This Baked Rigatoni with Ground Beef is one of those cozy, crowd-pleasing dinners I’ve made more times than I can count. Rigatoni noodles get tossed in a rich, garlicky meat sauce so every tube is perfectly coated, then layered with plenty of gooey mozzarella and Parmesan cheese before baking until bubbly and golden. It’s the kind of easy baked pasta you make for family dinners, leftovers the next day, or anytime you want something warm and familiar coming out of the oven.
Olivia’s Personal Note
In my family, we love hearty baked pasta dishes like my Baked Ziti with Ground Beef, my lasagna rolls or my Stuffed Shells with Ricotta recipes. Whenever I make these comfort foods for my family or even when I’m having friends over, they’re always a hit, and I know exactly why.
It’s an easy, one-pan dish with a rich tomato sauce that comes together right in a casserole dish and goes straight into the oven. I’ve tested this recipe with both ground beef and Italian sausage, jarred and homemade marinara, and it always turns out comforting, flavorful, and totally satisfying. On top of that, this baked rigatoni is budget-friendly, kid-friendly, and freezer-friendly too.
We love serving it with a fresh chopped Italian salad or arugula salad to brighten things up, plus some delicious homemade garlic bread to soak up all that flavorful ground beef tomato sauce.
Key Ingredients You Need:
All ingredients and amounts are in the recipe card below.
Rigatoni Pasta – I love using rigatoni here because those big tubes grab onto the sauce and cheese so perfectly and every bite gets coated (no sad, dry pasta here!). But I’ve also tested this recipe with penne, fusilli and ziti, and it works great with those too.
Ground Beef or Italian Sausage – I’ve made this with both many times. Ground beef keeps it classic and family-friendly, while Italian sausage adds extra depth and seasoning if you want a little more oomph. You can also make this recipe with ground turkey.
Onion & minced garlic – This is where the flavor really starts. I always take a few extra minutes to soften the onion and garlic so they melt right into the sauce.
Fresh Basil, Italian Seasoning & Red Pepper Flakes – A simple combo, but so effective. The basil adds freshness, the Italian seasoning brings that cozy, familiar flavor, and the red pepper flakes give just a tiny kick (totally optional, but I always add it).
Marinara Sauce (Jarred or Homemade) – Use a good quality jarred sauce you love, or homemade tomato sauce if you have it. I’ve tested this recipe with both, and it turns out delicious every time. Just make sure the jarred sauce is made with good quality ingredients.
Mozzarella & Parmesan (or Pecorino) – Fresh Mozzarella for that gooey, stretchy top layer, and Parmesan or Pecorino for salty, savory depth. This cheese combo is non-negotiable in my kitchen.
How to Make Baked Rigatoni with Ground Beef
1: Cook the rigatoni in well-salted water until just al dente. You want it tender but still with a little bite, because it’s going back into the oven later.
2: Meanwhile, we’re browning the ground beef with onions and seasonings. Break it up as it cooks and let everything get nice and flavorful. This is the base of all the goodness.
3: Now in goes the marinara sauce. Give it a good stir and let it simmer for a few minutes so all those flavors come together. At this point, it already smells like a cozy Italian kitchen.
4: Add the cooked pasta straight into the sauce and toss everything together until every noodle is coated. This is when it starts looking very hard not to sneak a bite.
5: Transfer half of the pasta to a baking dish and spread it evenly. Sprinkle with half of the mozzarella and Parmesan, then add the remaining pasta and top with the rest of the cheese. I like to go edge to edge so every bite gets some cheese.
6: When it’s golden brown on top, pull it out, let it rest for a few minutes, and then dig in. Garnish with chopped and fresh parsley. Cheesy, saucy, comforting, this is classic baked pasta at its absolute best.
Olivia’s Recipe Tips
Undercook the pasta (very important!): I always cook the rigatoni 1–2 minutes less than al dente. Since it will continue cooking in the oven, this helps prevent the pasta from becoming mushy.
Season every layer: Another thing I always do and never skip is to salt the pasta water well, season the meat, and taste the sauce. I’ve found that this easy baked rigatoni really shines when every step is full of flavor.
Use a generous amount of sauce: I’ve made this baked rigatoni with ground beef many times for my family, and I’ve found that rigatoni drinks up a lot of sauce as it bakes. If it looks slightly saucy before baking, that’s perfect. Dry pasta bake = sad pasta bake.
Cover first, then uncover: I’ve made this pasta dish without covering it before, and it turned out way too dry. Now I always bake it covered first to keep everything moist, then uncover it for the last 10–15 minutes so the top gets bubbly and golden.
Baked Rigatoni with Ground Beef
Ingredients
- 1 lb rigatoni pasta
- Kosher salt
- 1 lb ground beef or Italian sausage, casing removed
- 1 cup chopped onion
- 4 cloves garlic chopped
- 1 tablespoon minced fresh basil
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 4 cups marinara or pasta sauce jarred or homemade
- Black pepper to taste
- 8 oz shredded mozzarella cheese
- 1 cup grated Parmesan or Pecorino cheese
Instructions
- Preheat your oven to 375 °F (190 °C). Grease a 9×13-inch baking dish (or similar) and set aside.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente (it will cook a bit more in the oven). Drain and set aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Remove excess grease if needed. Add chopped onion to the skillet and sauté until softened (about 5 minutes). Stir in the garlic, basil, Italian seasoning, and red pepper flakes; cook 1–2 more minutes until fragrant.
- Pour the marinara (or pasta sauce) into the skillet with the meat and aromatics. Stir to combine and season with salt and black pepper to taste. Let the sauce simmer for 5–7 minutes to meld the flavors.
- In a large bowl, toss the cooked rigatoni with the meat sauce until well coated.
- Spread half of this mixture into the prepared baking dish. Sprinkle half of the mozzarella and half of the Parmesan over it.
- Add the remaining pasta mixture on top, then finish with the remaining mozzarella and Parmesan.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted, bubbly, and golden.
- Let the dish rest for 5 minutes before serving. Garnish with fresh basil or extra grated cheese if you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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