Baked Rigatoni

Directions

1. Preheat the oven to 350°F (175°C) and position the rack in the center.
2. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Drain and set aside.
3. In a large pot or Dutch oven over medium-high heat, cook the sausage, ground beef, onions, and garlic, breaking up the meat with a wooden spoon until fully cooked and the onions are tender, about 10 minutes.
4. Add the marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and butter to the meat mixture. Stir frequently until the butter is melted and the sauce is fully combined, about 3 minutes.
5. Stir the cooked rigatoni into the sauce, ensuring every piece is coated with the flavorful mixture.
6. Transfer the pasta and sauce to a 9×13-inch (23×33 cm) baking dish. Sprinkle evenly with the grated mozzarella. Cover the dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake uncovered for an additional 10–15 minutes, or until the cheese is lightly browned and the sauce is bubbling.
8. Let the baked rigatoni rest for 5–10 minutes before serving to allow the flavors to meld.
9. Garnish with minced parsley and serve warm.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 10–15 minutes
• Servings: 6–8
• Difficulty: Easy

Variations & Substitutions

• Swap the ground beef with ground turkey or chicken for a lighter version.
• Add sautéed mushrooms, bell peppers, or zucchini for extra vegetables.
• Use provolone or fontina instead of mozzarella for a different flavor profile.
• Sprinkle Parmesan cheese on top before baking for an extra savory crust.

Serving Suggestions