Description
Cheesy Baked Rigatoni with Meat Sauce is a comforting and hearty pasta bake made with tender rigatoni, rich tomato-meat sauce, and layers of melted mozzarella and Parmesan cheese.
Ingredients
Units
Scale
- 1 lb rigatoni pasta
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook rigatoni in salted water until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, then add garlic and sauté for 1 minute.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Add cooked rigatoni to the meat sauce and stir to coat.
- In the baking dish, layer half the pasta mixture, then dollop with half the ricotta, sprinkle with half the mozzarella and Parmesan. Repeat layers.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes until bubbly and golden on top.
- Let rest for 5–10 minutes before serving. Garnish with fresh basil or parsley.
Notes
- You can substitute ground turkey for a lighter option.
- Use homemade marinara for a fresher flavor.
- Leftovers keep well and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 620
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg