Made with ground sausage and beef, cheese, and rigatoni, this baked rigatoni is a quick and easy, flavorful weeknight dinner. It’s rich, saucy, and perfect for anyone who loves a hearty pasta bake.
I like to serve this dish with a crisp side salad and cheesy garlic bread for a complete meal.
This recipe yields a meaty, saucy pasta that avoids dryness—if you dislike dry baked pastas, this one is for you. It’s easy to make and consistently a crowd-pleaser at family dinners.
INGREDIENT NOTES & SUBSTITUTIONS
See the ingredient list and instructions below for exact quantities and full directions.
- Marinara and Alfredo sauces: You can use store-bought jars or homemade sauces. Both work well in this recipe and combine to create a creamy, tomato-forward sauce.
- Canned tomatoes (diced): Optional, but they add texture and extra sauciness. Use the can if you prefer a looser, more rustic sauce.
- Pasta: Rigatoni is recommended for its ridges and size, which hold sauce and cheese. Any sturdy tube or short pasta will work.
- Cheese: Fresh mozzarella gives a nice texture, but shredded mozzarella is a convenient substitute. Use a good-quality parmesan for finishing.
- Ground meats: The recipe uses both ground beef and ground sausage for flavor and richness. If you prefer only beef, increase to 2 pounds total.
TOP TIPS
- Taste and season the sauce before baking. Adjust salt, pepper, or red pepper flakes to suit your preference.
- Cook the pasta in well-salted boiling water and drain it when it is al dente—it will finish cooking in the oven.
- If you prefer not to bake, you can stir the cheese into the hot sauce and pasta on the stovetop until melted; baking simply gives a bubbly, lightly browned top.
- Customize the seasonings—add oregano, basil, or a splash of red wine to deepen the sauce flavor.
Ingredients
- 1 lb rigatoni pasta
- 1 lb ground beef
- 1 lb ground sausage
- 1 onion, finely diced
- 2 garlic cloves, finely minced
- 1 teaspoon Italian seasoning
- 24.5 oz marinara sauce
- 15 oz Alfredo sauce
- 14.5 oz diced tomatoes (optional)
- 2 cups mozzarella cheese, fresh or shredded
- ¼ cup parmesan cheese
- 1 tablespoon fresh basil, optional
- ¼ teaspoon red pepper flakes, optional
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot or deep skillet, brown the ground beef and sausage over medium-high heat until fully cooked, about 8–10 minutes. Break the meat into small pieces as it cooks.
- Add the diced onion and minced garlic to the pot. Stir and cook 2–3 minutes, until the onion softens and the garlic is fragrant. If using red pepper flakes, add them now.
- Pour in the marinara sauce, Alfredo sauce, diced tomatoes (if using), Italian seasoning, and fresh basil. Reduce heat to medium-low and simmer for about 15 minutes to let the flavors meld.
- After simmering, taste and adjust seasoning with salt and pepper as needed.
- Meanwhile, cook the rigatoni in boiling salted water until al dente according to package directions. Drain the pasta and stir it into the meat sauce until evenly coated.
- Transfer the sauced pasta to a baking dish. Sprinkle the mozzarella and parmesan evenly over the top.
- Bake uncovered for about 5 minutes, then switch to broil for 1–2 minutes until the cheese is melted and lightly golden. Watch carefully to avoid burning.
- Remove from the oven, let rest for a few minutes, garnish with additional fresh basil if desired, and serve hot.
STORAGE
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop or in the microwave until warmed through. For best texture, cover while reheating to prevent drying.
Notes
- Check seasoning before baking—salt and pepper can be added after simmering and before the cheese goes on.
- Al dente pasta gives the best final texture after baking. Slightly undercook the pasta if you plan to bake it to avoid mushiness.
- This recipe is flexible—omit the sausage, switch cheeses, or use different pasta shapes to suit what you have on hand.
- If you prefer a creamier result, add a little extra Alfredo sauce or a splash of cream to the sauce before combining with pasta.
Nutrition
Approximate nutrition per serving (for 6 servings): Calories: 1007 kcal | Carbohydrates: 71 g | Protein: 49 g | Fat: 58 g | Saturated Fat: 24 g | Sodium: 1870 mg. Nutrition values are estimates and should be used as a guideline only.
Additional Info
- Author: Julie Maestre
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 6
- Course: Entree
- Cuisine: American
- Keywords: baked rigatoni, how to make baked rigatoni