Baked Rigatoni with Italian Sausage and Ground Beef Recipe
This Baked Rigatoni is a comforting Italian-American casserole featuring rigatoni pasta baked with a savory mixture of ground Italian sausage, lean ground beef, onions, garlic, and a rich tomato sauce. Topped with melted mozzarella cheese and fresh parsley, it’s perfect for a hearty family meal or gathering.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Pasta
- 1 pound rigatoni
Meat and Vegetables
- 1 pound ground Italian sausage
- 1 pound 90/10 ground beef
- 1 cup diced yellow onion
- 4 garlic cloves, minced
Sauce
- 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 and Garnish
- 3 cups freshly grated mozzarella cheese
- Minced fresh parsley, for serving
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) with a rack positioned in the center of the oven to ensure even cooking.
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta well and set aside.
- Brown the Meat and Vegetables: In a large pot or Dutch oven, heat over medium-high heat. Add the ground Italian sausage, ground beef, diced onion, and minced garlic. Cook, breaking up the meat with a wooden spoon, until the meat is fully cooked and the onions are softened, approximately 10 minutes.
- Add Sauce and Combine: Stir in the marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and butter. Continue cooking and stirring often until the mixture is thoroughly combined and the butter has melted, about 3 minutes. Then, add the cooked rigatoni pasta and stir gently to combine everything evenly.
- Assemble and Bake: Transfer the pasta and meat sauce mixture into a 9 x 13-inch baking dish. Evenly sprinkle the top with freshly grated mozzarella cheese. Cover the dish with aluminum foil and bake for 25 minutes.
- Brown the Cheese: Remove the foil carefully and bake for an additional 10 to 15 minutes, or until the cheese is lightly browned and bubbly, and the sauce is visibly bubbling around the edges.
- Rest and Serve: Remove the baked rigatoni from the oven and let it cool for 5 to 10 minutes. Sprinkle with minced fresh parsley for a pop of color and freshness, then serve family-style for a comforting and satisfying meal.
Notes
- You can substitute ground turkey or chicken for a leaner option if preferred.
- Use fresh mozzarella for creamier texture, but shredded mozzarella works well for baking.
- If you prefer a spicier dish, add red pepper flakes to the sauce.
- For an extra cheesy crust, add some grated Parmesan on top before baking.
- This dish can be prepared in advance and refrigerated before baking; increase baking time slightly if baking from cold.
