️ Make Ahead
- Prepare everything up to the baking step.
- Cover and refrigerate for up to 48 hours or freeze for later.
- Bake directly from the fridge, adding 2–3 extra minutes.
- If frozen, thaw in the fridge overnight, let sit at room temp for 1 hour, then bake as directed.
📖 Baked Rigatoni Pasta Recipe
Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Cuisine: Italian
Course: Main Dish
Ingredients:
- 1 lb lean ground beef
- 1 lb ground Italian sausage
- 1 large yellow onion, diced
- 3–4 garlic cloves, minced
- 1 (24 oz) jar marinara sauce
- 2 tsp Italian seasoning
- Salt and pepper, to taste
- 1 lb rigatoni pasta
- 2 cups shredded mozzarella cheese
Instructions:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a skillet over medium-high heat, sauté onion and garlic for 5 minutes.
- Add ground beef and sausage. Cook until browned (10 minutes). Drain grease.
- Add marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10–15 minutes.
- Meanwhile, cook rigatoni until al dente. Drain.
- Toss pasta with sauce. Pour into baking dish.
- Top with mozzarella. Cover with foil and bake 20 minutes.
- Uncover and bake another 10–15 minutes, until cheese is bubbly.
- Let rest 5 minutes before serving. Enjoy!