Baked Rigatoni with Meat Sauce Recipe

If you’re searching for the ultimate comfort food, let me introduce you to Baked Rigatoni with Meat Sauce — a crowd-pleaser that ticks every box for a cozy, heartwarming meal. What makes this dish unforgettable is the harmony of tender pasta, rich and zesty meat sauce, a luxuriously creamy béchamel layer, and a golden crust of bubbling melted cheese. Whether it’s a weeknight dinner or a special occasion, this Baked Rigatoni with Meat Sauce effortlessly becomes the hero on any table, promising the kind of leftovers you’ll actually look forward to.

Ingredients You’ll Need

Ingredients You’ll Need

You’ll be amazed by how this handful of everyday ingredients comes together for a knockout baked pasta. Each component isn’t just here for show — every item brings its own essential bit of magic, from structure to satisfaction to that irresistible, melty top!

• Rigatoni Pasta: These sturdy tubes are perfect for holding all that rich sauce and cheese in every bite!
• Extra Virgin Olive Oil: Adds a subtle fruitiness while sautéing the aromatics, building the base for delicious flavor.
• Onion (diced): Offers sweetness and complexity, setting the stage for a deeply savory sauce.
• Minced Garlic: Brings aromatic intensity that instantly elevates the entire dish.
• Lean Ground Beef: The heart of the meat sauce — choose 85% to 90% lean for richness without excess grease.
• Crushed Italian Style Tomatoes: Lends bold, tangy tomato flavor and a touch of rustic texture.
• Tomato Sauce: Adds smoothness, balancing the chunky tomatoes for a velvety sauce.
• Salt (or more to taste): Essential for seasoning the sauce and lifting every other flavor.
• Freshly Ground Pepper (to taste): A simple pinch wakes up the taste buds and adds warmth.
• Red Wine: Deepens the sauce with rich, complex notes and a hint of acidity — nothing fancy needed here.
• Fresh Basil (thinly sliced): Delivers freshness and color that perfectly complements the hearty meat sauce.
• Butter: Creates a silky base for the béchamel, making everything decadent.
• Flour: Whisked with butter to form a roux for a lusciously thick sauce.
• 2% Milk (slightly warmed): The star of the béchamel layer, giving it creaminess without too much richness.
• Ground Nutmeg: Just a dash, and suddenly your béchamel is restaurant-worthy!
• Shredded Part-Skim Mozzarella Cheese: Melts beautifully for those glorious cheese pulls.
• Shredded Parmesan Cheese: A sharp, salty finish that crisps up golden on top.

How to Make Baked Rigatoni with Meat Sauce

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees F. This ensures the temperature is spot-on for baking the rigatoni to perfection once it’s ready to go in the oven.

Step 2: Cook the Rigatoni

Boil the pasta in a large pot of salted water, but here’s the trick: stop cooking about 2 minutes before the package directions say it’s done. This keeps the rigatoni slightly firm so it doesn’t go mushy during baking — trust me, that little bit of bite makes all the difference in your final Baked Rigatoni with Meat Sauce.

Step 3: Prepare the Meat Sauce

While the pasta cooks, heat olive oil in a Dutch oven over medium heat. Add onions and garlic, letting them sizzle until fragrant and tender. Toss in the ground beef, breaking it up and cooking until browned all the way through. Drain off any excess grease, then stir in the crushed tomatoes, tomato sauce, salt, pepper, and red wine. Let it bubble and simmer on low heat, so the flavors have time to mingle. Finish by stirring in fresh basil for an aromatic lift. This sauce is the soul of your Baked Rigatoni with Meat Sauce!

Step 4: Prepare the Béchamel Sauce

In a small saucepan, melt the butter over medium-low heat. Sprinkle in the flour and whisk until smooth and bubbling — this is your roux! Gradually pour in the warmed milk, whisking constantly to prevent lumps. Add a dash of nutmeg for subtle warmth. Raise the heat a bit and keep whisking until your béchamel is silky, thick, and just dreamy. Remove from heat and set aside.

Step 5: Assemble the Baked Rigatoni with Meat Sauce

Now for the fun part! Pour the luscious meat sauce onto your drained pasta in the pot, mixing until every rigatoni is joyfully coated. Lightly spray a large casserole or lasagna dish with cooking spray. Layer half the pasta and sauce mixture, drizzle with half the béchamel, and sprinkle with half the mozzarella and Parmesan. Repeat the layering so every bite comes out extra creamy and cheesy.

Step 6: Bake Until Golden and Bubbling

Cover your masterpiece with foil, sliding it into the preheated oven for 35 minutes. When time’s up, remove the foil and continue baking for another 5 minutes until the cheese is gorgeously golden and bubbling around the edges. Your kitchen will smell heavenly and you’ll know your Baked Rigatoni with Meat Sauce is ready to wow.

How to Serve Baked Rigatoni with Meat Sauce

Garnishes

A final flourish always makes a difference. Shower your Baked Rigatoni with Meat Sauce with more fresh basil, add a scatter of grated Parmesan, or even a tiny drizzle of good olive oil for a bit of gloss. Nothing beats that perfectly romantic, rustic look!

