Here’s a hearty and versatile Rigatoni recipe — tender pasta tubes perfect for holding sauce, cheese, and vegetables. I’ll give you a classic baked rigatoni with a creamy tomato-meat sauce.
🍝 Baked Rigatoni with Tomato and Cheese
Ingredients (Serves 4–6)
- 12 oz (340 g) rigatoni pasta
- 1 lb (450 g) ground beef or Italian sausage
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (24 oz / 680 g) jar marinara or pasta sauce
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Fresh basil or parsley, chopped (for garnish)
Instructions
1️⃣ Cook the Rigatoni
- Bring a large pot of salted water to a boil.
- Cook rigatoni 1–2 minutes less than package instructions (al dente).
- Drain and toss lightly with 1 tbsp olive oil to prevent sticking.
2️⃣ Make the Meat Sauce
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Sauté onions until soft, 3–4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add ground beef or sausage, cook until browned. Drain excess fat if necessary.
- Stir in marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Simmer 5–10 minutes.
3️⃣ Assemble the Rigatoni
- Preheat oven to 375°F (190°C).
- In a large baking dish, combine cooked rigatoni and meat sauce.
- Dollop ricotta cheese evenly throughout and gently mix.
- Sprinkle mozzarella and Parmesan on top.
4️⃣ Bake
- Cover with foil and bake 20 minutes.
- Remove foil and bake 10 more minutes until cheese is melted and golden.
5️⃣ Serve
- Garnish with fresh basil or parsley.
- Serve with garlic bread or a green salad.
💡 Tips
- For a vegetarian version, replace meat with sautéed mushrooms, zucchini, or spinach.
- Use a mix of mozzarella and provolone for extra gooey cheese.
- Make ahead: Assemble in a baking dish, cover, refrigerate overnight, and bake when ready.
- Leftovers store in the fridge for 2–3 days and reheat in the oven or microwave.
If you want, I can also give you a creamy rigatoni version with Alfredo sauce and chicken for a richer, indulgent dish.
Do you want that creamy chicken version?
