Baked Rigatoni
Deliciously cheesy baked rigatoni is meaty and hearty, a perfect family style dish for any night of the week!
Servings: 8
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.
Video
Notes
Recipe Tips.
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.
- 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
Serving: 1g | Calories: 478kcal | Carbohydrates: 46g | Protein: 36g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 891mg | Potassium: 383mg | Fiber: 2g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 1mg | Calcium: 336mg | Iron: 2mg