Baked Rigatoni with Meat Sauce

This baked rigatoni combines hearty meat sauce, creamy béchamel, and melted cheese for a comforting meal that satisfies every time. Perfect for family dinners or when you want to impress guests without too much fuss.

I first made this on a chilly weekend and was amazed how the house filled with warm aromas. Now it’s a go-to whenever I want something cozy and filling.

Ingredients

• Rigatoni pasta: ridged tubes hold sauce beautifully choose a quality brand for firm texture
• Extra virgin olive oil: adds a subtle fruitiness and helps sauté aromatics
• Diced onion: builds the savory base of the sauce look for firm, dry onions without bruises
• Minced garlic: brings aromatic depth fresh cloves work best over pre-minced
• Lean ground beef: provides richness without excess fat 85-90 percent lean is ideal
• Crushed Italian-style tomatoes: use a flavorful brand without added sugar for bright acidity
• Tomato sauce: smooths and deepens the base check ingredients for no added preservatives
• Salt and freshly ground black pepper: essential for seasoning and balancing flavors
• Red wine (optional): deepens the sauce with subtle complexity pick a dry red you enjoy drinking
• Fresh basil leaves: adds fresh herbaceous notes look for vibrant green and no wilting
• Butter and all-purpose flour: create the roux for béchamel that thickens the sauce nicely
• 2 percent milk slightly warmed: prevents lumps and enriches béchamel
• Dash of ground nutmeg: elevates béchamel with warm, nutty undertones
• Shredded part-skim mozzarella cheese: melts beautifully choose fresh for creaminess
• Shredded Parmesan cheese: provides sharpness and umami freshly grated imparts the best flavor

Step-by-Step Instructions

Preheat the oven:

Set the oven to 350 degrees Fahrenheit or 175 degrees Celsius to heat while you prepare the dish. This ensures even cooking when it’s time to bake.

Cook the rigatoni pasta:

Boil a large pot of salted water and cook the rigatoni until just two minutes shy of the package’s al dente time. This prevents overcooking during baking. Reserve half a cup of pasta water before draining to help bind the sauce if needed.

Sauté the aromatics:

In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat. Add the diced onion and minced garlic, cooking gently until the onion softens and the mixture becomes fragrant. This slow cooking develops a sweet, mellow flavor foundation.

Brown the ground beef:

Add the ground beef to the pot, breaking it up with a spoon, and cook thoroughly until browned with no pink remaining. Drain any excess grease to keep the sauce balanced and not greasy.

Simmer the meat sauce:

Return the pot to the stove and stir in crushed tomatoes, tomato sauce, salt, pepper, and the optional red wine. Add the sliced fresh basil leaves. Let everything simmer on low heat for 15 to 20 minutes, allowing flavors to meld and sauce to thicken slightly.

Prepare the béchamel sauce:

Melt butter over medium-low heat in a small saucepan. Whisk in the flour carefully until smooth and bubbly without browning. Slowly add the warmed milk while whisking constantly to avoid lumps. Stir in a dash of nutmeg and continue cooking until the sauce thickens enough to coat the back of a spoon.

Combine pasta and meat sauce:

Mix the drained rigatoni into the pot with the meat sauce, stirring gently until the pasta is thoroughly coated. If the sauce seems thick, add a splash of the reserved pasta water to loosen it slightly.

Assemble the casserole:

Lightly spray a casserole or lasagna dish for easy cleanup. Layer half of the pasta and meat mixture evenly on the bottom. Drizzle half of the béchamel over the top and sprinkle half the mozzarella and Parmesan cheeses. Repeat the layering with the remaining ingredients for a structured dish.

Bake to golden perfection:

Cover the dish with foil and bake for 35 minutes to heat through and meld the flavors. Remove the foil and bake uncovered for an additional 5 minutes to let the cheese melt fully and develop a golden, bubbly crust.

Rest before serving:

Let the baked rigatoni sit for five minutes after removing from the oven to set the layers and make serving easier.

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The fresh basil lifts the hearty meat sauce with brightness, making the dish feel balanced despite its richness. One of my fondest memories is bringing this to a potluck where everyone asked for seconds because the melted cheese and aromatic sauce are just irresistible.

Storage tips

Cool leftovers completely before storing in an airtight container. Keep refrigerated for up to four days. For longer storage, freeze portions individually wrapped in foil or freezer-safe containers for up to three months. Reheat covered in a moderate oven until warmed through to preserve texture and moisture.

Ingredient substitutions

Ground turkey or Italian sausage can swap for beef to vary flavor and reduce fat content. Use whole milk or cream in béchamel for a richer sauce, or milk alternatives if dairy-free. Fresh spinach or mushrooms make great additions for extra veggies and depth if you want to boost nutrition.

Serving suggestions

Pair baked rigatoni with a crisp green salad dressed lightly with lemon and olive oil to cut through richness. Garlic bread or crunchy bruschetta complements the creamy cheese and robust meat sauce beautifully. A glass of red wine or sparkling water balances the meal wonderfully.

Cultural context

This dish echoes the comforting baked pasta traditions of Italy, combining meat sauce reminiscent of ragù with a creamy béchamel inspired by northern cuisine. Rigatoni pasta’s ridged, tubular shape is perfect for holding onto sauces, making it a favored choice for baked meals. This recipe brings together these classic elements for a satisfying crowd-pleaser.

Recipe FAQs

→ What type of pasta works best for this dish?

Rigatoni is ideal due to its tube shape, which holds the rich meat sauce well, ensuring every bite is flavorful.

→ Can I substitute ground beef with other meats?

Yes, ground turkey or pork can be used for a lighter or different flavor profile, though cooking times may slightly vary.

→ How is the béchamel sauce made for this dish?

Butter and flour are cooked together to form a roux, then warmed milk is whisked in gradually until the sauce thickens, with a dash of nutmeg for subtle warmth.

→ Is it necessary to simmer the meat sauce before baking?

Simmering allows the flavors to meld and deepen, enhancing the overall taste of the sauce layered within the dish.

→ How do I get a golden crust on top?

Baking uncovered for the final minutes allows the cheeses to brown and bubble, creating an appetizing golden crust.