Baked Rigatoni Pasta Recipe

The aroma of bubbling cheese and tomato sauce wafting from the oven as this Baked Rigatoni Pasta Recipe cooks is absolutely irresistible. This classic Italian-American comfort dish combines al dente pasta tubes with a rich, savory sauce and a golden, cheesy crust that delivers the perfect balance of textures in every bite. Whether you’re feeding a hungry family or preparing for a dinner party, this Baked Rigatoni Pasta Recipe is a crowd-pleaser that’s both impressive and comforting. You’ll learn how to create layers of flavor, achieve the perfect pasta consistency, and create a showstopping pasta bake that will have everyone coming back for seconds.

Why You’ll Love This Recipe

This Baked Rigatoni Pasta Recipe stands out from ordinary pasta dishes for so many reasons. The tubular rigatoni pasta perfectly captures and holds the rich tomato sauce, allowing for little pockets of flavor in every forkful. When you cut into the dish, you’ll experience the satisfying contrast between the crispy, golden cheese top and the tender, sauce-coated pasta beneath.

What makes this recipe truly special is its adaptability and ease. You can prepare most components ahead of time, making it perfect for busy weeknights or stress-free entertaining. The combination of tangy tomato sauce, aromatic herbs, and the mellow richness of multiple cheeses creates a flavor profile that’s complex yet comfortingly familiar.

The slightly crisp edges of the pasta that form during baking add another textural dimension that you simply can’t achieve with stovetop pasta. Plus, this hearty baked pasta recipe stores and reheats beautifully, with flavors that actually improve overnight.

Ingredients

For the Baked Rigatoni Pasta Recipe, you’ll need:

• 1 lb (454g) rigatoni pasta
• 2 tbsp (30ml) olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 4 cloves garlic, minced (about 2 tbsp)
• 1 lb (454g) ground beef (80/20 blend for best flavor)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• 1 can (28 oz/796ml) crushed tomatoes
• 1 can (14.5 oz/411g) tomato sauce
• 2 tbsp tomato paste
• 2 cups (8 oz/227g) shredded mozzarella cheese
• 1 cup (4 oz/113g) ricotta cheese
• ½ cup (2 oz/57g) grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

The rigatoni pasta is crucial for this recipe as its ridges and tube shape hold sauce beautifully. For the cheeses, fresh mozzarella can be substituted for a more luxurious texture, while the ricotta adds a creamy richness that binds everything together.

Pro Tips

Get the Pasta Right: Cook the rigatoni just until al dente, or even slightly underdone (1-2 minutes less than package instructions). The pasta will continue cooking in the oven, and this prevents it from becoming mushy in the final dish. Always salt your pasta water generously—it should taste like the sea—to season the pasta from within.

Layer Like a Pro: The secret to an exceptional Baked Rigatoni Pasta Recipe is thoughtful layering. Start with a thin layer of sauce at the bottom of your baking dish to prevent sticking. Then add half the pasta, followed by dollops of ricotta, sauce, and shredded cheese. Repeat the layers, finishing with a generous blanket of cheese on top for that picture-perfect golden crust.

Rest Before Serving: Allow your baked rigatoni to rest for 10-15 minutes after removing it from the oven. This crucial step lets the molten cheese and sauce set slightly, making it easier to serve in neat portions. It also allows the flavors to settle and meld together, improving the overall taste experience.

Instructions

Step 1

Preheat your oven to 375°F (190°C) and bring a large pot of heavily salted water to a boil. Cook the rigatoni pasta for 2 minutes less than the package instructions suggest. You want it to be slightly firm as it will continue cooking in the oven. Drain well but do not rinse—the starch helps the sauce cling to the pasta.

Step 2

Meanwhile, heat olive oil in a large, deep skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.

Step 3

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-6 minutes. Drain excess fat if necessary. Season with dried oregano, basil, red pepper flakes, salt, and black pepper.

Step 4

Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir to combine everything thoroughly. Bring the sauce to a gentle simmer and let it cook for about 10 minutes to develop flavor. Taste and adjust seasonings as needed.

Step 5

In a large mixing bowl, combine the cooked pasta with two-thirds of the meat sauce, tossing gently to coat every piece. Spread a thin layer of the remaining sauce on the bottom of a 9×13 inch baking dish.

