Ingredients:
- 1 pound rigatoni, cooked and drained
- 2 jars (24 ounces each) spaghetti sauce
- 1 pound ground beef or sausage, browned and drained
- 3 cups shredded mozzarella cheese, divided (1 cup and 2 cups)
- 1/2 tablespoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- Optional: Fresh basil leaves, 1-2 cups ricotta cheese, salt, and black pepper
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Rigatoni Mixture:
- In a large bowl, combine the cooked rigatoni, spaghetti sauce, browned ground meat, 1 cup mozzarella cheese, Italian seasoning, and grated Parmesan cheese. Mix well until all the ingredients are evenly incorporated.
- Layer in Casserole Dish:
- Pour the rigatoni mixture into a 9×13-inch casserole dish, spreading it out evenly.
- Top the mixture with the remaining 2 cups of mozzarella cheese. If you’re using ricotta cheese, you can dollop it on top at this stage. Sprinkle some torn fresh basil leaves for added flavor.
- Bake in the Oven:
- Bake the rigatoni casserole in the preheated oven for 25-30 minutes, or until the dish is heated through, the cheese is melted, and bubbly. If you prefer a golden, slightly crispy cheese layer, you can turn on the broiler in the last couple of minutes, but be sure to watch it closely to prevent burning.
- Serve and Enjoy:
- Remove the rigatoni bake from the oven and let it cool for a few minutes before serving.
- Garnish with additional fresh basil leaves, if desired.
- Serve hot and enjoy this comforting and cheesy rigatoni bake with a side of garlic bread and a simple green salad.
Note: If you prefer a creamier texture, you can mix ricotta cheese with a pinch of salt and black pepper. Dollop this mixture over the rigatoni before adding the mozzarella cheese.
Q1: Can I prepare this dish in advance and bake it later? A1: Yes, you can assemble the rigatoni bake in advance and refrigerate it. When you’re ready to bake, simply preheat the oven and bake according to the recipe instructions. You may need to add a few extra minutes to the baking time if the dish is cold from the refrigerator.
Q2: Can I use a different type of pasta for this recipe? A2: Certainly! While rigatoni works well for this recipe, you can use other pasta shapes like penne, ziti, or rotini. Choose a pasta that holds sauces well and provides a good bite for a satisfying texture.
Q3: Can I freeze leftover rigatoni bake? A3: Yes, you can freeze leftover rigatoni bake in an airtight container for up to 2-3 months. Be sure to let it cool completely before transferring it to the freezer. To reheat, thaw it in the refrigerator overnight and bake in the oven until heated through.
Q4: Can I customize the sauce in this recipe? A4: Absolutely! Feel free to use your favorite homemade or store-bought pasta sauce. You can also add extra ingredients like sautéed mushrooms, bell peppers, or olives to the sauce for added flavor and texture.
Q5: Can I make this dish vegetarian? A5: Yes, you can make a vegetarian version of rigatoni bake by omitting the ground meat. Instead, you can add extra vegetables like spinach, zucchini, or eggplant to the sauce for a hearty and flavorful vegetarian option.
Q6: How can I prevent the pasta from becoming mushy when baking? A6: Be sure to cook the rigatoni al dente, which means it should be firm to the bite. The pasta will continue to cook slightly in the oven, so slightly undercooking it on the stovetop will help maintain its texture during baking.
Q7: Can I add different types of cheese to the dish? A7: Yes, you can experiment with different cheese blends. In addition to mozzarella and Parmesan, you can include cheeses like provolone, fontina, or asiago for a unique flavor profile. Customize the cheese blend based on your preferences.