Easy Baked Rigatoni Recipe: Restaurant-Quality at Home

This baked rigatoni is guaranteed to earn you plenty of compliments. It’s incredibly easy to make, yet delivers that sophisticated, restaurant-quality flavor. Let’s get cooking!

Ingredients for Baked Rigatoni:

• 1 lb (approx. 450g) lean ground beef;
• 2 tbsp (30ml) extra-virgin olive oil;
• 1 small yellow onion, diced;
• 2 tsp (10g) minced garlic;
• 1 can (28 oz) crushed or whole peeled tomatoes;
• 3 oz (85g) tomato paste;
• 8 oz (225g) mozzarella cheese, cubed;
• 4 oz (110g) grated Parmesan cheese;
• 9 oz (250g) rigatoni pasta;
• ¼ cup (60ml) pasta cooking water;
• 1 tsp salt;
• 1 tsp freshly cracked black pepper;
• 1 oz (30g) fresh parsley, chopped.

How to make Baked Rigatoni:

1. Preheat your oven to 375°F (190°C);
2. Heat 2 tablespoons of olive oil in a large skillet;
3. Add the ground beef, breaking it apart with a wooden spoon as it cooks;
4. Season with ½ teaspoon of salt and ½ teaspoon of freshly cracked black pepper;
5. Let the meat brown over medium heat for about 5 minutes;
6. Stir in the diced onions;
7. Cook for another 5 minutes until the beef is well-browned and the onions are translucent;
8. Add the minced garlic and sauté for just one minute until fragrant;
9. Stir in the canned tomatoes (with their juices) and the tomato paste;
10. Bring the sauce to a gentle simmer, stirring regularly;
11. If using whole peeled tomatoes, crush them with your spoon as they simmer;
12. While the sauce simmers, grate your Parmesan and cube the mozzarella;
13. Taste the sauce and adjust the salt if needed—it should be perfectly balanced;
14. Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni;
15. Before draining, reserve ¼ cup of the pasta cooking water and stir it into the sauce;
16. Time to assemble: In a baking dish, combine the sauce, grated Parmesan, and cooked rigatoni;
17. Mix well and top evenly with the cubed mozzarella;
18. Bake in the preheated oven for 30 minutes. Garnish with fresh parsley before serving. Enjoy!

Pro Tip:

Cook your rigatoni “al dente”—it will finish cooking in the oven, ensuring the perfect texture without becoming mushy.

Did you know?

The name “rigatoni” comes from the Italian word “rigato,” meaning “ridged.” These ridges are essential as they help the pasta hold onto the rich sauce, giving every bite a deeper, more satisfying flavor.

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