Baked Rigatoni

Ingredients

• 30 ml (2 tablespoons)olive oil
• 454 g (1 pound)ground beef (80/20)
• 454 g (1 pound)Italian sausage, casings removed and discarded
• 7.5 ml (1½ teaspoons)salt
• 5 ml (1 teaspoon)black pepper
• 160 g (1 cup)onion, chopped
• 15 ml (3 teaspoons)Italian seasoning
• 15 ml (1 tablespoon)garlic, minced
• 2 jars, 680 g each (24 ounces each; reserve 1 cup)spaghetti sauce
• 120 ml (½ cup)double cream
• 680 g (24 ounces)ricotta
• 2 largeeggs
• 5 ml (1 teaspoon)Italian seasoning
• 1.25 ml (¼ teaspoon)nutmeg
• 100 g (1 cup)mozzarella, shredded
• 100 g (1 cup)Parmesan, grated
• 454 g (16 ounces)rigatoni

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F). Butter an extra-deep 23 × 33 cm (9 × 13-inch) baking dish with sides about 7.5 cm (3 inches) high; do not use a standard-depth dish, and set it aside.

2. 2

   Brown the meat

   Set a large Dutch oven over medium heat. Add the beef and sausage, season with 7.5 ml (1½ teaspoons) salt and 5 ml (1 teaspoon) pepper, and brown while breaking the meat into large pieces. Transfer it to a plate lined with kitchen paper. Pour off all but 30 ml (2 tablespoons) of the drippings; if there is not enough, make up the difference with olive oil.

3. 3

   Soften the onion

   Add the onion and 15 ml (3 teaspoons) Italian seasoning to the pot. Cook over medium-high heat for about 5–7 minutes, until softened. Add the garlic and cook for about 1 minute, until fragrant.

4. 4

   Make the meat sauce

   Return the beef and sausage to the Dutch oven. Add half the marinara sauce and the double cream, then turn the heat to low and warm through. Set aside.

5. 5

   Cook the rigatoni

   Bring a large pot of water with 30 ml (2 tablespoons) salt to the boil. Cook the rigatoni al dente according to the packet instructions, then drain well and return it to the pot off the heat. Stir in the remaining marinara sauce, keeping back 1 cup from the total amount, and set aside.

6. 6

   Mix the ricotta

   In a medium bowl, combine the ricotta, eggs, remaining 5 ml (1 teaspoon) Italian seasoning and nutmeg. Set aside.

7. 7

   Layer the pasta

   Spoon about 1 cup of meat sauce into the prepared deep baking dish, then add half the rigatoni. Spread all the ricotta mixture over the pasta, followed by half the Parmesan, half the mozzarella and half the remaining meat sauce.

8. 8

   Bake until golden

   Add the remaining rigatoni, then the remaining meat sauce, mozzarella and Parmesan. Bake uncovered in the preheated oven for 25–30 minutes, until the cheese is golden and the sauce is bubbling.

What is baked rigatoni?

Baked rigatoni is an American-style pasta casserole: cooked pasta is layered with sauce and cheese, then baked until the top is browned and the centre is hot. It draws on the familiar flavours of Italian-American baked pasta dishes, while rigatoni’s ridged tubes hold sauce well.

This version combines beef and Italian sausage for a substantial tomato sauce, with a ricotta-and-egg layer between the pasta. A deep baking dish gives the layers room without spilling over.

Nutrition and macros by portion

The nutrition label shows one serving as written: 839 calories, 41g protein, 53g carbs, 52g fat.

The rigatoni and tomato sauce provide most of the carbohydrates, while the beef, sausage and ricotta contribute much of the protein. Fat comes mainly from the meat, cheese, ricotta and cream; serve a moderate portion with salad or green vegetables to balance the plate.

The meat sauce

Brown the beef and sausage in the pot before cooking the onion; this builds flavour in the drippings. Leave about 2 tablespoons in the pot, draining away the excess as directed.

Cream: the double cream is stirred into the meat and marinara sauce, making the filling richer. Keep the heat low as it warms through.

Cook the pasta just right

Al dente: cook the rigatoni according to the packet instructions and drain it well. It will continue to soften in the oven, so avoid cooking it until fully tender in the pot.

Sauce: stir the reserved portion of marinara into the drained pasta, rather than leaving the tubes dry while you assemble the dish.

Building the layers

Start with about 1 cup of meat sauce on the bottom of the dish, then layer half the pasta, all the ricotta mixture, and the specified portions of cheese and meat sauce. Finish with the rest of the pasta, meat sauce, mozzarella and Parmesan.

Spread the ricotta mixture gently across the pasta so it forms an even layer. Use an extra-deep 23 × 33 cm dish with sides around 7.5 cm high to accommodate the casserole.

Baking and doneness

Bake uncovered at 177°C for 25–30 minutes. The useful cues are a golden cheese topping and sauce bubbling around the edges; check near the lower end of the time range.

If the top is browned but the sauce has not started bubbling, give it a little longer in the oven. Let the dish settle briefly before serving so the portions are easier to lift.

What to serve with it

A crisp green salad or simply dressed leaves bring freshness alongside the rich cheese and meat sauce. Steamed or roasted green vegetables also make an easy accompaniment.

The casserole is filling, so serve moderate portions with a vegetable side. Bread is optional rather than necessary for a complete meal.

Recipe notes & tips

• Use a deep-sided 23 × 33 cm baking dish to keep the layers contained.
• Reserve 1 cup of the total spaghetti sauce as directed before dividing it between the meat and pasta.
• Drain the rigatoni thoroughly so excess water does not loosen the casserole.
• Keep the meat sauce on low heat while you prepare the pasta and ricotta mixture.
• Check the casserole at 25 minutes and bake longer only until the cheese is golden and the sauce bubbles.

Variations

• More herbs: add extra Italian seasoning to the sauce if you want a more pronounced herbal flavour.
• Vegetable side: serve each portion with roasted courgette or a crisp green salad.
• Different pasta: use another sturdy tube-shaped pasta if rigatoni is unavailable.
• Milder sausage: choose a mild Italian sausage for a gentler, less peppery filling.
• Cheese topping: adjust the mozzarella and Parmesan proportions while keeping the total topping amount similar.

Common mistakes to avoid

• Using a shallow dish: the layers may overflow; choose an extra-deep 23 × 33 cm dish.
• Overcooking the rigatoni: it softens further in the oven; drain it when al dente.
• Leaving too much fat in the pot: drain all but 2 tablespoons of drippings before cooking the onion.
• Skipping the reserved sauce: set aside 1 cup of the total spaghetti sauce as instructed.
• Baking by time alone: look for golden cheese and bubbling sauce, allowing up to 30 minutes.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat portions in the oven or microwave until piping hot throughout.

Frequently asked questions