Description
This rich and cheesy Baked Rigatoni Pasta is the ultimate easy dinner idea that delivers comfort in every bite. Perfect for busy weeknights, cozy weekend meals, or when you need to feed a crowd, this hearty dish is made with rigatoni pasta, savory meat sauce, and layers of gooey cheese. It’s a quick dinner recipe that freezes well, reheats beautifully, and tastes even better the next day. Whether you’re craving a warm comfort meal or seeking a new addition to your dinner ideas collection, this baked rigatoni is a guaranteed win for family meals, gatherings, or meal prep. Perfect for those looking for food ideas that are simple, satisfying, and full of flavor.
Ingredients
1 lb rigatoni pasta
1 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 lb ground beef (or Italian sausage)
1/2 tsp red pepper flakes (optional)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1 jar (24 oz) marinara sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 cup ricotta cheese (optional)
Fresh parsley or basil, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook rigatoni 1-2 minutes less than package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, then add garlic and sauté briefly.
3. Add ground beef to skillet, breaking it apart. Cook until fully browned.
4. Season with oregano, basil, salt, pepper, and red pepper flakes. Stir in tomato paste, then add marinara sauce and water. Simmer for 10-15 minutes.
5. In a large bowl, mix cooked pasta with 2/3 of the meat sauce, half the mozzarella, and all the Parmesan. Fold in ricotta if using.
6. Preheat oven to 375°F (190°C). Grease a 9×13-inch dish. Pour in pasta mix, top with remaining sauce and mozzarella.
7. Cover with foil and bake for 20 minutes. Uncover and bake another 10-15 minutes until golden and bubbly.
8. Let rest for 10 minutes before serving. Garnish with fresh parsley or basil.
Notes
Undercook the pasta slightly so it doesn’t get mushy while baking.
Use freshly grated cheese for the best melt and flavor.
Let the baked dish rest before cutting—this helps it hold together better.
Nutrition
- Serving Size: 1/8 of dish
- Calories: 520
- Sugar: 6
- Sodium: 780
- Fat: 26
- Saturated Fat: 11
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 26
- Cholesterol: 75
Keywords: easy dinner, baked pasta, rigatoni recipe, food ideas, family meal