Quick and Easy Baked Rigatoni Pasta Recipe (Loaded with Cheese)

Lots of mozzarella cheese and a homemade beef sauce with tomatoes are used to make this simple baked rigatoni pasta.

Simply place this Rigatoni Baked Rigatoni Pasta in the refrigerator until you’re ready to cook and serve it. This simple rigatoni recipe is perfect to prepare ahead for busy nights throughout the week.

Dinner is ready when you serve it with a Classic Wedge Salad and some 30 Minute Dinner Rolls with Homemade Garlic Butter.

Nobody that I am aware of dislikes spaghetti.

It can even be reasonably healthful, hearty, comforting, and simple to prepare. This is my favorite Rigatoni Pasta recipe, and it always makes me feel warm and cozy when the weather turns chilly.

Nothing pulls people together more than cheesy pasta, it seems! When the greatest rigatoni recipe is on the menu, I can assure you that I don’t struggle to get everyone to the table.

If your family is similar, you might also like this Sun Dried Tomato Pasta, this Beef Taco Pasta Skillet, this Hamburger Helper, or this Chicken Spaghetti – they’re all very cheesy and cozy!

To keep this baked rigatoni recipe as straightforward as possible, feel free to add some extra vegetables to the sauce. Mushrooms, peppers, and zucchini would all be delicious additions.

Rigatoni pasta: What is it?

Short, tubular pasta known as rigatoni is readily available. It is not sliced on a diagonal and is larger than penne pasta.

Rigatoni noodles are the ideal carrier for a thick, meaty sauce like this one due to their form and size. Every bite is packed with flavor.

Making Advice for This Rigatoni Pasta:

• Lacking rigatoni pasta? Fine! Any kind of pasta will work in this dish, but I suggest choosing something larger and able to absorb the rich, robust sauce.
• Want to add some flavor? To make this into a sausage rigatoni recipe, replace the ground beef with Italian sausage. You can also add some crushed red chili peppers to the sauce as it cooks for an extra kick of heat.
• Cover the baked rigatoni pasta with plastic wrap first, then tin foil, and label with the name and date to freeze. Place for up to three months in the freezer. Place in the oven at 350 degrees F, with only foil covering it, and bake until heated through (this can take 60 to 90 minutes, but you will need to keep an eye on it to be sure). Before putting the dish in the oven, let it sit out on the counter for at least a couple of hours if it is not freezer-to-oven safe.
• To prepare in advance, simply wrap in foil or plastic wrap, then store in the refrigerator for up to 3 days before baking and serving. You can prepare Tuesday’s (or Wednesday’s) or Saturday dinner whenever you have time because it is ideal for your weekend meal preparation. (*Tip: If made ahead, cover the pasta with 1/2 cup water, then bake. The pasta absorbs the liquid as it rests, preventing it from drying out in the oven.)

Rigatoni Pasta Baked

Lots of mozzarella cheese and a homemade beef sauce with tomatoes are used to make this simple baked rigatoni pasta.

Ingredients

• 1 pound lean ground beef
•  Also, 1 medium onion diced
• 1 tablespoon Italian seasoning
• Also, 1 tablespoon of minced garlic
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 5 cups tomato pasta sauce about 2 jars
• 1 pound Rigatoni pasta about 500 g
• 2 cups shredded mozzarella cheese

Instructions

1. Over medium heat, crumble and sauté the ground beef and onion until the beef is browned and the onions are tender. Take out any juices.
2. Cook for one minute after adding the Italian seasoning, garlic, salt, and pepper.
3. Over medium heat, add the spaghetti sauce and simmer for 5 minutes, stirring regularly. Place aside.
4. In the meantime, heat a sizable pot of salted water to a rolling boil. Reduce heat to medium-high, add rigatoni, and cook just until al dente (it will continue to cook in the oven).
5. Drain the spaghetti, saving 1/2 cup of water. Mix the beef sauce with the pasta water.
6. Spaghetti and pasta sauce should be combined in a pan. Pour into a 9×13″ baking dish or other dishes with minimal oil.
7. Bake for 20 minutes, or until heated through, at 350°F with a sheet of foil that has been lightly oiled on top.
8. Up to two days can be kept in the fridge with a lid. Bake for 30 to 40 minutes at 350°F, or until well heated.
9. Remove the cover, then top with cheese. Bake for a further 10 minutes, or until cheese begins to brown.

Nutrition information

Calories: 461 | Carbohydrates: 53g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 1310mg | Potassium: 849mg | Fiber: 4g | Sugar: 8g | Vitamin A: 865IU | Vitamin C: 12mg | Calcium: 197mg | Iron: 3.9mg