Baked Rigatoni with Meat Sauce
There’s something magical about baked pasta—the way it bubbles, the cheese stretches, and the rich aroma fills your kitchen. This Baked Rigatoni with Meat Sauce is comfort food at its absolute finest. Think tender rigatoni enveloped in a savory, meaty tomato sauce, topped with a creamy béchamel, and crowned with gooey mozzarella and Parmesan cheese. Every bite is a perfect combination of rich, hearty, and comforting.
It’s the kind of meal that makes everyone at the table smile, that brings friends and family together, and that leaves you scraping the pan to savor every last morsel. Trust me, this one’s going to become your go-to for cozy weeknight dinners or weekend indulgences.
Why You’ll Love This Recipe
Hearty & Filling: Each bite is loaded with tender pasta, flavorful meat, and creamy cheese.
Layered Perfection: With both a rich meat sauce and a velvety béchamel, this dish is layered with flavor in every forkful.
Family-Friendly: Kids and adults alike will love the cheesy, meaty goodness.
Customizable: Add extra vegetables, different cheeses, or even swap beef for turkey or sausage.
Make-Ahead Friendly: Assemble in advance and bake when ready—perfect for busy nights.
Kitchen Tools You’ll Need
- Large pot (for cooking rigatoni)
- Skillet (for meat sauce)
- Saucepan (for béchamel sauce)
- Wooden spoon or spatula
- Baking dish (9×13-inch works perfectly)
- Whisk (for béchamel)
- Measuring cups & spoons
Baked Rigatoni with Meat Sauce
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Low Lactose
Description
Baked Rigatoni with Meat Sauce is a comforting Italian-American dish featuring al dente rigatoni layered with a rich meat sauce, creamy béchamel, and melted mozzarella and Parmesan cheese.
Ingredients
- 16 ounces rigatoni
- For the Meat Sauce: 2 tablespoons extra virgin olive oil, 1/2 cup onion, diced, 1 tablespoon minced garlic, 1 pound 85%-90% lean ground beef, 28 ounces crushed Italian style tomatoes, 15 ounces tomato sauce, 1 teaspoon salt, freshly ground pepper to taste, 1/3 cup red wine, 1/2 cup thinly sliced fresh basil
- For the Béchamel Sauce: 2 tablespoons butter, 2 tablespoons flour, 1 cup 2% milk, slightly warmed, dash of ground nutmeg
- For the Layers: 1 cup shredded part-skim mozzarella cheese, 1/2 cup shredded Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in crushed tomatoes, tomato sauce, salt, pepper, and red wine. Simmer for 15-20 minutes until sauce thickens.
- Remove from heat and stir in fresh basil.
- To make the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually add warmed milk, whisking constantly until smooth and slightly thickened. Season with a dash of nutmeg, salt, and pepper.
- In a greased baking dish, layer half of the cooked rigatoni, half of the meat sauce, half of the béchamel, and half of the mozzarella and Parmesan cheeses.
- Repeat the layers with the remaining ingredients.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
- Let stand 5 minutes before serving. Garnish with additional fresh basil if desired.
Notes
- For a deeper flavor, use a mix of ground beef and Italian sausage.
- Make béchamel sauce ahead to save time; it can be stored in the fridge for up to 2 days.
- Top with extra Parmesan for a crispier, golden crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking & Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Chef’s Pro Tips for Perfect Results
- Don’t overcook the pasta. Rigatoni should be slightly firm (al dente) because it will continue cooking in the oven.
- Sauté the onions and garlic carefully. Soft and fragrant, not burnt—this forms the flavorful base of your sauce.
- Layer evenly. Make sure each pasta piece is coated with sauce for consistent flavor in every bite.
- Let it rest. After baking, let the dish sit for 10 minutes so the layers set and slicing is clean.
Ingredients in Baked Rigatoni with Meat Sauce
Rigatoni: Tubular pasta that holds the sauce beautifully in every bite.
Meat Sauce Ingredients:
- Extra Virgin Olive Oil: For sautéing aromatics and adding depth.
- Onion: Diced and softens into a sweet, savory base.
- Garlic: Adds an irresistible aroma and depth.
- Ground Beef: Lean beef gives the dish rich, hearty flavor without excessive fat.
- Crushed Italian-Style Tomatoes & Tomato Sauce: The heart of the sauce, rich and tangy.
