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.
Ingredients
- 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 ½ teaspoons pepper
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 2 tablespoons fresh parsley minced
- ½ cup parmesan cheese shredded or grated
- 2 cups mozzarella shredded
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- 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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