This Baked Rigatoni is one of those easy dinners we keep on repeat because it’s hearty, cheesy, and loved by the whole family.
This Rigatoni is perfect for feeding a family or bringing to a gathering when you need something everyone loves. With layers of tender pasta, savory meat sauce, and creamy ricotta all baked together with plenty of melty cheese, it never fails.
Just add a quick salad or Cheesy Garlic Bread to round out the delicious meal.
If you love comforting pasta dinners, try our Lasagna, Baked Ziti, Spaghetti Casserole, and Stuffed Shells. You can also browse more easy dinner ideas in our dinner collection.
Why you’ll love it + Why it works:
- Feeds a Crowd: A full pan is great for large families or sharing with friends.
- Make Ahead Friendly: It’s ideal for meal prepping and freezing, ensuring that you always have a delicious, homemade meal ready to go.
- Layered for Flavor: The layers help every bite have pasta, sauce, and cheese.
- Creamy Texture: The ricotta mixture keeps the dish soft and rich.
Baked Rigatoni Ingredients
- Rigatoni (1 pound): Holds the sauce well with its ridges and gives the dish structure and bite.
- Ground turkey or ground beef (1 pound): Adds hearty protein and rich flavor to the sauce.
- Onion (1 small, diced): Brings a subtle sweetness and depth to the meat mixture.
- Minced garlic (2 teaspoons): Adds classic savory flavor that pairs perfectly with the sauce.
- Spaghetti sauce (1 24-ounce jar): Provides a quick and flavorful base that keeps this recipe simple. Use a store-bought jar or Homemade Marinara Sauce.
- Ricotta cheese (1 30-ounce tub): Creates a creamy layer that makes the pasta rich and soft.
- Eggs (2): Helps bind the ricotta mixture so it sets nicely when baked.
- Salt (1½ teaspoons): Enhances all the flavors in the dish.
- Pepper (½ teaspoon): Adds a touch of seasoning and balance.
- Parmesan cheese (¼ cup): Brings a salty, nutty flavor to the ricotta mixture.
- Mozzarella cheese (4 cups, divided): Melts into that classic cheesy topping and gooey layers everyone loves. I sprinkled shredded mozzarella cheese on top, but you can use fresh sliced mozzarella circles to cover the dish.
How to Make Baked Rigatoni
PREP. Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.
PASTA. Cook rigatoni according to package directions.
MEAT. In a large skillet, cook the ground meat, onions, and garlic until the meat is browned and the onions are translucent. Add the spaghetti sauce and bring to a simmer. Remove from heat.
CHEESE. In a medium bowl, mix the ricotta, eggs, salt, pepper, and parmesan. Toss the rigatoni with the ricotta mixture.
LAYER. Spread half of the rigatoni in the bottom of the prepared casserole dish. Spread half of the meat sauce mixture over the top of the rigatoni. Sprinkle two cups of mozzarella over the top.
Repeat with the remaining rigatoni and meat sauce, then top with the remaining mozzarella cheese.
BAKE. Cover and bake 30 minutes. Remove the cover and bake for an additional ten minutes. Garnish with fresh parsley if desired.
Kristyn’s Recipe Tips
- Perfect Pasta: Slightly undercook the pasta so it does not get too soft while baking.
- Add Flavor: Salting the pasta water infuses flavor directly into the pasta. Bring a large pot of water to a boil, add 1½ tablespoons of salt per 1 pound of pasta to the water, then add the pasta. Cook to al dente and drain.
- Avoid dried pasta: When baking, exposed noodles tend to get dried out. Use ample sauce and cover the entire casserole with layers of cheese, or cover the pan with aluminum foil during half of the bake time.
- Perfect Slices: Let the baked rigatoni rest for 10 minutes before serving so it slices more easily.
- Cheese: Use freshly shredded mozzarella for better melting and texture.
- Herbs: Add a sprinkle of fresh herbs like basil for extra flavor.
Baked Rigatoni Recipe
Video
Ingredients
- 1 pound rigatoni, cooked according to package directions
- 1 pound ground turkey, or ground beef
- 1 small onion, diced
- 2 teaspoons minced garlic
- 1 (24-ounce) jar spaghetti sauce
- 1 (30-ounce) tub ricotta cheese
- 2 eggs
- 1½ teaspoons salt
- ½ teaspoon pepper
- ¼ cup grated parmesan cheese
- 4 cups shredded mozzarella, divided
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13 baking dish with cooking spray and set aside. Cook rigatoni according to package directions.