- Red Wine: Adds depth and complexity to the sauce.
- Fresh Basil: Bright, herbal flavor to finish the sauce.
- Salt & Pepper: Simple but essential for seasoning.
Béchamel Sauce Ingredients:
- Butter & Flour: The base for a creamy, smooth sauce.
- Milk: Slightly warmed to create the perfect silky texture.
- Nutmeg: Just a dash adds subtle warmth and complexity.
Cheese Layers:
- Mozzarella Cheese: Melty and gooey, the ultimate comfort factor.
- Parmesan Cheese: Adds a salty, nutty finish.
(Note: the full ingredients list with measurements is provided in the recipe card above.)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil and cook rigatoni until slightly al dente. Drain and set aside.
Prepare the Meat Sauce: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and fragrant. Add ground beef and cook until browned. Stir in crushed tomatoes, tomato sauce, salt, pepper, red wine, and basil. Simmer for 20–25 minutes to allow flavors to meld.
Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Gradually add warmed milk, whisking constantly until smooth and thickened. Season with a dash of nutmeg, salt, and pepper.
Assemble the Layers: Preheat oven to 375°F (190°C). In a greased baking dish, layer half the rigatoni, half the meat sauce, half the béchamel, and half the mozzarella. Repeat layers and top with Parmesan cheese.
Bake to Perfection: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until the cheese is golden and bubbly.
Rest and Serve: Let the baked rigatoni sit for 10 minutes before serving. This helps the layers set and makes it easier to slice.
Nutrition Facts (approximate)
Servings: 6
Calories per serving: ~550
Preparation Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
How to Serve Baked Rigatoni with Meat Sauce
- With Garlic Bread: Perfect for soaking up every last bit of sauce.
- Fresh Salads: A crisp green salad with vinaigrette balances the richness.
- Vegetable Side: Roasted zucchini, carrots, or asparagus pair beautifully.
- As a Standalone Meal: This dish is hearty enough to serve on its own with a sprinkle of fresh basil.
Make-Ahead and Storage Tips
- Assemble in advance and refrigerate up to 24 hours before baking.
- Store leftovers in an airtight container for 3–4 days.
- Reheat gently in the oven to maintain creamy texture.
- Freeze portions in a freezer-safe dish for up to 2 months—thaw overnight before baking.
Variations to Try
- Use Italian sausage or a mix of beef and pork for extra flavor.
- Add roasted vegetables like bell peppers or mushrooms to the meat sauce.
- Stir in ricotta cheese for an extra creamy layer.
- Sprinkle red pepper flakes for a subtle spicy kick.
Additional Tips
- Sauté vegetables before adding to the meat sauce for enhanced flavor.
- Use fresh herbs wherever possible—they really brighten the dish.
- Grate your own cheese for better melting and flavor.
FAQ Section
Q1: Can I use whole milk instead of 2% milk in the béchamel?
A1: Yes, whole milk will make it richer and creamier.
Q2: Can I make this gluten-free?
A2: Use gluten-free rigatoni and a gluten-free flour blend for the béchamel.
Q3: Can I prepare this dish without wine?
A3: Absolutely—just skip it or replace with beef broth.
Q4: Can I make this vegetarian?
A4: Yes! Replace meat with roasted vegetables or a plant-based meat alternative.
Q5: How do I avoid watery baked pasta?
A5: Cook pasta al dente and make sure your meat sauce isn’t too watery.
Q6: Can I double the recipe for a larger crowd?
A6: Yes! Use a larger baking dish and adjust the bake time slightly.
Q7: How do I store leftovers?
A7: In an airtight container in the refrigerator for up to 4 days.
Q8: Can I freeze leftovers?
A8: Yes, freeze in individual portions for up to 2 months.
Q9: Can I make this ahead and bake later?
A9: Definitely—assemble and cover tightly, then refrigerate until ready to bake.
Q10: Can I use a different type of pasta?
A10: Penne or ziti work beautifully as alternatives.
Conclusion
Baked Rigatoni with Meat Sauce is a hearty, comforting, and crowd-pleasing meal that never disappoints. It’s layered with flavor, creamy béchamel, and melted cheese that will have everyone asking for seconds. Perfect for family dinners, potlucks, or any occasion where comfort food is in order.
So preheat your oven, gather your ingredients, and prepare for a baked pasta experience that tastes like it came straight from an Italian trattoria.
