Cheesy Baked Rigatoni

Cheesy Baked Rigatoni is the kind of satisfying, cozy dinner that delivers big on comfort and flavor—and best of all, it makes enough to feed a family for two nights. It’s packed with tender pasta, rich meat sauce, layers of melted cheese, and a golden-baked top that’s impossible to resist. Whether you’re meal prepping or feeding a crowd, this dish is always a win.

• Preparation time: 20 minutes
• Cooking time: 30 minutes
• Total time: 50 minutes
• Servings: 6–8 generous portions

For the pasta:

• 1 lb (450 g) rigatoni pasta
• Salt (for boiling water)

For the meat sauce:

• 1 tbsp olive oil
• 1 lb (450 g) ground beef or Italian sausage
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (24 oz / 680 g) jar marinara sauce
• 1 tsp Italian seasoning
• Salt and pepper, to taste

For the cheese mixture:

• 1 cup ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add rigatoni and cook 2 minutes less than package instructions (it will finish in the oven).
• Drain and set aside.

2. Make the Meat Sauce

• Heat olive oil in a skillet over medium heat.
• Add ground beef (or sausage) and cook until browned, about 5–7 minutes.
• Add diced onion and cook until soft, about 3 minutes.
• Stir in garlic, cook 1 minute more.
• Pour in marinara sauce and Italian seasoning.
• Season with salt and pepper. Simmer 10 minutes.

3. Mix the Ricotta Layer

• In a bowl, combine ricotta, egg, Parmesan, and 1 cup mozzarella.
• Stir until smooth.

4. Assemble the Casserole

• Preheat oven to 375°F (190°C).
• Spread a bit of sauce in the bottom of a 9×13 inch baking dish.
• Layer half the pasta, then half the meat sauce, then dollops of ricotta mixture.
• Repeat layers: pasta, sauce, ricotta.
• Sprinkle remaining 1 cup mozzarella over the top.

5. Bake

• Cover with foil and bake 20 minutes.
• Uncover and bake an additional 10 minutes, or until bubbly and golden.
• Let rest 5–10 minutes before serving.

• Meat-free option: Skip the meat and double the ricotta for a vegetarian bake.
• Add greens: Layer in spinach or kale for extra nutrients.
• Cheese swap: Mix in provolone, fontina, or smoked gouda for different flavor.
• Make ahead: Assemble a day in advance and refrigerate before baking.

• Estimated: 550–600 kcal (varies by cheese and meat used)

• Garlic bread or focaccia on the side
• Crisp Caesar salad or Italian chopped salad
• Glass of Chianti or sparkling water with lemon

• Rich, cheesy, and deeply comforting
• Great leftovers that reheat beautifully
• Easy to customize with your favorite add-ins
• Perfect for big families or batch cooking