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Italian Rigatoni Pasta Bake – IT’S MOUTHWATERING!

Italian Rigatoni Pasta Bake

Prep time: 25 mins
Cook time: 1hr 5 mins
Total time: 1 hour 30 mins
Yield: 8 servings

Italian Rigatoni Pasta Bake

An easy-to-make weeknight dinner and the best way to spend family time!

Italian Rigatoni Pasta Bake

It came out AWESOME!! Fantastic flavor!

Italian Rigatoni Pasta Bake

Ingredients Rigatoni Pasta Bake:

1 lb. ground beef

1 1b. ground Italian “mild” sausage

1 large onion, chopped

1 28oz. can petite diced tomatoes with juice

1 8 oz. can tomato sauce

1 T. minced garlic

1 16 oz. box rigatoni pasta

1 15oz. tub whole mile ricotta cheese

1 egg

12 oz. shredded mozzarella cheese

1/4 C. grated parmesan cheese

2 T. olive oil

3 tsp. Italian seasoning

pinch red pepper flakes

pinch of salt and pepper

dried basil

Picture of Ingredients:

Italian Rigatoni Pasta Bake

How to make Rigatoni Pasta Bake:

Step1: In a large skillet, over med. high heat adds the olive oil and onions and sauté till tender (about 5 minutes), add in the ground beef and sausage, and cook until browned and cooked through. Drain the grease, leaving a little in the pan for moisture.

Italian Rigatoni Pasta Bake

Step2: Add in the garlic, canned tomatoes with juice and the tomato sauce. Stir well, add in 2 tsp. Italian seasoning, pinch of salt and pepper and red pepper flakes. Once combined, remove 1 C. to a bowl and set aside to cool. Cover remaining sauce and simmer on low for 20 minutes. While the meat sauce is simmering, bring a large pot of water to a boil and cook the pasta with 1 T. of salt till tender.

Italian Rigatoni Pasta Bake

Step3: In another bowl, combine ricotta cheese, 1 beaten egg, 1 C. of mozzarella cheese, 1 tsp. Italian seasoning and the parmesan cheese.

Step4: When pasta is done, drain and add to the ricotta mixture stir to combine, and then add the cooled sauce to the pasta and combine. In a 10×13 deep-sided dish, lightly grease with cooking spray.

a.

b.

Italian Rigatoni Pasta Bake

Step5: Layer 1/2 of the noodle mixture in the bottom, top with 1/2 of the meat mixture then 1/2 of the cheese. Repeat for the final layer and sprinkle with dried basil on top of the cheese.

Italian Rigatoni Pasta Bake

Step6: Bake at 350 degrees for 45 minutes or until cheese is browning and casserole is bubbly.

Italian Rigatoni Pasta Bake

Yummy! Enjoy! 

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Italian Rigatoni Pasta Bake

Italian Rigatoni Pasta Bake

Italian Rigatoni Pasta Bake

Yield: 8
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes

Ingredients

  • 1 lb. ground beef
  • 1 1b. ground Italian “mild” sausage
  • 1 large onion, chopped
  • 1 28oz. can petite diced tomatoes with juice
  • 1 8 oz. can tomato sauce
  • 1 T. minced garlic
  • 1 16 oz. box rigatoni pasta
  • 1 15oz. tub whole mile ricotta cheese
  • 1 egg
  • 12 oz. shredded mozzarella cheese
  • 1/4 C. grated parmesan cheese
  • 2 T. olive oil
  • 3 tsp. Italian seasoning
  • pinch red pepper flakes
  • pinch of salt and pepper
  • dried basil

Instructions

1. In a large skillet, over med. high heat add the olive oil and onions and sauté till tender (about 5 minutes), add in the ground beef and sausage and cook until browned and cooked through. Drain the grease, leaving a little in the pan for moisture.

2. Add in the garlic, canned tomatoes with juice and the tomato sauce. Stir well, add in 2 tsp. Italian seasoning, pinch of salt and pepper and red pepper flakes. Once combined, remove 1 C. to a bowl and set aside to cool. Cover remaining sauce and simmer on low for 20 minutes. While the meat sauce is simmering, bring a large pot of water to a boil and cook the pasta with 1 T. of salt till tender.

3. In another bowl, combine ricotta cheese, 1 beaten egg, 1 C. of mozzarella cheese, 1 tsp. italian seasoning and the parmesan cheese. When pasta is done, drain and add to the ricotta mixture stir to combine and then add the cooled sauce to the pasta and combine. In a 10×13 deep sided dish, lightly grease with cooking spray.

4. Layer 1/2 of the noodle mixture in the bottom, top with 1/2 of the meat mixture then 1/2 of the cheese. Repeat for the final layer and sprinkle with dried basil on top of the cheese.

5. Bake at 350 degrees for 45 minutes or until cheese is browning and casserole is bubbly.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 593Total Fat: 31gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 125mgSodium: 740mgCarbohydrates: 39gFiber: 4gSugar: 9gProtein: 40g

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