Step 6

Add half of the pasta mixture to the baking dish, spreading it evenly. Drop spoonfuls of ricotta cheese over the pasta, then sprinkle with a third of the mozzarella and Parmesan. Top with another layer of pasta and the remaining sauce.

Step 7

Finish with the remaining mozzarella and Parmesan cheese, ensuring the top is completely covered. This will create that irresistible golden, bubbly crust everyone loves.

Step 8

Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is golden brown and bubbling at the edges. If you want an extra-golden top, you can broil for 1-2 minutes at the end, watching carefully to prevent burning.

Variations

Vegetarian Baked Rigatoni: Skip the ground beef and load up on vegetables instead. Sautéed mushrooms, bell peppers, zucchini, and spinach make a hearty and flavorful vegetarian version of this Baked Rigatoni Pasta Recipe. The earthy mushrooms in particular add a meaty texture and umami flavor that ensures you won’t miss the beef.

Spicy Sausage Rigatoni: Replace the ground beef with spicy Italian sausage for a flavor-packed version with a kick. Remove the sausage from its casing and crumble it into the pan when browning. The natural seasonings in the sausage will infuse the entire dish with robust flavor. Complement this variation with a sprinkle of crushed red pepper flakes and some fresh basil stirred into the sauce.

Creamy Baked Rigatoni: For a richer, more indulgent dish, add 1 cup of heavy cream to your sauce, or mix 8 ounces of cream cheese into the pasta before baking. This variation is particularly luxurious and works beautifully with the addition of spinach and artichoke hearts for a twist on the classic spinach-artichoke dip flavor profile.

Storage and Serving

Your Baked Rigatoni Pasta Recipe will keep beautifully in the refrigerator for up to 4 days. Allow it to cool completely before covering with foil or transferring to airtight containers. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. Individual portions can be microwaved for 2-3 minutes, stirring halfway through.

For freezing, consider preparing the dish in aluminum foil pans for easier storage. Freeze before baking for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding an extra 10-15 minutes to the cooking time.

Serve this hearty pasta dish with a crisp green salad dressed with a light vinaigrette to balance the richness. Garlic bread or warm crusty Italian bread makes an excellent accompaniment for sopping up extra sauce. For an elegant presentation, garnish each serving with fresh basil leaves and an extra sprinkle of grated Parmesan cheese just before bringing it to the table.

FAQs

Can I make this baked rigatoni ahead of time?
Yes! You can assemble the entire dish up to 24 hours in advance and keep it covered in the refrigerator. When ready to bake, allow it to sit at room temperature for 30 minutes before putting it in the oven. You may need to add 5-10 minutes to the baking time if it’s still cold from the refrigerator.

Can I use a different pasta shape?
Absolutely. While rigatoni is ideal because its tubular shape captures sauce and cheese, other sturdy pasta shapes like penne, ziti, or even large shells will work well. Avoid delicate pastas like angel hair or spaghetti as they can become too soft when baked.

Why is my baked pasta dry?
This usually happens if there’s not enough sauce or if the pasta was overcooked before baking. Make sure to undercook the pasta slightly and use plenty of sauce. You can also add a few tablespoons of the pasta cooking water to the sauce to help it stay moist and adhere better to the pasta.

Can I make this dish vegetarian?
Yes, simply omit the ground beef and add more vegetables like mushrooms, zucchini, and bell peppers. You could also use a plant-based meat substitute if desired.

How can I tell when my baked rigatoni is done?
The dish is ready when the cheese on top is melted and golden brown, and the edges are bubbling. If you insert a knife into the center, it should come out hot to the touch.

Conclusion

This Baked Rigatoni Pasta Recipe is comfort food at its finest — a perfect marriage of al dente pasta, savory meat sauce, and three melty cheeses that create an irresistible golden crust. It’s the kind of dish that brings everyone to the table with smiles, satisfies the deepest hunger, and somehow manages to taste even better the next day. Whether you’re feeding a family on a busy weeknight or impressing guests at a dinner party, this reliable classic delivers rich Italian-American flavors that create lasting memories around your table. Master this recipe, and you’ll have a go-to comfort food that spans generations and never disappoints.

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