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overhead view of baked rigatoni with ground beef.
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Baked Rigatoni with Ground Beef

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 salty Parmesan before baking until bubbly and golden. 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.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: dinner
Cuisine: American, Italian
Keyword: Baked Rigatoni, Baked Rigatoni with Ground Beef
Servings: 8 people
Author: Olivia Ribas

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.
    A pot filled with cooked rigatoni pasta, perfect for making Baked Rigatoni with Ground Beef, viewed from above and resting on a light brown surface.
  • 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.
    A hand stirs cooked ground beef and chopped onions in a large, light gray skillet with green handles using a green spatula, preparing the savory base for Baked Rigatoni with Ground Beef on a light brown surface.
  • 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.
    A green-handled pot filled with chunky red tomato sauce for Baked Rigatoni with Ground Beef sits on a beige surface. A wooden spatula rests in the thick, hearty sauce, rich with visible tomato and herb pieces.
  • In a large bowl, toss the cooked rigatoni with the meat sauce until well coated.
    A hand holding a wooden spoon stirs Baked Rigatoni with Ground Beef in a bowl, the rich red tomato sauce coating every piece atop a light brown surface.
  • Spread half of this mixture into the prepared baking dish. Sprinkle half of the mozzarella and half of the Parmesan over it.
    A hand sprinkling mozzarella cheese on top of the rigatoni with ground beef in a casserole dish.
  • Add the remaining pasta mixture on top, then finish with the remaining mozzarella and Parmesan.
    A white oval baking dish filled with Baked Rigatoni with Ground Beef, mixed with tomato sauce and topped with a generous layer of shredded cheese, ready to be baked. The dish sits on a light brown surface.
  • 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.
    Just out of the oven: baked rigatoni with ground beef in a casserole dish.
  • Let the dish rest for 5 minutes before serving. Garnish with fresh basil or extra grated cheese if you like.
    baked rigatoni with ground beef in a plate

Notes

How to Store: Let the baked rigatoni with ground beef cool completely, then cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
How to Freeze: Baked rigatoni freezes beautifully. Once cooled, wrap the dish tightly with plastic wrap and foil, or portion it into freezer-safe containers. Freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
How to Reheat: Reheat individual portions in the microwave until warmed through. For larger portions, cover with foil and reheat in a 350°F (175°C) oven until hot and bubbly. If it looks a little dry, add a splash of marinara sauce before reheating.
Make Ahead: You can assemble the baked rigatoni up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed.
Make the Sauce Ahead: You also can make the meat sauce up to 2 days in advance. Let it cool completely, then store it in an airtight container in the fridge. When ready to use, gently reheat and assemble the baked rigatoni as directed.

Nutrition

Serving: 1/8 | Calories: 488kcal | Carbohydrates: 53g | Protein: 31g | Fat: 16g | Cholesterol: 363mg | Sodium: 763mg | Potassium: 624mg | Fiber: 5g | Sugar: 7g