Baked Rigatoni Recipe
Turn classic rigatoni pasta and meat sauce into a comforting baked rigatoni by layering it with melted mozzarella and baking until golden and bubbly. The perfect easy weeknight dinner!
Ingredients
- 1 pound rigatoni , or penne noodles
- 1 Tablespoon olive oil
- 1 cup chopped yellow onion
- 4 cloves garlic , minced
- 1 pound Italian sausage , or ground beef
- 1 (15-ounce) can crushed tomatoes
- 1 (26-ounce) jar marinara sauce
- 2-4 Tablespoons chopped fresh basil
- 1-2 teaspoons Italian seasoning
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 cups grated fresh mozzarella cheese , divided
For serving (optional): Fresh basil or Parsley
Instructions
- Preheat oven. Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Prepare pasta. Boil 1 pound rigatoni according to package instructions. Drain.
- Make sauce. In a large pot, heat 1 Tablespoon olive oil over medium heat. Stir in 1 cup onion and 4 cloves garlic and sauté 3 to 5 minutes, or until onions are tender. Add in 1 pound Italian sausage or beef and cook 5 to 7 minutes, or until browned. Drain excess grease, if needed. Stir in 15 ounces crushed tomatoes, 26 ounces marinara sauce, 2-4 Tablespoon fresh basil, 2 teaspoons Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon pepper. Simmer 10 to 15 minutes.
- Assemble and bake. Stir in cooked rigatoni Spoon 1/2 of the mixture into the baking dish. Top with 1/2 of the mozzarella cheese. Spoon the remaining ziti mixture over the cheese. Top with the remaining cheese (add more if desired). Bake 20 to 25 minutes, or until cheese is bubbly.
- Serve. Top with fresh basil or parsley, if desired. Serve hot.
Notes
Make-ahead: Assemble, cover with foil, and place in the fridge for 2 days. When ready to bake, remove foil and bake at 350°F for 35 to 45 minutes.
Reheating leftovers: Loosely cover with foil and cook in the oven at 350°F for 15 minutes or until warmed throughout. The foil helps to keep the ziti from drying out.
Freeze: Place 1/2 of the pasta mixture in an 8x8-inch baking dish and cover with foil. Place in a zip-top bag and freeze. When ready to cook, remove from the freezer and thaw on the counter 1 hour or in the refrigerator overnight. Preheat the oven and bake for 35 to 45 minutes.
Nutrition
Calories: 452kcal, Carbohydrates: 53g, Protein: 24g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 61mg, Sodium: 795mg, Potassium: 759mg, Fiber: 4g, Sugar: 8g, Vitamin A: 719IU, Vitamin C: 14mg, Calcium: 151mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
