What is baked rigatoni pasta used for?

Baked rigatoni pasta is perfect for oven-baked dishes because its ridged texture and sturdy tubes hold chunky sauces and cheese well, preventing sogginess and ensuring a satisfying bite every time.

How long will baked rigatoni last in the fridge?

When stored properly in an airtight container, baked rigatoni pasta will stay fresh for up to three days in the refrigerator.

Can I freeze baked rigatoni pasta, and for how long?

Yes, baked rigatoni can be frozen for up to two months. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Thaw overnight in the refrigerator and reheat in the oven for best results. You can also bake it straight from frozen, adding extra baking time.

What’s the difference between rigatoni and ziti?

Rigatoni are larger tubes with ridges, which help hold thicker sauces better, while ziti are smooth and slightly thinner, more suitable for lighter sauces. Both are great for baked pasta dishes, but rigatoni provides more texture and sauce retention.

Baked Rigatoni Pasta: Easy Cheesy Sausage Recipe

Name: Savory Baked Rigatoni with Cheese and Sausage: A Fuss-Free Pasta Delight
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 teaspoons olive oil; 1 pound 90% lean ground beef; 1 pound mild Italian sausage (casings removed); 1/2 cup finely chopped onion; 2 teaspoons minced garlic; 24 ounces marinara sauce; 8 ounces tomato sauce; 1/2 cup heavy cream; Salt and pepper to taste; 16 ounces rigatoni pasta (cooked according to package directions); 1 1/2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 2 tablespoons chopped parsley; 1/2 cup fresh pesto; Cooking spray; Basil to garnish

Description

🍝 Indulge in this incredibly savory baked rigatoni, bringing comfort and flavor together in a hassle-free dish.
🧀 Perfect for any gathering, this cheesy pasta delight is sure to satisfy and impress your family and friends!

Ingredients

Scale

2 teaspoons olive oil
1 pound 90% lean ground beef
1 pound mild Italian sausage (casings removed)
1/2 cup finely chopped onion
2 teaspoons minced garlic
24 ounces marinara sauce
8 ounces tomato sauce
1/2 cup heavy cream
Salt and pepper to taste
16 ounces rigatoni pasta (cooked according to package directions)
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
2 tablespoons chopped parsley
1/2 cup fresh pesto
Cooking spray
Basil to garnish

Instructions

1. Preheat oven to 350 degrees F and coat a 9″x13″ pan with cooking spray.
2. Heat olive oil in a large pan over medium-high heat. Add ground beef and sausage, season with salt and pepper, and cook for 3-4 minutes, breaking meat into small pieces.
3. Add onion and cook another 5 minutes until the meat is browned and the onion is softened. Add garlic and cook for 30 seconds.
4. Stir in marinara, tomato sauces, and heavy cream. Simmer for 5 minutes until slightly thickened.
5. Toss cooked rigatoni with the sauce.
6. Spread half of the pasta mixture in the baking pan. Drop spoonfuls of ricotta evenly over, and sprinkle with half of the shredded mozzarella.
7. Add remaining pasta and sauce, then top with the rest of the mozzarella and fresh pesto.
8. Bake covered for 15 minutes, then uncovered for another 15-20 minutes until bubbly and the cheese is golden brown.
9. Garnish with parsley and basil before serving. Let stand for 5 minutes before serving.

Notes

🧀 Shred your own mozzarella cheese for better melting and creaminess.
🍅 High-quality marinara sauce enhances overall flavor.
🍽️ This dish can be assembled up to 6 hours ahead and stored in the refrigerator; add extra baking time if starting from chilled.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1/8 of recipe
Calories: 601
Sugar: 7g
Sodium: 726mg
Fat: 27g
Saturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 4g
Protein: 35g
Cholesterol: 102mg