Description
This classic Baked Rigatoni recipe features perfectly cooked rigatoni pasta tossed with a rich, savory meat sauce made from Italian sausage, ground beef, onions, and garlic, all simmered in marinara and crushed tomatoes. Topped with melted mozzarella cheese and baked to bubbly perfection, it's a hearty, crowd-pleasing dish ideal for family dinners.
Ingredients
Pasta
- 1 pound rigatoni
Meat and Vegetables
- 1 pound ground Italian sausage
- 1 pound 90/10 ground beef
- 1 cup diced yellow onion
- 4 garlic cloves, minced
Sauce
- 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
Topping
- 3 cups freshly grated mozzarella cheese
- Minced fresh parsley, for serving
Instructions
- Preheat the oven: Preheat your oven to 350°F and position the oven rack in the center.
- Cook the pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta thoroughly and set aside.
- Brown the meat and vegetables: In a large pot or Dutch oven over medium-high heat, add the ground Italian sausage, ground beef, diced onion, and minced garlic. Break up the meat using a wooden spoon and cook until the meat is no longer pink and the onions are softened, approximately 10 minutes.
- Add sauce and combine: Stir in the marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and salted butter. Cook while stirring often until the butter has melted and the mixture is well combined, about 3 minutes. Then add the drained pasta and stir to integrate thoroughly with the sauce.
- Bake the rigatoni: Transfer the pasta and meat sauce mixture to a 9 x 13-inch baking dish. Evenly sprinkle the top with freshly grated mozzarella cheese. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the cheese is lightly browned and bubbly.
- Rest and serve: Remove the baked rigatoni from the oven and let it cool for 5 to 10 minutes. Sprinkle with minced fresh parsley, then serve family-style while warm.
Notes
- For extra flavor, consider adding a pinch of crushed red pepper flakes when cooking the meat.
- Use a mix of mozzarella and Parmesan cheese for a more complex cheesy topping.
- Make sure not to overcook the pasta in boiling water since it will continue cooking in the oven.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
