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.
Notes
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