Name: Baked Rigatoni with Italian Sausage, Ground Beef, and Mozzarella Recipe
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 1 pound rigatoni; 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; 3 cups freshly grated mozzarella cheese; minced fresh parsley, for serving

Jump to Recipe· 4.8 from 403 reviews

If you’re craving a hearty, comforting pasta dish that combines the rich flavors of sausage and beef with gooey cheese, then you’re going to adore this Baked Rigatoni with Italian Sausage, Ground Beef, and Mozzarella Recipe. It’s the kind of meal that feels like a warm hug from the inside, perfect for family dinners or when you want to impress without fuss. Trust me, once you try this, it’ll become one of your go-to recipes for weeknights or cozy weekends.

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: The combination of Italian sausage and ground beef gives the sauce a savory depth that’s next-level delicious.
Comfort Food Classic: Melty mozzarella baked on top creates that irresistible golden crust everyone fights over at the table.
Make-Ahead Friendly: This dish holds up great as leftovers and even freezes well, which means you can savor it multiple times with minimal effort.
Simple Ingredients: It’s packed with pantry staples and fresh basics, so no hunting for fancy items – just good food made easy.

The dish is a baked pasta casserole in a black baking dish, filled with rigatoni pasta mixed with layers of red tomato sauce and browned meat. On top, there is a thick layer of melted white cheese that is stretchy and gooey, sprinkled with small green herb pieces. A silver spoon lifts a portion of pasta, showing the cheese stretching from the dish. The casserole surface is also dotted with browned cheese spots and chopped green herbs, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Baked Rigatoni with Italian Sausage, Ground Beef, and Mozzarella, hearty pasta bake, Italian sausage pasta, baked pasta recipes, family dinner ideas, cheesy pasta casserole

Ingredients You’ll Need

Each ingredient plays its part in creating that rich, saucy, and cheesy baked rigatoni you’ll want to dive into immediately. When shopping, look for quality Italian sausage and fresh mozzarella if possible – it really shines through in the final dish.

Flat lay of rigatoni pasta arranged neatly, fresh raw Italian sausage links with natural casing, a pile of raw ground beef, a small mound of diced yellow onion, four peeled garlic cloves, a small white bowl filled with bright red marinara sauce, another small white bowl containing crushed tomatoes, a small white bowl with salted butter cubes, a small mound of freshly grated mozzarella cheese, and a few sprigs of fresh green parsley, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Baked Rigatoni with Italian Sausage, Ground Beef, and Mozzarella, hearty pasta bake, Italian sausage pasta, baked pasta recipes, family dinner ideas, cheesy pasta casserole

Rigatoni: I like rigatoni because its tube shape traps sauce perfectly – don’t substitute with smaller pasta!
Italian sausage: Sweet or spicy works here; I often mix half and half for a nice balance of flavor.
Ground beef: Use lean (around 90/10) for flavor without too much grease.
Yellow onion: Adds sweetness and depth once softened – don’t skip sautéing it with the meat.
Garlic cloves: Fresh minced garlic amps up the aroma and savoriness.
Marinara sauce: Pick a good-quality jar or make your own for a fresher taste.
Crushed tomatoes: They add texture and a bit of brightness to the sauce.
Kosher salt: Essential for seasoning – balance carefully, especially if your marina is already salted.
Italian seasoning: The herb blend brings that classic Italian flavor punch.
Salted butter: Used to enrich the sauce and add a velvety finish.
Mozzarella cheese: Freshly grated melts best and gives you that gooey texture everyone loves.
Fresh parsley: Adds a pop of color and fresh herbal brightness when sprinkled on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this recipe based on what’s in my fridge or what the family is craving. Don’t hesitate to swap or add ingredients to make it your own – that’s half the fun of cooking.

Vegetarian: Swap the meats for sautéed mushrooms and eggplant for a hearty, veggie-packed version my friends rave about.
Spicy kick: Add some crushed red pepper flakes with the Italian seasoning when cooking the sauce to bring some heat.
Cheese lovers: Stir in some grated Parmesan or add dollops of ricotta before baking for extra creaminess.
Gluten-free: Use gluten-free rigatoni and double-check your marinara sauce to keep it safe and tasty.

How to Make Baked Rigatoni with Italian Sausage, Ground Beef, and Mozzarella Recipe

Step 1: Cook the rigatoni to al dente perfection

Bring a large pot of salted water to a rolling boil – don’t skimp on the salt, it seasons the pasta from the inside out. Add your rigatoni and cook according to the package instructions, usually about 11 minutes until al dente. Drain and set aside, but don’t rinse – you want the pasta to hold onto that sauce!

Step 2: Brown the Italian sausage, ground beef, and aromatics

In a large pot or Dutch oven over medium-high heat, toss in the sausage, ground beef, diced onion, and minced garlic. Break the meat up with a wooden spoon, and cook until the meat is thoroughly browned and the onion is soft and translucent – about 10 minutes. You’ll see the flavors develop here, so don’t rush it.

Step 3: Build the rich tomato sauce

Stir in the marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and butter. Keep stirring as the butter melts, letting the sauce simmer gently for 3 minutes to marry the flavors. This is the moment where everything comes together into that deeply comforting sauce.

