This Baked Rigatoni with Ground Beef is one of those cozy, crowd-pleasing dinners I’ve made more times than I can count. Rigatoni noodles get tossed in a rich, garlicky meat sauce so every tube is perfectly coated, then layered with plenty of gooey mozzarella and Parmesan cheese before baking until bubbly and golden. It’s the kind of easy baked pasta you make for family dinners, leftovers the next day, or anytime you want something warm and familiar coming out of the oven.
Olivia’s Personal Note
In my family, we love hearty baked pasta dishes like my baked ziti with ground beef, my whole wheat lasagna rolls or my stuffed shells with ricotta recipes. They’re the kind of cozy, comforting meals I make again and again. Whether it’s a regular weeknight dinner or when friends are coming over. They’re always a hit, and I know exactly why.
That’s why I’m so excited to share this baked rigatoni with ground beef with you today. If you love those classic baked pasta recipes, you’re going to love this one too. It’s an easy, one-pan dinner with a rich tomato sauce that comes together right in a casserole dish and goes straight into the oven. Comforting, simple, and perfect for busy days.
I’ve tested this recipe with both ground beef and Italian sausage, jarred and homemade marinara, and it always turns out comforting, flavorful, and totally satisfying. On top of that, this baked rigatoni is budget-friendly, kid-friendly, and freezer-friendly too.
We love serving it with a fresh chopped Italian salad or arugula salad to brighten things up, plus some delicious homemade garlic bread to soak up all that flavorful ground beef tomato sauce.
Key Ingredients You Need:
All ingredients and amounts are in the recipe card below.
I love using rigatoni pasta here because those big tubes grab onto the sauce and cheese so perfectly and every bite gets coated (no sad, dry pasta here!). But I’ve also tested this recipe with penne, fusilli and ziti, and it works great with those too.
I’ve made this with Ground Beef or Italian Sausage many times and I love with both. I feel like ground beef keeps it classic and family-friendly, while Italian sausage adds extra depth and seasoning if you want a little more oomph.
Another important ingredient in this recipe is a good marinara sauce. It’s what gives the baked rigatoni its rich, comforting flavor and keeps everything moist as it bakes. I’ve tested this recipe with both jarred and homemade tomato sauce, and they both work well. Just make sure to use one made with good-quality ingredients. A great tomato sauce ties everything together and prevents the dish from drying out in the oven, which is key for that perfectly saucy, cozy baked pasta we all love.
And last but definitely not least — the cheeses. Mozzarella and Parmesan (or Pecorino) are the perfect pairing for this baked rigatoni. I like using low-moisture shredded mozzarella because it melts beautifully and creates that gooey, stretchy top layer everyone loves without making the dish watery. Parmesan or Pecorino adds a salty, savory depth that balances the richness of the meat and tomato sauce.
Together, these cheeses don’t just melt on top, they tie the whole dish together, adding layers of flavor and texture and truly taking this baked rigatoni to the next level.
How to Make Baked Rigatoni with Ground Beef
1: Cook the rigatoni just al dente. You want it tender but still with a little bite, because it’s going back into the oven later.
2: Brown the ground beef with onions and seasonings. This is the base of all the goodness.
3: Add the marinara sauce. Give it a good stir and let it simmer so all those flavors come together.
4: Add the cooked pasta straight into the sauce and toss everything together until every noodle is coated.
5: Transfer half of the pasta to a baking dish and spread it evenly. Sprinkle with cheese, then add the remaining pasta and top with the rest of the cheese.
6: When it’s golden brown on top, pull it out, let it rest for a few minutes, and then dig in. Garnish with chopped and fresh parsley.
Olivia’s Recipe Tips
Undercook the pasta (very important!): I always cook the rigatoni 1–2 minutes less than al dente. Since it will continue cooking in the oven, this helps prevent the pasta from becoming mushy.
Season every layer: Another thing I always do and never skip is to salt the pasta water well, season the meat, and taste the sauce. I’ve found that this easy baked rigatoni really shines when every step is full of flavor.
Use a generous amount of sauce: I’ve made this baked rigatoni with ground beef many times for my family, and I’ve found that rigatoni drinks up a lot of sauce as it bakes. If it looks slightly saucy before baking, that’s perfect. Dry pasta bake = sad pasta bake.
Cover first, then uncover: I’ve made this pasta dish without covering it before, and it turned out way too dry. Now I always bake it covered first to keep everything moist, then uncover it for the last 10–15 minutes so the top gets bubbly and golden.
Baked Rigatoni with Ground Beef
Ingredients
- 1 lb rigatoni pasta
- Kosher salt
- 1 lb ground beef or Italian sausage, casing removed
- 1 cup chopped onion
- 4 cloves garlic chopped
- 1 tablespoon minced fresh basil
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 4 cups marinara or pasta sauce jarred or homemade
- Black pepper to taste
- 8 oz shredded mozzarella cheese
- 1 cup grated Parmesan or Pecorino cheese
Instructions
- Preheat your oven to 375 °F (190 °C). Grease a 9×13-inch baking dish (or similar) and set aside.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente (it will cook a bit more in the oven). Drain and set aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Remove excess grease if needed. Add chopped onion to the skillet and sauté until softened (about 5 minutes). Stir in the garlic, basil, Italian seasoning, and red pepper flakes; cook 1–2 more minutes until fragrant.
- Pour the marinara (or pasta sauce) into the skillet with the meat and aromatics. Stir to combine and season with salt and black pepper to taste. Let the sauce simmer for 5–7 minutes to meld the flavors.
- In a large bowl, toss the cooked rigatoni with the meat sauce until well coated.
- Spread half of this mixture into the prepared baking dish. Sprinkle half of the mozzarella and half of the Parmesan over it.
- Add the remaining pasta mixture on top, then finish with the remaining mozzarella and Parmesan.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted, bubbly, and golden.
- Let the dish rest for 5 minutes before serving. Garnish with fresh basil or extra grated cheese if you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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