Rigatoni, Italian sausage, ground beef, ricotta, mozzarella, tomato sauce, petite diced tomatoes, onion, garlic, olive oil, Italian seasoning.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I made this Italian Rigatoni Bake after one of those days where dinner-time sneaks up on you—laundry half-folded, phone pinging, and me standing in the kitchen like, “Okay… now what?” I had rigatoni, a pack of Italian sausage, ground beef, and a couple cans of tomatoes. Not exactly Nonna’s secret stash, but close enough. I browned the meats, simmered a quick sauce, and tossed the hot pasta with ricotta and mozzarella because why not go full cheesy pasta bake on a Tuesday? When it came out of the oven, the top was bronzed and bubbly, and the first scoop stretched into those dramatic cheese ribbons you see on TV. We burned our tongues a little (impatient—guilty), but it tasted like a cozy trattoria moved into my kitchen for the night. Ever have a dish do that—just get you? That’s this rigatoni casserole for me. Maybe it’ll be yours too.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Italian Rigatoni Bake Recipe?
Here’s the thing: I’m not saying this Italian Rigatoni Bake is life-changing… but I’m also not not saying it. The ridged rigatoni hugs a chunky, herby tomato sauce; the sausage-beef combo adds that savory depth you can’t fake; and the ricotta-egg mixture turns everything silky inside while the top goes golden and stretchy with mozzarella. It’s basically rigatoni al forno without a dozen fussy steps—toss, layer, bake, done. And leftovers? Honestly, sometimes better the next day after the flavors settle in (I wouldn’t swear it in court, but yeah, 90% sure). If you want a reliable baked rigatoni that looks like you tried very hard—even when you didn’t—this is your pan.
Ingredient Notes:
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Rigatoni (16 oz). The tube shape and ridges are sauce magnets, which is why baked rigatoni just works. If you swap, pick sturdy shapes like ziti or penne rigate so your rigatoni casserole doesn’t collapse into mush.
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Ground Italian sausage (1 lb) + ground beef (1 lb). The duo gives richness and balance. Sweet sausage keeps it mellow; hot sausage adds a nudge of heat. Only have one pound of meat? Stretch with mushrooms or a little extra ricotta—nobody complains.
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Tomato sauce (8 oz) + petite diced tomatoes with juice (28 oz). Body + brightness. Let the sauce simmer so it turns jammy instead of watery; that’s the secret to an Italian Rigatoni Bake that slices clean.
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Onion (1 large) + garlic (1 tbsp). Brown the onion until the edges go gold (sweetness unlocked). Garlic only needs a quick bloom—perfume, not bitterness.
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Ricotta (15 oz), mozzarella (12 oz), parmesan (¼ cup), egg (1). Ricotta and egg make a creamy binder; mozzarella brings the stretch; parmesan gives a salty, nutty snap. Season your ricotta—bland cheese = bland rigatoni al forno.
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Italian seasoning (3 tsp), red pepper flakes (pinch), dried basil, salt & pepper. Classic, flexible, very forgiving. Taste and tweak as you go.
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Olive oil (2 tbsp). For sautéing and shine. Use the one you actually like—you’ll taste it.
How To Make Italian Rigatoni Bake?
Step 1: Start the flavor base.
Heat a heavy skillet over medium. Add olive oil and the chopped onion with a pinch of salt; cook until glossy and lightly browned at the edges. Stir in the garlic for about 30 seconds, just until fragrant. This is the foundation of your Italian Rigatoni Bake—sweet, savory, and ready for sauce.
Step 2: Brown the meats.
Add the Italian sausage and ground beef, breaking them up as they cook. Get some caramelized bits (that’s flavor). Season with salt, pepper, and half the Italian seasoning. Transfer the browned meat to a bowl; keep the drippings in the pan—free flavor is still flavor.
Step 3: Build the quick sauce.
Pour in the petite diced tomatoes with their juice and the tomato sauce. Scrape up the browned bits, then add the remaining Italian seasoning, a pinch of red pepper flakes, dried basil if you like, plus more salt and pepper. Simmer uncovered for about 20 minutes until thick and glossy. Ladle out 1 cup of sauce to cool—your juicy-layer insurance for this baked rigatoni.
Step 4: Boil pasta just shy of done.
Cook rigatoni in well-salted water until very al dente—1 to 2 minutes less than the box says. Drain. The pasta finishes in the oven, soaking up sauce instead of turning soggy (we’ve all overcooked pasta; no shame).
Step 5: Make the cheese mixture.
In a bowl, whisk ricotta with the egg until smooth. Fold in half the mozzarella and all the parmesan. Season with a little salt, pepper, and a teaspoon of Italian seasoning. Taste it—this is the creamy heart of your rigatoni casserole.
Step 6: Toss it all together.
Combine hot rigatoni with the ricotta mixture until every tube is coated. Pour in most of the skillet sauce (save that reserved cup) and fold gently. You want saucy, not soupy—think glossy, not drowning.
Step 7: Layer like you mean it.
Grease a 9×13-inch baking dish. Spoon in half the pasta mixture. Scatter all the cooked meat over it (no meatless corners). Drizzle with half the reserved cup of sauce. Add the remaining pasta, then the rest of the reserved sauce. Blanket with the remaining mozzarella and an optional extra sprinkle of parmesan—because more cheese is rarely wrong in an Italian Rigatoni Bake.
Step 8: Bake and breathe.
