Baked Rigatoni
Loaded with cheese, seasoned beef, and a homemade pasta sauce, this hearty Baked Rigatoni is a flavor-packed dish. It's quick, easy, and perfect for making ahead.
Who doesn't love pasta? Baked pastas are so easy to make and can be prepped in advance for days that you know will be busy. Just pop it in the oven and whip together a side or two and you have a great homemade dinner in no time.
This baked rigatoni is one of my favorite baked pasta dishes to make. The meat sauce is so good. Rigatoni's large holes allow the meat sauce to seep inside, ensuring every bite is packed with flavor. Additionally, the pasta's grooves help the sauce adhere better. Other pastas like ziti, rotini or even elbow can be used, but my favorite pasta to use is rigatoni.
Ingredients for Baked Rigatoni
- Ground Beef - This recipe uses ground beef.
- Onion
- Fresh Garlic
- Tomato Sauce
- Diced Tomatoes - I prefer petite diced, any size will work.
- Rigatoni Pasta
- Cheese - Both shredded mozzarella and parmesan cheese are needed.
- Herbs, Spices and Seasonings - A combination of salt, pepper, dried oregano, dried basil and fresh parsley are needed.
VARIATIONS
You can easily customize this baked pasta dish with whatever you have on hand. Here are a few ingredients you can add or substitute.
Carrots, mushrooms, bell peppers and spinach are great additions to this baked pasta dish.
Other cheeses like Romano, Asiago and Cheddar go great with this baked pasta dish.
Don't have rigatoni pasta? Substitute with ziti, elbow or your favorite pasta shape.
Use your favorite jarred marinara sauce.
How to Make Baked Rigatoni
STEP 1
Start by browning the meat in a large skillet over medium heat. Remove the meat from the pain and strain off the fat.
STEP 2
Add the olive oil to the pan (over medium heat) then add in the onions. Sauté until tender then add in the garlic. Cook for 30 seconds.
STEP 3
Add the tomato sauce, diced tomatoes and meat to the pan. Season and bring to a simmer. Cook for 15-20 minutes. Remove from the heat.
STEP 4
Add the pasta to the meat sauce and stir to combine. Transfer to a 9x13 baking dish, top with the shredded mozzarella and parmesan cheese. Cover with foil and bake for 30 minutes. Then, remove the foil and continue to bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese has melted completely. Garnish with parsley. Enjoy!
Making-Ahead/Storing Baked Rigatoni
To make-ahead: Completely assemble the baked pasta, cool then wrap in foil and refrigerate until needed. Best if used within 4 days of prepping. When you are ready to cook the baked pasta bring it out of the refrigerator 30 minutes to 1 hour before cooking. Follow cooking Directions.
Storing Leftover Baked Rigatoni: Place it in an airtight container and keep it for up to seven days. For reheating, warm it in a pan over low heat on the stove, adding a bit of water if necessary.
Freezing Leftover Baked Rigatoni: Yes, you can freeze leftover baked pasta! Place in an airtight container and freeze for up to 4 months. Thaw completely and reheat in a pan on the stove over low heat. Add a little water if needed.
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Chicken Alfredo Stuffed Shells
Loaded with cheese, seasoned beef, and a homemade pasta sauce, this hearty Baked Rigatoni is a flavor-packed dish. It's quick, easy, and perfect for making ahead.
- 16 ounces rigatoni pasta (cooked to al dente)
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 cup onion (small diced)
- 6 cloves garlic (minced)
- 36 ounces tomato sauce
- 14 ounces petite diced tomatoes
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 2 tablespoons fresh parsley (minced)
- 1/2 cup parmesan cheese (shredded or grated)
- 2 cups mozzarella (shredded)
Preheat an oven to 350°F. In a large skillet, cook the ground beef over medium-high heat, breaking it apart as it cooks. Once fully cooked, remove it from the heat and drain off the excess fat.
In the same skillet over medium heat add in the olive oil. Once hot add in the onions and sauté until tender. Now add in the garlic and sauté for 30 seconds.
Add the tomato sauce, diced tomatoes and meat to the skillet . Season with the salt, pepper, dried basil and dried oregano. Bring to a simmer. Cook for 15-20 minutes, stirring occasionally. Adjust seasonings if needed. Remove from the heat.
Add the pasta to the meat sauce and stir to combine. Transfer to a 9x13 baking dish, top with the shredded mozzarella and parmesan cheese. Cover with foil and bake for 30 minutes. Then, remove the foil and continue to bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese has melted completely. Garnish with parsley. Enjoy!
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