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Ultimate Cheesy Baked Rigatoni Casserole

Close-up of a rich, cheesy baked ziti pasta bake with a portion removed, showing layers of sauce and ricotta.
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This recipe delivers the ultimate comfort food: a hearty, cheesy baked rigatoni casserole that is easy enough for a weeknight dinner but impressive enough for company. You get tender pasta coated in rich sauce and layers of gooey, melted cheese.

Ingredients

Scale
  • 1 pound rigatoni pasta
  • 1 tablespoon olive oil
  • 1 pound ground beef (or substitute ground turkey or Italian sausage)
  • 1 medium yellow 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
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 2 cups shredded mozzarella cheese, divided

Instructions

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

Notes

  • For a quick weeknight pasta casserole, use a high-quality jarred sauce to save time.
  • If you want a spicier flavor, add 1/4 teaspoon of red pepper flakes to the sauce mixture.
  • This recipe freezes well; assemble the entire dish, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding about 10 minutes to the cook time.

Nutrition

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