YumVerseEats
Italian & Mediterranean
Cheesy Baked Rigatoni
A cozy baked rigatoni with savory meat sauce, bubbly mozzarella, and just enough oven time to make dinner feel extra good without turning into a whole project.
RECIPE AT A GLANCE
20
min
Active Time
40
min
Total Time
6
SERVINGS
Oven
METHOD
Why It Works
It keeps the comfort payoff of a baked pasta, but skips the fussy upright-pasta assembly. The sauce comes together while the pasta cooks , so the hands-on time stays manageable.
Ingredients
Pasta & Grains
• 1 lb Rigatoni (or Ziti)
Seasoning
• 1 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp. crushed red pepper flakes
• 1 tsp Italian seasoning
• ½ tsp kosher salt, plus more for pasta water
• ¼ tsp black pepper
Vegetables
• 1 medium onion, diced
Protein
• 1 lb ground beef, lean preferred
Sauce
• 2 cups marinara sauce
• 2 tbsp tomato paste
• ½ cup Parmesan cheese, shredded
Topping
• 8oz. bag fresh mozzarella, low moisture
How to Make It
1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish. Get a large pot of well-salted water boiling.
2
Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente. Before draining, reserve about 1/2 cup pasta water.
3
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes.
4
Stir in the garlic and cook for 30 seconds.
5
Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
6
Stir in the marinara, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes if using. Simmer for 3–5 minutes.
7
Add the drained pasta to the sauce and toss to coat. Stir in 1 cup mozzarella. Add a splash of reserved pasta water if it looks tight.
8
Transfer everything to the prepared baking dish. Top with the remaining 1 cup mozzarella and the Parmesan.
9
Bake for 20–25 minutes, until hot and bubbly and the cheese is melted. Broil for 1–2 minutes at the end if you want extra color.
10
Let it rest for 5–10 minutes, then serve.
How to Make It
1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish. Get a large pot of well-salted water boiling.
2
Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente. Before draining, reserve about 1/2 cup pasta water.
3
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes.
4
Stir in the garlic and cook for 30 seconds.
5
Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
6
Stir in the marinara, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes if using. Simmer for 3–5 minutes.
7
Add the drained pasta to the sauce and toss to coat. Stir in 1 cup mozzarella. Add a splash of reserved pasta water if it looks tight.
8
Transfer everything to the prepared baking dish. Top with the remaining 1 cup mozzarella and the Parmesan.
9
Bake for 20–25 minutes, until hot and bubbly and the cheese is melted. Broil for 1–2 minutes at the end if you want extra color.
10
Let it rest for 5–10 minutes, then serve.
Ingredients
Pasta & Grains
• 1 lb Rigatoni (or Ziti)
Seasoning
• 1 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp. crushed red pepper flakes
• 1 tsp Italian seasoning
• ½ tsp kosher salt, plus more for pasta water
• ¼ tsp black pepper
Vegetables
• 1 medium onion, diced
Protein
• 1 lb ground beef, lean preferred
Sauce
• 2 cups marinara sauce
• 2 tbsp tomato paste
• ½ cup Parmesan cheese, shredded
Topping
• 8oz. bag fresh mozzarella, low moisture
Storage & Reheat
Store:
Store in an airtight container for up to 4 days.
Reheat:
Reheat gently with a splash of water to keep the noodles from drying out.
Swaps
No Parmesan? Use the same amount of Pecorino Romano.
Avo's Tip
Undercook pasta slightly.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Do I need rigatoni?
Rigatoni is best, but ziti or penne will also work.
Can I use Italian sausage instead of beef?
Yes. Mild or sweet Italian sausage works well here.
Does it freeze?
Yes.
Quick Fixes
Pasta too dry: Stir in a splash of pasta water or extra marinara before baking.
Pasta too saucy: Let it rest 5–10 minutes before serving so it can settle.
Top browning too fast: Loosely tent with foil for the last few minutes.
You Might Also Like
Easy Lasagna Soup
15
min active
·
35
min total
Classic Baked Ziti
15
min active
·
45
min total
One-Pot French Onion Pasta
20
min active
·
35
min total
Creamy Baked Feta Pasta
15
min active
·
35
min total
Your first week of dinners, free.
5 recipes, one shopping list, Sunday prep plan — instant download.