Baked Rigatoni Pasta Recipe

Saute aromatics

Heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 4 minced garlic cloves and sauté 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 2 tbs tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1 cup water, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt, 1 tsp black pepper and 1 tsp red pepper flakes (if using). Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer, stirring occasionally, 20–25 minutes to thicken and allow flavors to meld. Taste and adjust seasoning (salt, sugar, pepper) as needed. Remove from heat and keep warm.

Prepare meatball mixture

In a large bowl combine 1 lb ground beef, 0.5 lb ground pork, 3 tbs Italian-style breadcrumbs, 0.25 cup whole milk, 1 beaten egg, 0.25 cup grated Parmesan, 2 tbs chopped fresh parsley, 2 minced garlic cloves, 1 tsp salt and 0.5 tsp black pepper. Mix gently with your hands or a fork until just combined—do not overwork.

Form meatballs

Portion the mixture into roughly 1 1/4–1 1/2 inch meatballs (about 1.5 ounces / 40–45 g each). You should get about 18–22 meatballs. Place on a baking sheet or tray.

Brown meatballs

Heat 2 tbs olive oil in a large skillet over medium-high heat. Working in batches, add meatballs without crowding and brown on all sides, about 6–8 minutes total per batch. They do not need to be fully cooked through—just nicely browned. Transfer browned meatballs to a plate lined with paper towels.

Finish in sauce

Gently nestle the browned meatballs into the simmering marinara sauce. Cover and simmer on low 12–15 minutes until meatballs are cooked through (internal temp 160°F/71°C) and flavors have melded. Keep sauce with meatballs warm for assembly.

Preheat and cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Cook 1 lb rigatoni until just shy of al dente (about 1–2 minutes less than package directions), typically 8–10 minutes. Reserve 1 cup pasta cooking water, then drain the pasta well.

Toss pasta with sauce

In a large mixing bowl, combine drained rigatoni with about 2 cups of the marinara (with several meatballs, broken up slightly if desired) and 1/2 cup reserved pasta water to loosen. Add 1 cup grated Parmesan and 1 tbs olive oil; toss to coat. Taste and add more sauce or pasta water if needed—the mixture should be saucy but not soupy.

Assemble in baking dish

Spread a thin layer (about 1/2 cup) of marinara on the bottom of a 9x13-inch baking dish. Transfer the tossed rigatoni into the dish. Arrange the remaining meatballs evenly across the top. Spoon any remaining sauce over the pasta and meatballs. Sprinkle 2 cups shredded mozzarella evenly over the top and finish with remaining 1/2 cup Parmesan. Tuck torn basil leaves into the top and drizzle lightly with olive oil.

Bake

Bake in the preheated 375°F oven, uncovered, for 20–25 minutes until cheese is melted, bubbly and lightly golden. If you prefer more browning, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Rest and garnish

Allow the baked rigatoni to rest 5 minutes before serving to set. Garnish with additional fresh basil leaves if desired.

Prepare garlic butter

Preheat oven to 375°F (if not already hot from baking rigatoni). In a small bowl combine 4 tbs softened unsalted butter, 3 minced garlic cloves, 1 tbs chopped fresh parsley, 2 tbs grated Parmesan (optional) and 0.25 tsp salt. Mix until smooth.

Assemble and bake

Slice the baguette lengthwise or into 1-inch slices. Spread the garlic butter evenly over cut surfaces. Place on a baking sheet and bake in the oven 8–10 minutes until butter is melted and bread is golden at the edges. For extra crispiness, broil 1–2 minutes—watch closely.

Serve

Slice garlic bread if necessary and serve warm alongside portions of baked rigatoni and meatballs.