Italian Rigatoni Bake

Sometimes you need a meal that’s simple to put together but tastes like something you put hours into making.

Italian Rigatoni Bake is the recipe you’re looking for, with its two types of meat, three types of cheese, and seasonings that make each bite a delight — not to mention that filling rigatoni pasta rounding out the dish.

It’s a great choice if you’re preparing freezer meals for the week, too.

This is a super easy dinner option that’s great for feeding a crowd!

This is a warm, comforting dish that’s welcome on tables in any season.

Scroll to bottom for printable recipe card.

Why I love Italian Rigatoni Bake:

• Chances are you already have the ingredients in the fridge.
• It provides a good amount of protein.
• It’s simple to make!

What is Italian rigatoni?

Rigatoni is a tube-shaped type of pasta that has ridges running along its outer surface. The diameter of a piece of rigatoni is wider than that of ziti and penne, and the ends are not cut diagonal like those of penne. Each rigatoni tube is fairly squat, but not very short.

What sauces go well with rigatoni?

Rigatoni is perfect for dishes that use chunky, meaty sauces and lots of cheese. The pasta is sturdy and keeps its shape well in baked dishes. You can use rigatoni with sauces like marinara; just be aware that thinner sauces will drain out of the tubes and serve more as a coating for each piece of pasta.

What’s the difference between pasta and rigatoni?

Rigatoni is a type of pasta. Pasta is the category of food, and rigatoni just describes a particular shape.

How to serve Italian Rigatoni Bake?

Italian Rigatoni Bake is a dense dish, so you’ll want to serve it with something light. Green salad is always appropriate, and in colder weather, you can serve it with roasted vegetables or a vegetable soup. A small slice of buttery garlic bread is definitely welcome, too, and yes, keep it small — you’ll want to save room for the rigatoni!

Cooking Tips:

• A common problem with baked pasta dishes is soggy, mushy pasta. The key here is to mostly cook it during the initial boiling stage. Aim for al dente, and let the pasta finish cooking during the baking stage.
• If you’re in need of a very filling dish, or you don’t have enough meat and cheese for the recipe, reduce the amount of pasta you use and make a smaller version of the dish with the ingredients in proportion to one another. If you add more pasta or put together a dish with the right amount of pasta but less meat and/or cheese, the finished dish may turn out dry.

Variation:

• The easiest variation to make is baked ziti; you can use a 1-to-1 substitution here. If you don’t have ziti, you can try another toothsome pasta, such as farfalle (bowties) or medium-sized shells.
• You can absolutely switch up the meat if you want. Ground turkey is an excellent substitute for ground beef, and the sausage you use can be made of any meat that’s been flavored with Italian seasonings. Just remember to cook the dish thoroughly according to the particular meat you use. For example, if you use ground beef, that final dish needs to be at least 160 degrees Fahrenheit. If you use ground chicken, however, it needs to be at least 165 degrees Fahrenheit.
• Dairy-free cheese is a good substitution if you can’t have dairy.
• Instead of wheat rigatoni, see if there’s a lentil, chickpea, or rice variation that you like.

Ingredients:

• Ground Beef
• Ground Italian “Mild” Sausage
• Onion
• Tomatoes with Juice
• Tomato Sauce
• Garlic
• Rigatoni Pasta
• Ricotta Cheese
• Egg
• Mozzarella Cheese
• Parmesan Cheese
• Olive Oil
• Italian Seasoning
• Pinch Red Pepper Flakes
• Salt and Pepper
• Dried Basil

How to make Italian Rigatoni Bake:

Step 1: Heat a large skillet over medium heat. Add the olive oil, along with the onions. Fry until tender and a little golden.

Step 2: Add the ground beef.

Then, add the sausage.

Then, cook until golden brown.

Step 3: Remove the meat from the pan and add the garlic, the tomatoes in the juice can, and the tomato sauce to it. Stir very well.

Step 4: Add 2 teaspoons of Italian seasoning, a pinch of salt and pepper. Once they are properly combined, reserve a cup and let them cool.

Step 5: For the remaining sauce, cover and simmer for 20 minutes.

Cook pasta in a separate pot with boiling water until soft.

Step 6: In a separate bowl, mix the ricotta cheese with an egg, mozzarella cheese, Italian seasoning, and parmesan cheese.

Mix well.

Step 7: Once the pasta is done, add the cheese mixture and stir.

Then pour in the previously reserved sauce and stir until well combined.

