Pasta / Baked Rigatoni
by Angie
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Baked Rigatoni is a rigatoni baked pasta casserole that is mixed with a wonderful meat sauce and topped with shredded mozzarella cheese.
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Pasta is a great weeknight meal and easy casseroles like this are perfect for busy people with things to do! Not only is it a great dinner recipe but it’s the perfect comfort food!
Why You Should Make this Baked Rigatoni…
- Super easy dinner recipe
- Easy to make without beef
- Ready in 45 minutes
QUICK GLANCE AT INGREDIENTS FOR Baked Rigatoni:
- ground beef
- rigatoni pasta
- jar marinara sauce
- jar alfredo sauce
- shredded mozzarella cheese
- Italian Seasoning
- Parsley for garnish (optional)
(INGREDIENT AMOUNTS & ENTIRE RECIPE – IN RECIPE CARD BELOW)
How to make Baked Rigatoni:
Time needed:45 minutes
- Preheat oven.
Preheat oven to 350F.
- Cook the beef.
In a large skillet add ground beef and cook over medium heat until beef is browned, breaking it apart with a spoon or spatula as it cooks. Remove from heat once cooked and drain grease.
- Cook the pasta while the beef cooks.
While the beef is cooking, bring a large pot of salted water to a boil.
Boil pasta for 12 minutes.
Drain pasta and add it back to the pot. - Add sauces and beef to noodles.
Pour marinara and Alfredo sauce over beef.
Add Italian seasoning. -
Stir to combine.
Stir in pasta - Mix it up and cheese it
Mix everything together and pour into a 9×13 baking dish.
Top with shredded cheese. - Bake it
Bake, uncovered, for 25 minutes or until cheese is completely melted.
Sprinkle with dried parsley.
Baked Rigatoni Frequently Asked Questions
Do we bake this Rigatoni covered or uncovered?
This Baked Rigatoni is baked uncovered for about 30 minutes.
What type of pasta sauce did you use for this recipe?
I love using the Hunts Four Cheese Pasta sauce!
Can I use different pasta shapes?
You sure can. You could use shells, large elbows or rotini pasta.
Do I have to use Alfredo sauce?
You don’t have too. You can double the pasta sauce if you don’t like alfredo.
More Great Pasta Recipes
- Semi Homemade Chicken Parmesan Tortellini
- Beefy Mac and Cheese
- Chicken Parmesan Stuffed Shells
- Baked Chicken Feta Pasta
Baked Rigatoni
Baked Rigatoni
Yield: 8-10 SERVINGS
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Baked Rigatoni is a rigatoni baked pasta casserole that is mixed with a wonderful meat sauce and topped with shredded mozzarella cheese.
Ingredients
- 16 ounces ground beef
- 16 ounces rigatoni pasta
- 24 ounces jar marinara sauce
- 15 ounces jar alfredo sauce
- 2 cups shredded mozzarella cheese
- 1 tablespoon Italian Seasoning
- Parsley for garnish (optional)
Instructions
Preheat oven to 350F.
In a large skillet add ground beef and cook over medium heat until beef is browned, breaking it apart with a spoon or spatula as it cooks. Remove from heat once cooked and drain grease.
While the beef is cooking, bring a large pot of salted water to a boil.
Boil pasta for 12 minutes.
Drain pasta and add it back to the pot.
Pour marinara and Alfredo sauce over pasta.
Add Italian seasoning.
Stir to combine.
Stir in ground beef.
Mix everything together and pour into a 9x13 baking dish.
Top with shredded cheese.
Bake, uncovered, for 25 minutes or until cheese is completely melted.
Sprinkle with dried parsley.
Notes
You can make this without beef.
You can also change up the pasta.
Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 576Total Fat: 39gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 128mgSodium: 1111mgCarbohydrates: 29gFiber: 3gSugar: 5gProtein: 28g
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Reader Interactions
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Comments
- Jan S says
This looks amazing! I’m wondering if I can divide it into several disposable pans and freeze them. There’s just 2 of us, so that would be a ton of leftovers!
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- Angie says
You sure can! Just reheat at 350 for about 30 minutes or so until hot. I would add the cheese during the reheating though.
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- Jill Brittingham says
This was amazing! I absolutely love the mix of marinara and Alfredo.
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- Angie says
I’m so glad that you liked it!
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- Elisabeth says
Made it the first time and it was too mild for us. So the second time I used Mezzetti’s spicy marinara and two Rana’s fresh Alfredo sauce containers… it was the right blend of spicy and creamy. I really am please at how quickly the meal comes together it’s a real time saver and when you split it and freeze half there’s a second meal that can be pulled out with no prep.
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- Angie says
I love the idea of the spicy marinara! If I was just making it for me then I would 100% use that. With a toddler and a husband that doesn’t like spice I normally tone it down a lot haha. But glad you found a sauce combo that you liked!
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- Rh says
I’m making now. I used some Mexican blend cheese and the creamy mozzarella.
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- Rh says
I’m making now. I used some Mexican blend cheese and the creamy mozzarella.
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- Glen Spencer says
Thank you very much for putting this recipe out here I plan on putting it to good use I am curious though about one tablespoon of Italian seasoning I’m not sure about people in Naples or Rome and what seasonings they typically use in their food so I’m wondering how to make up a tablespoon of Italian seasoning Thank U
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- Angie says
Hi Glen! You can buy Italian seasoning already mixed at the grocery store 🙂
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- Andrea says
Just made this for my family and both kids gave it a thumbs up. Hard to make everyone happy, but this did it. Easy too!
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- Melvina Wade says
Easy to fix very delicious and yes I would definitely fix this again.🙂
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- Donna says
Do you drain the beef?
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- Angie says
Yes.
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- K.J. says
I am currently cooking this but 16 oz of ground beef is not a lot so I only used half a box of pasta.
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- Eilas H. says
This was so good! I have been looking for great recipes to use that require minimal ingredients and this totally hit the mark! My kids loved it too! I found my 6-year-old with a bowl of cold pasta behind the couch one day ha!
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