This Cheesy Baked Rigatoni with Bolognese is a comforting, hearty pasta dish that’s perfect for weeknight dinners or weekend gatherings. Featuring a robust homemade or quick meat sauce, layers of creamy ricotta, gooey mozzarella, and savory parmesan, this baked pasta casserole is bursting with rich flavors and textures. Topped with fresh basil and parsley, it’s a cheesy, satisfying dish that’s sure to become a family favorite.
Ingredients:
For the Quick Meat Sauce:
- 1 lb ground beef or Italian sausage
- 1 tbsp cooking oil
- 1 teaspoon of salt and freshly ground black pepper, adjusted to your preference.
- 24 oz canned marinara sauce
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
For the Pasta and Cheese Mixture:
- ½ lb rigatoni pasta
- 1 cup whole milk ricotta cheese
- 2 ½ cups grated mozzarella cheese, divided
- 2 cups grated parmesan cheese, divided
- ¼ cup fresh basil, chopped (for garnish)
- ¼ cup of freshly chopped parsley, for topping.
Instructions:
- Prepare the Meat Sauce: Warm a large frying pan over medium heat and pour in 1 tablespoon of oil for cooking the ground beef or Italian sausage, breaking it apart as it cooks. Season with salt and pepper. Once the meat is browned, drain any excess fat, then stir in the marinara sauce, fresh basil, and parsley. Simmer for about 10-15 minutes, allowing the flavors to blend.
- Cook the Pasta: While the sauce simmers, cook the rigatoni pasta in a large pot of salted boiling water according to the package instructions, until just al dente. Drain the pasta and set aside.
- Mix the Cheeses: In a mixing bowl, combine the ricotta cheese, 1 ½ cups of mozzarella, and 1 ½ cups of parmesan cheese. Stir until the cheeses are evenly mixed and creamy.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of the meat sauce at the bottom. Add the cooked rigatoni pasta and spoon dollops of the cheese mixture over the pasta. Pour the remaining meat sauce over the pasta, and gently mix it all together until evenly distributed. Sprinkle the remaining 1 cup of mozzarella and ½ cup of parmesan over the top.
- Bake the Dish: C Seal the baking dish with aluminum foil and place it in the oven for 20 minutes. After that, take off the foil and continue baking for another 10 minutes, or until the cheese is melted and bubbling. If you like a slightly crispy top, broil for 2-3 minutes at the end.
- Garnish and Serve: Remove the baked rigatoni from the oven and allow it to cool for a few minutes. Garnish with fresh chopped basil and parsley before serving.
Conclusion:
This Cheesy Baked Rigatoni with Bolognese is the perfect comfort food, loaded with a hearty meat sauce, creamy ricotta, and layers of melted cheese. It’s easy to prepare and makes for a fantastic crowd-pleasing meal, ideal for family dinners or potlucks. Pair it with a fresh green salad and garlic bread for the ultimate Italian-inspired feast!
Cheesy Baked Rigatoni with Hearty Bolognese Sauce
A hearty baked pasta dish made with rigatoni, arobust bolognese sauce, and layers of ricotta, mozzarella, and parmesan cheese,finished with fresh herbs for a deliciously cheesy and savory meal.
Ingredients
For the Quick Meat Sauce:
- 1 lb ground beef or Italian sausage
- 1 tbsp cooking oil
- 1 teaspoon of salt and freshly ground black pepper adjusted to your preference.
- 24 oz canned marinara sauce
- 2 tbsp fresh basil chopped
- 2 tbsp fresh parsley chopped
For the Pasta and Cheese Mixture:
- ½ lb rigatoni pasta
- 1 cup whole milk ricotta cheese
- 2 ½ cups grated mozzarella cheese divided
- 2 cups grated parmesan cheese divided
- ¼ cup fresh basil chopped (for garnish)
- ¼ cup of freshly chopped parsley for topping.
Instructions
- Prepare the Meat Sauce: Warm a large frying pan over medium heat and pour in 1 tablespoon of oil for cooking the ground beef or Italian sausage, breaking it apart as it cooks. Season with salt and pepper. Once the meat is browned, drain any excess fat, then stir in the marinara sauce, fresh basil, and parsley. Simmer for about 10-15 minutes, allowing the flavors to blend.
- Cook the Pasta: While the sauce simmers, cook the rigatoni pasta in a large pot of salted boiling water according to the package instructions, until just al dente. Drain the pasta and set aside.
- Mix the Cheeses: In a mixing bowl, combine the ricotta cheese, 1 ½ cups of mozzarella, and 1 ½ cups of parmesan cheese. Stir until the cheeses are evenly mixed and creamy.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of the meat sauce at the bottom. Add the cooked rigatoni pasta and spoon dollops of the cheese mixture over the pasta. Pour the remaining meat sauce over the pasta, and gently mix it all together until evenly distributed. Sprinkle the remaining 1 cup of mozzarella and ½ cup of parmesan over the top.
- Bake the Dish: C Seal the baking dish with aluminum foil and place it in the oven for 20 minutes. After that, take off the foil and continue baking for another 10 minutes, or until the cheese is melted and bubbling. If you like a slightly crispy top, broil for 2-3 minutes at the end.
- Garnish and Serve: Remove the baked rigatoni from the oven and allow it to cool for a few minutes. Garnish with fresh chopped basil and parsley before serving.