Description
Savor the flavors of cheesy rigatoni baked to perfection with a rich meat sauce and creamy ricotta.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb lean ground beef or Italian sausage
- 1/2 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 jar (24 oz) premium marinara sauce
- 1 container (15 oz) ricotta cheese
- 2.5 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- Salt and black pepper to taste
- Finely chopped fresh parsley (for garnish)
Instructions
- Boil the Pasta: Fill a large pot with salted water and bring it to a vigorous boil. Cook the rigatoni according to the package instructions until it’s slightly under al dente. Drain and set aside.
- Cook the Meat Sauce: Heat a large skillet over medium-high heat. Add the ground beef or sausage and diced onion, cooking until browned. Add garlic and sauté for another minute. Stir in marinara and Italian seasoning, simmer for about 5 minutes.
- Mix the Ricotta: In a bowl, combine ricotta cheese, half of the Parmesan, and 1 cup of mozzarella. Season lightly with salt and pepper.
- Combine: Toss rigatoni with the meat sauce and gently fold in the ricotta mixture.
- Layer and Top: Preheat your oven to 375°F (190°C). Transfer to a greased 9×13-inch baking dish and top with remaining mozzarella and Parmesan.
- Bake to Perfection: Bake uncovered for 20–25 minutes, until the cheese is melted and golden-brown.
- Serve Hot: Cool for 5 minutes, garnish with parsley, and enjoy!
Notes
For make-ahead options, prepare the pasta and sauce the day before. You can also use air fryer for quicker baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg