Best 10 Meaty Rigatoni Bake Recipes

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Welcome to the culinary world of pasta perfection, where we embark on a journey to discover the most delectable recipe for "Meaty Rigatoni Bake", a dish that tantalizes taste buds and satisfies hearty appetites. This culinary creation combines the robust flavors of savory meat, the comforting texture of tender rigatoni pasta, and a symphony of rich sauces and melted cheese, creating a dish that is both indulgent and utterly irresistible. As we delve into the world of "Meaty Rigatoni Bake" recipes, we will explore culinary techniques, ingredient variations, and cooking tips to help you craft a masterpiece that will leave your family and friends craving for more. Get ready to indulge in a culinary adventure that promises to elevate your pasta game and create memories that will last a lifetime.

Let's cook with our recipes!

BAKED RIGATONI WITH BEEF



Baked Rigatoni with Beef image

Make this Baked Rigatoni with Beef the hero of any weeknight. Loaded with rigatoni pasta, ground beef, two different types of cheese and plenty of sauce, this hearty and comforting baked rigatoni will have everyone at the table asking for seconds-even the picky eaters. This simple rigatoni and beef casserole is a delicious way to spend family time.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 6

2 3/4 cups uncooked rigatoni pasta (about 8 oz)
1 lb ground beef (at least 80% lean)
1 jar (26 oz) Muir Glen™ organic tomato basil pasta sauce
2 cups shredded part-skim mozzarella cheese (8 oz)
1/2 cup grated Parmesan cheese
Small fresh basil leaves, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.
  • Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
  • Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
  • Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.

Nutrition Facts : Calories 390, Carbohydrate 33 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Cup, Sodium 660 mg, Sugar 4 g, TransFat 1/2 g

BAKED RIGATONI WITH MEAT SAUCE



Baked Rigatoni with Meat Sauce image

Rigatoni pasta is layered with a rich, homemade meat sauce, béchamel, and two kinds of cheese and baked until bubbling and golden brown. This classic Baked Rigatoni with Meat Sauce is family-friendly comfort food at its best!

Provided by Valerie Brunmeier

Categories     Main Course     Pasta

Time 1h

Number Of Ingredients 17

16 ounces rigatoni
2 tablespoons extra virgin olive oil
½ cup onion (diced)
1 tablespoon minced garlic
1 pound 85% to 90% lean ground beef
28 ounces crushed Italian style tomatoes
15 ounces tomato sauce
1 teaspoon salt (or more to taste)
freshly ground pepper (to taste)
⅓ cup red wine
½ cup thinly sliced fresh basil
2 tablespoons butter
2 tablespoons flour
1 cup 2% milk (slightly warmed)
dash ground nutmeg
1 cup shredded part-skim mozzarella cheese (or more, as desired)
½ cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the pasta in a large pasta pot, 2 minutes shy of the package directions.

Nutrition Facts : Calories 529 kcal, Carbohydrate 57 g, Protein 27 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 968 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

MEATY RIGATONI BAKE



Meaty Rigatoni Bake image

Here's a super-easy Italian entree you may just fall in love with. "I created this dish from ingredients I had on hand," says Mary Jo Grossman of Cloquet, Minnesota. "My husband, Bob, and I are empty-nesters, so I'm always interested in recipes for one or two."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 3 servings.

Number Of Ingredients 6

1 cup uncooked rigatoni or large tube pasta
1/2 pound bulk Italian sausage
1-1/2 cups spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded Italian cheese blend
8 slices pepperoni

Steps:

  • Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 414 calories, Fat 23g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1385mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.

MEAT LOVER'S BAKED PASTA



Meat Lover's Baked Pasta image

This baked rigatoni is fully loaded with pepperoni, ham and bacon plus plenty of gooey mozzarella and Parmesan.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 13

Kosher salt
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
Two 28-ounce cans plum tomatoes, crushed by hand
4 large fresh basil sprigs
Freshly ground black pepper
1 pound rigatoni
1/2 cup diced ham
1/4 cup chopped pepperoni
1/4 cup chopped crisp cooked bacon
3 cups shredded mozzarella
1 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add the tomatoes and 1 cup of water. Increase the heat to medium high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
  • While the sauce simmers, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
  • Cook the rigatoni in the boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce, ham, pepperoni, bacon, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

BAKED RIGATONI



Baked Rigatoni image

You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. -Esther Perea, Van Nuys, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 21

1 medium onion, chopped
1 small green pepper, diced
2 tablespoons canola oil
1 can (28 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
3/4 cup water
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup minced fresh parsley
3 garlic cloves, minced
1 bay leaf
2 teaspoons sugar
1-1/2 teaspoons salt
1 teaspoon oregano
1/4 teaspoon pepper
1 package (16 ounces) rigatoni
2 tablespoons butter
2 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
Additional Parmesan cheese

Steps:

  • In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.

Nutrition Facts : Calories 356 calories, Fat 12g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 835mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.

