Description
This baked rigatoni recipe combines tender al dente rigatoni pasta with a rich and savory meat sauce made from Italian sausage, ground beef, marinara, and crushed tomatoes. Topped with plenty of melted mozzarella cheese and baked to perfection, this hearty Italian-American casserole is perfect for family meals or entertaining.
Ingredients
Scale
Pasta
- 1 pound rigatoni
Meat Sauce
- 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
Topping
- 3 cups freshly grated mozzarella cheese
- minced fresh parsley, for serving
Instructions
- Preheat Oven: Preheat the oven to 350°F with a rack in the center position to ensure even baking.
- Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta and set aside.
- Prepare Meat Sauce: In a large pot or Dutch oven over medium-high heat, add the Italian sausage, ground beef, diced onion, and minced garlic. Break up the meat with a wooden spoon and cook until the meat is fully cooked and the onions are softened, about 10 minutes.
- Add Sauces and Seasonings: Stir in the marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and butter. Cook while stirring often until the butter has melted and the sauce is well combined, about 3 minutes.
- Combine Pasta and Sauce: Add the cooked rigatoni to the meat sauce and stir well to evenly coat the pasta.
- Assemble and Bake: Transfer the pasta and sauce mixture to a 9 x 13-inch baking dish. Evenly sprinkle the grated mozzarella cheese over the top. Cover the dish with foil and bake for 25 minutes.
- Brown the Cheese: Remove the foil and continue baking for 10 to 15 minutes more, until the cheese is lightly browned and the sauce is bubbling.
- Rest and Serve: Let the baked rigatoni cool for 5 to 10 minutes before sprinkling with minced fresh parsley and serving family-style.
Notes
- For extra flavor, consider adding a pinch of crushed red pepper flakes to the meat sauce.
- Use fresh mozzarella for a creamier topping if preferred, though shredded works best for even melting.
- Allowing the casserole to rest after baking helps the sauce thicken and makes serving easier.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
