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Easy Cheesy Baked Rigatoni Pasta Bake

Close-up of a bubbling, golden brown pasta bake with a cheesy, browned top, showing a serving removed.
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This recipe delivers a hearty, comforting pasta bake featuring tender rigatoni, rich meat sauce, creamy ricotta, and a bubbly mozzarella topping. It is a simple, family-friendly dinner perfect for weeknights.

Ingredients

Scale
  • 1 pound rigatoni pasta
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 8 ounces shredded mozzarella cheese, divided
  • 1/4 cup fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the rigatoni according to package directions until al dente. Drain the pasta and set aside.
  3. While the pasta cooks, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the ground meat and cook, breaking it up, until browned. Drain off any excess fat.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
  6. In a medium bowl, mix together the ricotta cheese, egg, and 1/4 cup of Parmesan cheese.
  7. In a large bowl, combine the cooked pasta, half of the meat sauce, and the ricotta mixture. Stir gently until the pasta is evenly coated.
  8. Spread half of the pasta mixture into the prepared baking dish. Sprinkle with half of the mozzarella cheese. Top with the remaining pasta mixture.
  9. Spread the remaining meat sauce over the top layer of pasta. Sprinkle with the remaining mozzarella cheese and a little extra Parmesan cheese.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  11. Let the pasta bake rest for 10 minutes before serving. Garnish with fresh parsley, if using.

Notes

  • For a quicker weeknight pasta bake, substitute jarred marinara sauce for the crushed tomatoes and seasonings.
  • You can prepare this entire dish, cover it, and refrigerate it up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.
  • This recipe works well with other sturdy pasta shapes like ziti or penne if rigatoni is unavailable.

Nutrition

Find it online: https://cookincorner.com/easy-cheesy-baked-rigatoni-pasta-bake/