Cheesy Baked Rigatoni Recipe
There’s something incredibly comforting about a big, bubbling dish of pasta fresh out of the oven, and this Cheesy Baked Rigatoni Recipe hits that cozy spot every time. It’s loaded with hearty ground beef, velvety cheeses, and a rich tomato sauce that just soaks into every rigatoni tube perfectly. Whether it’s a busy weeknight or you’re feeding a crowd, this baked pasta feels fancy but comes together with ease, making it one of my go-to recipes.
What I love most is how adaptable it is—you can toss it together with simple ingredients, and it never disappoints. Plus, that buttery, cheesy layer on top just pulls you in. If you’re looking for a recipe that’s both crowd-pleasing and soul-satisfying, this Cheesy Baked Rigatoni Recipe is the one you want hanging out in your rotation!
Ingredients You’ll Need
Each ingredient in this Cheesy Baked Rigatoni Recipe plays a role in building those rich, comforting layers. From the pasta that holds the sauce to the combination of cheeses for creaminess, you really want quality basics here to get the best flavor and texture.
- Rigatoni pasta: The tube shape is perfect for trapping sauce—make sure it’s cooked al dente so it doesn’t get mushy after baking.
- Ground beef: Adds hearty savoriness; I like using 80/20 for good flavor and juiciness.
- Chopped onion: Brings natural sweetness and depth when sautéed.
- Salt and pepper: Simple seasonings that enhance the other flavors.
- Garlic powder, paprika, Italian seasoning: These spices build that classic Italian flavor profile you expect in baked pasta.
- Red pepper flakes: Just a touch adds a nice little kick without overpowering.
- Minced garlic: Fresh garlic makes such a difference for aroma and taste.
- Marinara sauce: Two jars give you plenty of sauce—feel free to use your favorite brand or homemade if you have it.
- Heavy cream: Adds a luscious creaminess cutting through the acidity of the tomatoes.
- Ricotta cheese: The mild, creamy texture balances the sharpness of mozzarella and parmesan.
- Shredded mozzarella cheese: Melts beautifully and gives that classic stretchy cheese pull everyone loves.
- Dried parsley: Just a sprinkle adds color and a little fresh herbal note.
- Parmesan cheese: Sharp and nutty, it finishes the dish with that signature Italian flavor.
Variations
I love switching up this Cheesy Baked Rigatoni Recipe based on what’s in the fridge or my mood—it’s super forgiving that way. You can really make it your own and get creative with add-ins or swaps.
- Meatless: Swap the ground beef for sautéed mushrooms and zucchini to keep it hearty but vegetarian. I tried this once and it was surprisingly satisfying!
- Spicy: Step up the heat by doubling the red pepper flakes or adding a splash of hot sauce in the marinara. Great for when you want a little fire in your dinner.
- Cheese blend: Mix in some provolone or fontina for different melting qualities and flavors—this always impresses guests at potlucks.
- Herb freshening: Feel free to add fresh basil or oregano at the end for a burst of freshness.
How to Make Cheesy Baked Rigatoni Recipe
Step 1: Cook the Rigatoni Al Dente
Start by boiling the rigatoni in plenty of salted water just until al dente—this means it should still have a little bite because it will continue cooking in the oven. Be careful not to overcook here or you’ll end up with mushy rigatoni after baking. Set it aside once drained.
Step 2: Sauté the Beef And Aromatics
In a large skillet, brown your ground beef with the chopped onion over medium heat. Add salt, pepper, garlic powder, paprika, Italian seasoning, red pepper flakes, and minced garlic. Cook until the beef is no longer pink and the onions are softened. This step builds so much flavor—you’ll smell the garlic and spices and know you’re onto something good.
Step 3: Mix In Sauces And Cream
Pour in the marinara sauce and stir in the heavy cream right in the skillet. Simmer for 5-7 minutes to let the flavors meld and thicken slightly. This creamy tomato base is the heart of the dish and makes it so rich and luscious.
Step 4: Combine Pasta, Ricotta, and Sauce
In a large bowl, toss the drained rigatoni with the meat sauce and dollops of ricotta cheese. Make sure the ricotta is evenly distributed but don’t overmix—you want pockets of that creamy ricotta peeking through.
Step 5: Assemble and Top With Cheese
Transfer the pasta mixture to a greased baking dish and spread it out evenly. Sprinkle the shredded mozzarella on top, then add a generous dusting of Parmesan cheese and a pinch of dried parsley for color. This layer melts down to a golden cheesy crust that’s impossible to resist.
Step 6: Bake Until Golden and Bubbling
Bake in a preheated 375°F oven for about 25-30 minutes until the cheese is melted, bubbly, and golden brown on top. If you like extra crusty cheese, you can pop it under the broiler for a couple of minutes at the end, but watch it closely so it doesn’t burn!
How to Serve Cheesy Baked Rigatoni Recipe
Garnishes
I always finish mine off with a sprinkle of fresh parsley or basil—it adds just a pop of color and fresh herbiness that cuts through the richness. A little extra grated Parmesan on top right before serving never hurts either!
