There’s something magical about a bubbling dish of baked rigatoni with meat sauce coming out of the oven – that golden cheese crust, the rich tomato aroma filling the kitchen, the way the rigatoni tubes hold onto that hearty meat sauce. This recipe became our family’s go-to comfort food when my kids were little and picky (shocking, I know). One bite of those tender pasta tubes stuffed with savory meat sauce, and even the most stubborn vegetable-dodger would clean their plate.
What makes this baked rigatoni special isn’t just how delicious it is (though trust me, it’s amazing). It’s how effortlessly it comes together on busy weeknights. While the pasta boils, the sauce simmers up in one pan, and before you know it, you’ve got this gorgeous, cheesy masterpiece that everyone from toddlers to grandparents will love. The best part? Leftovers taste even better the next day – if you’re lucky enough to have any!
Table of contents:
Why You’ll Love This Baked Rigatoni with Meat Sauce
This baked rigatoni recipe checks all the boxes for the perfect family meal. Here’s why it’s been my dinner table MVP for years:
- Rich, crave-worthy flavor: The combo of garlic, herbs, and simmered meat sauce clinging to every rigatoni tube is downright addictive
- Weeknight easy: Uses simple ingredients you likely have already (pasta, ground beef, jarred sauce – no fancy chef skills required!)
- Kids beg for seconds: Even my pickiest eater can’t resist those cheese-topped pasta tubes
- Endlessly customizable: Swap meats, add veggies, or spice it up – this recipe welcomes your personal touch
It’s the kind of meal that makes everyone at the table happy – and leaves you with minimal cleanup. Win-win!
Ingredients for Baked Rigatoni with Meat Sauce
Grab these simple ingredients for the best baked rigatoni you’ll ever make – I promise it’s worth every bite:
- 1 lb rigatoni pasta – Those tubes are perfect for catching all that delicious sauce
- 1 lb ground beef – 80/20 blend gives the best flavor (but leaner works too)
- 1 jar (24 oz) marinara sauce – Your favorite store-bought brand or homemade
- 1 cup shredded mozzarella – The gooey, melty star of the show
- ½ cup grated Parmesan – Adds that nutty, salty punch
- 1 small onion, diced – Yellow or white both work great
- 2 cloves garlic, minced – Fresh is best here!
- 1 tbsp olive oil – For sautéing our aromatics
- 1 tsp each dried basil & oregano – The Italian flavor backbone
- Salt & pepper – To taste, because seasoning is everything
Ingredient Notes & Substitutions
Here’s where you can make this recipe your own:
- Meat swaps: Ground turkey or Italian sausage (remove casings) work beautifully if you’re not feeling beef
- Spice it up: Add ¼ tsp red pepper flakes when sautéing the garlic if you like heat
- Veggie boost: Toss in mushrooms or bell peppers when cooking the onions
- Cheese options: Fontina or provolone make excellent mozzarella alternatives
- Leftovers tip: Store cooled leftovers in an airtight container – they’ll keep beautifully for 3 days in the fridge
The beauty of this recipe? It’s forgiving. Use what you’ve got and make it your family’s new favorite!
Equipment You’ll Need
You won’t need any fancy gadgets for this baked rigatoni – just these kitchen basics:
- Large skillet: For cooking that delicious meat sauce (a deep one prevents splatters!)
- 9×13″ baking dish: Perfect size for golden, bubbly results
- Colander: Essential for draining that rigatoni just right
- Wooden spoon: My trusty tool for stirring sauces without scratching pans
- Measuring cups/spoons: Because eyeballing seasonings never works out for me!
That’s it – now let’s get cooking!
How to Make Baked Rigatoni with Meat Sauce
Okay, let’s make some magic happen! This baked rigatoni comes together in just a few simple steps – I’ll walk you through each one so you get perfect results every time.
- Preheat your oven to 375°F (190°C) – This gives it time to reach the right temp while you prep everything else.
- Cook the rigatoni in a big pot of salted boiling water for 1 minute less than the package says (trust me on this – we call it “al dente” and it prevents mushy pasta after baking). Drain it well but don’t rinse – we want that starch to help the sauce cling!
- While pasta cooks, make the sauce: Heat olive oil in your large skillet over medium. Add diced onions and cook until they’re soft and translucent (about 3 minutes), then add garlic for just 30 seconds until fragrant – don’t let it burn!
- Brown the ground beef, breaking it up with your spoon until no pink remains (about 5 minutes). Drain any excess fat if needed – I usually leave about 1 tbsp for flavor.
