Craving Italian comfort food? Baked Rigatoni is what’s for dinner!
Baked pasta dishes are the best. Warm, hearty, and tasty, they usually serve a crowd—plus leftovers taste great! Ideal for family dinners, special occasions, or even game day, baked pasta dishes always deliver. While lasagna is often the default, my own kids are not big fans of ricotta cheese, so I have delved into pasta dishes like baked rigatoni. No ricotta cheese, please!
Pasta al forno is the Italian term for pasta baked in the oven. For centuries, Italians have concocted delicious baked pasta dishes like lasagna, baked ziti, and timballo. Baked rigatoni is an Americanized version of pasta al forno. Here in America, different families and cooks have their own signature touches and takes on the dish, but the basic elements include rigatoni pasta, garlic, ground meat, tomato sauce, and cheese baked into one unified dish that is tasty and filling.
You will love baked rigatoni because it is family-friendly and comes together easily. Kids and adults alike will enjoy the warm noodles, sauce, and meat baked into one delicious dish and topped with melted cheese. And, while there are several steps, it’s not at all complicated, and using jarred marinara sauce means making the dish is quick and easy, even on a busy weeknight.
Rigatoni vs. Ziti
If you’ve ever watched the hit show The Sopranos, you know that Tony Soprano’s wife Carmela was known for her delicious baked ziti. Isn’t that the same thing as baked rigatoni? The two are similar, but not the same thing. Rigatoni noodles have ridges (rigatoni comes from the Italian word rigato, meaning “lined” or “ridged”), while ziti are smooth, a bit longer, and a bit narrower. The other ingredients in the two baked dishes are fairly similar. One bonus of using rigatoni is that those hallmark ridges trap the sauce, so you get sauce in every bite!
How To Make Ahead And Store
Like other baked pastas, baked rigatoni is a make-ahead dream come true. You can assemble the dish through step 7 and then refrigerate it (for up to 24 hours) or freeze it (for up to 2 months). If frozen, let it thaw overnight in the fridge and bake as directed. Once cooked, leftovers can be kept in an airtight container in the fridge for up to 3 days or frozen in a freezer-safe container for up to 2 months. Gently reheat, covered with foil, in a 350-degree Fahrenheit oven until warmed through.
Serving Suggestions
Baked rigatoni is hearty, so you don’t need a lot to go with it. Garlic bread is an obvious choice. But it’s always good to have a green veggie on the table as well, so try it alongside a Wedge Salad or Green Beans Almondine. If it’s a special occasion, top the meal off with an Italian-based dessert like the cool, creamy Cannoli Cake. A perfect ending!
Baked Rigatoni
Ingredients
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 jars (24 ounces each) marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish.
- Cook rigatoni pasta in a large pot of boiling salted water until just al dente, about 1 minute less than the package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink. Season with salt, pepper, and Italian seasoning.
- Stir in marinara sauce and bring to a simmer. Remove from heat.
- Combine the cooked pasta and meat sauce in the prepared baking dish. Stir well to ensure the pasta is evenly coated with sauce.
- Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let the baked rigatoni rest for 5 minutes before serving.
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