This Baked Rigatoni Pasta dish is an appetizing and hearty meal, perfect for dinner. It starts with a savory sauce made by heating olive oil in a large skillet and cooking ground beef and Italian sausage. Once the meat is browned, finely chopped onion and minced garlic are added to the mix. The sauce is then enriched with marinara and tomato sauces, seasoned with salt and pepper, and allowed to simmer. Cook rigatoni pasta according to package instructions, then combine with the meat sauce. Pour this mixture into a baking dish, top with shredded mozzarella cheese, and bake at 350°F. After 20 minutes, remove the foil and bake for an additional 15-20 minutes until the cheese is melted and golden brown. Top with fresh parsley for garnish.
Baked rigatoni is one of those dishes that never fails to impress, whether you're cooking for a family dinner or hosting a large gathering. This hearty, easy-to-make recipe is a staple in many households, and for good reason. It's a versatile dish that can be tailored to suit various tastes and dietary preferences, making it a favorite among both kids and adults.
The appeal of baked rigatoni lies in its simplicity and the rich flavors it offers. The combination of tender rigatoni pasta, a flavorful meat sauce, and a generous topping of melted cheese is a winning formula that satisfies even the heartiest of appetites. Plus, it's an excellent option for feeding large groups, as it can be easily scaled up or down depending on your needs.
If you're a fan of pasta dishes, you know how diverse and delightful they can be. From Cajun shrimp pasta to baked tortellini, there's a pasta recipe for every occasion. Baked rigatoni stands out, however, due to its ease of preparation and the comforting, homemade feel it brings to the table.
Ingredients
For the Sauce
- 2 teaspoons olive oil
- 1 pound ground beef (90% lean)
- 1 pound mild Italian sausage (casings removed)
- 1/2 cup onion (finely chopped)
- 2 teaspoons garlic (minced)
- 24-ounce jar marinara sauce
- 8-ounce can tomato sauce
- Salt and pepper to taste
For Assembly
- 16 ounces rigatoni pasta (cooked according to package directions)
- 2 cups mozzarella cheese (shredded)
- 2 tablespoons chopped parsley
- Cooking spray
Instructions
Step 1: Cook the Meat and Onion
To start, you'll need to cook the ground beef and Italian sausage in a large skillet over medium heat. Break the meat into small crumbles as it cooks to ensure it browns evenly. Once the meat is browned, add the finely chopped onion to the pan and cook until it is softened. This process should take about 10 minutes, and it's crucial to stir occasionally to prevent burning.
Step 2: Add Garlic and Sauces
After the onion is softened, add the minced garlic to the pan and sauté for about a minute until fragrant. Be careful not to burn the garlic, as it can quickly become bitter. Next, add the marinara and tomato sauces to the pan. Stir well to combine, and let the sauce simmer and thicken for about 5 minutes. This step is essential for developing the rich flavor of the sauce.
Step 3: Combine Pasta and Sauce
While the sauce is simmering, cook the rigatoni pasta according to the package directions until it is al dente. Al dente pasta retains a bit of bite, which is perfect for baked rigatoni as it will continue to cook slightly in the oven. Once the pasta is cooked, drain it and reserve about ½ cup of the pasta water. This water can be added to the sauce if it becomes too thick.
Toss the cooked rigatoni pasta in the meat sauce, ensuring that each noodle is well coated. If the sauce seems too thick, you can add a bit of the reserved pasta water to achieve the right consistency.
Step 4: Assemble the Dish
Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick cooking spray. Pour the pasta and sauce mixture into the prepared baking dish. Top the pasta with shredded mozzarella cheese, making sure to cover the entire surface evenly.
Step 5: Bake
Cover the baking dish with a lightly greased piece of foil and bake for 20 minutes. This step helps the pasta heat through and the cheese to start melting. After 20 minutes, remove the foil and continue baking for another 15-20 minutes, or until the pasta is bubbly and the cheese is melted and golden brown.
Step 6: Serve
Remove the baked rigatoni from the oven and let it stand for 5 minutes before serving. Sprinkle the top with chopped parsley for a fresh and colorful garnish. This resting time allows the cheese to set slightly, making it easier to serve without it falling apart.
Tips for the Perfect Baked Rigatoni
One of the most important tips for achieving the perfect baked rigatoni is to shred your own mozzarella cheese. Pre-shredded cheese often contains anti-caking agents that can prevent the cheese from melting as smoothly. Shredding your own cheese ensures you get that creamy, golden-brown top that everyone loves.
Another tip is to use high-quality marinara sauce. While jarred marinara is convenient, making your own homemade marinara sauce can elevate the flavor of your dish significantly. If you don't have the time, however, a good quality jarred sauce will still yield delicious results.