- Stir in marinara sauce, basil, oregano, salt and pepper. Let this simmer for 10 minutes – this is where flavors really develop! You’ll see the sauce thicken slightly.
- Combine sauce and pasta in the skillet or a big bowl, stirring gently until every rigatoni tube is coated in that delicious meat sauce.
- Transfer to your baking dish and top evenly with mozzarella first, then Parmesan – the combo melts beautifully.
- Bake 20 minutes until cheese is melted and bubbly with golden spots. If you like extra browning, broil for the last 2 minutes (watch closely!).
Pro Tips for Perfect Baked Rigatoni
After making this dozens of times, here are my can’t-miss secrets:
- Undercook the pasta slightly – It keeps absorbing sauce in the oven, so starting firm prevents mush.
- Let the sauce simmer – Those extra minutes deepen flavors dramatically.
- Broil at the end for that irresistible golden cheese crust (just don’t walk away – it browns fast!).
- Rest 5 minutes before serving – This lets everything set up perfectly.
Follow these, and you’ll have restaurant-quality baked rigatoni every time!
Serving Suggestions for Baked Rigatoni
This baked rigatoni shines as the star of any family meal! I love pairing it with garlic bread for dipping into that rich sauce and a simple green salad for freshness. For heartier appetites, add roasted veggies like zucchini or eggplant. A standard serving is about 1 ½ cups – just enough to satisfy without leaving you stuffed!
Storing and Reheating Baked Rigatoni
Got leftovers? Lucky you! Cool completely, then store in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe bags for 2 months. Reheat in the microwave (sprinkle with water first to prevent drying), or bake at 350°F until warmed through – about 15 minutes for fridge-cold, 30 for frozen.
Nutritional Information
Here’s the scoop on what’s in each delicious serving of this baked rigatoni (remember, these are estimates based on standard ingredients – your exact numbers may vary slightly):
- Calories: 450
- Protein: 25g (that meat sauce packs a punch!)
- Carbohydrates: 45g
- Fiber: 4g (thanks to those whole tomatoes in the sauce)
- Sugar: 8g
- Fat: 18g
Not too shabby for such a satisfying, comforting meal – and you’re getting great protein alongside those crave-worthy carbs!
FAQs About Baked Rigatoni with Meat Sauce
Over years of making this family favorite, I’ve gotten all the questions – here are the ones that come up most often (with my tried-and-true answers!):
Can I use a different pasta shape?
Absolutely! Penne or ziti work great as rigatoni alternatives – just stick with tube shapes that hold sauce well. For shorter pastas like rotini, reduce baking time by 5 minutes since they cook faster.
How can I make this baked rigatoni spicier?
Three easy ways: 1) Add ¼-½ tsp red pepper flakes when cooking the garlic, 2) Use spicy Italian sausage instead of beef, or 3) Stir in a diced jalapeño with the onions (remove seeds for less heat).
Can I freeze the leftovers?
You bet! Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating. Pro tip: Underbake slightly before freezing so it’s perfect when reheated.
Why is my baked rigatoni dry?
Usually means either the pasta was overcooked initially or the sauce reduced too much. Next time, reserve ½ cup pasta water to stir into the sauce if it seems thick.
Can I make this ahead?
Totally! Assemble up to the baking step, cover, and refrigerate for 24 hours. Add 5-10 extra minutes baking time since it’ll be cold. The sauce flavors actually improve!
Final Thoughts
This baked rigatoni with meat sauce is one of those rare recipes that’s both foolproof and family-approved. I’d love to hear how it turns out in your kitchen! Snap a pic of that golden cheese crust and tag me – nothing makes me happier than seeing others enjoy this comforting pasta dish as much as we do. Now go enjoy your delicious creation!
For more delicious recipes and inspiration, check out our Pinterest page!
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1-Pan Baked Rigatoni with Meat Sauce – Comfort Food Perfection
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty and delicious baked rigatoni dish with a rich meat sauce, perfect for family dinners.
Ingredients
- 1 lb rigatoni pasta
- 1 lb ground beef
- 1 jar (24 oz) marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook rigatoni according to package instructions, then drain.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add ground beef, cook until browned. Drain excess fat.
- Stir in marinara sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.
- Mix cooked rigatoni with the meat sauce.
- Transfer to a baking dish. Top with mozzarella and Parmesan cheeses.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- You can substitute ground turkey or Italian sausage for the beef.
- Add a pinch of red pepper flakes for a spicy kick.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
