Cheesy Baked Rigatoni – a classic baked pasta that is elevated to the next level with red-wine, fresh basil and so much flavor; topped with fresh mozzarella cheese.
Delicious Baked Rigatoni
Cheesy pasta, anyone? Is cheesy pasta ever not a good idea. It is a mixture of everything wonderful: pasta, sauce, cheese, more cheese, and even more cheese (feel free to use a dairy-free cheese!). It is all baked together, so every bite is a warm, cheese covered noodle with tomato sauce. Sounds amazing, right? Well it is – and you need it in your life.
Looking for easy weeknight dinners – try this Stuffed Shells with Meat – always a winner in our family!
Why This Recipe Works
- Childhood Favorite: this was something my Mom (and possibly your mom) made all the time while I was growing up – you might have had something similar!
- Simple ingredients: you might even already have everything you need in your pantry!
- Cheesy Goodness: you can definitely sub in a dairy-free alternative for the cheese here!
What You Will Need
- rigatoni noodles: these are cooked al dente (or even a little less than al dente) and will finish cooking in the oven. Feel free to use a gluten-free brand!
- garlic + onion + ground beef: these are sauteed together before combining them with the sauce.
- marinara sauce + fresh basil + red wine: I love using store-bought sauce because it simplified the process!
- kosher salt: make sure you taste the sauce after adding the first teaspoon and add more salt, as-needed.
- parmesan cheese + mozzarella cheese: so much delicious cheesy goodness!
- Optional: you can add in some spinach or zucchini to the mix as well for added veggies!
How to Make Baked Rigatoni
Spray a 9×13 pan with olive oil. Add in your rigatoni noodles (cooked al dente).
Cook your ground beef in a cast iron skillet along with some garlic and onion. Add in some marinara sauce and combine.
Pour your spaghetti sauce mixture over top. Stir to combine. Add mozzarella cheese on top.
Bake at 350 degrees F. covered for 20 minutes then uncovered for an additional 10 minutes.
Other Recipes You Might Like
Goat Cheese Mac and Cheese
Ham and Cheese Sliders
Bruschetta Chicken Pasta
Warm Greek Pasta
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Ingredients
- 12 ounces rigatoni noodles
- extra virgin olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 tablespoon garlic, finely chopped (2 large cloves)
- 32 ounces marinara sauce
- ¼ cup fresh basil, chopped
- ¼ cup dry red wine, optional
- ½ teaspoon kosher salt
- 2-3 cups mozzarella cheese, grated
- ½ cup parmesan cheese, grated
Optional Additions:
- 1 zucchini, diced
- 1-2 handfuls fresh spinach, chopped
Instructions
- Prep: Preheat oven to 350℉. Spray a 9×13 baking pan with non-stick cooking spray and set aside.
- Cook Pasta: Bring a pot of water to a boil and cook 12 ounces rigatoni noodles to al dente according to the package instructions or even a little less (they will continue to cook a little in the oven). Drain, drizzle with a little extra virgin olive oil and toss; set aside.
- Brown Beef: Meanwhile, bring a large cast iron skillet to medium-high heat; add 1 pound ground beef and move around pan until fully cooked. Drain excess grease. Add diced onion and 1 tablespoon garlic, move around until the onion has cooked down. Season with a little kosher salt and ground black pepper.
- Combine: Add in 32 ounces marinara sauce, ¼ cup fresh basil, ¼ cup dry red wine and ½ teaspoon kosher salt. Stir to combine. Taste and add additional salt, as desired. (optional) add in 1 zucchini (diced) and 1-2 handfuls fresh spinach. Stir to combine.
- Bake: Place pasta in prepared pan. Pour the marinara sauce over the pasta; stir to combine. Cover with 2-3 cups mozzarella cheese and ½ cup parmesan cheese. Cover with aluminum foil (option to spray the inside of the aluminum foil with non-stick spray). Bake for 20-25 minutes covered. Uncover and bake an additional 10 minutes or until the cheese is melted and bubbly.
- Serve: Enjoy immediately. Feel free to garnish with extra chopped basil.
Notes
- Marinara Sauce: if you can’t find a 32 oz jar you can simply use a 24oz jar + 8oz tomato sauce if you don’t want to open another jar of marinara. Just be extra generous with the fresh basil and kosher salt – taste as you go!
- Dairy-Free: feel free to make this with dairy-free cheese!
- Meat-Free: you can omit the ground beef altogether and just use the zucchini in its place.
- Italian Sausage: you could use Italian sausage instead of ground beef.
Nutrition
Originally published March 20, 2017.
Bridget Montag says
So cozy and delicious for dinner any time!
B says
This dish was our dinner tonight and it was a success! I added thinly diced orange bell peppers to the zucchini and spinach and it was so good.
Sonia says
This was so delicious. Definitely a keeper!
Jenn says
Delicious and easy. The wine takes it to another level.
Erin says
So happy you enjoyed this one, Jenn!!
Gringo says
This recipe is great. I meated it up some with spicy sausage.
I’ve been trying to find a pasta bake recipe I used to make years ago, and can’t find it, but found this one by googling “good pasta bake sauce red wine” which is basically my entire life philosophy compressed into a search string.
I am no longer searching for that other recipe, because I have this now. And it’s awesome.
Marianne says
Found your recipe on food Gawker. This rigatoni is delicious and by the way beautiful photos.
Erin says
Thank you so much, Marianne!!! So glad you liked it!!!
Lauren @ A Nerd Cooks says
Your photos are so pretty! Gotta love those stretchy cheese shots!
Erin says
Thank you so much, Lauren! Right?! They are some of my favorite photos :-).
Linda says
Those pictures are so beautiful. And I happen to know it tastes as good as it looks. Also goes great with the cheesy Irish Soda Bread and a glass of hearty red wine!
Erin says
Thanks, Mom :-).