Baked Rigatoni

Baked pasta is undoubtedly one of those universally comforting dishes. While there are more elaborate and “authentic” versions out there, I’m sure you can think of some standout classics like lasagna or Pastitsio, this is not one of them. The kind of authenticity this dish has is that of a South Philly Italian pizza and pasta joint. The servings are generously portioned, and some would say there is too much cheese, I say just enough.

It’s a pretty classic baked pasta dish with a quick meat sauce. Notice that I emphasized “quick” because this isn’t a slow-cooked Sunday gravy or a fancy Ragu situation. It’s more like the kind of sauce you’d find in a cafeteria lunch, quick and made shortly before being served, and personally, I had the best cafeteria food while growing up (so I say that with complete sincerity). The sauce consists of tomatoes, onions and ground meat. It’s layered with ricotta cheese before being generously topped with Parmesan. Correction: showered with parmesan. And once it’s baked to golden, bubbly perfection, it’s ready to be devoured.

One of the reasons I love this dish is how quick it is to make, in terms of active cooking time. This means you can easily whip it up on a weeknight. Additionally, it’s a breeze to scale up if you need to make larger portions. Double or even triple the recipe (I dare you!) and freeze the extra servings. Your future self will be incredibly impressed with your foresight. Moreover, it fulfills all the comforting aspects one seeks in a baked pasta dish, and contains all the essential food groups: pasta, meat, cheese – there’s lots of it.

The kind of authenticity this dish has is that of a South Philly Italian pizza and pasta joint. The servings are generously portioned, and some would say there is too much cheese, I say just enough.

---

Quick and Easy Baked Rigatoni with Ricotta and Meat Sauce

Jump to:

• • Overview
  • Time Breakdown
  • Ingredients
  • Instructions
  • Expert Tips
  • Frequently Asked Questions
  • Storage Instructions
  • Variations and Serving Ideas

---

Overview

This baked rigatoni with ricotta cheese delivers all the cozy satisfaction of your favorite Italian-American pasta dishes, but with a delicious twist. It’s quick! Unlike traditional Sunday gravy that simmers for hours, this quick meat sauce comes together in just 20 minutes, making this the perfect weeknight dinner when you’re short on time but still want something special.

This baked rigatoni recipe has all the classic elements of your typical baked ziti dish – al dente pasta with that savory meat sauce, creamy dollops of ricotta cheese, and a golden-brown parmesan crust. It’s the kind of dish that feels like it came straight from your Nonna’s cucina, but you can easily recreate it in your own kitchen.

---

Time Breakdown

Prep Time: 5 minutes
Cook Time: 20 minutes (for the quick meat sauce)
Bake Time: 30 minutes
Total Time: 55 minutes
Servings: 4

---

Ingredients for the Perfect Baked Rigatoni with Ricotta

Here’s what you’ll need to make this delicious baked pasta dish:

• Rigatoni – Large tube pasta perfect for catching meat sauce in its ridges and hollow center. You could also certainly use ziti here, large shells, penne, cavatappi or even macaroni. I’m partial to rigatoni and generally always have some on hand. Use what you like.
• Ground Beef – Get good quality ground beef. If you wanted to go vegetarian you could swap in some mushrooms here or just leave it out altogether.
• Canned Tomatoes – The base for our quick meat sauce. Crushed, pureed of whole peeled tomatoes all work here.
• Yellow Onion – The primary aromatic for the meat sauce
• Ricotta Cheese – For the creamy, cheesy topping
• Parmesan Cheese – Adds sharp, salty flavor and creates a golden crust once baked.
• Olive Oil
• Salt

---

How to make Baked Rigatoni with Meat Sauce

1. Prep Work – Preheat oven to 350°F (175°C) and dice onion
2. Make Sauce – Brown beef and onions in a large skillet, add tomatoes and simmer for 20 minutes
3. Cook Pasta – Bring salted water to boil and cook rigatoni until slightly underdone (about 8 minutes for the pasta I was using)
4. Combine – Toss pasta with meat sauce and transfer to baking dish
5. Layer – Top with dollops of ricotta, sprinkle with parmesan, and drizzle with olive oil
6. Bake – Cover with foil and bake for 30 minutes, then broil until golden
7. Rest – Let cool for 10 minutes before serving with extra parmesan

---

Expert Tips for the Best Baked Rigatoni

Keep the Pasta al Dente

Undercook the pasta slightly (about 2-3 minutes less than the recommended cooking time) as it will continue cooking in the oven

Season and Brown the Beef

Season the meat sauce generously and make sure it is browned – taste and adjust before combining with pasta

Let it cool!

Don’t skip the resting time – it allows the cheese to set and makes serving easier. Plus, that baked rigatoni is hot as lava when it comes out of the oven. Let it cool!

Use Full Fat Ricotta

Use whole milk ricotta. Its rich and creamy in texture. Go full fat.

---

 

---

Frequently Asked Questions when making Baked Rigatoni

What is rigatoni and how is it different from ziti?

Rigatoni is a tube-shaped pasta that’s wider than ziti and features distinctive ridges on the outside. These ridges and the larger diameter make it excellent for catching and holding onto that meat sauce.

Can I make this baked rigatoni ahead of time?

Yes! Assemble the dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, add an extra 10-15 minutes to the cooking time if starting from cold.

Can I freeze this baked pasta dish?

Absolutely! This recipe freezes beautifully for up to 3 months. Let it cool completely, wrap tightly in foil, and freeze. Thaw overnight in the refrigerator before reheating. Or, if cooking from directly from frozen, make sure the internal temperature reaches 165°F.

Alternatively, you can cook and assemble this baked rigatoni and freeze it before putting it in the oven. It makes a great freezer meal for later.

Wrap in foil and freeze. Thaw in the fridge overnight or bake from frozen at 350°F until the internal temperature reaches 165°F.

What can I substitute for ricotta cheese?

If you’re not a fan of ricotta, you can use cottage cheese (drained) or a bechamel sauce for a different but equally delicious variation. You can also layer in some fresh mozzarella too.

Why is my baked rigatoni mushy?

The most common cause is overcooking the pasta before baking. Remember to cook it less than al dente, as it will continue to absorb liquid in the oven. I usually aim for 2-3 minutes less than the recommended cooking time.

---

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap individual portions or the whole dish tightly in foil and freeze for up to 3 months.
• Reheating: For best results, reheat covered in a 350°F oven until heated through (about 20 minutes). Add a splash of water or marinara sauce if needed to prevent drying out.

---

Some Variations and Serving Ideas

Make It Your Own:

• Use sausage: Add Italian sausage along with, or in place of the ground beef
• Make it veg heavy: Mix in sautéed mushrooms, bell peppers, or spinach
• Extra Cheesy: Layer in mozzarella cheese along with the ricotta
• Spicy Kick: Add in a pinch of red pepper flakes to the meat sauce
• Lighten it up: Use ground turkey instead of beef

Serving Suggestion

Serve with a Caesar salad for the ultimate comfort meal

 

Whether you’re feeding a family on a busy weeknight or preparing for a casual dinner party, this This baked rigatoni with ricotta and meat sauce delivers comfort in every bite. The combination of al dente pasta, savory meat sauce, and creamy cheese makes it a guaranteed crowd-pleaser that you’ll want to make again and again.

---

Related Posts