Baked Rigatoni Pasta Recipe

Parboil the pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook until just under al dente (about 2 minutes less than package directions; typically 8–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Mix pasta with binder and sauce

In a large mixing bowl combine the drained, warm pasta with the ricotta-egg mixture (see binder step) and about 1 cup of the meat sauce. Toss gently to coat so the pasta is evenly distributed. If the mixture seems dry, add up to 1/4–1/2 cup reserved pasta water.

Assemble in baking dish

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Spread 1/2 cup of meat sauce across the bottom to prevent sticking. Add the pasta mixture, spreading evenly. Spoon remaining meat sauce over the top, then sprinkle 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan over everything. Reserve 1/2 cup mozzarella for optional topping later.

Bake uncovered in preheated oven for 20–25 minutes, until cheese is melted and sauce is bubbling. If you want a browned top, switch to broil on high for 2–3 minutes while watching closely. Remove and let rest 5–10 minutes before serving. Garnish with chopped fresh parsley.

Cook aromatics and brown meats

Heat 2 tbsp olive oil in a large skillet or saucepan over medium-high heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Add the sausage (remove from casing) and ground beef, breaking into small pieces with a spatula. Brown until no longer pink, about 6–8 minutes. Drain off excess fat if desired, leaving a tablespoon for flavor.

Simmer the sauce

Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, 1/2 cup water or broth, dried oregano, dried basil, red pepper flakes, sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to medium-low, and simmer uncovered for 12–15 minutes to thicken, stirring occasionally. Taste and adjust seasoning with more salt or pepper as needed.

In a bowl whisk the egg until blended. Stir in 1 cup ricotta, 1/4 cup grated Parmesan and 1/4 tsp black pepper until smooth. This binder will help the pasta hold together and give a creamier texture when baked. Fold the binder into the drained warm pasta before assembling.

Preheat oven to 375°F (190°C) before final assembly. Lightly oil or spray the baking dish to prevent sticking.