Baked Rigatoni Pasta
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 35 mins
-
Servings
8
-
Calories
601 kcal
-
Course
Main Course
-
Cuisine
Italian
Baked Rigatoni Pasta
Description
Baked Rigatoni Pasta features rigatoni pasta cooked al dente and tossed in a robust meat sauce made with browned ground beef, mild Italian sausage, onions, garlic, marinara, and tomato sauces that simmer together to develop a rich and balanced flavor. The pasta and sauce mixture is transferred to a baking dish, topped generously with shredded mozzarella, and baked covered then uncovered until the cheese melts and browns slightly. The result is a dense, cheesy pasta casserole with tender pasta tubes and savory meat sauce, highlighted by the stretchy melted mozzarella on top.
The sauce's combination of ground beef and Italian sausage provides a layered flavor, while the baking step melds the components and creates a satisfying texture contrast between tender pasta and bubbly cheese. The parsley garnish adds a fresh touch.
This baked rigatoni suits a family meal or potluck, as it holds well after baking and can be portioned out easily. Pairing with a simple green salad or garlic bread complements the richness of the dish.
For best melting and texture, freshly shred mozzarella rather than using pre-shredded cheese which may include anti-caking agents. A quality marinara sauce enhances the depth of flavor. If rigatoni is unavailable, penne works as a reasonable substitute.
Ingredients
For the sauce
- 2 teaspoons olive oil
- 1 pound ground beef I use 90% lean
- 1 pound Italian sausage casings removed, mild
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 24 ounce jar marinara sauce
- 8 ounce can tomato sauce
- salt to taste
- black pepper to taste
For assembly
- 16 ounces rigatoni pasta cooked according to package directions
- 2 cups mozzarella cheese shredded
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
For the sauce
- Heat the oil in a large pan over medium high heat. Add the ground beef and sausage to the pan. Season the meat with salt and pepper.
- Cook the meat for 3-4 minutes, breaking it up into small pieces with a spoon. Add the onion to the pan. Cook for an additional 5 minutes or until meat is browned and cooked through and onion is softened.
- Add the garlic and cook for 30 seconds. Add the marinara sauce and tomato sauce to the pan and bring the sauce to a simmer.
- Let the sauce simmer for 5 minutes or until just thickened
For assembly
- Toss the cooked rigatoni with the sauce.
- Pour the pasta mixture into the prepared pan and top with mozzarella cheese.
- Bake covered for 20 minutes, then uncover and bake for another 15-20 minutes or until pasta is bubbly and cheese is melted and browned.
- Sprinkle with parsley. Let stand for 5 minutes, then serve.
Notes
- Shred fresh mozzarella cheese yourself to ensure proper melting and a better texture than pre-shredded cheese.
- Use a high-quality marinara sauce for a more complex and balanced flavor in the meat sauce.
- Opt for 90% lean ground beef to avoid excess greasiness while maintaining good flavor.
- If rigatoni pasta is unavailable, penne pasta can be used as a substitute without greatly affecting the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 35g | 70% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 102mg | 34% |
| Sodium | 726mg | 30% |
| Potassium | 863mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 189mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
