Description
This baked rigatoni recipe is a comforting Italian-American casserole that combines al dente rigatoni pasta with a savory tomato basil sauce, lean ground beef, and a blend of mozzarella and Parmesan cheeses. Finished in the oven for a bubbly, golden top, it’s perfect for a family dinner or casual gathering, offering rich flavors and satisfying textures.
Ingredients
Scale
Dry Ingredients
- 10 oz. dry rigatoni pasta
- 2 tsp minced garlic
- 1 1/2 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
Wet Ingredients & Sauces
- 1 (24 oz) jar tomato basil pasta sauce (recommend Rao’s)
- 1 (14.5 oz) can petite diced tomatoes
- 1 Tbsp olive oil
Proteins & Dairy
- 1 lb. lean ground beef
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese, divided
Garnish
- Fresh basil leaves or fresh parsley leaves (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 12 by 8-inch or 13 by 9-inch baking dish with non-stick cooking spray to prevent sticking.
- Cook Pasta Al Dente: Boil rigatoni in lightly salted water for about one minute less than the package instructions recommend, until just shy of al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta thoroughly.
- Brown Ground Beef and Sauté Garlic: Heat olive oil in a 12-inch skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Add Sauce Components: Stir in the reserved 1/4 cup pasta water, tomato basil pasta sauce, petite diced tomatoes, and Italian seasoning into the beef mixture. Mix well and let it simmer briefly to combine flavors.
- Combine Pasta, Sauce, and Cheese: Transfer the sauce mixture to the empty pasta pot (or a large bowl). Add the drained rigatoni pasta and mix in 3/4 cup of shredded mozzarella cheese and 1/4 cup of Parmesan cheese. Season lightly with salt and freshly ground black pepper to taste, and stir until evenly combined.
- Prepare for Baking: Pour the pasta and sauce mixture into the prepared baking dish. Spread evenly to cover all pasta with sauce to prevent drying during baking.
- Add Remaining Cheese and Cover: Sprinkle the remaining 1 1/4 cups mozzarella cheese and 1/4 cup Parmesan cheese evenly over the top of the pasta. Cover the dish with aluminum foil, bending it slightly to avoid touching the cheese, preventing it from sticking.
- Bake and Serve: Bake in the preheated oven for 25 to 30 minutes until hot and bubbly. Remove foil during the last few minutes if you wish to brown the cheese slightly. Serve warm garnished with fresh basil or parsley leaves if desired.
Notes
- Reserve some pasta water to help loosen the sauce if it becomes too thick.
- Use a baking dish size between 12×8 inches and 13×9 inches for best results.
- For a vegetarian version, omit the ground beef and increase the cheese or add vegetables like mushrooms or zucchini.
- Let the baked rigatoni rest a few minutes before serving to set.
- Use high-quality pasta sauce like Rao’s for enhanced flavor.