Bake at 350°F (175°C) for 45 minutes, until bubbling at the edges and spotty-gold on top. Let it rest 5 minutes so the layers settle. Sprinkle dried basil or fresh parsley if you’ve got it. Serve hot, try not to burn your mouth (I fail at this regularly).
Want To Save This Recipe?
Storage Options:
Cool the Italian Rigatoni Bake, cover, and refrigerate up to 4 days. Reheat covered at 325°F until hot, then uncover for a few minutes to re-melt the cheese. Freezer route: assemble but don’t bake, wrap tightly, and freeze up to 3 months. Thaw in the fridge overnight and bake as directed, adding 10–15 minutes if it’s still a bit chilly in the middle. Single portions microwave well—add a spoon of water, cover, heat, then hit with a quick broil for that melty top. Is it extra? A little. Worth it? Yes.
Variations and Substitutions:
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Meat mood. Go all sausage, all beef, or try ground turkey/chicken with a drizzle of olive oil and a pinch of fennel to fake sausage vibes. Your baked rigatoni will still slap.
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Veg-forward. Fold in sautéed mushrooms, spinach, roasted zucchini, or peppers. It stretches the pan and adds color. Olives? Risky for some, perfect for others—I’m 60/40 depending on the crowd.
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Cheese remix. Swap some mozzarella for provolone or fontina; a little pecorino adds sharpness that sings over tomato. Part-skim ricotta is fine, just season it well.
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Sauce twist. Creamier? Swirl in mascarpone. Brighter? A splash of balsamic or lemon zest before layering. Spicier? Use hot sausage and double the flakes; skip them entirely for a kid-friendly rigatoni casserole.
What to Serve with Italian Rigatoni Bake?
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Crisp green salad. Peppery arugula, lemon, olive oil, a pinch of salt. Cuts through the cozy carbs and makes the plate feel balanced—like you meant to plan it that way.
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Garlic bread (obviously). It’s a cheesy pasta bake; we’re dipping. Baguette, focaccia, or store-bought knots—no judgment.
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Something green and hot. Roasted broccoli or blistered green beans for crunch and color. A squeeze of lemon at the end wakes everything up.
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Sips. Chianti for classic vibes; sparkling water with a twist if it’s just Tuesday and you’re being good-ish.
Frequently Asked Questions:
Can I assemble it ahead?
Yes—build the Italian Rigatoni Bake up to the cheese, cover, and chill for up to 24 hours. Bake at 350°F, adding ~10 extra minutes if it’s cold from the fridge.
How do I avoid mushy pasta?
Undercook the rigatoni by 1–2 minutes and simmer the sauce until thick. The oven finishes the pasta, and your rigatoni al forno stays pleasantly firm.
How do I tweak the heat level?
For spice, use hot Italian sausage and more red pepper flakes. For zero heat, go sweet sausage and skip the flakes—you’ll still get full, cozy baked rigatoni flavor.
If you make this Italian Rigatoni Bake, tell me how it went—calm, civilized dinner or glorious, cheesy chaos with seconds flying? Either way, I’m cheering for you (and your oven).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Rigatoni Bake
Ingredients
For the Sauce and Meat
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 tablespoon minced garlic
- 1 pound ground Italian sausage
- 1 pound ground beef
- 1 28-ounce can petite diced tomatoes with juice
- 1 8-ounce can tomato sauce
- 3 teaspoons Italian seasoning divided
- 1 pinch red pepper flakes optional
- Salt and black pepper to taste
For the Pasta and Cheese Mixture
- 16 ounces rigatoni pasta
- 15 ounces ricotta cheese
- 1 large egg
- 12 ounces shredded mozzarella cheese divided
- ¼ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
For Assembly
- Dried basil for garnish (optional)
Instructions
Prepare the Sauce Base
- Preheat the oven to 350°F (175°C). Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and lightly browned. Stir in the garlic and cook for 30 seconds until fragrant.
Cook the Meat
- Add the Italian sausage and ground beef to the skillet. Cook, breaking apart with a spoon, until fully browned with no pink remaining. Season with salt, pepper, and 1½ teaspoons of the Italian seasoning. Remove the meat mixture from the skillet and set aside, leaving the drippings in the pan.
Simmer the Sauce
- Add the diced tomatoes with their juice and the tomato sauce to the skillet. Stir in the remaining Italian seasoning, red pepper flakes (if using), and additional salt and pepper as needed. Mix well, scraping up any browned bits from the pan. Remove 1 cup of the sauce and set aside for later layering. Cover the skillet and let the remaining sauce simmer gently for 20 minutes.
Cook the Pasta
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente, 1–2 minutes less than the package directions. Drain well.
Prepare the Cheese Mixture
- In a medium mixing bowl, combine the ricotta cheese, egg, half of the mozzarella cheese, parmesan cheese, and 1 teaspoon Italian seasoning. Mix until well blended.
Combine Pasta and Cheese
- Place the drained rigatoni in a large bowl. Add the cheese mixture and toss until evenly coated. Pour in most of the simmered sauce (reserving the cup set aside earlier) and gently mix until the pasta is well covered.
Assemble the Bake
- Lightly grease a 9×13-inch baking dish. Spread half of the pasta mixture evenly across the bottom. Layer all of the cooked meat mixture over the pasta. Drizzle with half of the reserved sauce. Add the remaining pasta mixture, top with the remaining reserved sauce, and sprinkle evenly with the remaining mozzarella cheese.
Bake and Serve
- Transfer the dish to the oven and bake for 45 minutes, or until the cheese is melted and golden and the casserole is bubbling. Let rest for 5 minutes before serving. Garnish with dried basil, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
