This easy Baked Rigatoni recipe is cheesy, saucy, and full of rich, cozy flavor for the ultimate no-fuss comfort food dinner. It’s the perfect meal prep recipe for busy weeknights or for feeding a crowd on the weekends.
Our family loves a warm, melty, cheesy pasta, and when we’re craving lasagna but don’t have the time for all the layering, this Baked Rigatoni recipe is one of our favorite (and most delicious) shortcuts. With all the saucy, cheesy, baked goodness from lasagna and the ease of a simple pasta bake, this cozy Baked Rigatoni is hearty and comes together quickly, so it’s perfect for weeknight dinners, Sunday suppers or feeding a group. And it’s always, always a crowdpleaser.
Made with layers of tender rigatoni, rich beef marinara and creamy ricotta, all topped with gooey mozzarella and nutty Gruyere that gives this pasta a little extra something special, this rigatoni pasta bake is comfort food at its finest. Baked until bubbly and golden, its’ packed with cheesy, saucy goodness in every bite, and makes a delicious family dinner that’s just as tasty the next day.
If you like this easy pasta recipe, be sure to try some of our other quick and flavorful favorites. We love this Chicken Bacon Ranch Pasta and this simple One Pot Pasta is great for weeknights.
Why You’ll Love This Recipe
- Perfect lasagna-style baked pasta without the layering. You get everything from this dish without the effort — all of the saucy, cheesy flavors of baked pasta and classic lasagna, but without the hassle of layering and assembling.
- Gruyère gives it even more flavor. Adding bold, melty Gruyere cheese alongside the mild mozzarella gives this bake an even more distinctive, nutty flavor than a typical baked rigatoni.
- Simple, yet impressive. This baked pasta is easy enough to whip up and serve on a weeknight, but impressive enough to serve guests when entertaining. It’s so versatile.
- Ready in under an hour. Unlike classic lasagna or complicated pasta bakes, this one can be prepped, baked, and on the table in well under an hour, from start to finish.
Ingredients:
- Rigatoni Pasta: Cook to al dente, so it’s not overly soft once baked.
- Ground Beef: We like 80/20 for the juicy flavor.
- Marinara Sauce: Use your favorite good-quality jarred sauce.
- Gruyère Cheese: Melty and nutty, gives the bake extra flavor.
- Mozzarella Cheese: Mild and gooey, use freshly shredded.
- Ricotta: Fluffy and airy for a creamy texture.
- Parmesan Cheese: Use freshly grated.
- Egg: To bind everything together.
- Italian Seasoning & Garlic Salt: To flavor.
- Salt & Pepper: To taste.
How To Make Easy Baked Rigatoni
1. Cook the beef: In a large skillet, brown the ground beef over medium heat. Drain any excess fat, then stir in the marinara sauce and Italian seasoning. Set aside.
2. Boil the pasta: Cook the rigatoni in salted boiling water until al dente. Drain well.
3. Mix the ricotta layer: In a bowl, combine ricotta, Parmesan, egg, garlic salt, and a pinch of salt and pepper. Toss this mixture with the cooked pasta until coated.
4. Assemble: In a greased casserole dish, spread half of the pasta mixture, then top with half the beef sauce and half of the mozzarella and Gruyère. Repeat layers and finish with plenty of cheese on top.
5. Bake: Bake uncovered at 375°F for 25–30 minutes, until bubbly and golden brown on top.
6. Serve: Let rest for 5 minutes, then serve warm with garlic bread and a side salad.
Expert Tips
- Toss ricotta mixture directly with the pasta. Do this rather than layering it separately, so every bite of pasta carries some of that creamy binder.
- Let dish rest for 5 minutes after baking. Allowing it to set for a few minutes will help it hold together better when serving.
- Use freshly shredded cheese. Grating your own Gruyère and mozzarella rather than using pre-shredded will give you the smoothest melt and best flavor.
- Bake uncovered. So the top layer of cheese gets golden brown and bubbly.
Variations & Substitutions
- Try another protein. Swap ground beef for Italian sausage or a mix of the two. You can also use chicken sausage or ground turkey.
- Use all mozzarella if Gruyère isn’t available. All mozzarella will make a very melty, gooey delicious pasta bake, though it won’t have quite the same nutty depth.
- Add veggies: Stir in sautéed mushrooms or wilt in some fresh spinach to the meat sauce for extra nutrition, flavor and color.
- Assemble ahead. You can make this advance then refrigerate the dish unbaked. Bake when you’re ready to serve!
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the oven at 350° until warm and bubbly. You can also reheat individual portions in the microwave.
You can freeze this pasta bake, too, although the texture of the cooked pasta can change once frozen and thawed. If needed, store in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight before reheating in the oven.
Frequently Asked Questions
Sure! Fontina, havarti or swiss would all lend nutty flavors, or simply go with all mozzarella for a classic, extra melty, gooey flavor and texture.
Yes – assemble and make this pasta bake in advance, then store it in the fridge unbaked until you’re ready to bake and serve.
The main difference is the pasta shape — ridged, tube, rigatoni pasta is used here versus smooth ziti. This recipe also calls for Gruyere cheese which is not traditional for baked ziti.
More Comforting Casserole Recipes
- Slow Cooker Chicken Enchilada Casserole
- Crockpot Cheeseburger Casserole
- Chicken Parmesan Casserole
- Biscuits and Gravy Casserole
Easy Baked Rigatoni Recipe
Ingredients
Method
- Cook the beef: In a large skillet, brown the ground beef over medium heat. Drain any excess fat, then stir in the marinara sauce and Italian seasoning. Set aside.
- Boil the pasta: Cook the rigatoni in salted boiling water until al dente. Drain well.
- Mix the ricotta layer: In a bowl, combine ricotta, Parmesan, egg, garlic salt, and a pinch of salt and pepper. Toss this mixture with the cooked pasta until coated.
- Assemble: In a greased casserole dish, spread half of the pasta mixture, then top with half the beef sauce and half of the mozzarella and Gruyère. Repeat layers and finish with plenty of cheese on top.
- Bake: Bake uncovered at 375°F for 25–30 minutes, until bubbly and golden brown on top.
- Serve: Let rest for 5 minutes, then serve warm with garlic bread and a side salad.
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the oven at 350° until warm and bubbly. You can also reheat individual portions in the microwave.
- You can freeze this pasta bake, too, although the texture of the cooked pasta can change once frozen and thawed. If needed, store in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight before reheating in the oven.