When cooking the pasta, make sure to follow the package instructions and cook it until it's al dente. This ensures that the pasta doesn't become too soft or mushy during the baking process. Also, don't forget to salt the water when boiling the pasta, as this enhances the flavor of the noodles.
Variations
The beauty of baked rigatoni lies in its versatility. Here are a few variations you can try to suit different tastes:
Vegetarian Baked Rigatoni
For a vegetarian version, you can replace the ground beef and Italian sausage with sautéed mushrooms, bell peppers, or zucchini. Simply cook these vegetables in the same manner as the meat, adding garlic and herbs for flavor. Then, combine them with the marinara sauce and proceed with the recipe as usual.
Baked Rigatoni with Ricotta Cheese
Adding ricotta cheese can give your baked rigatoni a creamy twist. Mix ricotta cheese with some grated Parmesan, an egg, and a pinch of salt and pepper. Layer this mixture between the pasta and the meat sauce before topping with mozzarella cheese.
Baked Rigatoni with Spinach
Spinach adds a nutritious and flavorful twist to this dish. Simply wilt some fresh spinach into the meat sauce before combining it with the pasta. You can also add frozen spinach, thawed and drained, for a similar effect.
Baked Rigatoni with Cherry Tomatoes
Cherry tomatoes can add a burst of fresh flavor to your baked rigatoni. Halve or quarter the cherry tomatoes and add them to the pasta mixture before baking. They will release their juices during baking, adding moisture and flavor.
Serving Suggestions
Baked rigatoni is a dish that can stand alone but also pairs beautifully with various appetizers and salads. Here are some suggestions for a well-rounded meal:
Appetizers
- Mozzarella Sticks: A classic Italian-American appetizer that is easy to make and always a hit.
- Peperonata: A sweet and sour pepper relish that complements the savory flavors of the rigatoni.
- Bruschetta: Toasted bread with fresh tomatoes, basil, and mozzarella cheese.
Salads
- Caprese Salad: A simple yet elegant salad made with sliced tomatoes, mozzarella cheese, and basil, dressed with olive oil and balsamic vinegar.
- Italian Salad: A hearty salad with mixed greens, cherry tomatoes, cucumber, and a homemade Italian dressing.
Make Ahead and Leftover Storage
One of the best things about baked rigatoni is its make-ahead and freezer-friendly nature. Here’s how you can prepare it in advance:
Make Ahead
- Prepare the meat sauce and cook the pasta up to a day in advance. Store them separately in the refrigerator and assemble the dish just before baking.
- You can also assemble the entire dish, cover it with foil, and refrigerate it for up to two days before baking.
Leftover Storage
- Transfer leftovers to an airtight container or cover the entire dish in plastic wrap. Leftovers will keep for three to four days in the refrigerator.
- To reheat, simply place the dish in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave.
Additional Pasta Recipes You'll Enjoy
If you love baked rigatoni, you'll likely enjoy other hearty pasta dishes. Here are some recommendations:
Baked Ziti
A classic Italian-American dish made with ziti pasta, meat sauce, and ricotta cheese, all baked to perfection.
Cajun Shrimp Pasta
A spicy and flavorful dish made with shrimp, Cajun seasoning, and linguine pasta.
Baked Tortellini
Cheese-filled tortellini baked in a creamy sauce with mozzarella cheese and fresh herbs.
Baked Rigatoni with Marinara Sauce and Fresh Herbs
Using fresh herbs like parsley, basil, or oregano can add a bright and fresh flavor to your baked rigatoni. Simply chop the herbs and sprinkle them over the dish before baking. You can also mix them into the meat sauce for added flavor.
Baked Rigatoni for a Crowd
Baked rigatoni is an ideal dish for large gatherings because it can be easily scaled up. Simply multiply the ingredients according to the number of guests you're hosting, and adjust the baking time slightly if necessary.
Final Thoughts on Baked Rigatoni
Baked rigatoni is more than just a meal; it's an experience. It's a dish that brings people together with its comforting aroma and satisfying flavors. Whether you're a seasoned cook or just starting out, this recipe is sure to become a staple in your household.
The ease of preparation, the flexibility in ingredients, and the delicious outcome make baked rigatoni a perfect choice for any occasion. So next time you're planning a family dinner or a large gathering, consider this hearty and cheesy baked rigatoni recipe. It's a dish that promises to please everyone at the table and leave them asking for more.
In conclusion, baked rigatoni is a versatile and satisfying dish that can be tailored to suit various tastes and occasions. With its rich flavors, easy preparation, and make-ahead convenience, it's no wonder this recipe remains a favorite among many. So go ahead, give it a try, and enjoy the comforting goodness of a well-made baked rigatoni.