Cheesy Beef and Italian Sausage Rigatoni
A hearty oven-baked pasta dish combining rigatoni, ground beef, Italian sausage, and a creamy garlic butter sauce topped with melted cheese. Perfect for family dinners or weeknight meals, this comforting dish is rich in flavor, easy to prepare, and can be made ahead for convenience.
Equipment
- 1 Large skillet For cooking the beef and sausage mixture.
- 1 Pot For boiling the rigatoni pasta.
- 1 Baking dish A 9x13 inch dish works well for layering and baking.
- Optional Aluminum foil To cover the dish during baking and prevent excessive browning.
Ingredients
Main Ingredients
- 1 lb Ground beef Lean ground beef prevents excess grease.
- 1 lb Italian sausage Remove casings before cooking; mild or spicy based on preference.
- 1 lb Rigatoni pasta Cooked al dente for best texture.
- 2 cups Shredded mozzarella cheese Provides stretchy, gooey goodness.
- 1 cup Grated Parmesan cheese Adds sharp, nutty flavor.
- 1 cup Ricotta cheese for creaminess. Optional
- 1 tbsp Olive oil For cooking the meat mixture.
- 1 head Garlic (minced) Builds aromatic flavor in the sauce.
- 1 small Onion (diced) Adds sweetness and depth to the dish.
- 1 tsp Salt Adjust based on preference.
- 1 tsp Black pepper Freshly ground for better flavor.
- 1 tsp Dried oregano or Italian seasoning for extra flavor. Optional
Optional Additions
- 1 cup Fresh spinach for added color and nutrients. Optional
- 1 tbsp Fresh parsley or basil for garnish. Optional
Instructions
Step-by-Step Recipe
Cook the Meats:
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking them apart with a spoon. Cook until browned and no longer pink, about 7–10 minutes. Drain excess fat.
- Stir in minced garlic, diced onion, salt, and black pepper. Cook for 2–3 minutes until fragrant. Add dried oregano or Italian seasoning if desired. Set aside.
Cook the Rigatoni:
- Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente (about 1–2 minutes less than suggested time). Drain and set aside, reserving a little pasta water if needed to adjust sauce consistency.
Layer the Baking Dish:
- Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, combine the cooked rigatoni, meat mixture, and garlic butter sauce. Stir well to coat the pasta evenly.
- Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top. If using ricotta, dollop it on top before sprinkling the other cheeses.
Bake the Dish:
- Cover the baking dish loosely with aluminum foil. Bake for 20 minutes, then remove the foil and bake for an additional 5–10 minutes until the cheese is bubbly and golden brown.
Rest and Serve:
- Let the dish rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired. Serve with garlic bread or a side salad for a complete meal.
Notes
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- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain texture.
- Freezing: Assemble the dish without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
- Variations: Substitute bucatini or penne for rigatoni if desired. Add spinach or roasted vegetables for extra nutrition.
Frequently Asked Questions
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What are the steps to prepare cheesy beef and Italian sausage rigatoni in the oven?
- Cook the beef and sausage mixture, boil rigatoni until al dente, layer in a baking dish with sauce and cheese, and bake until golden and bubbly.
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Which cheeses blend well with beef and Italian sausage in a baked rigatoni dish?
- Mozzarella, Parmesan, and cheddar work well together for a balanced texture and rich taste.
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How can I incorporate ricotta into a baked rigatoni with sausage and beef recipe?
- Stir ricotta into the sauce or dollop it on top before adding shredded cheese.
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What is the ideal baking time and temperature for a hearty oven-baked rigatoni?
- Bake at 375°F (190°C) for 25–30 minutes, removing foil for the last 5–10 minutes to brown the cheese.
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Can I use bucatini instead of rigatoni for a cheesy beef and Italian sausage pasta bake?
- Yes, bucatini works well but will slightly change the texture experience.
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What are some tips to ensure the pasta in a baked rigatoni dish comes out perfectly cooked?
- Cook the pasta 1–2 minutes less than al dente and avoid overcooking during baking. Rinse briefly under warm water if not combining immediately with the sauce.
Tips & Tricks
- Flavor Enhancement: Use freshly grated Parmesan for a sharper, nuttier flavor compared to pre-grated varieties. Add a splash of heavy cream to the sauce for extra richness.
- Presentation: Garnish with fresh herbs like parsley or basil for a pop of color and freshness. Serve directly from the baking dish for a rustic presentation.
- Leftovers: Transform leftover baked rigatoni into a casserole by mixing in additional marinara sauce and topping with breadcrumbs before reheating.
Plating and Garnishing
- Garnish: Sprinkle chopped parsley, grated Parmesan, or red pepper flakes on top for added flavor and color.
- Serving Style: Serve the baked rigatoni in the baking dish for a cozy, family-style presentation. Pair with garlic bread or a green salad for balance.
- Sides: Include steamed broccoli, roasted green beans, or a crisp mixed greens salad with vinaigrette to lighten the meal.