Rigatoni Recipe
This comforting baked rigatoni features a rich beef and sausage meat sauce, smooth marinara, and a melted, golden-brown mozzarella top. It is the ultimate cozy pasta dinner for the entire family.
Equipment
- 9 x 13 inch baking dish
- Large pot or Dutch oven
- Wooden Spoon
Ingredients
- 1 pound rigatoni
- 1 pound ground Italian sausage
- 1 pound 90/10 ground beef
- 1 cup diced yellow onion
- 4 garlic cloves minced
- 1 (24 ounce) jar marinara sauce
- 1 (24 ounce) can crushed tomatoes
- 1 teaspoon kosher salt
- 1 tablespoon Italian seasoning
- 4 tablespoons salted butter (1/2 stick)
- 3 cups freshly grated mozzarella cheese
- minced fresh parsley for serving
Instructions
- Preheat the oven to 350 degrees F with a rack in the center position.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions to al dente. Drain.
- Meanwhile, add the sausage, ground beef, onion, and garlic to a large pot or Dutch oven. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is cooked through and the onions are softened, about 10 minutes.
- Add the marinara, crushed tomatoes, salt, Italian seasoning, and butter. Cook, stirring often, until combined and the butter is melted, about 3 minutes. Add the pasta and stir to combine.
- Transfer the pasta and meat sauce to a 9 x 13-inch baking dish. Evenly sprinkle with mozzarella, cover with foil, and bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes, until the cheese is lightly browned and the sauce is bubbling. Let cool for 5 to 10 minutes.
- Sprinkle with parsley and serve family-style.
Notes
Texture tip: Check that the pasta has a tiny white core before draining. Undercooking it by 1 to 2 minutes prevents it from turning mushy as it bakes in the oven.
Sauce tip: Reserve some starchy cooking water before draining the pasta. This helps emulsify the sauce and cheese so the bake does not become clumpy.
Flavor tip: Bloom the Italian seasoning in the rendered meat fat before adding the tomato liquids to wake up the dry herbs.
Reheating: Warm leftovers in the oven with a splash of water or extra marinara. To ensure food safety when reheating ground beef, bring the dish back to 165 degrees F.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.