An Easy Rigatoni Recipe!
A quick dinner perfect for busy days! This Italian inspired baked rigatoni is the ultimate comfort food after a long day. It’s cheesy, beefy, generously coated in a vibrant tomato-y sauce, and full of tempting pasta carb-y goodness. Checks all the boxes for a simple yet incredibly tasty dinner. Serve up a mostly homemade dish (we cheat with a jar of pasta sauce) that everyone can agree on. And honestly it’s so easy that it’s almost more of a guide than a recipe. You’ll love that you get most of those crave-able lasagna flavors here without near the the amount hassle. Serve it with a side salad or some steamed veggies to complete the simple dinner, and maybe garlic bread if you are in an extra comfort food mood.
What Is Rigatoni and What Is a Good Substitute?
Rigatoni is a medium tube shape pasta that originated from Italy, and it’s traditionally semolina flour based. It holds up well to thicker sauces and baking. It comes in a range of various widths and diameters but is larger than ziti or penne. Ziti or penne do however make good substitutes with their similar shape if you can’t find rigatoni or don’t have it on hand.
Baked Rigatoni Recipe Ingredients
10 oz. dry rigatoni pasta 1 lb. lean ground beef 1 Tbsp olive oil 2 tsp minced garlic 1 (24 oz) jar tomato basil pasta sauce 1 (14.5 oz) can petite diced tomatoes 1 1/2 tsp Italian seasoning 2 cups shredded mozzarella cheese, divided 1/2 cup parmesan cheese, divided Salt and freshly ground black pepper, to taste Fresh basil leaves or fresh parsley leaves, for garnish
Printable recipe below.
How to Make This Baked Rigatoni Pasta Recipe
Helpful Tips for This Recipe
Use a good quality jar of pasta sauce. I like Rao’s tomato basil or for a cheaper alternative try Classico Four Cheese. I recommend using 85 to 90% lean ground beef, and don’t skip draining the fat from the beef after browning, so sauce isn’t greasy. Only toss beef occasionally as it cooks so it has a chance to brown on bottom which will add lots of flavor. For extra herby flavor, add 2 Tbsp chopped basil along with the pasta sauce, rather than just using it as a garnish. Undercook the pasta during boiling step. This is because it will continue to cook in the oven and you don’t want it to end up mushy. Time saving tip: Pre-shredded cheeses can be used here to save time if you are in a hurry.
Possible Variations
Add 1/2 tsp red pepper flakes for a spicy kick. Try adding a splash of red wine to the sauce for more flavor. Let the sauce simmer for a few minutes to cook off some of the strong alcohol flavor. Italian sausage can be substituted for ground beef. Substitute other cheeses. Romano is a good alternative to parmesan and fresh mozzarella would be good in place of aged. Use 1 tsp dried basil and 1/2 tsp dried oregano in place of Italian seasoning. Optionally, you can broil at the end for a browned cheese on top. You can’t go wrong with some extra color.
More Easy Pasta Recipes You’ll Love!
Baked Feta Pasta Baked Ziti Cheese Tortellini with Sauteed Vegetables One Pot Pasta Orrechiette with Sausage and Broccoli Penne alla Vodka
