Name: Baked Rigatoni Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 16 oz rigatoni pasta; 1 lb ground beef or Italian sausage; 1 medium yellow onion, diced; 3 garlic cloves, minced; 28 oz crushed tomatoes; 2 tbsp tomato paste; 1 tbsp Italian seasoning; 1 tsp red pepper flakes (optional); 2 cups shredded mozzarella cheese; 1 cup grated parmesan cheese; 2 tbsp olive oil; Salt and pepper to taste

Golden, cheesy, and bubbling straight from the oven, Baked Rigatoni Pasta is the ultimate comfort food for cozy nights or when you’re feeding a hungry crowd. This dish brings together tender rigatoni pasta, a rich and hearty meat sauce, and layers of melted mozzarella and parmesan cheese—all baked to perfection. Each bite is saucy, cheesy, and satisfyingly filling.

Whether you’re hosting a family dinner, preparing a dish for a potluck, or simply craving something indulgent, this baked rigatoni delivers flavor and comfort in every mouthful. It’s also easy to make ahead and reheat, making it perfect for meal prepping or weekend batch cooking.

Why You’ll Love This Baked Rigatoni Pasta

Family-Friendly: Kids and adults both adore this dish. The flavors are simple, classic, and irresistible.
Great for Leftovers: It reheats beautifully, and some say it tastes even better the next day.
Customizable: Swap the meat sauce for a veggie version, add spicy sausage, or blend in extra cheese—you can easily make it your own.
Freezer Friendly: Make a double batch and freeze one for later!

Preparation Phase & Tools to Use

To prepare the perfect Baked Rigatoni Pasta, here are the essential tools you need:

Large Pot: For boiling the rigatoni pasta to al dente. A good-quality, heavy-bottomed pot helps prevent sticking and ensures even cooking.
Skillet or Sauté Pan: Ideal for browning meat and simmering the marinara or meat sauce.
Mixing Bowl: Helps combine pasta and sauce evenly before layering.
Baking Dish (9×13-inch): The hero of this recipe. It needs to be deep enough to hold the hearty layers without bubbling over.
Wooden Spoon or Silicone Spatula: Useful for mixing the pasta with sauce and scraping every last bit into the dish.
Box Grater: Freshly grated cheese melts and browns better than pre-shredded.
Aluminum Foil: Protects the top layer from over-browning while baking.

Ingredients for the Baked Rigatoni Pasta

Rigatoni Pasta: The star of the show. Its ridges catch the sauce perfectly, and it holds up well to baking.
Ground Beef or Italian Sausage: Provides a hearty, savory base for the sauce.
Yellow Onion: Adds sweetness and depth to the meat sauce.
Garlic Cloves: Brings aromatic flavor that deepens the sauce.
Crushed Tomatoes: Forms the rich, saucy base.
Tomato Paste: Intensifies the tomato flavor.
Italian Seasoning: Balances the sauce with herbs like oregano and basil.
Red Pepper Flakes (optional): For a slight spicy kick.
Mozzarella Cheese: Melts beautifully and gives that gooey texture.
Parmesan Cheese: Adds a salty, nutty finish on top.
Olive Oil: For sautéing and enriching the sauce.
Salt and Pepper: Essential seasonings to balance the flavors.

How To Make the Baked Rigatoni Pasta

Step 1: Cook the Pasta

Boil the rigatoni in salted water until just al dente. Drain and set aside. Do not overcook, as it will continue baking later.

Step 2: Prepare the Meat Sauce

In a large skillet, heat olive oil and sauté onions until translucent. Add garlic and cook until fragrant. Brown the ground beef or sausage, breaking it apart. Stir in crushed tomatoes, tomato paste, and Italian seasoning. Let it simmer for 10-15 minutes.

Step 3: Combine Pasta and Sauce

In a large bowl, mix the cooked pasta with most of the sauce. Reserve some sauce for layering later. Toss well to coat every piece.

Step 4: Layer and Assemble

Spread a thin layer of sauce at the bottom of a greased baking dish. Add half the pasta mixture, sprinkle a layer of mozzarella and parmesan, then repeat with the remaining pasta and top with more cheese.

Step 5: Bake Until Golden

Cover with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden brown.

Step 6: Rest and Serve

Allow the pasta to rest for 10 minutes before serving to let the layers set. Garnish with fresh parsley or basil if desired.

Serving and Storing Baked Rigatoni Pasta

Serve your baked rigatoni hot from the oven, topped with fresh basil or parsley and an extra sprinkle of parmesan if you like. Pair it with garlic bread, a crisp green salad, or roasted vegetables for a full, satisfying meal.

To store leftovers, let the pasta cool completely, then cover and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick meal. This dish also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

How do I prevent the pasta from getting mushy?

Cook your rigatoni just to al dente. It will finish cooking in the oven without becoming overdone.

Can I make this ahead of time?

Yes! Assemble the dish up to a day in advance, cover tightly, and refrigerate. Bake when ready, adding a few extra minutes if it’s straight from the fridge.