- In a large skillet, cook the ground meat, onions, and garlic until the meat is browned and the onions are translucent. Add the spaghetti sauce and bring to a simmer. Remove from heat.
- In a medium bowl, mix the ricotta, eggs, salt, pepper, and parmesan. Toss the rigatoni with the ricotta mixture.
- Spread half of the rigatoni in the bottom of the prepared baking dish. Spread half of the meat sauce mixture over the top of the rigatoni. Sprinkle two cups of mozzarella over the top.
- Repeat with the remaining rigatoni and meat sauce, then top with remaining mozzarella cheese.
- Cover and bake 30 minutes, then remove the cover and bake an additional ten minutes.
Notes
- Perfect Pasta: Slightly undercook the pasta so it does not get too soft while baking.
- Add Flavor: Salting the pasta water infuses flavor directly into the pasta. Bring a large pot of water to a boil, add 1½ tablespoons of salt per 1 pound of pasta to the water, then add the pasta. Cook to al dente and drain.
- Avoid dried pasta: When baking, exposed noodles tend to get dried out. Use ample sauce and cover the entire casserole with layers of cheese, or cover the pan with aluminum foil during half of the bake time.
- Perfect Slices: Let the baked rigatoni rest for 10 minutes before serving so it slices more easily.
- Cheese: Use freshly shredded mozzarella for better melting and texture.
- Herbs: Add a sprinkle of fresh herbs like basil for extra flavor.
Cover and refrigerate for 1-2 days before adding the cheese and baking. Or, use a freezer-safe baking dish. Wrap it with plastic and again with foil. Label and freeze for up to 3 months. Allow it to thaw before removing the wrappings, adding the cheese, and baking. Store. Cover and keep the leftover baked pasta recipe in an airtight container in the fridge for 1-2 days before reheating. Freeze. Divide leftovers into individual airtight containers and freeze them for up to 3 months. Reheat baked rigatoni with ricotta in the microwave or 350°F oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store unbaked pasta in the fridge or freezer to bake later. Complete steps 1-5 and allow it to cool before storing.
Fridge: Cover and refrigerate for 1-2 days before adding the cheese and baking. Freezer: Use a freezer-safe baking dish. Wrap it with plastic and again with foil. Label and freeze for up to 3 months. Allow it to thaw before removing the wrappings, adding the cheese, and baking.
Cover and keep the leftover baked pasta recipe in an airtight container in the fridge for 1-2 days before reheating.
Divide leftover baked rigatoni recipe into individual airtight containers and freeze them for up to 3 months. Reheat baked rigatoni with ricotta in the microwave or 350°F oven.
Loved this! I used one of the ‘tips’ (cottage cheese instead of ricotta) and used a bit more sauce. I chose mild Italian sausage, stuck with the rigatoni AND freshly grated mozzarella as suggested. Followed instructions as written, with the exception of splitting it between two pans. The question was; would this be worth the time/effort, as opposed to basic pasta? YES!! The answer is YES!! The hubby and I both loved it, as well as the friends I shared the dish with. I’ll definitely be making this again.
My son is so picky. But he loves casseroles. This is one of his favorites.
This looks so good when I saw the picture it looked like something I would like to try. I could tell it was really good.
I am excited to share that I have made this dish, and it is truly delish!! I am Italian and have to say, I grew up eating pasta every which way it could be cooked, so sadly, I was tired of pasta. I mean maybe once in a blue moon I would have some, but pasta became far from a frequent friend. I know, I know – what kind of Italian am I, right?! Well, thank you to Kristyn and this recipe, I’ve come to appreciate, enjoy, and like pasta once again. I give this dish a 5 Star, and would give a higher rating if I could. I’m actually loving many many of your recipes Kristyn, even so, I had to pop on here to say you relinquished my relationship with pasta Rigatoni ~ Thanks! Toni
This is indeed so hearty, rich and flavorful! Can’t get enough of it!
This is a new family favorite! It’s so hearty and delicious, perfect for any night. Reminds me of home-cooked comfort food. Great with breadsticks!
Finally a recipe that my whole family loves!! It’s pretty rare so I am thankful. We are making it again Sunday to bring to my mother in laws!
I made this tonight, following the recipe exactly, except for adding a lot of extra garlic. My extremely picky fiance is on his third bowl as I write this. In fact, my mom is here and she’s getting her second helping now and everyone is raving about it! I’ll definitely be making this again by popular demand. Next time I may try adding some Italian seasonings and a few pepper flakes, but it’s delicious just as it is.