Side Dishes

Keep things simple and classic: crisp garlic bread is a must for mopping up extra sauce. A tangy, fresh salad with balsamic vinaigrette balances out the richness, or consider roasted green veggies as a wholesome contrast.

Creative Ways to Present

For family dinners, serve straight from the bubbling casserole for that homey vibe. Want to impress? Spoon individual portions into small ramekins and broil momentarily for a dramatic golden top. Or, add a twist by finishing with a sprinkle of red pepper flakes or a dollop of ricotta just before serving.

Make Ahead and Storage

Storing Leftovers

Let any leftover Baked Rigatoni with Meat Sauce cool to room temperature first. Transfer to an airtight container and refrigerate — it stays fantastic for up to 4 days. The flavors continue to meld, making tomorrow’s lunch even more irresistible!

Freezing

Want to plan ahead or batch-cook? Assemble the casserole up until the baking stage and wrap tightly in foil and plastic wrap. Freeze for up to 3 months. For best texture, thaw overnight in the fridge before baking as directed.

Reheating

To reheat, cover with foil and warm in a 350 degree F oven until hot throughout, usually around 20 minutes. Individual portions can also be microwaved (just add a splash of water or sauce to keep things creamy). Don’t forget to check the center for even heating!

FAQs

Can I use a different type of pasta for Baked Rigatoni with Meat Sauce?

Absolutely! While rigatoni is ideal for catching sauce, penne, ziti, or even fusilli are all great substitutes. Just pick a pasta with plenty of nooks for that hearty meat sauce.

Is it possible to make Baked Rigatoni with Meat Sauce ahead of time?

Yes! You can assemble the entire dish a day ahead, cover, and chill in the refrigerator. When ready to bake, let it sit out while the oven preheats, then bake as usual (adding a few extra minutes if cold).

What can I use instead of red wine?

If you’d like to skip the wine, substitute with beef broth or a splash of balsamic vinegar for depth and a hint of acidity. The results are still delicious!

Does Baked Rigatoni with Meat Sauce freeze well after baking?

Definitely! Slice into portions and wrap them tightly before freezing. For best results, let them thaw in the fridge overnight and reheat in the oven or microwave until piping hot.

How can I make this Baked Rigatoni with Meat Sauce vegetarian?

Switch the ground beef for plant-based crumbles or sautéed mushrooms, and skip the red wine or use veggie broth. You’ll still end up with layers of flavor and plenty of heartiness!

Final Thoughts

Once you try this Baked Rigatoni with Meat Sauce, you’ll understand why it’s such a beloved classic in my kitchen. It’s the kind of meal that brings everyone together and never fails to comfort and impress. Grab your favorite casserole dish and get ready for pasta night bliss!

Baked Rigatoni with Meat Sauce Recipe

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★★★★★

4.8 from 24 reviews

• Author: Jack
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Indulge in a comforting meal with this delicious Baked Rigatoni with Meat Sauce recipe. Tender rigatoni pasta is baked with a savory meat sauce, creamy béchamel, and a cheesy topping for the ultimate Italian-inspired dish.

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Ingredients

Scale 1x2x3x

Rigatoni:

• 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 Topping:

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

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Instructions

1. Preheat oven to 350 degrees F.

Cook the pasta in a large pasta pot, 2 minutes shy of the package directions.

2. Prepare the Meat Sauce

Meanwhile, add the olive oil to a Dutch oven and place over MEDIUM heat. Add the onion and garlic and cook until tender. Add the ground beef. Cook, stirring to break up the beef, until cooked through. Drain off the grease. Return the pot to the heat and add remaining sauce ingredients. Allow the sauce to simmer over LOW heat while preparing the béchamel.

3. Prepare the Béchamel Sauce

In a small saucepan melt the butter over MEDIUM-LOW heat. Sprinkle in the flour and whisk until smooth. Gradually whisk in the milk and nutmeg. Turn heat up to MEDIUM and cook, whisking constantly, until smooth, thick and creamy. Remove from the heat.

4. Assemble the Baked Rigatoni with Meat Sauce

Pour the meat sauce over the well drained pasta in the warm pasta pot and mix thoroughly. Spray a large casserole dish or lasagna pan with nonstick cooking spray and layer ½ of the pasta/sauce mixture, drizzle with half the béchamel and sprinkle with half the cheeses. Repeat the layers.

5. Bake

Cover the dish with foil and bake at 350 degrees F for 35 minutes. At the end of the baking time, remove the foil and bake for another 5 minutes until light golden brown and bubbly.

Notes

• You can customize the cheese blend by adding different types of cheeses like provolone or cheddar.
• Feel free to add in some cooked vegetables like mushrooms or bell peppers to the meat sauce for extra flavor and nutrition.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 430
• Sugar: 6g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 65mg

Keywords: Baked Rigatoni, Meat Sauce, Pasta Bake, Italian Recipe