Baked Rigatoni with Meat Sauce Recipe

Introduction

Baked rigatoni with meat sauce is a comforting Italian-American classic that’s perfect for family dinners. This dish combines hearty rigatoni pasta with a rich meat sauce and creamy béchamel, topped with melted mozzarella and Parmesan cheese. It’s easy to assemble and always a crowd-pleaser.

Ingredients

• 16 ounces rigatoni
• 2 tablespoons extra virgin olive oil
• ½ cup onion, diced
• 1 tablespoon minced garlic
• 1 pound 85% to 90% lean ground beef
• 28 ounces crushed Italian style tomatoes
• 15 ounces tomato sauce
• 1 teaspoon salt (or more to taste)
• Freshly ground pepper (to taste)
• ⅓ cup red wine
• ½ cup thinly sliced fresh basil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup 2% milk (slightly warmed)
• Dash ground nutmeg
• 1 cup shredded part-skim mozzarella cheese (or more, as desired)
• ½ cup shredded Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 350 degrees F.
2. Step 2: Cook the rigatoni in a large pot of boiling salted water until it is 2 minutes shy of al dente according to package directions. Drain well.
3. Step 3: To prepare the meat sauce, heat the olive oil in a Dutch oven over medium heat. Add the diced onion and minced garlic and cook until softened.
4. Step 4: Add the ground beef and cook, stirring to break it up, until fully browned. Drain any excess grease.
5. Step 5: Return the pot to low heat and stir in the crushed tomatoes, tomato sauce, salt, pepper, red wine, and fresh basil. Let the sauce simmer gently while you make the béchamel.
6. Step 6: For the béchamel sauce, melt the butter in a small saucepan over medium-low heat. Sprinkle in the flour and whisk until smooth.
7. Step 7: Gradually whisk in the warmed milk and nutmeg. Increase the heat to medium and cook, whisking constantly, until the sauce thickens and is creamy. Remove from heat.
8. Step 8: Mix the meat sauce with the cooked rigatoni in the pasta pot until well combined.
9. Step 9: Lightly spray a large casserole dish with nonstick cooking spray. Layer half of the pasta mixture in the dish, drizzle half of the béchamel sauce over it, and sprinkle half of the mozzarella and Parmesan cheeses.
10. Step 10: Repeat with the remaining pasta, béchamel, and cheeses to form a second layer.
11. Step 11: Cover the dish with foil and bake at 350 degrees F for 35 minutes. Then remove the foil and bake for another 5 minutes until the top is golden brown and bubbly.

Tips & Variations

• Use part-skim or full-fat mozzarella depending on your preference for creaminess.
• For a vegetarian version, substitute ground beef with sautéed mushrooms or lentils.
• Adding a pinch of red pepper flakes to the meat sauce gives it a subtle spicy kick.
• Fresh basil can be swapped with dried Italian seasoning if fresh isn’t available.
• Let the baked rigatoni rest for 5 minutes after baking for easier serving and better flavor melding.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, about 15-20 minutes, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I use instead of béchamel sauce?

If you prefer, you can replace the béchamel with ricotta cheese or a blend of ricotta and shredded mozzarella for a different creamy texture.

Baked Rigatoni with Meat Sauce Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

A comforting and hearty baked rigatoni dish featuring a rich homemade meat sauce and creamy béchamel, layered with mozzarella and Parmesan cheeses and baked until golden and bubbly. Perfect for a family dinner or special occasion, this recipe combines classic Italian flavors with a satisfying texture.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 16 ounces rigatoni

Meat Sauce

• 2 tablespoons extra virgin olive oil
• ½ cup onion, diced
• 1 tablespoon minced garlic
• 1 pound 85% to 90% lean ground beef
• 28 ounces crushed Italian style tomatoes
• 15 ounces tomato sauce
• 1 teaspoon salt (or more to taste)
• Freshly ground pepper (to taste)
• ⅓ cup red wine
• ½ cup thinly sliced fresh basil

Béchamel Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup 2% milk, slightly warmed
• Dash ground nutmeg

Cheese

• 1 cup shredded part-skim mozzarella cheese (or more, as desired)
• ½ cup shredded Parmesan cheese

Instructions

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the rigatoni later.
2. Cook the rigatoni: Boil the pasta in a large pot of salted water, cooking it for 2 minutes less than the package directions indicate to keep it firm for baking.
3. Prepare the meat sauce: In a Dutch oven over medium heat, heat the olive oil. Add diced onion and minced garlic; cook until tender and fragrant. Add ground beef and cook thoroughly, breaking it up as it cooks. Drain excess grease. Return to heat and add crushed tomatoes, tomato sauce, salt, pepper, red wine, and fresh basil. Simmer on low heat to meld flavors.
4. Make the béchamel sauce: In a small saucepan over medium-low heat, melt butter. Sprinkle in flour and whisk until smooth. Gradually whisk in slightly warmed milk and nutmeg. Increase heat to medium, continuing to whisk until the sauce thickens into a creamy consistency. Remove from heat.
5. Assemble the dish: Drain the rigatoni well and combine it with the meat sauce in the pasta pot. Spray a large casserole dish with nonstick cooking spray. Layer half of the pasta mixture in the dish, drizzle half the béchamel sauce over it, and sprinkle with half the mozzarella and Parmesan cheeses. Repeat layering with remaining pasta mixture, béchamel, and cheeses.
6. Bake the rigatoni: Cover the casserole with foil and bake for 35 minutes at 350 degrees F. Remove the foil and continue baking for an additional 5 minutes until the top is lightly golden and bubbly.

Notes

• Cooking pasta slightly under al dente prevents it from becoming mushy after baking.
• Using lean ground beef reduces excess fat and grease in the sauce.
• Red wine adds depth and richness to the meat sauce but can be omitted or substituted with beef broth if preferred.
• Fresh basil imparts a bright herbal note, but dried basil can be substituted in smaller amounts.
• When making béchamel, whisk constantly to avoid lumps and achieve a smooth texture.
• Feel free to adjust cheese quantities based on your preference for cheesiness.

Keywords: Baked rigatoni, meat sauce, Italian pasta bake, béchamel sauce, mozzarella, Parmesan, comfort food, casserole