Side Dishes
This baked rigatoni pairs beautifully with a crisp green salad tossed in a simple vinaigrette to balance the meal. Garlic bread or a warm baguette also rounds it out perfectly, giving you something to soak up that delicious sauce left on your plate.
Creative Ways to Present
For special occasions, I’ve served this Cheesy Baked Rigatoni Recipe in individual ramekins topped with herbs and a little extra cheese for an impressive, personalized touch. It’s also great on a buffet table, with a big sprinkle of fresh basil leaves scattered for color and aroma.
Make Ahead and Storage
Storing Leftovers
Leftovers are some of the best parts of this dish—I usually store them in an airtight container in the fridge for up to 3 days. When you reheat, the flavors seem even better as they’ve had time to meld.
Freezing
This Cheesy Baked Rigatoni Recipe freezes beautifully. I let it cool completely, then cover it tightly with foil and store in the freezer for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
I reheat leftovers in the oven at 350°F for 15-20 minutes to regain that melty texture and bubbly top. If you’re in a hurry, microwaving works too—cover the dish to keep moisture in and stir halfway through for even heating.
FAQs
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Can I use a different type of pasta for this Cheesy Baked Rigatoni Recipe?
Absolutely! While rigatoni works great because of its size and shape, you can swap in penne, ziti, or even large shells. Just be sure to cook the pasta al dente so it holds up well during baking.
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Is there a way to make this recipe vegetarian?
Yes! Replace the ground beef with a mix of sautéed mushrooms, bell peppers, and zucchini or use plant-based meat substitutes. It’s a tasty and hearty way to enjoy this dish without meat.
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How can I make this Cheesy Baked Rigatoni Recipe less rich?
To lighten it up, swap heavy cream for evaporated milk or reduce the amount of cheese a bit. You can also add more veggies to extend the recipe and balance the richness.
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Can I prepare this dish ahead of time?
Definitely! You can assemble the rigatoni mixture and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold going into the oven.
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What’s the best way to get a crispy top on my baked rigatoni?
For a golden, crispy cheese top, bake uncovered at 375°F and for the last 2-3 minutes, switch to the broiler setting. Keep a close eye so it doesn’t burn—broilers work fast!
Final Thoughts
This Cheesy Baked Rigatoni Recipe has a special place in my kitchen because it’s just so reliably delicious and satisfying—whether I’m feeding my family after a long day or bringing something to share with friends. It’s one of those dishes that feels like a warm hug on a plate. Trust me, once you try it, you’ll want to make it your own and keep it in your weekly rotation too. Go ahead, give it a shot, and enjoy every cheesy, saucy bite!
Print
Cheesy Baked Rigatoni Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
Cheesy Baked Rigatoni is a comforting Italian-American casserole featuring rigatoni pasta baked in a rich, savory meat sauce layered with creamy ricotta and melted mozzarella cheese. This hearty dish combines ground beef simmered with aromatic spices and marinara sauce, finished with a touch of heavy cream for extra richness. Topped with Parmesan and dried parsley, it’s perfect for a family dinner or special occasion.
Ingredients
Pasta
- 16 oz rigatoni pasta
Meat Sauce
- 1 lb ground beef
- 1 chopped onion
- 1 tbsp minced garlic
- 2 (24 oz) jars marinara sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
Cheese Mixture
- 1/2 cup heavy cream
- 1 1/2 cups ricotta cheese
- 8 oz shredded mozzarella cheese
- Parmesan cheese, for topping (about 1/4 cup)
- Dried parsley, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- Prepare the meat sauce: In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is softened, about 6-8 minutes, breaking the meat apart as it cooks. Drain excess fat.
- Add seasonings and marinara: Stir in minced garlic, salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant. Pour in both jars of marinara sauce, stir to combine, and simmer for 10 minutes to develop flavors.
- Incorporate heavy cream and ricotta: Lower the heat and stir in heavy cream and ricotta cheese, mixing well to create a creamy sauce. Adjust seasoning to taste.
- Combine pasta and sauce: Add cooked rigatoni to the skillet with the sauce, gently tossing to coat all pasta pieces evenly.
- Assemble the casserole: Preheat your oven to 375°F (190°C). Transfer half of the pasta mixture into a baking dish. Sprinkle half of the shredded mozzarella on top. Layer the remaining pasta mixture over the cheese and finish with the remaining mozzarella cheese.
- Bake the rigatoni: Place the baking dish in the oven and bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and serve: Remove from oven and sprinkle with Parmesan cheese and dried parsley. Let sit for 5 minutes before serving to allow the casserole to set.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- You can substitute ground turkey or Italian sausage for ground beef for a different flavor profile.
- Use whole milk ricotta for creamier texture or part-skim for lower fat.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding fresh basil or oregano can enhance the herbaceous notes.
Keywords: Baked Rigatoni, Cheesy Pasta Bake, Italian Casserole, Comfort Food, Rigatoni with Meat Sauce