Step 4: Combine pasta and sauce, then bake

Add the cooked rigatoni straight into the pot with your sauce. Stir gently but thoroughly to coat every tube with that luscious meat sauce. Transfer the whole mix into a 9×13-inch baking dish, then sprinkle evenly with three cups of fresh mozzarella. Cover it tightly with foil and pop it in your preheated oven at 350°F for 25 minutes.

Step 5: Get that cheesy golden top

After the first 25 minutes, remove the foil and continue baking for another 10-15 minutes until the cheese is bubbly and lightly browned. Keep an eye on it, so it doesn’t burn – that gooey top is the star of the show here. Once done, let the dish rest for 5 to 10 minutes to set up before serving.

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Pro Tips for Making Baked Rigatoni with Italian Sausage, Ground Beef, and Mozzarella Recipe

Don’t Overcook Pasta: Cooking rigatoni just to al dente keeps it from turning mushy after baking – I learned this the hard way and it’s a game changer.
Brown the Meat Well: Take your time browning the sausage and beef so you coax out those incredible caramelized flavors.
Use Fresh Mozzarella: Freshly grated melts better and creates those delightful strings of cheese everyone loves fighting over.
Let it Rest Before Serving: Giving your baked rigatoni 5-10 minutes after baking helps the sauce thicken and flavors meld – you’ll notice a huge difference.

How to Serve Baked Rigatoni with Italian Sausage, Ground Beef, and Mozzarella Recipe

The dish shows a large rectangular white baking pan filled with baked pasta. The top layer has rigatoni pasta tubes covered in melted white cheese with a light golden brown texture. The pasta is mixed with red tomato sauce and small pieces of cooked meat, scattered evenly across the surface. Fresh green herb bits are sprinkled on top, adding color contrast. The pan sits on a white marbled surface, with a round spoon and a small bowl of green herbs nearby. The photo taken with an iphone --ar 2:3 --v 7 - Baked Rigatoni with Italian Sausage, Ground Beef, and Mozzarella, hearty pasta bake, Italian sausage pasta, baked pasta recipes, family dinner ideas, cheesy pasta casserole

Garnishes

I always sprinkle freshly minced parsley on top just before serving – it adds that fresh, herbal brightness and a pop of color that balances the rich, meaty sauce. Sometimes, I add a dusting of grated Parmesan for an extra umami boost. It’s simple but elevates the presentation and taste.

Side Dishes

This baked rigatoni pairs wonderfully with a crisp garden salad dressed lightly with balsamic vinegar and olive oil – it cuts through the richness perfectly. Garlic bread or a crusty baguette is also a family favorite; nothing beats dipping buttery bread into the leftover sauce on your plate.

Creative Ways to Present

For special dinners, I like to sprinkle toasted pine nuts or fresh basil leaves on top for a subtle twist. Serving in individual mini casseroles or ramekins makes it feel extra festive and perfect for entertaining. You could even add a drizzle of good-quality balsamic glaze just before serving to surprise your guests with a hint of sweetness.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and refrigerate within two hours of baking. This dish keeps beautifully for 3 to 4 days without losing flavor or texture. When reheating, I find low and slow in the oven or microwave with a sprinkle of water helps keep the pasta moist and cheese melty.

Freezing

Freezing works wonders for this recipe! I portion it out into freezer-safe containers before baking, then bake from frozen adding extra baking time. Or you can freeze after baking, but be sure to cool thoroughly first. It’s perfect for prepping meals ahead and enjoying later without any compromise in taste.

Reheating

Reheat leftovers covered in the oven at 325°F until warmed through, about 20 minutes, or microwave in intervals to avoid dryness. Adding a splash of water or extra marinara sauce before reheating keeps the dish juicy. A quick broil at the end can re-crisp the cheese topping if desired.

FAQs

Can I use different types of pasta for this baked rigatoni recipe?

While rigatoni is ideal because its hollow shape holds the sauce wonderfully, you can substitute with other tubular pastas like penne or ziti if needed. Avoid very small or thin pasta, as they won’t hold up as well in the bake.
Is it possible to make this recipe ahead of time?

Absolutely! You can prepare the sauce and cook the pasta a day ahead, then combine and assemble just before baking. Alternatively, assemble the whole dish and refrigerate for up to 24 hours before baking – just add a few extra minutes to the baking time.
How can I make this dish spicier?

To add heat, use spicy Italian sausage instead of sweet, and throw in some crushed red pepper flakes when cooking the meat and sauce. Adding diced jalapeños or a splash of hot sauce after baking also works well.
Can I freeze baked rigatoni with Italian sausage and ground beef?

Yes! Freeze before or after baking. For best results, freeze in airtight containers or foil-covered dishes. Thaw in the fridge overnight before reheating to keep the texture and flavor intact.

Final Thoughts

I absolutely love how this Baked Rigatoni with Italian Sausage, Ground Beef, and Mozzarella Recipe brings my family together around the dinner table. It’s that cozy dish you can rely on every time, whether it’s a busy weeknight or a weekend treat. Give it a try – I’m confident once you do, it’ll earn a permanent spot in your recipe rotation, just like it did in mine!