Name: Baked Rigatoni with Meat Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 1 lb rigatoni pasta; 1 tbsp olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 1 lb ground beef or Italian sausage; 2 cups tomato sauce; 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 1.5 tsp Italian seasoning; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; 0.5 cup grated Parmesan cheese; 2 tbsp fresh basil or parsley, chopped

I love making this Baked Rigatoni with Meat Sauce when I want a hearty, comforting meal that feels classic and satisfying. It’s rich, cheesy, and packed with flavor, making it perfect for family dinners or when I want leftovers that taste even better the next day.

Why You’ll Love This Recipe

I like this recipe because it’s filling, easy to prepare, and great for feeding a crowd. I can make the meat sauce ahead of time, assemble everything quickly, and let the oven do the rest. I also enjoy how the pasta holds onto the sauce and cheese, giving me a perfect bite every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rigatoni pasta
olive oil
onion, diced
garlic cloves, minced
ground beef or Italian sausage
tomato sauce
crushed tomatoes
tomato paste
Italian seasoning
salt
black pepper
red pepper flakes
ricotta cheese
shredded mozzarella cheese
grated Parmesan cheese
fresh basil or parsley

Directions

I start by cooking the rigatoni in salted water until just al dente, then drain it and set it aside. While the pasta cooks, I heat olive oil in a large skillet and sauté the onion until soft. I add the garlic and cook briefly until fragrant.

I add the ground meat to the skillet and cook until browned, breaking it up as it cooks. I stir in the tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes. I let the sauce simmer so the flavors come together.

I combine the cooked rigatoni with the meat sauce, then layer it in a baking dish with dollops of ricotta and a generous amount of mozzarella and Parmesan. I bake it until the cheese is melted, bubbly, and lightly golden on top.

Servings and Timing

I usually get about 6 servings from this recipe.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

I sometimes use a mix of ground beef and sausage for extra flavor. When I want to add vegetables, I mix in spinach, zucchini, or mushrooms. I also like using a blend of cheeses, such as provolone or fontina, for a richer topping.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it in the oven or microwave, covering it loosely so the pasta doesn’t dry out.

FAQs

Can I make this dish ahead of time?

I often assemble it ahead, cover it tightly, and bake it when I’m ready to serve.

Can I freeze baked rigatoni?

I can freeze it before or after baking, and it reheats well when covered and warmed slowly.

What meat works best for this recipe?

I like using ground beef or Italian sausage, depending on how rich I want the sauce.

Do I need to cook the pasta first?

I always cook it slightly before baking so it finishes perfectly in the oven.

How do I prevent the pasta from drying out?

I make sure there’s plenty of sauce and cover the dish while reheating.

Conclusion

I enjoy this Baked Rigatoni with Meat Sauce because it’s comforting, cheesy, and full of classic flavors. It’s one of those reliable dishes I turn to when I want a satisfying meal that everyone enjoys.