Description
This hearty baked rigatoni recipe combines Italian sausage, ground beef, and a rich tomato sauce topped with melted mozzarella cheese. Perfectly cooked al dente rigatoni is mixed into a savory meat and tomato sauce, then baked to bubbly, golden perfection. A comforting Italian-American casserole ideal for family dinners and gatherings.
Ingredients
Scale
Pasta
- 1 pound rigatoni
Meat Sauce
- 1 pound ground Italian sausage
- 1 pound 90/10 ground beef
- 1 cup diced yellow onion
- 4 garlic cloves, minced
- 1 (24 ounce) jar marinara sauce
- 1 (24 ounce) can crushed tomatoes
- 1 teaspoon kosher salt
- 1 tablespoon Italian seasoning
- 4 tablespoons (½ stick) salted butter
Topping and Garnish
- 3 cups freshly grated mozzarella cheese
- Minced fresh parsley, for serving
Instructions
- Preheat the oven. Set the oven to 350°F and position a rack in the center for even baking.
- Cook the rigatoni. Boil a large pot of salted water, add rigatoni, and cook according to package instructions until al dente. Drain and set aside.
- Prepare the meat sauce. In a large pot or Dutch oven over medium-high heat, cook Italian sausage, ground beef, diced onion, and minced garlic. Break up the meat and cook for about 10 minutes until fully cooked and onions soften.
- Add tomato base and seasonings. Stir in marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and butter. Cook while stirring until butter melts and sauce combines, about 3 minutes.
- Combine pasta and sauce. Add the cooked rigatoni to the meat sauce and stir well to coat the pasta evenly.
- Assemble the casserole. Transfer the pasta mixture to a 9 x 13-inch baking dish. Spread mozzarella cheese evenly over the top. Cover with foil.
- Bake covered. Bake for 25 minutes at 350°F.
- Bake uncovered. Remove foil and bake for 10 to 15 more minutes until cheese is lightly browned and sauce bubbles.
- Rest and garnish. Let the dish cool 5 to 10 minutes before sprinkling with minced parsley. Serve family-style.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes to the meat sauce.
- Use fresh mozzarella for a creamier topping, though shredded mozzarella melts more evenly.
- Allow the casserole to rest after baking so the sauce thickens and serving is easier.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: baked rigatoni, Italian sausage pasta, ground beef pasta bake, mozzarella casserole, Italian comfort food, baked pasta recipe