Cheesy Baked Rigatoni Recipe with Mozzarella and Basil

This cheesy baked rigatoni is layered with rigatoni, creamy ricotta, ground sweet Italian sausage and beef, and finished with fresh mozzarella and grated Parmesan. Dense and indulgent, this hearty pasta bake comes together easily with just a handful of ingredients and can be ready in under an hour—perfect for weeknights or a cozy family dinner.

The assembly mirrors a lasagna-style build: saucy pasta forms a base between layers of meat and ricotta. This version was inspired by a social media post and refined for simplicity and flavor. For an even brighter tomato flavor, consider using a classic simple tomato sauce such as Marcella Hazan’s method (no link provided).

If you enjoy baked pasta, try variations like rigatoni Bolognese, no-boil baked ziti, or sausage-stuffed shells for more comforting options.

Why I Love This Recipe

• Easy and satisfying: it delivers the familiar layers and richness of lasagna without handling flat noodles.
• Make-ahead friendly: assemble up to 24–48 hours in advance, cover and refrigerate, then bake when ready.

Ingredients

• Rigatoni or ziti: any tubular pasta will work—rigatoni is ideal for holding sauce.
• Ground sweet Italian sausage: swap for spicy sausage if you prefer heat.
• 85% lean ground beef: offers a good balance of flavor and fat.
• Marinara or tomato sauce: use your favorite jarred sauce or a simple homemade tomato sauce.
• Ricotta cheese: stir or whisk briefly to soften for easier spreading.
• Fresh mozzarella: balls or pearls cut into bite-sized pieces; low-moisture shredded mozzarella works in a pinch.
• Grated Parmesan: freshly grated from a block gives the best flavor and melting quality.
• Fresh basil: chopped for finishing.
• Salt and pepper: to taste.

See the ingredient list below for the measured quantities used in the recipe.

How to Make Baked Rigatoni

1. Preheat: heat the oven to 425°F (220°C).
2. Cook the pasta: bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain, then return to a bowl or the pot once slightly cooled. Stir in 1/3 cup grated Parmesan and 1 1/2 cups tomato sauce so the pasta is evenly coated. Set aside.
3. Brown the meats: in a large skillet over medium heat, warm a splash of oil and cook the sweet Italian sausage and ground beef until browned and fully cooked, about 5–7 minutes. Break the meat into small pieces while cooking. Season with salt and pepper and set aside.
4. First layer: spread half of the sauced rigatoni across the bottom of a 13×9-inch (33×23 cm) casserole or baking dish. Top with half of the cooked meat mixture, then dollop and spread half of the ricotta across the meat. Work in small spoonfuls—ricotta can be sticky, so a light, even spread is fine; it does not need to be perfect.
5. Second layer: repeat the layering with the remaining pasta, the remaining meat, and the remaining ricotta.
6. Sauce and initial bake: spoon 1 cup of marinara over the top and bake uncovered for 15 minutes to heat through.
7. Add cheese and finish baking: remove from the oven, sprinkle 1/4 cup grated Parmesan over the top, and scatter the fresh mozzarella pieces evenly. Return to the oven and bake another 20–25 minutes, until the cheese is melted and beginning to turn golden. Optionally, use a 1–2 minute high broil at the very end to get a nicely browned top—watch closely to avoid burning. Let rest for about 10 minutes, then garnish with chopped basil and cut into squares to serve.

Expert Tips

• Use 1 pound sweet Italian sausage and 1/2 pound ground beef for a balanced flavor. You can increase total meat up to 2 pounds for a heartier dish or vary the ratio to your preference.
• Bake first without the final cheese layer (about 15 minutes) and then add the mozzarella and Parmesan for the last 20–25 minutes. This prevents the cheese from over-browning while ensuring it melts evenly.
• If you don’t have rigatoni, other tubular pastas like ziti, penne, or mezzi rigatoni work just as well.

Frequently Asked Questions

More Baked Pasta Recipes

No Boil Baked Ziti

Baked Rigatoni Recipe (this recipe)

Baked Gnocchi Bolognese

Recipe: Ingredients (serves 8)

• 1 pound rigatoni or ziti
• 1 pound ground sweet Italian sausage
• 1/2 pound 85% lean ground beef
• 24 ounces marinara or tomato sauce
• 15 ounces ricotta cheese, softened
• 8 ounces fresh mozzarella, cut into bite-sized pieces
• 1/3 cup grated Parmesan plus 1/4 cup reserved, divided
• 6–7 basil leaves, chopped
• Salt and pepper, to taste

Instructions (summary)

1. Preheat oven to 425°F.
2. Cook pasta until al dente. Toss with 1/3 cup Parmesan and 1 1/2 cups sauce; set aside.
3. Brown sausage and beef in a skillet; season and set aside.
4. Layer half the sauced pasta in a 13×9 dish, top with half the meat and half the ricotta. Repeat layers.
5. Spoon 1 cup marinara over the top and bake uncovered 15 minutes.
6. Add remaining Parmesan and all mozzarella; bake 20–25 minutes more until cheese melts and turns golden. Let rest 10 minutes, garnish with basil, and serve.

Notes and Nutrition

Ground sweet Italian sausage adds a sweet-spiced note that pairs well with beef and ricotta. Swap proportions or use all beef or all sausage based on taste. Baking in two stages helps protect the cheese while ensuring the interior heats through. Any tubular pasta will work.

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