Step 8: Grease a 10×13 dish with cooking spray and pour half of the pasta over it. Cover with the meat mixture and then the cheese. Repeat another layer of pasta and then another of meat and repeat until finished with the ingredients.

Step 9: Bake at 350°F/175°C for 45 minutes or until cheese is golden brown.

Step 13: Add the remaining mozzarella cheese on the top and sprinkle with dried basil.

Step 14: Bake for 45 minutes or until the cheese is browning and the casserole is bubbly.

Italian Rigatoni Bake

Sometimes you need a meal that's simple to put together but tastes like something you put hours into making. Italian Rigatoni Bake is the recipe you're looking for, with its two types of meat, three types of cheese, and seasonings that make each bite a delight — not to mention that filling rigatoni pasta rounding out the dish. It's a great choice if you're preparing freezer meals for the week, too.

4.25 from 4 votes

Review Recipe

Ingredients 

• 1 lb Ground Beef
• 1 lb Ground Italian “Mild” Sausage
• 1 Large Onion, Chopped
• 1 28 oz Can Petite Tomatoes with Juice
• 1 8 oz Can Tomato Sauce
• 1 tbsp Garlic, Minced
• 1 16 oz Box Rigatoni Pasta
• 1 15 oz Ricotta Cheese
• 1 Egg
• 12 oz Mozzarella Cheese, Shredded
• 1/4 cup Parmesan Cheese, Grated
• 2 tbsp Olive Oil
• 3 tsp Italian Seasoning
• Pinch Red Pepper Flakes
• Salt and Pepper, To taste
• Dried Basil

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Instructions

• Heat a large skillet over medium heat. Add the olive oil, along with the onions. Fry until tender and a little golden.
• Add the ground beef along with the sausage, and cook until golden brown.
• Remove the meat from the pan and add the garlic, the tomatoes in the juice can, and the tomato sauce to it. Stir very well.
• Add 2 teaspoons of Italian seasoning, a pinch of salt and pepper. Once they are properly combined, reserve a cup and let them cool.
• For the remaining sauce, cover and simmer for 20 minutes. Cook pasta in a separate pot with boiling water until soft.
• In a separate bowl, mix the ricotta cheese with an egg, mozzarella cheese, 1 teaspoon Italian seasoning, and parmesan cheese.
• Once the pasta is done, add the cheese mixture and stir. Then pour in the previously reserved sauce and stir until well combined.
• Grease a 10×13 dish with cooking spray and pour half of the pasta over it. Cover with the meat mixture and then the cheese. Repeat another layer of pasta and then another of meat and repeat until finished with the ingredients.
• Bake at 350°F/175°C for 45 minutes or until cheese is golden brown.
• Enjoy!

Author: Laura

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How to store Italian Rigatoni Bake?

If you’re storing leftovers for tomorrow’s lunch, cover the remainder of the Rigatoni Bake, place in the refrigerator, and eat within two to three days. If you don’t think you can finishall of it in a couple of days, slice up the remaining food into individual servings and place them on a baking sheet, covered with plastic wrap. Let the slices freeze for a half-hour or so and then wrap each individually in plastic, and place the wrapped slices in a freezer bag.

How to reheat Italian Rigatoni Bake?

For refrigerated leftovers, take the portion you want and re-bake it at 350 degrees Fahrenheit until it reaches 165 degrees Fahrenheit internally. For frozen leftovers, let the portions you want defrost in the fridge for a few hours, and then bake to at least 165 F internally.

How long does Italian Rigatoni Bake last in the fridge?

Eat refrigerated leftovers within two to three days (preferably two).

Can I make ahead Italian Rigatoni Bake?

You can make all ingredients ahead of time, let them cool, store them separately, and then mix them together just before baking; you can also mix everything together and refrigerate or freeze the entire dish before you bake it. Bake refrigerated dishes within two days; otherwise, freeze the prepped bake. Defrost in the fridge, and bake as usual.

Related Recipes you Might Enjoy:

If you like this rigatoni bake recipe, you’ll want to give these others a try as well:

Best Italian Bake: Sausage, chicken, cheese, sauce, and any pasta you choose in a soothing, satisfying casserole.

Mexican Taco Pasta: Pasta, meat, cheese, and taco toppings in an Italian-style bake.

Creamy Sausage Pasta With Tomatoes: Cream, sausage, tomatoes, and bowtie pasta in flash.