Baked Rigatoni
User Reviews
5
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
478 kcal
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Course
Main Course
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Cuisine
Italian
Baked Rigatoni
Description
This Baked Rigatoni recipe starts with cooked rigatoni pasta combined with a mixture of ricotta, eggs, Parmesan, and seasoning to add creaminess and structure. Ground meat cooked with diced onions and garlic forms a savory sauce when combined with prepared spaghetti sauce. The pasta and sauce are layered in a baking dish, alternating with shredded mozzarella cheese, creating a balanced casserole.
Baked covered initially to meld flavors and prevent drying, then uncovered to brown the cheese on top, it delivers a soft but structured pasta with a rich, cheesy crust. The ricotta mixture adds moisture and richness while the meat sauce brings deep savory flavor.
Served warm, this dish suits dinner menus and can be paired simply with salad or vegetable sides. It also stores well in the refrigerator and freezer, maintaining quality when reheated, making it practical for meal planning.
Notes emphasize proper storage in airtight containers for up to two days in the fridge and up to three months frozen, with reheating tips using a microwave or oven at 350°F to restore heat evenly without drying.
Ingredients
- 1 pound rigatoni pasta cooked according to package directions
- 1 pound ground turkey or ground beef
- 1 onion diced, small
- 2 teaspoons garlic minced
- 1 (24-ounce) jar spaghetti sauce
- 1 (30-ounce) tub ricotta cheese
- 2 egg
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¼ cup Parmesan Cheese grated
- 4 cups mozzarella cheese divided, shredded
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13 baking dish with cooking spray and set aside. Cook rigatoni according to package directions.
- In a large skillet, cook the ground meat, onions, and garlic until the meat is browned and the onions are translucent. Add the spaghetti sauce and bring to a simmer. Remove from heat.
- In a medium bowl, mix the ricotta, eggs, salt, pepper, and parmesan. Toss the rigatoni with the ricotta mixture.
- Spread half of the rigatoni in the bottom of the prepared baking dish. Spread half of the meat sauce mixture over the top of the rigatoni. Sprinkle two cups of mozzarella over the top.
- Repeat with the remaining rigatoni and meat sauce, then top with remaining mozzarella cheese.
- Cover and bake 30 minutes, then remove the cover and bake an additional ten minutes.
Notes
- Store leftovers covered airtight in the refrigerator for 1-2 days for best quality.
- Freeze portions in individual airtight containers for up to 3 months to preserve flavor and texture.
- Reheat in microwave or oven at 350°F, covered, until warmed through to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 478kcal | 24% |
| Carbohydrates | 46g | 15% |
| Protein | 36g | 72% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 119mg | 40% |
| Sodium | 891mg | 37% |
| Potassium | 383mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 336mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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