Print

Easy Cheesy Baked Rigatoni Pasta Bake

A close-up of a rich, cheesy slice of baked pasta bake with a browned, bubbly top layer.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy cheesy baked rigatoni pasta bake for a comforting, family-friendly weeknight dinner. This recipe layers tender pasta with rich sauce and gooey mozzarella for a simple, hearty casserole.

Ingredients

Scale
  • 1 pound rigatoni pasta
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar marinara sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook the rigatoni according to package directions until al dente. Drain the pasta and set aside.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef and onion. Cook until the beef is browned and the onion is soft, about 5 to 7 minutes. Drain off any excess fat.
  4. Stir in the minced garlic, marinara sauce, Italian seasoning, salt, and pepper. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
  5. In a medium bowl, mix together the ricotta cheese, egg, and 1/4 cup of Parmesan cheese.
  6. In a large bowl, combine the cooked pasta, the meat sauce, and half of the mozzarella cheese. Mix well until the pasta is evenly coated.
  7. Spread half of the pasta mixture into the prepared baking dish. Dollop the ricotta mixture evenly over the pasta layer. Top with the remaining pasta mixture.
  8. Sprinkle the remaining 1 1/2 cups of mozzarella cheese and a little extra Parmesan cheese over the top.
  9. Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  10. Let the pasta bake rest for 5 minutes before you serve it.

Notes

  • You can substitute rigatoni with ziti or penne pasta for a similar result.
  • For an extra creamy texture, stir 1/4 cup of heavy cream into the ricotta mixture.
  • This dish is great for meal prep; cover and refrigerate leftovers for up to 3 days.

Nutrition

Find it online: https://chefsily.com/easy-cheesy-pasta-bake-rigatoni/