Baked Rigatoni Recipe
User Reviews
5
Baked Rigatoni Recipe
Description
This Baked Rigatoni Recipe involves cooking rigatoni pasta separately, then combining it with ground beef sautéed with onions, garlic, and Italian seasoning. A marinara sauce mix joins the pasta and meat, creating a savory base. The mixture is placed in a prepared baking dish, layered with mozzarella and Parmesan cheese, then baked covered and uncovered to melt and brown the cheese topping.
The resulting dish has tender yet firm rigatoni enveloped in a rich meat sauce with a gooey cheese crust and a fresh basil garnish that adds brightness. Baking melds the flavors and gives a slightly crisp top layer when broiled or baked uncovered at the end.
This recipe works well as a make-ahead dinner or potluck dish and pairs nicely with crusty bread, salad, or steamed vegetables. Leftovers keep well refrigerated for 3 to 4 days and reheat easily in a microwave or oven.
Lean ground beef helps to avoid excess greasiness, but ground turkey or Italian sausage can be substituted. Boiling the pasta before baking is important as there isn’t sufficient liquid in the sauce to cook it during baking.
Ingredients
- 16 ounces rigatoni pasta
- 1 pound ground beef
- 1 onion diced, small
- 3 cloves garlic minced
- 2 teaspoon Italian seasoning
- 2 jars marinara sauce 24 ounces each
- 2 cups mozzarella cheese divided, shredded
- ½ cup Parmesan Cheese grated
- basil chopped for garnish if desired
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with non-stick spray and set aside.
- Prepare rigatoni according to package directions. When done cooking, drain pasta and set aside.
- While pasta is cooking, add the ground beef and onions to a large skillet. Cook and crumble over medium-high heat for 5 to 7 minutes or until the beef is no longer pink. Drain off any excess grease.
- Add in the Italian seasoning and garlic. Sauté for 1-2 minutes until fragrant.
- Add in the marinara sauce, cooked pasta and 1 cup of the mozzarella cheese to the skillet, stir to combine.
- Pour pasta mixture into the prepared baking dish. Sprinkle it with remaining mozzarella cheese and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 5 minute to brown cheese. You can also broil for a few minutes to brown the cheese, just watch carefully so it doesn’t burn.
- Remove from the oven and let sit for 5 minutes. Garnish with chopped basil and serve.
Notes
- Boil rigatoni fully before assembling; the sauce lacks enough liquid to cook pasta during baking.
- This baked rigatoni can be prepared ahead and refrigerated up to one day before baking or frozen up to three months.
- Reheat leftovers in the microwave for convenient lunches, and store cooked pasta for three to four days in the fridge.
- Use lean ground beef for less grease; alternatives include lean ground turkey or Italian sausage with casings removed and browned.
- Good side dishes include crusty bread, breadsticks, air fryer broccoli or asparagus, or a simple tossed salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 1204mg | 50% |
| Potassium | 917mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 989IU | 20% |
| Vitamin C | 13mg | 14% |
| Calcium | 266mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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