Description
Baked Rigatoni with Meat Sauce and Cheese
Ingredients
1 lb (450g) rigatoni pasta
1 lb (450g) ground beef or Italian sausage
1 jar (24 oz) marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 medium onion, chopped
2 cloves garlic, minced
1 tsp Italian seasoning
2 tbsp olive oil
Fresh parsley, chopped (for garnish)
Salt and black pepper to taste
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Instructions
1. Cook the Pasta:
Boil rigatoni in salted water according to package instructions until al dente. Drain and set aside.
2. Prepare the Meat Sauce:
In a large skillet, heat olive oil over medium heat.
Add chopped onion and garlic; sauté until softened.
Add the ground beef or sausage, season with Italian seasoning, salt, and pepper, and cook until browned.
Stir in the marinara sauce and let simmer for 10 minutes.
3. Assemble the Dish:
Preheat the oven to 375°F (190°C).
In a large baking dish, layer half the cooked rigatoni.
Top with half the meat sauce and a layer of mozzarella and Parmesan cheese.
Repeat the layers with the remaining pasta, sauce, and cheeses.
4. Bake:
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
5. Garnish and Serve:
Sprinkle with fresh parsley and serve hot.
Step-by-Step Guide
Follow this detailed guide for perfect baked rigatoni every time. Begin by preheating your oven to 375°F (190°C) and bringing a large pot of salted water to a boil. Cook the rigatoni for 1-2 minutes less than the package suggests, as it will finish cooking in the oven. Drain and toss with a drizzle of olive oil to prevent sticking. While the pasta cooks, heat olive oil in a large skillet and sauté the onion until translucent, then add garlic for 30 seconds until fragrant. Add the ground meat, breaking it up, and cook until no pink remains. Drain excess fat, then stir in the marinara sauce and Italian seasoning. Let it simmer to combine flavors. In your greased 9×13 inch baking dish, spread a thin layer of meat sauce. Add half the pasta, then half the remaining sauce, and sprinkle with one-third of the cheeses. Repeat the layers, finishing with the remaining cheese on top.
Serving Suggestions
This hearty baked rigatoni is a complete meal on its own, but it pairs beautifully with a crisp green salad tossed in a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is essential for scooping up every bit of sauce. For a vegetable side, consider roasted broccoli or asparagus. To make it a festive spread, serve alongside other Italian classics like antipasto skewers or stuffed mushrooms.
How-to Summary
To summarize, the process is simple: cook the pasta al dente, brown the meat with aromatics, mix with sauce, then layer everything in a dish with cheese. Bake until golden and bubbly. The key steps are not overcooking the pasta initially and ensuring your meat sauce is well-seasoned before assembling.
Frequently Asked Questions
Can I make this dish ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time when cooking from cold.
Can I use a different type of pasta? Yes, ziti, penne, or shells work well. Choose a shape with nooks and ridges to hold the sauce.
How can I make this recipe vegetarian? Substitute the ground meat with a plant-based ground alternative or a cup of finely chopped mushrooms and lentils for a hearty texture.
How do I store and reheat leftovers? Store in an airtight container in the fridge for 3-4 days. Reheat portions in the microwave or cover with foil and warm in a 350°F oven until heated through.
Why is my baked pasta dry? This usually means the sauce was too thick or there wasn’t enough. Ensure your meat sauce is slightly loose before assembling, as the pasta will absorb more liquid while baking.
Common Mistakes to Avoid
- Overcooking the pasta initially: It must be al dente, as it softens further during baking.
- Not seasoning the meat sauce adequately: Taste and adjust the salt, pepper, and herbs before assembling.
- Using pre-shredded cheese exclusively: These contain anti-caking agents that can lead to a grainy melt. For best results, shred your own mozzarella.
- Skipping the fat drain: Failing to drain excess grease from the cooked meat will make the final dish oily.
- Using a dish that’s too small: This prevents proper layering and can cause boil-overs. A 9×13 inch dish is ideal.
Conclusion
This Baked Rigatoni with Meat Sauce and Cheese is the ultimate comfort food, perfect for family dinners or feeding a crowd. By following the detailed steps and avoiding common pitfalls, you’ll create a delicious, bubbly, and satisfying casserole that everyone will love. Its make-ahead flexibility and simple ingredients make it a reliable go-to recipe for any night of the week. Enjoy the rich, cheesy, and hearty results of your efforts.