Baked Rigatoni with Italian Sausage and Beef Recipe
Baked Rigatoni is a hearty Italian casserole combining perfectly cooked rigatoni pasta with a rich meat sauce made from Italian sausage, ground beef, and a flavorful blend of marinara and crushed tomatoes. Topped with melted mozzarella cheese and baked until golden and bubbly, this comforting dish is ideal for feeding a crowd or enjoying as a satisfying family meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Pasta
- 1 pound rigatoni
Meat and Vegetables
- 1 pound ground Italian sausage
- 1 pound 90/10 ground beef
- 1 cup diced yellow onion
- 4 garlic cloves, minced
Sauce
- 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 & Garnish
- 3 cups freshly grated mozzarella cheese
- Minced fresh parsley, for serving
Instructions
- Preheat the oven: Set your oven to 350°F and position the rack in the center to ensure even baking.
- Cook the pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni and cook according to package instructions until al dente. Drain well and set aside.
- Brown the meat and vegetables: In a large pot or Dutch oven, heat over medium-high. Add the ground Italian sausage, ground beef, diced onion, and minced garlic. Break up the meat with a wooden spoon and cook until the meat is fully browned and onions are tender, about 10 minutes.
- Add sauce and combine: Stir in the marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and butter. Cook while stirring frequently until the butter has melted and everything is well combined, approximately 3 minutes. Then, add the cooked pasta to the sauce and stir thoroughly to coat the rigatoni evenly.
- Bake the rigatoni: Transfer the pasta and meat sauce mixture to a 9 x 13-inch baking dish. Sprinkle the top evenly with grated mozzarella cheese. Cover the dish tightly with foil and bake in the preheated oven for 25 minutes.
- Finish baking: Remove the foil and continue baking the rigatoni for an additional 10 to 15 minutes, or until the cheese is lightly browned and bubbly, and the sauce is simmering at the edges.
- Rest and serve: Let the baked rigatoni cool slightly for 5 to 10 minutes after removing from the oven. Sprinkle with minced fresh parsley for a fresh, colorful garnish. Serve warm, family-style.
Notes
- Use 90/10 ground beef to reduce excess fat in the dish.
- Make sure to cook pasta al dente as it will continue cooking in the oven during baking.
- Feel free to substitute mozzarella with a blend of Italian cheeses like provolone or parmesan for a different flavor.
- Covering the dish while baking helps keep the moisture in and prevents the pasta from drying out.
- For added heat, sprinkle in some crushed red pepper flakes with the Italian seasoning.
