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Baked Rigatoni with Italian Sausage and Ground Beef Recipe

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4.4 from 90 reviews

A hearty and comforting baked rigatoni dish featuring al dente pasta tossed with a rich meat sauce made from ground Italian sausage and beef, simmered with marinara and crushed tomatoes, then topped with melted mozzarella cheese and baked to golden perfection. Perfect for a family-style dinner, this one-pan meal combines savory flavors and gooey cheese in every bite.

  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings

Ingredients

Pasta

  • 1 pound rigatoni

Meat Sauce

  • 1 pound ground Italian sausage
  • 1 pound 90/10 ground beef
  • 1 cup diced yellow onion
  • 4 garlic cloves, minced
  • 1 (24 ounce) jar marinara sauce
  • 1 (24 ounce) can crushed tomatoes
  • 1 teaspoon kosher salt
  • 1 tablespoon Italian seasoning
  • 4 tablespoons (½ stick) salted butter

Topping

  • 3 cups freshly grated mozzarella cheese
  • Minced fresh parsley, for serving

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and position the rack in the center for even baking.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain thoroughly and set aside.
  3. Prepare the Meat Sauce: In a large pot or Dutch oven over medium-high heat, add the ground Italian sausage, ground beef, diced onion, and minced garlic. Cook while breaking up the meat with a wooden spoon until the meat is fully cooked and the onions are softened, about 10 minutes.
  4. Add Sauces and Seasonings: Stir in the marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and butter. Cook for about 3 minutes, stirring often, until well combined and the butter has melted.
  5. Combine Pasta and Sauce: Add the cooked rigatoni to the meat sauce and stir gently to combine all ingredients evenly.
  6. Assemble and Bake: Transfer the pasta and meat sauce mixture into a 9 x 13-inch baking dish. Sprinkle the top evenly with the grated mozzarella cheese. Cover the dish with aluminum foil and bake for 25 minutes.
  7. Brown the Cheese: Remove the foil and continue baking for an additional 10 to 15 minutes, until the cheese is lightly browned and bubbly.
  8. Rest and Serve: Allow the baked rigatoni to cool for 5 to 10 minutes before sprinkling with fresh minced parsley. Serve family-style and enjoy!

Notes

  • For extra flavor, consider using a blend of mozzarella and Parmesan cheese as topping.
  • Make sure not to overcook the rigatoni in boiling water as it will continue cooking during baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
  • You can substitute ground turkey or chicken for a leaner option.
  • To make this dish gluten free, use gluten free rigatoni pasta.
  • Author: Daisy
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://dishiary.com/baked-rigatoni-with-italian-sausage-and-ground-beef-recipe/