This baked rigatoni is one of those meals that always hits the spot—warm, hearty, and full of flavor. I start with tender rigatoni pasta and add in savory ground beef, creamy ricotta, and plenty of melty mozzarella. Then everything gets smothered in a rich marinara sauce and baked until perfectly bubbly and golden. It’s one of my go-to recipes when I want something cozy for a weeknight dinner or need a dish that’ll impress guests without a lot of fuss.
This baked rigatoni is one of my favorites when I need a super easy dinner option that makes everyone happy.
Easy baked pasta recipes like this one have always been a go-to in my kitchen—they’re easy to throw together, full of flavor, and always a hit with my kids.
Pair it with my Air Fryer Garlic Bread or Bread Machine Breadsticks, and Sautéed Broccolini or a simple salad for a complete meal that feels like a restaurant night at home.
And if you are looking for more pasta recipes, my Garlic Parmesan Chicken Pasta for another comfort food favorite.
Ingredients and Substitutions
- Rigatoni: Penne or ziti can be used if needed.
- Ground Beef: Lean or full-fat both work or try ground turkey for a lighter option.
- Italian Seasoning: Use a mix of dried oregano, basil, and thyme if you don’t have a blend.
- Garlic Powder: Adds depth without chopping; fresh minced garlic works if you prefer.
- Sea Salt: Kosher salt is a good alternative.
- Ricotta Cheese: Use whole milk ricotta for the best texture, or swap in cottage cheese.
- Egg: Any size works.
- Fresh Chopped Parsley: Dried parsley can work in a pinch, but fresh parsley is best here.
- Black Pepper: Freshly ground gives the best flavor.
- Marinara Sauce: Choose a good-quality jarred sauce or use my homemade marinara—look for one with no added sugar for a cleaner taste.
- Mozzarella: Go for block mozzarella and shred it yourself for the best melt and texture.
- Parmesan: Pecorino Romano is a great alternative.
- Parsley, Basil, Red Pepper Flakes (for serving)
- These add color, freshness, and optional heat to finish the dish with flair.
Tips & Tricks for the Best Baked Rigatoni Recipe
- Undercook the pasta slightly (about 1–2 minutes shy of al dente). It’ll finish cooking in the oven and soak up all that saucy, cheesy goodness without turning mushy.
- Drain the beef well after browning. Excess grease can make the casserole oily.
- Fresh herbs matter! Don’t skip the chopped parsley in the filling and fresh basil for serving—it adds brightness that balances the richness of the dish.
- Shred your own cheese if you can. Pre-shredded cheese often has anti-caking agents that affect meltability.
- Let it rest before serving. Give it 5–10 minutes out of the oven to set up a bit—it’ll slice and serve more cleanly.
Step-by-Step Instructions
Add Italian seasoning, garlic powder, and salt. Cook 3 more minutes. Drain excess fat.
Bake for 30 minutes, until golden and bubbly.
Variations
- Sub in Sausage Sausage: To make Baked Rigatoni with Sausage, swap ground beef for Italian sausage (mild or spicy). Remove casings and brown just like the beef.
- Baked Rigatoni with Ricotta (No Meat): Omit the meat and add sautéed mushrooms, spinach, or zucchini for a hearty vegetarian option.
- Baked Rigatoni with Beef & Sausage: Use half beef, half sausage for a flavor-packed combo.
- Rigatoni Bake with Marinara & Mozzarella Only: For a super simple version, skip the ricotta and meat altogether—just toss the pasta with sauce and mozzarella for a kid-friendly take.
- Freezer-Friendly Tip: Wrap tightly and freeze before baking. When ready to cook, thaw overnight and bake as directed. You can also freeze leftovers for up to a month. Make sure to use an airtight container.
Baked Rigatoni Recipe
This baked rigatoni is one of those meals that always hits the spot—warm, hearty, and flavorful. I start with tender rigatoni pasta and add in savory ground beef, creamy ricotta, and plenty of melty mozzarella. Then everything gets smothered in a rich marinara sauce and baked until perfectly bubbly and golden. It’s one of my go-to recipes when I want something cozy for a weeknight dinner or need a dish that’ll impress guests without fuss.
Servings: 12
Calories: 490kcal
Ingredients
- 1 pound rigatoni
- 1 pound ground beef
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 16 ounces ricotta cheese
- 1 egg beaten
- ¼ cup fresh chopped parsley
- ½ teaspoon fresh ground black pepper
- 6 cups marinara sauce 2-24 ounce jars
- 16 ounces mozzarella grated
- 4 ounces Parmesan grated
- For serving: parsley basil, red pepper flakes
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 casserole dish.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain.
- While the pasta cooks, heat a large skillet to medium-high heat. Add the ground beef and cook for 5 minutes. Add the Italian seasoning, garlic powder, and salt and stir to combine. Cook for another 3 minutes until browned. Drain any excess fat.
- Stir the ricotta cheese and egg together in a bowl. Add the parsley, pepper, and drained ground beef. Stir to combine. Stir in the drained pasta and 3 cups of the marinara sauce.
- Spread 1 cup of the marinara in the bottom of the casserole dish.
- Top with half of the pasta mixture and half of the mozzarella cheese. Add the remaining pasta mixture.
- Top with the remaining mozzarella and the parmesan cheese.
- Bake for 30 minutes, until golden and bubbly.
- Serve with fresh parsley, basil, and red pepper flakes.
Nutrition
Calories: 490kcal | Carbohydrates: 38g | Protein: 29g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 96mg | Sodium: 1228mg | Potassium: 649mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1161IU | Vitamin C: 10mg | Calcium: 424mg | Iron: 3mg
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