Baked Rigatoni is one of my all-time favorite baked pasta recipes. It’s so easy to put together, making it the perfect choice for a busy weeknight. If you love pasta and melted cheese, this recipe is a must-try. Plus, picky eaters and kids enjoy it, too!
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The ground beef is browned with the onion for extra flavor before it’s added to the sauce and rigatoni. I love how melty and gooey the mozzarella gets in the oven—it gives the dish the best texture.
If you like baked pasta recipes, you will love Lazy Lasagna and Chicken Manicotti Alfredo.
Why You’ll Love This Baked Rigatoni Recipe
- Budget-friendly: This is an inexpensive dinner recipe that you can make any night of the week.
- Great to make ahead: I love preparing this rigatoni bake in advance to save some time in the kitchen.
- Family favorite: Kids and adults ask for this meal by name!
Ingredients
Below is everything you need for the meat sauce and the layers for the baked rigatoni. The sauce is store-bought, which cuts down on the cooking time. Plus, these ingredients are common and easy to find at any grocery store.
- Ground beef: I like lean ground beef for this recipe so it doesn’t have a greasy taste. Ensure it is fully thawed if frozen.
- Onion: The onion adds a subtle sweetness and texture to the ground beef and tomato sauce.
- Seasonings: I keep it simple and season the beef with Italian seasoning, salt, and pepper.
- Garlic: You can’t have delicious Italian food without fresh garlic. It adds balance and a delightful aroma as it cooks.
- Tomato sauce: You can use any brand and variety of sauce that you prefer. I like to go with a classic marinara.
- Rigatoni: This is essential to call it “baked rigatoni.” However, you can swap it for ziti or penne pasta if that’s what you’ve got on hand.
- Mozzarella cheese: Shredded mozzarella melts really well. You can also use a combination of parmesan and mozzarella cheese to add a sharp flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy Italian sausage pasta bake: Use ground or sliced hot Italian sausage for a spicy kick.
- Chicken rigatoni pasta bake: Shredded or ground chicken would be a great alternative to beef in this recipe.
- Rigatoni ricotta pasta bake: Make this easy rigatoni pasta bake with ricotta cheese by mixing it with Italian seasoning and egg. Then, add dollops of it along with the pasta and meat sauce. Baked rigatoni with ricotta is my favorite variation because it adds an extra cheesy flavor and richness.
How to Make Pasta Bake with Rigatoni
To make prep easier, preheat your oven to 350°F and spray a 9x13 casserole dish with nonstick cooking spray.
Step 1: Cook the beef and onions. Heat a large and deep skillet over medium heat. Add the ground beef and diced onions. Cook until the meat is no longer pink and the onions are soft.
Step 2: Season. Drain the grease and add Italian seasoning, garlic, salt, and pepper. Stir to evenly distribute the seasonings.
Step 3: Add the sauce. Pour in the tomato sauce and cook it for about 5 minutes. Stir it occasionally.
Step 4: Combine the pasta and meat sauce. Cook the pasta until al dente, reserve ½ cup of pasta water, and drain the rest. Stir the pasta water into the sauce. Once mixed, gently stir in the cooked rigatoni.
Step 5: Cover and bake. Transfer the pasta mixture to the prepared baking dish. Then, cover the pan with aluminum foil and bake it for 20 minutes.
Step 6: Uncover and melt the cheese. Take off the foil and sprinkle the shredded mozzarella cheese on top. Bake it for an additional 5-10 minutes or until the cheese is melted and starts to brown.
⭐ Hint: Start your pot of water for the pasta while you are working on the meat sauce. This way, the pasta can start cooking and you aren’t waiting for it.
If you love easy pasta dinner recipes like this one, you may also enjoy Pizza Spaghetti Casserole or this Crock Pot Chicken Alfredo recipe.
Storage Directions
- Storing: Cover the pan tightly with plastic wrap or transfer the leftovers to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat individual portions in the microwave for 1-2 minutes or until warmed through.
- Make Ahead: Prepare the rigatoni casserole 1-2 days in advance and store it in the refrigerator until you’re ready to bake and serve it.
Serving Suggestions
- These Pizza Dough Breadsticks are perfect to serve with this rigatoni pasta bake recipe. I love dipping them in the extra sauce.
- Keep it light and make a tossed salad or Mixed Green Salad with Fruit and Nuts as a side dish.
- A simple veggie side like Sweet Green Beans is great, too.
- Finish the meal with a delicious dessert like Reese’s Peanut Butter Cup Ice Cream or these Golden Crisp Squares.
Recipe Tips
- Don’t overcook the pasta: Only boil the pasta until it is al dente or slightly undercooked. Overcooking can cause it to become too mushy, as It will continue to cook in the oven.
- Drain excess grease: Ensure that you drain as much excess grease as possible after cooking the beef to prevent a greasy texture and taste.
- Use plenty of sauce: Don’t skimp on the sauce! Use plenty to coat all the ingredients so they don’t dry out in the oven.
Recipe FAQs
It’s very similar. Rigatoni pasta noodles are wider and have ridges, while ziti is more narrow. Also, traditional baked ziti includes ricotta cheese.
Yes! Omit the beef entirely or use plant-based ground meat instead. Even chopped mushrooms work great.
After you cook and drain the rigatoni, toss it lightly in olive oil so the noodles don’t stick together.
Video
More Delicious Pasta Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Cheesy Baked Rigatoni
Ingredients
- 1- pound lean ground beef
- 1 large onion diced
- 1 tablespoon Italian seasoning
- 5 cloves garlic minced
- ½ tablespoon sea salt
- ½ teaspoon ground black pepper
- 5 cups tomato sauce any kind
- 1 pound rigatoni pasta uncooked
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350F, and lightly grease a 9x13 glass dish and set aside for later.
- In a large saucepan with high sides, add ground beef and onions and cook over medium heat until no pink remains. Start to boil a pot of water for the pasta.
- Drain out most of the juices, then add the Italian seasoning, garlic, sea salt and ground pepper and cook for 1 minute.
- Add the tomato sauce to the pan and cook while stirring occasionally for about 5 minutes, then set aside.
- Cook rigatoni until al dente and reserve ½ cup of the pasta water once complete. Pour the pasta water into the saucepan and stir.
- Then add the pasta in, and mix until well combined, then pour into the casserole dish.
- Cover with foil and bake at 350F for 20 minutes or until heated thoroughly (note: it is helpful to grease the inside of the foil, so the cheese does not stick).
- Uncover and layer with mozzarella cheese and bake uncovered for 5-10 minutes, or until cheese has started to brown.
Video
Notes
- Don’t overcook the pasta: Only boil the pasta until it is al dente or slightly under. Overcooking can cause it to become too mushy, as It will continue to cook in the oven.
- Drain excess grease: Ensure that you drain as much excess grease as possible after cooking the beef to prevent a greasy texture and taste.
- Use plenty of sauce: Don’t skimp on the sauce! Use plenty to coat all the ingredients so they don’t dry out in the oven.
Eva says
This is such a great recipe. My kiddo is a picky eater and he went back for seconds! Thank you for the great recipe.
Karin and Ken says
As always you’re most welcome! I’m so glad you all enjoyed it! We love it too! All the best. Karin