LAYERED RIGATONI BAKE



Layered Rigatoni Bake image

Enjoy your dinner with this delicious pasta and cheese layered casserole made using spinach and Muir Glen™ organic tomatoes - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 15

1 package (16 oz) uncooked rigatoni pasta
1 medium onion, chopped (1/2 cup)
1 tablespoon butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups fat-free (skim) milk
1 container (15 oz) low-fat ricotta cheese, drained on paper towels
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
2 packages (1 oz each) fresh basil leaves
1/2 cup Progresso™ panko crispy bread crumbs
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package except omit salt; keep warm.
  • Spray 3-quart saucepan with cooking spray; heat over medium heat. Add onions to saucepan; cook and stir 1 minute. Add butter and flour; cook 2 minutes, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk with wire whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in ricotta cheese and spinach.
  • In separate 3-quart heavy saucepan, heat oil over medium heat; add tomatoes to oil, crushing tomatoes with spoon. Stir in basil, salt and pepper; cook uncovered about 10 minutes, stirring occasionally, until mixture begins to simmer and basil wilts. Remove from heat; discard basil.
  • Over bottom of baking dish, spread half of the tomato sauce (1 1/4 cups). Arrange half of the pasta, 7 rows lengthwise by 9 or 10 rows widthwise, over tomato sauce. Spread half of the ricotta mixture (2 cups) over pasta. Repeat layers, ending with ricotta mixture. Sprinkle with bread crumbs and Parmesan cheese.
  • Bake uncovered 30 minutes or until hot and bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g

BAKED RIGATONI



Baked Rigatoni image

This hearty pasta dish comes from John Barricelli, the manager of our prep kitchen at the television studio. It can be made the day before and reheated.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 12

3 tablespoons olive oil
2 large cloves garlic, finely chopped
1 small onion, finely chopped
1 can (6-ounce) tomato paste
2 cans (28-ounce) unpeeled crushed tomatoes in puree
1 teaspoon sugar
1 tablespoon coarse salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 pound rigatoni
2 pounds sweet Italian sausage, casings removed
1 1/2 pounds whole-milk ricotta cheese
1 pound mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.
  • Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside.
  • In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.
  • In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper.
  • To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.

MEATY BAKED RIGATONI



Meaty Baked Rigatoni image

This cheesy, meaty, baked pasta dish is an ultimate comfort food. Utilizing some of the best Italian meats and cheeses and combining them into a deep baking dish, this recipe can be the main star at a holiday meal, or a great meal for the whole family any night of the week.

Provided by Chris

Categories     Main Course

Time 1h10m

Number Of Ingredients 20

1/3 cup extra virgin olive oil
1 medium onion (diced)
3 cloves garlic (minced)
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1 28 ounce can crushed tomato
1 tablespoon tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons kosher salt
2 teaspoons sugar
2 bay leaves
5 links Italian sausage (divided)
18-22 ½ ounce meatballs
1 pound Rigatoni pasta ((1 standard box))
36 slices pepperoni (optional)
4 cups mozzarella cheese (shredded)
1-2 tablespoons parmesan cheese (shredded)

Steps:

  • Heat a 3 - 3.5qt pot over medium heat with the olive oil and add the diced onion. While the onion is cooking, remove the casings from two of the sausages and add to a skillet over medium heat. Using a fork or meat chopper, break the sausage into smaller pieces. Cook both for 6-7 minutes, stirring occasionally. Remove the sausage from the heat once it looks mostly cooked through.
  • When the onion turns translucent, add the garlic, oregano, basil, red and black pepper and continue cooking for about 1 more minute. Add the entire can of crushed tomatoes and stir until combined, lowering the heat to a low simmer. The sauce may look a little oily from the olive oil, keep stirring until it looks smooth and incorporated.
  • Add the tomato paste, garlic powder, onion powder, salt, and sugar. Stir to combine and allow to cook 2-3 minutes. Taste the sauce and add more salt or sugar to your preference. Add the bay leaves and the cooked sausage and stir, if you're using frozen meatballs, add them now and cover the pot. Allow it to continue simmering on low for another 20 minutes, stirring occasionally.
  • While the sauce simmers on low, reheat the skillet that you cooked the sausage in. Add the remaining sausages (casings intact) and cook on medium, turning occasionally. As the sausage cooks, fill a large pot a little over half-way with water and bring to a boil for the pasta. Add salt, and a splash of oil if you prefer, and add the rigatoni when the water begins to boil.
  • Meanwhile, preheat your oven to 350°F / 180°C.
  • Cook the pasta to al dente according to the instructions on your box of pasta. When the sausage is nicely seared on all sides and feels mostly solid to the touch, you can remove them from the heat and allow to cool.
  • Once the pasta tastes al dente, turn off the burner and strain the water. Return the pasta to the large pot and add the sauce. Gently stir to combine everything together. If using fresh meatballs, add them now. Slice the sausage into coins, about ¼ inch thick. If they're still pink inside, don't worry, they will finish cooking in the oven.
  • Use a deep baking dish like a 3.5-quart casserole dish or a deep sided 9x13 baking dish and begin filling it. Start with some of the mixed pasta and sauce, add half of the sausage coins, then cover with half of the mozzarella. Arrange the pepperoni on top of the cheese. Next do another layer of pasta and sausage, then more mozzarella and pepperoni. Top off with a mix of the shredded mozzarella and parmesan over the pepperoni.
  • Place into the oven, uncovered, and bake for 30 minutes. Remove when the top looks good to you and allow to rest for a few minutes before serving.

