Description
This hearty baked rigatoni recipe combines Italian sausage, lean ground beef, and a rich tomato sauce topped with melted mozzarella cheese. Perfectly baked to golden perfection, this dish is a comforting family favorite that delivers bold Italian flavors in every bite.
Ingredients
Scale
Pasta
- 1 pound rigatoni
Meat and Sauce
- 1 pound ground Italian sausage
- 1 pound 90/10 ground beef
- 1 cup diced yellow onion
- 4 garlic cloves, minced
- 1 (24 ounce) jar marinara sauce
- 1 (24 ounce) can crushed tomatoes
- 1 teaspoon kosher salt
- 1 tablespoon Italian seasoning
- 4 tablespoons (½ stick) salted butter
Toppings and Garnish
- 3 cups freshly grated mozzarella cheese
- Minced fresh parsley, for serving
Instructions
- Preheat the oven: Preheat the oven to 350°F with a rack placed in the center to ensure even baking throughout the dish.
- Cook the rigatoni: Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni and cook according to package instructions until al dente. Drain well and set aside.
- Cook the meat and aromatics: In a large pot or Dutch oven over medium-high heat, add Italian sausage, ground beef, diced onion, and minced garlic. Use a wooden spoon to break up the meat as it cooks. Cook until the meat is fully browned and onions are softened, about 10 minutes.
- Make the sauce: Stir in marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and butter into the meat mixture. Continue cooking and stirring for about 3 minutes, allowing the butter to melt and the sauce to combine fully.
- Combine pasta and sauce: Add the cooked rigatoni to the meat sauce and stir thoroughly to coat the pasta evenly with the rich sauce.
- Assemble in baking dish: Transfer the pasta and sauce mixture into a 9 x 13-inch baking dish. Sprinkle the freshly grated mozzarella cheese evenly over the top. Cover the dish tightly with foil.
- Bake covered: Bake the dish in the preheated oven for 25 minutes to allow flavors to meld and cheese to begin melting.
- Bake uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the mozzarella is lightly browned on top and the sauce is bubbling around the edges.
- Rest and serve: Let the baked rigatoni rest for 5 to 10 minutes after removing from the oven. Sprinkle minced fresh parsley over the top before serving family-style for a fresh, vibrant finish.
Notes
- For extra heat and depth, add a pinch of crushed red pepper flakes to the meat sauce while cooking.
- Consider using fresh mozzarella if you prefer a creamier, milky topping; shredded mozzarella melts more evenly and forms a better crust.
- Letting the casserole rest after baking helps the sauce thicken and makes it easier to serve neat portions.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently in the oven or microwave for best results.
Keywords: baked rigatoni, Italian sausage recipe, ground beef pasta bake, mozzarella pasta casserole, baked pasta recipe, Italian comfort food, easy dinner pasta