Baked Rigatoni with Meat Sauce

This baked rigatoni with meat sauce is a comforting Italian pasta casserole layered with tender rigatoni, rich ground beef tomato sauce, creamy béchamel, and melted mozzarella and Parmesan cheeses. Perfect for family dinners, meal prep, or weeknight meals, this hearty baked pasta recipe combines classic flavors with a creamy texture. Easy to make, flavorful, and filling, it’s an ideal dish for busy nights or casual entertaining.

Ingredients

For the Pasta

• 16 oz rigatoni

For the Meat Sauce

• 2 tablespoons extra-virgin olive oil
• ½ cup diced onion
• 1 tablespoon minced garlic
• 1 lb ground beef (85–90% lean)
• 28 oz crushed Italian-style tomatoes
• 15 oz tomato sauce
• 1 teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• ⅓ cup red wine
• ½ cup fresh basil, thinly sliced

For the Béchamel Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup 2% milk, slightly warmed
• Pinch of ground nutmeg

For Assembly

• 1 cup shredded part-skim mozzarella cheese (or more, as desired)
• ½ cup shredded Parmesan cheese

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a large casserole dish or lasagna pan and set aside.
2. Cook the pasta in a large pot of well-salted boiling water until just tender, about 2 minutes less than package directions. Drain and return to the pot.
3. Prepare the meat sauce:
   Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the diced onion and garlic and cook until soft and fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if needed.
   Stir in the crushed tomatoes, tomato sauce, salt, pepper, red wine, and fresh basil. Reduce heat to low and let the sauce gently simmer while you prepare the béchamel.
4. Make the béchamel sauce:
   In a small saucepan, melt the butter over medium-low heat. Whisk in the flour until smooth. Slowly add the warm milk, whisking constantly to prevent lumps. Add the nutmeg and increase heat to medium. Cook until the sauce thickens and becomes smooth and creamy. Remove from heat.
5. Combine pasta and sauce:
   Pour the meat sauce over the cooked rigatoni and mix until evenly coated.
6. Assemble the dish:
   Spread half of the pasta and meat sauce mixture into the prepared baking dish. Drizzle with half of the béchamel sauce and sprinkle with half of the mozzarella and Parmesan.
   Repeat with the remaining pasta, béchamel, and cheeses.
7. Bake:
   Cover loosely with foil and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the top is lightly golden and bubbling.
8. Rest and serve:
   Let the baked rigatoni rest for 5–10 minutes before serving.

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Why You’ll Love This Recipe

• Hearty, comforting baked pasta with rich layers
• Creamy béchamel adds a smooth, classic touch
• Ideal for family dinners or feeding a crowd
• Can be prepared ahead of time

Tips

• Cook the pasta slightly under al dente so it doesn’t overcook in the oven.
• Warm the milk before adding it to the béchamel for a smoother sauce.
• Let the dish rest briefly after baking for cleaner slices.

Variations and Substitutions

• Meat swap: Use ground turkey or Italian sausage instead of beef.
• Cheese options: Add provolone or fontina for extra richness.
• Vegetarian: Replace the meat with sautéed mushrooms, zucchini, or lentils.
• Gluten-free: Use gluten-free rigatoni and flour.

FAQs

Can I make this ahead of time?
Yes, assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Can it be frozen?
Yes, freeze before or after baking. Thaw overnight in the refrigerator before reheating.

How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days.

Serving

Serve warm with a simple green salad, garlic bread, or roasted vegetables.

Suggestions

• Finish with extra fresh basil or grated Parmesan before serving.
• Pair with a light soup or antipasto platter for a complete Italian-style meal.