Nutrition Facts : Calories 1064 kcal, Carbohydrate 72 g, Protein 46 g, Fat 66 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 145 mg, Sodium 2355 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 37 g, ServingSize 1 serving

BAKED RIGATONI WITH MEAT SAUCE



Baked Rigatoni With Meat Sauce image

This is a quick and easy recipe that is perfect for a crowd, as it doubles and triples easily. It is comfort food at its best. Even picky eaters will come back for seconds!!! From the book Pasta by Food & Wine. COOKING TIME INCLUDES 70 MINUTES OF SIMMER & BAKE TIME!

Provided by Jostlori

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 carrot, chopped fine
1 celery rib, chopped fine
2 garlic cloves, minced
1/4 cup fresh flat-leaf parsley, minced
2 tablespoons fresh basil, minced
1 lb ground beef
1 teaspoon ground fennel
1 1/2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
1/2 cup white wine
32 ounces canned whole tomatoes, chopped including juice
6 tablespoons parmesan cheese, grated
3/4 lb rigatoni pasta
1/2 lb mozzarella cheese, grated (about 2 cups)

Steps:

  • In a medium frying pan, heat the oil and butter over low heat. Add the onion, carrot, celery, garlic, parsley and basil and cook until very soft, about 20 minutes.
  • Raise the heat to moderate, add the ground beef, fennel seed, salt and pepper and cook, stirring, until the meat is no longer pink, about 5 minutes.
  • Add the wine and cook until almost evaporated, about 5 minutes.
  • Add the tomatoes with their juice and simmer, covered, for 30 minutes.
  • Stir in the parmesan.
  • Heat the oven to 350F.
  • In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain.
  • Lightly oil a 3 quart oval baking dish. Toss the pasta with the meat sauce and put half of it in the baking dish. Top with half the mozzarella. Repeat with remaining pasta and mozzarella.
  • Bake until the pasta is piping hot, about 20 minutes.

AWESOME CHEESY RIGATONI BAKE



Awesome Cheesy Rigatoni Bake image

This is a delicious pasta dish that I have make quite often, this will also work well using penne --- cooking time does not include cooking the pasta.

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 (500 g) package rigatoni pasta
1 lb lean ground beef (or 1/2 pd each of both) or 1 lb ground pork (or 1/2 pd each of both)
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
season salt and pepper (or use white salt)
2 (700 ml) jars favourite pasta sauce (or homemade is great)
2 cups ricotta cheese
4 cups shredded mozzarella cheese
1/4-1/3 cup parmesan cheese
2 eggs

Steps:

  • Set oven to 350°F.
  • Grease a 13 x9-inch casserole dish.
  • Cook the rigatoni until firm-tender (do not overcook as it will cook more when baked) toss with 2 tbsp oil to prevent drying out; set aside.
  • Cook beef with onions, garlic, seasoned salt and pepper until beef is done and no longer pink; drain off fat.
  • Stir in pasta sauce; simmer 20 minutes.
  • In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and eggs.
  • On the bottom of the casserole dish spread 1-1/2 cups meat sauce.
  • Top with half each, the cooked rigatoni, ricotta cheese mixture and meat sauce.
  • Repeat layer ending with meat sauce.
  • Top with remaining cheese.
  • Bake uncovered until hot and bubbly, about 30-35 minutes.
  • Let stand for 15 minutes before serving.
  • Note: canned sliced mushrooms may be added to meat sauce if desired.

Nutrition Facts : Calories 1256.1, Fat 56.4, SaturatedFat 27.2, Cholesterol 352.9, Sodium 2177.8, Carbohydrate 111.5, Fiber 4.8, Sugar 29.1, Protein 73.6

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make all the difference in your dish.
  • Don't overcook the pasta. Al dente pasta is best for this recipe.
  • Use a variety of cheeses. A combination of cheeses will give your dish a more complex flavor.
  • Don't be afraid to experiment. There are many ways to customize this recipe to your liking. Try adding different vegetables, meats, or cheeses.
  • Make sure to preheat your oven before baking. This will help to ensure that your dish cooks evenly.

Conclusion:

Meaty Rigatoni Bake is a delicious and hearty dish that is perfect for a family meal. It is easy to make and can be customized to your liking. With its combination of pasta, meat, cheese, and sauce, this dish is sure to be a hit with everyone at the table.

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