Description
Cheesy Baked Rigatoni Recipe
Ingredients:
For the Sauce:
1 lb (450g) ground beef or Italian sausage (or a mix)
1 medium onion, finely chopped
3 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 tsp Italian seasoning
Salt and pepper, to taste
For the Pasta:
1 lb (450g) rigatoni
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg, beaten
2 tbsp chopped fresh parsley (optional for garnish)
Instructions:
Cook the Rigatoni:
Boil rigatoni in salted water until al dente. Drain and set aside.
Prepare the Meat Sauce:
In a large skillet, cook ground beef/sausage over medium heat until browned. Drain excess fat.
Add onion and garlic; cook until softened, about 3 minutes.
Stir in marinara sauce, Italian seasoning, salt, and pepper. Let simmer for 10 minutes.
Mix the Cheese Filling:
In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan, egg, and a pinch of salt. Mix until smooth.
Assemble the Dish:
Preheat oven to 375°F (190°C).
In a large baking dish, layer cooked rigatoni, cheese mixture, and meat sauce. Repeat until ingredients are used up, finishing with a layer of sauce on top.
Sprinkle the remaining mozzarella on top.
Bake:
Cover with aluminum foil and bake for 20 minutes.
Remove the foil and bake an additional 10-15 minutes until bubbly and golden.
Garnish and Serve:
Sprinkle with fresh parsley and serve hot.
This hearty baked rigatoni is perfect for family dinners or meal prepping!
Step-by-Step Guide
Follow these detailed steps for a foolproof cheesy baked rigatoni. First, preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Cook the rigatoni in a large pot of well-salted boiling water, stirring occasionally, for 1-2 minutes less than the package suggests for al dente. Drain but do not rinse; the starch helps the sauce adhere. While the pasta cooks, brown the meat in a large skillet. After draining fat, add the onion and garlic, cooking until fragrant. Pour in the marinara and seasonings, then simmer. In a separate bowl, thoroughly combine the ricotta, half the mozzarella, all the Parmesan, the beaten egg, and a pinch of salt. To assemble, spread a thin layer of meat sauce in the baking dish. Add half the rigatoni, then dollop and spread all the cheese mixture over it. Top with half the remaining sauce. Add the rest of the pasta and finish with the remaining sauce, ensuring all pasta is covered. Finally, sprinkle the reserved mozzarella evenly over the top.
Serving Suggestions
This rich, hearty dish pairs beautifully with lighter sides. Serve it with a crisp Caesar salad, garlic breadsticks, or steamed green beans. For a complete Italian feast, start with a simple arugula salad with lemon vinaigrette. Leftovers reheat wonderfully for lunch the next day.
How-to Summary
To make Cheesy Baked Rigatoni: 1) Cook pasta al dente. 2) Brown meat, then make a sauce with onion, garlic, and marinara. 3) Mix ricotta, mozzarella, Parmesan, and egg for the filling. 4) Layer pasta, cheese filling, and sauce in a baking dish. 5) Top with more cheese and bake covered for 20 minutes, then uncovered until golden and bubbly.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time when cooking from cold.
Can I use a different pasta? Rigatoni’s tubes hold the cheese filling well. Ziti, penne, or shells are good substitutes. Avoid long, thin pasta like spaghetti.
How do I prevent a dry bake? Ensure your sauce has simmered to a thick but still saucy consistency, and do not overbake. The foil-covered stage helps the pasta absorb moisture without drying out.
Can I freeze baked rigatoni? Absolutely. Bake, cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in a 350°F oven.
What’s the purpose of the egg in the cheese mix? The egg acts as a binder, helping the ricotta layer set during baking so it slices neatly and doesn’t ooze out.
Common Mistakes to Avoid
- Overcooking the pasta initially: It will continue to cook in the oven. Boil only until al dente.
- Using cold ricotta: Let ricotta come to room temperature for easier, smoother mixing.
- Skipping the foil cover: Baking covered first ensures even heating and prevents the top cheese from burning before the center is hot.
- Not seasoning the cheese mixture: Add a pinch of salt and pepper to the ricotta blend to enhance flavor in every layer.
Conclusion
This Cheesy Baked Rigatoni is the ultimate comfort food, combining savory meat sauce, tender pasta, and a rich, three-cheese filling. By following the step-by-step guide and avoiding common pitfalls, you can create a crowd-pleasing dish perfect for any occasion. It’s versatile for make-ahead meals and guaranteed to become a family favorite. Enjoy the delicious, bubbly results of your efforts!