Cheesy Baked Rigatoni

This cheesy baked rigatoni is the kind of comfort food that fills your kitchen with cozy aromas and your family’s plates with generous portions of creamy, savory goodness. Layers of rigatoni pasta mingle with a rich meat sauce and a luscious ricotta and mozzarella blend, all baked until golden and bubbling. Whether it’s for a busy weeknight or a family gathering, this dish delivers warmth and satisfaction in every bite.

The first time I made this was to celebrate finishing a busy school week with my kids. Now it has become our go to when we need a comforting dinner that everyone will clean their plates for.

Ingredients

• Rigatoni pasta: Brings a big hearty bite that holds up well in the oven look for bronzecut pasta for saucegrabbing ridges and a springy texture
• Ground beef: Adds a delicious richness choose an 85 percent lean beef for the perfect balance of flavor without too much grease
• Chopped onion: Gives sweetness and depth find one that feels heavy and solid for best flavor
• Salt and pepper: Both crucial for bringing all the other flavors together
• Garlic powder, paprika, Italian seasoning: These are the backbone of that homestyle flavor
• Red pepper flakes: For just a hint of spice adjust to your heat preference or leave out if making for sensitive eaters
• Minced garlic: Real fresh garlic offers a more aromatic punch compared to jarred
• Marinara sauce: Your favorite jarred brand works great here but look for one without too much added sugar and with simple ingredients
• Heavy cream: Mellows the acidity of the tomatoes and helps the sauce turn creamy
• Ricotta cheese: Adds luscious creaminess and a little tang go for whole milk ricotta for the richest texture
• Shredded mozzarella cheese: For that classic melty cheese pull preshredded works fine but freshly shredded will melt in silkier pockets
• Dried parsley: Adds a burst of color and a mild herby flavor
• Parmesan cheese: Finishes with salty aged goodness look for Parmigiano Reggiano if possible

Instructions

Boil the Pasta:

Bring a large pot of well salted water to a boil. Add rigatoni and cook about two minutes less than package instructions for perfect al dente noodles that hold up after baking. Drain and set aside

Brown the Beef and Onion:

Heat a large skillet over medium high heat. Add the ground beef and chopped onion and cook until the beef is browned and onions are soft and translucent stirring and breaking apart any large beef clumps. This step develops the base flavor for your sauce

Season the Beef:

Add salt pepper garlic powder paprika Italian seasoning and red pepper flakes to the skillet with the beef and onion. Mix well to evenly coat and let the spices toast in the fat for a minute to enhance their flavors

Make the Sauce:

Drain any excess fat. Add minced garlic and sauté until fragrant about one minute so it does not burn. Pour in the marinara sauce and heavy cream. Stir to combine and simmer briefly so the flavors meld and the sauce turns a little creamy. Turn off the heat

Assemble the Layers:

Grease a nine by thirteen inch baking dish. Pour in half the cooked pasta and mix with half the meat sauce to coat every noodle. Dot spoonfuls of ricotta cheese all over this first layer distributing it evenly duck some cheese into the pasta pockets for extra flavor in every bite. Sprinkle on half the mozzarella

Finish the Assembly:

Add the remaining pasta and sauce then layer with the rest of the mozzarella for ultimate cheesiness

Bake:

Transfer to a preheated three hundred seventy five degree oven uncovered for about twenty five minutes. The cheese should be melted golden and beautifully bubbling around the edges

Finish and Serve:

Sprinkle dried parsley and lots of Parmesan over the top right out of the oven for color and extra savoriness

I adore how the ricotta melts into the sauce as it bakes. When I serve this to my family the golden cheese always gets cheers and the crispy corners are the first thing to disappear from the dish.

Storage Tips

Leftover cheesy baked rigatoni keeps well in the fridge for up to four days if covered tightly. Reheat in the oven or microwave and add a splash of water or marinara to keep it moist. It also freezes beautifully assembled or baked. Wrap well in foil and use within two months for best texture.

Ingredient Substitutions

You can switch ground beef for turkey or Italian sausage for a different flavor. Cottage cheese works in place of ricotta for a lighter version. Try adding spinach between the layers for a veggie boost. Gluten free pasta works well just cook it al dente so it does not break down.

Serving Suggestions

Pair cheesy baked rigatoni with a crisp green salad and crusty garlic bread. For a hearty meal serve with roasted veggies like broccoli or asparagus. It is also lovely as part of a potluck buffet with other crowd pleasing favorites.

Let the casserole rest for ten minutes after baking to set and make slicing neater. Serve warm for the best melty texture and flavor.

Common Questions About the Recipe

→ Can I substitute rigatoni with other pasta shapes?

Penne or ziti are great alternatives, holding sauce and cheese similarly well.

→ How do I prevent the noodles from overcooking in the oven?

Cook the pasta just shy of al dente as it will finish cooking during baking.

→ Is it necessary to use both ricotta and mozzarella?

Using both layers delivers a creamy texture and a melty cheesy top, but either one alone works if preferred.

→ Can this dish be prepared ahead and baked later?

Yes, you can assemble and refrigerate it, then bake before serving.

→ What sides pair well with baked rigatoni?

Fresh green salads, garlic bread, and roasted vegetables complement this dish beautifully.

→ How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to three days and reheat thoroughly.