Description
Baked Rigatoni with Meat Sauce is the ultimate Italian-inspired comfort food—a rich, satisfying pasta bake with layers of tender rigatoni, savory tomato-beef sauce, creamy béchamel, and bubbly golden cheese. It’s hearty, easy to make, and perfect for family dinners, gatherings, or prepping ahead for cozy weeknight meals.
Ingredients
Pasta & Meat Sauce
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16 oz rigatoni
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2 tbsp olive oil
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½ cup onion, diced
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1 tbsp garlic, minced
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1 lb ground beef (85–90% lean)
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28 oz crushed Italian-style tomatoes
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15 oz tomato sauce
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1 tsp salt (or to taste)
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Black pepper, to taste
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⅓ cup red wine (or beef broth)
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½ cup fresh basil, thinly sliced
For the Béchamel Sauce
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2 tbsp butter
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2 tbsp flour
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1 cup 2% milk, warmed
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Dash of nutmeg
For Layering
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1 cup shredded mozzarella (or more)
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½ cup shredded Parmesan
Instructions
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Cook Pasta
Boil rigatoni in salted water until 2 minutes shy of al dente. Drain well. -
Make Meat Sauce
Heat olive oil in a Dutch oven. Sauté onion and garlic until soft. Add ground beef and cook until browned. Drain fat. Stir in crushed tomatoes, tomato sauce, salt, pepper, red wine, and basil. Simmer gently. -
Make Béchamel
In a small saucepan, melt butter. Whisk in flour until smooth. Slowly add warm milk, whisking constantly. Add a dash of nutmeg. Cook until thickened and creamy. Set aside. -
Assemble
Toss cooked rigatoni with meat sauce. In a greased casserole dish, spread half of the mixture. Drizzle with half the béchamel and sprinkle half the cheeses. Repeat layers. -
Bake
Cover with foil and bake at 350°F (175°C) for 35 minutes. Uncover and bake 5 more minutes until cheese is golden and bubbly.
Notes
Slightly undercook pasta to prevent mushiness during baking.
No wine? Substitute with beef broth.
Add provolone or fontina for extra cheesy richness.
Make ahead: assemble and refrigerate—add 10 extra minutes to bake time.
Freeze unbaked version for later convenience.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Plats
- Method: Cuisson au four
- Cuisine: Italienne