Rigatoni Pasta Bake

This Rigatoni Pasta Bake is so delicious and may just become a new addition to your favorites. It is jam-packed with flavor and incredible texture, and will just melt in your mouth with the creamy sauce and mix of beef, pasta, and cheese.

This recipe will feed a hungry crowd, and is also great for leftovers. I know my family really likes it too if the clean plates are any indication. It sure makes washing the dishes a lot easier when there is a stack of clean plates in the sink. But it is still hard to get the pan clean. The last thing I want to do after a family dinner is scrub the pan. Using pan liners are a huge help. It cuts down on scrubbing dishes.

Rigatoni pasta recipes are so perfect for a lot of people. I love how this recipe will feed my large family and still yield a few leftovers. It’s also very simple to prepare. I admit that on occasion I use already prepared sauce, but it’s so simple to make this sauce and it truly does taste a lot better.

Some of my other favorite pasta recipes are Ravioli Lasagna, Italian Sausage, Spinach, and Ricotta Stuffed Shells, One Pot Loaded Veggie Pasta, and this Baked Spaghetti which is also great as a freezer meal.

See how easily this comes together:

What Can I Use Instead Of Rigatoni?

Pasta can be made in all shapes and sizes. For this pasta bake, I recommend using rigatoni, but you can substitute it with something else. You can use almost any type of pasta for this pasta bake. You can use egg noodles, macaroni noodles, and more.

Why Did My Rigatoni Break Apart?

Pasta can be very fragile when not made correctly. For this rigatoni recipe, how long you boil your pasta matters. The recommended time to cook your rigatoni is 8-12 minutes, and if you over cook it, it can cause your noodles to fall or break apart. Making sure to cook them for the right amount of time is important.

Ingredients

1 lb rigatoni pasta
1 lb ground beef
2 links Italian sausage, casings removed
28 oz crushed tomatoes
30 oz (2 cans) tomato sauce
2 tbsp tomato paste
1 tsp garlic powder
2 tbsp Italian seasoning
1/2 tsp sugar
1/8 tsp salt to taste
1/4 tsp pepper
1 1/2 cups shredded part-skim mozzarella cheese
1/2 cup Parmesan cheese, finely shredded

Instructions

Preheat oven to 325 F

In a large pot of boiling water, cook pasta according to package directions, until al dente.

In a 3-quart saucepan, brown ground beef and sausage, on MEDIUM, until crumbly and cooked through. Stir crushed tomatoes, tomato sauce, and tomato paste. Stir in garlic powder, Italian seasoning, sugar, salt, and pepper.

Allow to simmer 3-5 minutes so the flavors combine. If the sauce seems a little thick, add a small amount of water. Gently stir pasta into sauce.

Grease a 9 x 13 inch baking dish with cooking spray. Add half the pasta and sauce mixture to the baking dish. Sprinkle half the mozzarella and Parmesan over the pasta. Repeat with a second layer.

Bake in oven, covered with foil, for 20-25 minutes. Uncover and bake an additional 15-20 minutes, until hot and bubbly.

FAQs

Is it necessary to cover this pasta bake?

For this particular pasta bake and many others, it is important to cover your dish. Cover your baking dish in foil and pinch the edges to seal everything in. The reason why you do this is to make sure the heat circulates through your dish and cooks thoroughly.

How long do you cook rigatoni for?

Add water to a pot and bring your water to a boil. You will need to place the noodles uncovered on your stovetop for approximately 8-12 minutes to cook thoroughly.

Is there a particular casserole dish you recommend?

If you’re in need of a great family-size casserole dish, I can recommend this Corningware 4-Quart Casserole Dish. It’s perfect for this rigatoni pasta bake and more.

Was wondering about putting a small dollop of ricotta to make it similar to lasagna?

Yes, that should work nicely.

Can I substitute something for the beef?

Yes, a reader used ground turkey instead and said it turned out great.

How do I up the heat?

Try adding some red pepper flakes.

How To Store This Rigatoni Pasta Bake

Let the pasta cool completely. You may want to separate the rigatoni into smaller portions; this will make it easier to re-heat only what you want to eat later. Put the portions in airtight containers. You can then refrigerate them for up to three days or freeze them for up to three months. You can then re-heat them in the microwave or the oven. If they look dry, add some tomato sauce.

If you like this recipe, you might also enjoy these:

Chili Mac Casserole | Cheeseburger Soup | Taco Tater Tot Casserole