Cheesy Baked Rigatoni with Meat Sauce

Cheesy Baked Rigatoni with Meat Sauce is a hearty, comforting pasta bake layered with savory meat sauce, al dente rigatoni, and plenty of melted cheese. It’s the perfect family-style dish that’s filling, flavorful, and satisfying.

Why You’ll Love This Recipe

This recipe is a crowd-pleaser that combines rich tomato-based meat sauce with gooey melted cheese. It’s ideal for feeding a group, can be prepared ahead of time, and is freezer-friendly. With its golden, bubbly top and robust flavor, it’s comfort food at its finest.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Rigatoni pasta

• Ground beef or Italian sausage

• Olive oil

• Onion, diced

• Garlic, minced

• Crushed tomatoes or tomato sauce

• Tomato paste

• Italian seasoning

• Salt and black pepper

• Red pepper flakes (optional)

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Fresh basil or parsley (for garnish)

directions

1. Preheat oven to 375°F (190°C).

2. Cook rigatoni in salted boiling water until al dente. Drain and set aside.

3. In a skillet, heat olive oil and sauté onion and garlic until softened.

4. Add ground beef (or sausage) and cook until browned. Drain excess fat.

5. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes. Simmer for 15–20 minutes.

6. Mix the cooked pasta with the meat sauce until evenly coated.

7. Transfer half the pasta mixture to a baking dish, sprinkle with mozzarella and Parmesan, then layer with the remaining pasta.

8. Top generously with more cheese.

9. Bake uncovered for 20–25 minutes until bubbly and golden on top.

10. Garnish with basil or parsley before serving.

Servings and timing

• Servings: 6–8

• Prep time: 15 minutes

• Cook time: 40 minutes

• Total time: ~55 minutes

Variations

• Vegetarian: Replace the meat with sautéed mushrooms, zucchini, or spinach.

• Extra cheesy: Add ricotta or provolone between the pasta layers.

• Spicy kick: Use hot Italian sausage or add extra red pepper flakes.

• White sauce version: Use Alfredo sauce instead of tomato sauce for a creamy twist.

• Gluten-free: Swap regular rigatoni with a gluten-free pasta variety.

storage/reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Freeze baked or unbaked rigatoni for up to 2 months. Thaw in the fridge before reheating.

• Reheat: Bake at 350°F (175°C) until warmed through, or microwave portions with a splash of water to keep moist.

FAQs

Can I prepare this dish ahead of time?

Yes, assemble it up to 24 hours in advance and refrigerate until ready to bake.

Can I use a different pasta shape?

Yes, penne or ziti also work well in baked pasta dishes.

Do I have to cook the pasta before baking?

Yes, boiling it first ensures it cooks evenly and doesn’t absorb too much sauce.

What cheese combination works best?

Mozzarella for meltiness, Parmesan for sharpness, and ricotta for creaminess are classic.

Can I make this without meat?

Absolutely, just double up on vegetables or use plant-based meat substitutes.

Why is my pasta dry after baking?

Be sure to use enough sauce, as pasta absorbs liquid while baking.

Can I freeze individual portions?

Yes, slice into portions and wrap well before freezing for easy reheating.

How do I get a golden, bubbly top?

Bake uncovered and broil for the last 2–3 minutes.

Can I add wine to the sauce?

Yes, a splash of red wine enhances depth and flavor.

What sides pair well with baked rigatoni?

A green salad, garlic bread, or roasted vegetables complement it perfectly.

Conclusion

Cheesy Baked Rigatoni with Meat Sauce is the ultimate comfort dish—hearty, cheesy, and bursting with flavor. It’s versatile, family-friendly, and great for making ahead. Whether for a weeknight dinner or a cozy gathering, this recipe guarantees empty plates and happy smiles.

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