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A hearty, cheesy pasta bake that's pure comfort in a dish. Tender rigatoni is tossed with a rich, savory meat sauce, a creamy ricotta mixture, and baked under a blanket of bubbly mozzarella. Perfect for a satisfying family dinner.
Start the Meat Sauce: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
Brown the Beef: Add the ground beef to the pot. Use a wooden spoon to break it apart and cook until it's browned all over, about 8-10 minutes. Drain off any excess grease from the pot.
Simmer the Sauce: Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, oregano, basil, bay leaf, sugar, 1.5 tsp salt, black pepper, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 30 minutes (up to an hour) for the flavors to meld. While the sauce simmers, proceed with the next steps.
Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tbsp of kosher salt, then add the rigatoni. Cook for 2 minutes less than the package directions for al dente. The pasta should be firm as it will finish cooking in the oven. Drain well and set aside.
Prepare Ricotta Mixture & Preheat Oven: While pasta cooks, preheat your oven to 375°F (190°C). In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup of the Parmesan cheese, chopped parsley, and a pinch of salt and pepper. Mix until well combined.
Combine Components: Remove the bay leaf from the meat sauce. In the large pot with the drained pasta, add about 2 cups of the meat sauce and the entire ricotta mixture. Stir gently until the pasta is evenly coated.
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A hearty, cheesy pasta bake that's pure comfort in a dish. Tender rigatoni is tossed with a rich, savory meat sauce, a creamy ricotta mixture, and baked under a blanket of bubbly mozzarella. Perfect for a satisfying family dinner.
This italian_american recipe takes 110 minutes to prepare and yields 8 servings. At 701.91 calories per serving with 46.17g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Assemble the Casserole: Lightly grease a 9x13 inch baking dish. Spread half of the pasta mixture into the bottom of the dish. Top with half of the remaining meat sauce, then sprinkle with half of the shredded mozzarella (about 2 cups). Repeat the layers: the rest of the pasta mixture, the remaining meat sauce, the remaining mozzarella, and finally the last 1/4 cup of Parmesan cheese.
Bake to Perfection: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and starting to brown on top.
Rest and Serve: Remove the dish from the oven and let it rest for 10-15 minutes. This is crucial for the casserole to set, making it easier to serve. Garnish with fresh parsley or basil before serving.
Substitute half of the ground beef with ground Italian sausage (mild or hot) for an extra layer of flavor and spice.
Omit the ground beef and add 1 lb of sautéed vegetables like mushrooms, zucchini, and bell peppers to the sauce for a hearty vegetarian version.
Stir 10 oz of thawed and well-drained frozen spinach into the ricotta mixture for added nutrients and color.
Increase the red pepper flakes to 1/2 or 1 teaspoon, or add a chopped Calabrian chili to the sauce along with the garlic for a significant heat boost.
The combination of ground beef and various cheeses provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Cooked tomatoes are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Ricotta, mozzarella, and Parmesan cheeses are good sources of calcium, a mineral vital for maintaining strong bones and teeth.
The carbohydrates from the rigatoni pasta provide a primary source of energy for your body and brain.
A 1.5 cup serving of this Baked Rigatoni contains approximately 650-750 calories, depending on the specific ingredients used, such as the fat content of the beef and cheese.
Baked Rigatoni is a rich and hearty comfort food, high in protein and carbohydrates. While delicious, it is also high in calories, saturated fat, and sodium. It's best enjoyed in moderation as part of a balanced diet. You can make it healthier by using leaner ground meat (like turkey), whole wheat pasta, and reduced-fat cheeses.
Yes, this dish is perfect for making ahead. You can assemble the entire casserole (without baking), cover it tightly with plastic wrap and foil, and refrigerate for up to 2 days. When ready to bake, remove it from the fridge for 30 minutes, then bake as directed, adding 10-15 minutes to the covered baking time.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot. To reheat a larger portion, place it in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20-25 minutes, or until heated through.
Absolutely. You can freeze the entire unbaked casserole or freeze leftovers. For an unbaked casserole, assemble in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen (covered) at 375°F for about 60-75 minutes, then uncover and bake for another 15-20 minutes. Leftovers can be frozen in individual portions for easy meals.
Dryness can happen for a few reasons: not enough sauce, overcooking the pasta initially, or baking it uncovered for too long. Ensure you have a generous amount of sauce, cook the pasta very al dente, and follow the instructions to bake it covered first to trap steam and moisture.