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–+ servings
A baked pasta dish in a white casserole dish topped with melted cheese and garnished with fresh herbs. A small bowl of grated cheese and a sprig of parsley are beside it on a dark surface.
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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. 
Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Calories 490kcal
Author Wendy Polisi

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
US Customary - Metric

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