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My Baked Rigatoni Recipe At A Glance
Primary Cooking Method: Oven
Number of Ingredients: 8
Total Prep Time: 20 minutes
Total Cook Time: 20 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)
Baked rigatoni is one of those dinners I rely on when life’s coming at me fast. The first time I made it, it was pure chaos—kids yelling, someone crying over homework, and me realizing dinner was still just a vague idea.
I grabbed some pasta, sauce, cheese, and ground pork, threw it all together, and shoved it in the oven, hoping for the best. Fifteen minutes later, it smelled like dinner was happening, and somehow, it turned out amazing. Now, this baked rigatoni is a regular because it’s easy, filling, and gives me just enough time to reheat the coffee I forgot about three times.
8 Ingredients to make Baked Rigatoni
- 1 pound dry rigatoni: Rigatoni holds up well in baked dishes because of its sturdy shape and ridges that grab the sauce. If you don’t have rigatoni, penne, ziti, bowtie, or fusilli will work just as well.
- 1 pound ground pork: You can swap it with ground beef, turkey, or even Italian sausage if you prefer. For a vegetarian version, use cooked lentils, crumbled tofu, or plant-based ground meat.
- Salt: Adjust to taste, especially if your marinara sauce is already salted.
- 1 teaspoon pepper: A little kick of spice to balance the dish. If you like more heat, you can use crushed red pepper flakes instead.
- 1 (15-ounce) jar of marinara sauce: Use your favorite store-bought brand, or if you’ve got homemade marinara, even better! No marinara? Substitute with tomato basil sauce, arrabbiata for more spice, or even vodka sauce for a creamier version.
- 1 cup shredded mozzarella cheese: Feel free to mix it up with other cheeses like provolone, Parmesan, or a sprinkle of asiago for extra flavor.
- 1 teaspoon olive oil: Used for browning the meat. If you’re out of olive oil, avocado oil or any neutral cooking oil will work.
- Chopped fresh basil (optional): If you don’t have basil, parsley works too, or you can skip it altogether.
Make This Recipe Yours With Additions
- Vegetables: Add 1 cup of sautéed spinach, 1 cup of diced zucchini, or ½ cup of sliced mushrooms for extra nutrients and texture. Roasted red peppers (½ cup) or diced eggplant (1 cup) also mix well with the sauce.
- Cheese Lovers: Add 1 cup of ricotta cheese between the pasta and sauce for a creamy twist. Sprinkle an additional ¼ cup of grated Parmesan on top with the mozzarella for a crispy, cheesy crust.
- Protein: Swap or add in 1 pound of ground beef, turkey, or Italian sausage for a different flavor profile. For variety, stir in 1 cup of cooked, shredded chicken or ½ cup of crumbled bacon.
- Spicy Kick: Mix in ½ teaspoon of crushed red pepper flakes or 1 tablespoon of hot sauce to give the dish some heat.
- Herbs: Sprinkle 2 tablespoons of freshly chopped oregano or thyme along with the basil for more herbaceous flavor. If using dried Italian seasoning, add 1 teaspoon.
- Garlic Lovers: Sauté 2-3 minced garlic cloves with the ground pork for a stronger garlic flavor throughout the dish.
- Crunchy Topping: Sprinkle ½ cup of seasoned breadcrumbs or ¼ cup of crushed croutons on top of the cheese before baking for added texture.
How to make Baked Rigatoni
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
My Best Cooking Tips for Making Baked Rigatoni
- Cook the Pasta Al Dente: Boil the rigatoni until it’s just firm to the bite (about 1-2 minutes less than the package instructions). This prevents it from becoming mushy after baking.
- Drain the Meat: Make sure to drain the excess grease from the cooked pork to keep the dish from becoming too oily.
- Combine Thoroughly: Mix the pasta, sauce, and meat well before transferring to the baking dish. You want to noodles to be coated in sauce to they don’t dry out and get crunchy.
- Season as You Go: Taste the sauce and adjust the salt and pepper as needed before combining it with the pasta. This is especially important if you’ve swapped ingredients like marinara for a different type of sauce.
How to store & reheat Baked Rigatoni
Storing:
In the fridge: Transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. It’ll keep in the fridge for up to 4 days.
In the freezer: Let the rigatoni cool completely, then portion it into freezer-safe containers. Store it in the freezer for up to 3 months. Don’t forget to label it so you know what’s in there later!
Reheating:
From the fridge:
- Preheat your oven to 300°F.
- Transfer the rigatoni to an oven-safe dish (if it’s not already in one). Cover with foil to prevent it from drying out.
- Heat for 20–25 minutes, or until warmed through.
- Optional: Remove the foil for the last few minutes to re-melt and crisp up the cheese.
From the freezer:
- Thaw in the fridge overnight, then follow the steps above for reheating.
- You can bake it straight from frozen. Cover it with foil and bake at 350°F for 60–70 minutes, removing the foil for the last 10 minutes.
Microwave option: For smaller portions, pop it in the microwave and heat in 1–2 minute intervals until hot. Add a splash of water or sauce to keep it from drying out.
Quick Recipe Help and Common Questions
How do I keep the pasta from drying out?
Be sure to mix the pasta with enough sauce before baking. Cover the dish with foil for the first part of baking to lock in moisture, then remove it toward the end to let the cheese brown.
Why is my dish greasy?
This can happen if the ground pork wasn’t drained properly after browning. Drain off as much fat as possible before adding the marinara sauce. If you prefer a leaner dish, use ground turkey or chicken instead.
Why didn’t the cheese brown on top?
If the cheese didn’t brown, your oven may not have been hot enough, or the baking time was too short. To fix this, broil the dish for 2-3 minutes at the end of baking, but watch it closely to avoid burning.
More Oven Baked Dinner Recipes
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Baked Rigatoni
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 pound ground pork beef, turkey or chicken
- 1 pound dry rigatoni
- ½ teaspoon salt to taste, plus 1 tablespoon for boiling water
- 1 teaspoon pepper
- 15 ounces marinara sauce 1 jar
- ½ cup reserved pasta water
- 1 cup shredded mozzarella cheese
- fresh basil optional, chopped for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F. Spray a 13×9-inch or similarly sized baking dish with non-stick spray and set aside.
- Cook the Pork: In a large frying pan, heat 1 teaspoon of olive oil over medium heat. Add 1 pound of ground pork and cook until browned and no longer pink, about 5-7 minutes. Drain off the excess grease.
- Boil the Pasta: Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water, then cook 1 pound of dry rigatoni until al dente, about 10 minutes. Reserve ½ cup pasta water then drain the pasta and set aside.
- Combine the Sauce and Meat: Stir the 15-ounce jar of marinara sauce, ½ cup reserved pasta water, 1 teaspoon of pepper and salt to taste into the cooked ground pork. Mix well and let simmer for 2-3 minutes.
- Add the Pasta: Add the pasta to the pork and marinara mixture. Stir until the noodles are evenly coated.
- Transfer to Baking Dish: Pour the pasta and meat mixture into the prepared 9×13 baking dish and spread it out evenly.
- Top with Cheese: Sprinkle 1 cup of shredded mozzarella cheese evenly over the top. Add chopped fresh basil if using.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and slightly browned.
- Cool and Serve: Remove from the oven and let cool for about 5 minutes before serving.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
