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Ultimate Cheesy Baked Rigatoni Pasta Bake

A serving of Ultimate Cheesy pasta bake with rigatoni pasta, rich tomato sauce, and a dramatic, long cheese pull.
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Make this easy, comforting rigatoni pasta bake for a family-friendly weeknight dinner. It features tender pasta layered with rich marinara sauce and plenty of gooey, melted mozzarella cheese.

Ingredients

Scale
  • 1 pound rigatoni pasta
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage (optional)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce (high quality recommended)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 16 ounces shredded low-moisture mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the rigatoni according to package directions until al dente. Drain the pasta and set aside.
  3. If using meat, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the ground meat and cook, breaking it up, until browned. Drain any excess fat.
  4. Stir the minced garlic into the skillet and cook for 1 minute until fragrant.
  5. Pour in the marinara sauce, Italian seasoning, salt, and pepper. Bring the sauce to a simmer, then remove from heat.
  6. In a medium bowl, combine the ricotta cheese, beaten egg, and 1/2 cup of Parmesan cheese. Mix well.
  7. In a large bowl, combine the cooked rigatoni, half of the meat sauce (if using), and the ricotta mixture. Stir gently until the pasta is evenly coated. If you are making a vegetarian version, mix all the sauce with the pasta.
  8. Spread half of the pasta mixture into the prepared baking dish. Sprinkle with 1/3 of the mozzarella cheese.
  9. Top with the remaining pasta mixture. Pour the remaining meat sauce evenly over the top layer of pasta.
  10. Sprinkle the remaining mozzarella cheese and a little extra Parmesan cheese over the top.
  11. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  12. Let the pasta bake rest for 10 minutes before you serve it.

Notes

  • For a make-ahead option, assemble the entire casserole, cover it tightly with foil, and refrigerate for up to 24 hours. Add about 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer a creamier texture, stir 1/2 cup of heavy cream into the marinara sauce before layering.
  • Use high-quality mozzarella for the best melt and stretch. Shredding your own cheese melts better than pre-shredded varieties.

Nutrition

Find it online: https://cookingzenith.com/easy-cheesy-pasta-bake-rigatoni-recipe/