If you are busy family looking to get dinner on the table, you might not believe that Baked Rigatoni is an option, but I’m going to show you it is.
I receive a ton of emails about my Baked Ziti recipe and the 2 most common questions I get asked are if it can be made with meat and if it can be made on a weeknight. So I will answer them both in this post by starting here:
THE DIFFERENCE BETWEEN BAKED ZITI AND BAKED RIGATONI
- Baked ziti and baked rigatoni may seem similar, but there are key differences between the two. Baked ziti typically features penne pasta mixed with ricotta cheese, marinara sauce, and melted cheeses. Some versions have meat, most do not.
- On the other hand, baked rigatoni is known for its hearty meat sauce made with ground beef, onions, garlic, and tomatoes, layered with rigatoni pasta and topped with fresh mozzarella.
- While both dishes are baked until bubbly and golden, baked ziti leans towards a creamy, cheesy flavor profile, while baked rigatoni offers a savory, meaty twist.
So to answer those questions, can you make a baked pasta dish that has the hearty meat component and on a weeknight? The answer is YES, on a Friday, if you have an hour.
Let me show you how:
Ingredients Needed:
- Aromatic Base: Olive oil, onion, carrots, celery, garlic – I like to add carrots and celery for both nutrition and to stretch the sauce.
- Seasonings: Dried oregano, Italian seasoning, salt and pepper – pretty basic seasonings for a meat sauce
- Protein: Lean ground beef – you can substitute ground turkey here
- Sauce Components: Tomato paste, red wine, and crushed tomatoes with basil – the base of our sauce and I like to add flavor whenever I can, so the added basil is terrific if you can find it. The red wine also adds a ton of depth to this sauce.
- Balancing Sweetness: Sugar to counteract acidity – always add sugar and salt to tomatoes
- Pasta: Rigatoni pasta – this is the go to pasta but if you can find Paccheri it’s even better!
- Cheeses: Fresh mozzarella, Pecorino Romano (or Parmesan cheese) – Fresh mozzarella can release some moisture when heated, which may affect the consistency of the dish. To prevent this, it’s helpful to pat the slices of fresh mozzarella dry with paper towels before adding them to the pasta bake.
- Freshness: Fresh basil leaves – adds a ton of fresh herb flavor, please try not to skip this if you can.
How to Make Baked Rigatoni:
BEGIN THE SAUCE:
- Sauté the Aromatics: Sauté the onions, carrots, and celery until softened. Sprinkle in dried oregano and Italian seasoning.
- Brown the Beef: Add the beef and minced garlic until nicely browned.
- Build the Sauce: Stir in tomato paste, dry red wine, and crushed tomatoes for a rich base. Add the sugar, salt and pepper and allow the sauce to simmer for 20 minutes.
MEANWHILE:
- Cook the Pasta: Boil rigatoni until just tender, then drain.
- Prep Dish: Spray a 9 x 13 baking dish with a little cooking spray and set aside.
- Preheat: Get the oven up to 375° F.
START LAYERING:
- Combine: Combine the drained, cooked pasta with most of the meat sauce and mix thoroughly. I like to save a little on the side to layer on top.
- Layer: Add ½ the pasta, a little more of that yummy meat sauce and ½ the cheeses. Repeat again with the pasta, rest of the sauce (if there is any) and dollops of cheeses.
- Bake to Perfection: Pop it in the oven until bubbly and golden brown.
- Garnish and Serve: Sprinkle with fresh basil as the rigatoni is cooling.
While this is not a quick meal by any means, it certainly can be done on a Friday night and if you have some mad knife skills and are very organized, it can be done during the week too (I think). But if you’re looking for a super easy definitely dooable weeknight dinner, then our Penne Alla Vodka is your thing!
MAKE AHEAD & STORAGE:
- Make Ahead: Prepare the dish up to 24 hours in advance and store it in the refrigerator, tightly covered.
- Storage: Leftovers can be refrigerated in an airtight container for 3-4 days or frozen for longer storage.
- Freezing: Freeze individual portions or the entire dish for future meals. Thaw overnight in the refrigerator before reheating.
GREAT SIDES:
- N.Y. Garlic Knots: Our warm garlic knots are a necessary side to soak up every last bit of flavor.
- Caesar Salad: Can’t go wrong with a classic Caesar salad with crisp romaine lettuce, Parmesan cheese, and homemade dressing.
- Green Salad: A simple green salad with a light vinaigrette dressing adds freshness and balance to the meal.
BAKED RIGATONI WITH HEARTY MEAT SAUCE
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PrintBaked Rigatoni with Fresh Mozzarella and Meat Sauce
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
Baked rigatoni is a comforting meal with large tender rigatoni noodles, a hearty meat sauce and fresh mozzarella cheese.
Ingredients
- 2 Tbsp. Olive oil
- 1 Medium Onion, finely diced (about 1 cup)
- 1 Medium carrot, peeled and finely chopped (about â…“ cup)
- 1 Celery stalk, finely chopped (about â…“ cup)
- 1 teaspoon dried Oregano
- 1 teaspoon Italian Seasoning
- 12 oz. Lean Ground beef
- 5 Garlic cloves, minced
- 2 Tbsp. Tomato paste
- ½ Cup dry Red wine, such as Cabernet Sauvignon
- 1 (28-ounce) Can Crushed tomatoes with basil
- 1 teaspoon Sugar
- 12 oz Rigatoni pasta
- 1 teaspoon Sea salt & ÂĽ teaspoon Pepper
- ½ Cup grated Pecorino Romano (or Parmesan) cheese
- â…“ Cup Fresh Basil leaves, thinly sliced
- 8 oz. Fresh Mozzarella cheese, sliced and placed on paper towels to absorb moisture
Instructions
Instructions For Preparing The Meat Sauce:
- In a large skillet, heat the olive oil over low/medium heat, add the diced onion, carrot, and celery, and sauté until softened, about 8-10 minutes, sitrring often.
- Stir in the ground beef and minced garlic. Cook until the beef is browned and cooked through, approximately 8-10 minutes, breaking it up with a wooden spoon as it cooks.
- Drain the meat (if necessary). Add the oregano and Italian seasonings. Move the beef to the sides of the pan. Add the tomato paste to the middle of the pan and move it around for about 30 seconds to warm up it in the oil. Bring the meat to the middle of the pan and combine the paste with the meat.
- Pour in the dry red wine and let it simmer for a few minutes until slightly reduced.
- Add the crushed tomatoes to the skillet. Add the sugar, salt and pepper. Allow the sauce to simmer gently partially covered for about 20-25 minutes, stirring occasionally, until thickened and flavorful.
Instructions For Boiling The Rigatoni:
- While the meat sauce is simmering, bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
Layering The Rigatoni And Sauce In A Baking Dish:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Combine the cooked, drained rigatoni with most of the meat sauce, stirring to get all the sauce inside the large noodles.
- Add ½ the pasta, a little more meat sauce and ½ of the cheeses. Repeat again with the pasta, rest of the sauce (if there is any) and dollops of cheeses on top.
Baking The Dish In The Oven:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and finish cooking another 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour (includes cooking sauce and bake time)
Nutrition
- Serving Size: 1
- Calories: 450-500
- Sugar: 5-7 gr
- Sodium: varies
- Fat: 20-25 gr
- Carbohydrates: 45-48 gr
- Fiber: 3-5 gr
- Protein: 20-25 gr
- Cholesterol: 40-45 gr
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