This dish has tender rigatoni coated in a rich marinara and beef sauce, all topped with melty mozzarella and a kiss of Parmesan. The texture is creamy and slightly crisp at the edges after baking simple, hearty, and crowd-pleasing. Make it because it’s quick to pull together, great for feeding kids and friends, and uses pantry staples you likely already have.
Why make this:
- It saves time on busy nights.
- It uses common ingredients.
- It reheats well for lunches or leftovers.
Why You’ll Love This Recipe
- Ready in about an hour from start to finish
- Made with pantry and fridge basics
- Great for feeding families or meal prep
- Melty, comforting, and easy to customize
Ingredients of Baked Rigatoni
- 12 ounces rigatoni
- 1 pound ground beef
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for topping (optional)
Step-by-Step Instructions of Baked Rigatoni
- Preheat the oven to 375°F (190°C).
- Boil the rigatoni in salted water until just al dente, then drain and set aside.
- Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning.
- Stir in the marinara sauce and simmer for 3–5 minutes to blend flavors.
- Toss the cooked rigatoni with the meat sauce in the skillet or a large bowl until well coated.
- Transfer half the pasta mixture into a greased 9×13-inch baking dish. Sprinkle half the mozzarella over it.
- Add the remaining pasta, top with the rest of the mozzarella, and sprinkle Parmesan if using.
- Bake uncovered for 15–20 minutes until cheese is melted and bubbly and edges are slightly golden.
- Let rest 5 minutes before serving so it sets and slices cleanly.
Tips for Success
- Cook pasta just shy of al dente so it doesn’t go mushy in the oven.
- Use whole-milk mozzarella for better melt and creaminess.
- Let the dish rest a few minutes after baking it helps the layers hold together.
Substitutions & Variations of Baked Rigatoni
To Make It Vegan/Gluten-Free:
- Use gluten-free rigatoni and a plant-based ground “meat” or cooked lentils.
- Swap dairy cheeses for vegan shredded mozzarella and vegan Parmesan.
Variations:
- Stir in 1 cup ricotta for a creamier bake.
- Add sautéed mushrooms, spinach, or roasted peppers for veggies.
- Mix in cooked Italian sausage or turkey for a different meat flavor.
- Sprinkle red pepper flakes or chopped fresh basil before serving.
Storage Instructions of Baked Rigatoni
Refrigerator:
- Store leftovers in an airtight container for up to 4 days.
Freezer:
- Freeze baked rigatoni in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead:
- Assemble in the baking dish, cover, and refrigerate for up to 24 hours; bake when ready.
- For longer make-ahead, assemble and freeze unbaked, then bake from frozen (add extra 10–15 minutes).
Frequently Asked Questions (FAQ) of Baked Rigatoni
Can I use a different pasta shape?
- Yes. Ziti, penne, or large shells work well pick a shape that holds sauce.
Can I skip browning the meat?
- You can use cooked rotisserie chicken or skip meat for a vegetarian version, but browning adds flavor.
How do I reheat leftovers so they stay moist?
- Reheat in the oven at 350°F covered with foil for 15–20 minutes. Microwave in short bursts and stir, or add a splash of water to keep it from drying.
Final Toughts
Baked Rigatoni is a simple, comforting recipe that fits busy lives and hungry families. It’s cheesy, saucy, and easy to scale up when you need extra plates. Try this baked rigatoni tonight, then come back and leave a comment and a star rating to let others know how it turned out I’d love to hear your tweaks or questions.
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Cozy, No-Fuss Baked Rigatoni for Busy Weeknights
This baked rigatoni is a warm, cheesy, and satisfying comfort food dinner that feeds a crowd, using pantry staples for a quick and easy meal.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 12 ounces rigatoni
- 1 pound ground beef
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the rigatoni in salted water until just al dente, then drain and set aside.
- Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning.
- Stir in the marinara sauce and simmer for 3–5 minutes to blend flavors.
- Toss the cooked rigatoni with the meat sauce in the skillet or a large bowl until well coated.
- Transfer half the pasta mixture into a greased 9×13-inch baking dish. Sprinkle half the mozzarella over it.
- Add the remaining pasta, top with the rest of the mozzarella, and sprinkle Parmesan if using.
- Bake uncovered for 15–20 minutes until cheese is melted and bubbly and edges are slightly golden.
- Let rest 5 minutes before serving so it sets and slices cleanly.
Notes
Cook pasta just shy of al dente to prevent mushiness. Whole-milk mozzarella yields better melt and creaminess. Let the dish rest after baking for better structure.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Meat