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Cheesy Baked Rigatoni

Cheesy Baked Rigatoni

This Cheesy Baked Rigatoni is a foolproof, comforting pasta bake that brings a taste of Italy right to your table, perfect for weeknight dinners or casual gatherings. It’s the ultimate satisfying meal, packed with melty cheese and tender pasta, making it an ideal recipe for anyone seeking a delicious and easy-to-make dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rigatoni pasta
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage mild or spicy, your preference
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional, for a little heat
  • to taste salt
  • to taste freshly ground black pepper
  • 15 ounces ricotta cheese
  • 1 large egg lightly beaten
  • 1/4 cup grated Parmesan cheese plus more for topping
  • 1/4 teaspoon nutmeg optional, enhances richness
  • 8 ounces shredded mozzarella cheese divided

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Medium Bowl
  • Large bowl
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente (just tender with a slight bite). Drain the pasta and set aside.
    1 pound rigatoni pasta
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and crumbly. If using, drain off any excess grease. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 tablespoon olive oil, 1 pound ground Italian sausage, 1 medium yellow onion, 3 cloves garlic
  3. Pour in the crushed tomatoes. Add the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Stir everything together. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld. Stir occasionally.
    1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, to taste salt, to taste freshly ground black pepper
  4. In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup grated Parmesan cheese, nutmeg (if using), and a pinch of salt and pepper. Mix well until thoroughly combined.
    15 ounces ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 1/4 teaspoon nutmeg, to taste salt, to taste freshly ground black pepper
  5. In a large bowl, combine the drained rigatoni with about two-thirds of the meat sauce. Gently toss to coat the pasta evenly.
    1 pound rigatoni pasta, 1 (28 ounce) can crushed tomatoes
  6. Spread about half of the coated pasta evenly into the bottom of a 9x13 inch baking dish. Dollop half of the ricotta mixture over the pasta layer. Sprinkle about half of the shredded mozzarella cheese over the ricotta.
    1 pound rigatoni pasta, 15 ounces ricotta cheese, 8 ounces shredded mozzarella cheese
  7. Spoon the remaining rigatoni and meat sauce mixture over the first layer. Dollop the remaining ricotta mixture on top and spread it as evenly as possible.
    1 pound rigatoni pasta, 1 (28 ounce) can crushed tomatoes, 15 ounces ricotta cheese
  8. Sprinkle the remaining shredded mozzarella cheese and a little extra grated Parmesan cheese over the top.
    8 ounces shredded mozzarella cheese, 1/4 cup grated Parmesan cheese
  9. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  10. Let the Cheesy Baked Rigatoni rest for 5-10 minutes before cutting and serving. This allows the layers to set and makes it easier to serve neat portions.

Notes

This recipe is great for make-ahead meals. It can be assembled and frozen unbaked or baked.