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Easy Baked Rigatoni with Ricotta and Meat Sauce Recipe - Comforting and Simple

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound rigatoni
  • 1 pound ground beef (or Italian sausage, or a 50/50 mix)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 24–28 ounces marinara sauce (your favorite jarred or homemade)
  • 1/2 cup water (to rinse the jar and stretch the sauce)
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese, divided
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish (optional)

Method
 

  1. Boil the rigatoni: Bring a large pot of salted water to a boil. Cook rigatoni until just shy of al dente (about 1 minute less than package). Drain and toss with 1 tablespoon olive oil to prevent sticking.
  2. Brown the meat: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks.
  3. Sauté aromatics: Add chopped onion to the skillet and cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  4. Make the sauce: Pour in marinara and 1/2 cup water (swish in the jar). Stir in Italian seasoning and red pepper flakes. Simmer 5–7 minutes to thicken slightly. Taste and adjust salt and pepper.
  5. Mix the ricotta layer: In a bowl, combine ricotta, egg, 1/4 cup Parmesan, 1 cup mozzarella, a pinch of salt, and black pepper. Stir until smooth.
  6. Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  7. Combine pasta and sauce: In a large bowl, toss the cooked rigatoni with most of the meat sauce, saving about 1 cup for the top.
  8. Layer the bake: Spread half the pasta in the dish. Dollop and gently spread half the ricotta mixture over it. Repeat with remaining pasta and ricotta. Spoon the reserved sauce on top.
  9. Add cheese: Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan evenly over the top.
  10. Bake: Cover loosely with foil and bake 20 minutes. Uncover and bake 10–15 minutes more, until bubbly and lightly golden.
  11. Rest and serve: Let it rest 10 minutes so it sets. Garnish with chopped basil or parsley. Serve warm.