If you’re anything like me, you know that comfort food doesn’t get much better than baked pasta loaded with cheese and a rich, flavorful sauce. This Cheesy Baked Rigatoni Recipe is one of those dishes that quickly becomes a weeknight staple and a crowd-pleaser at gatherings. It’s got everything—meaty goodness, creamy ricotta, gooey mozzarella, and that tangy marinara that ties it all together perfectly.

What I adore about this Cheesy Baked Rigatoni Recipe is how versatile it is. You can throw it together with pantry staples but still end up with something that feels like a home-cooked Italian classic. Whether you’re cooking for your family or meal prepping for the week, this dish hits the spot with its warm, cheesy layers and satisfying texture.

Ingredients You’ll Need

Each ingredient in this Cheesy Baked Rigatoni Recipe has a role—it’s all about balance between creamy richness, savory meatiness, and the perfect hit of spice. Here’s what you’ll want to gather, plus a few shopping tips to keep in mind.

Rigatoni pasta: The ridges and tube shape are perfect for holding sauce and cheese inside.
Ground beef: Opt for 80/20 for juiciness, but leaner is fine if you drain it well.
Chopped onion: Adds sweetness and depth; I like yellow onions for a mellow flavor.
Salt and pepper: Essential for seasoning the meat and layering flavors.
Garlic powder, paprika, Italian seasoning: These spices give the sauce that irresistible Italian vibe.
Red pepper flakes: Just a pinch to bring a subtle heat – add more if you like a little kick.
Minced garlic: Fresh garlic always elevates the sauce; don’t skip it.
Marinara sauce (two 24 oz jars): Pick one with natural ingredients and no added sugar for the best flavor.
Heavy cream: It makes the sauce silky and decadent – worth every calorie!
Ricotta cheese: Gives a creamy texture and mild tang that balances the richness.
Shredded mozzarella cheese: For that gooey, melty topping that holds everything together.
Dried parsley: Just a sprinkle for color and a mild herbaceous note.
Parmesan cheese: A sharp salty kick that rounds out all the flavors wonderfully.

Variations

I love mixing this up depending on what’s in my fridge and what mood I’m in. Feel free to tweak the Cheesy Baked Rigatoni Recipe to fit your tastes or dietary needs—it’s really forgiving.

Vegetarian version: Swap ground beef for mushrooms or plant-based crumble. I’ve done this, and you’d never miss the meat.
Spicy kick: Add extra red pepper flakes or a dash of hot sauce to the marinara for a bolder flavor.
Cheesy variety: Try adding provolone or fontina with mozzarella for an even richer cheese blend.
Make it lighter: Use part-skim ricotta and reduce heavy cream to half for a lighter but still creamy bake.
Seasonal veggies: Throw in roasted zucchini, bell peppers, or spinach for extra nutrition and color.

How to Make Cheesy Baked Rigatoni Recipe

Step 1: Cook the Rigatoni Until Al Dente

Bring a large pot of salted water to a boil and cook the rigatoni just until it’s al dente, usually about 1-2 minutes less than package instructions. The pasta will finish cooking in the oven, so you definitely don’t want it too soft here to avoid mushiness later. Drain and set aside.

Step 2: Brown the Ground Beef and Sauté Aromatics

In a large skillet over medium heat, cook the ground beef until browned. Make sure to break it up well with a spatula. Once it’s mostly cooked, add the chopped onion and minced garlic. Cook until the onion softens—this usually takes 5 minutes. Drain excess fat if needed, then sprinkle in salt, pepper, garlic powder, paprika, Italian seasoning, and red pepper flakes. Stir well to coat the meat and aromatics with all those fabulous spices.

Step 3: Add Marinara and Heavy Cream

Pour in the marinara sauce and heavy cream, stirring to combine. Let this simmer for about 10 minutes, stirring occasionally. This simmer allows the flavors to meld and the sauce to thicken slightly. Don’t rush this step—it makes a big difference for that rich, creamy tomato base.

Step 4: Combine Pasta, Sauce, and Ricotta

In a large mixing bowl, gently fold the cooked rigatoni into the sauce mixture. Then dollop the ricotta cheese on top and swirl it lightly for pockets of creamy goodness throughout the dish. Don’t mix it too much—you want bites where the ricotta is rich and distinct.

Step 5: Assemble and Bake

Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish. Sprinkle the shredded mozzarella evenly over everything, then finish with a good handful of grated Parmesan and a sprinkle of dried parsley for a pop of color. Bake uncovered for about 25-30 minutes until the cheese is bubbly and golden on top. If you want an extra crispy crust, pop it under the broiler for a minute or two—just watch it closely so it doesn’t burn.

How to Serve Cheesy Baked Rigatoni Recipe

Cheesy Baked Rigatoni Recipe - Recipe Image

Garnishes

I usually sprinkle chopped fresh basil or parsley to brighten the dish right before serving. For an extra touch, a drizzle of good quality olive oil or a few red pepper flakes on top amps up the flavor and presentation beautifully.

Side Dishes

This cheesy baked rigatoni pairs wonderfully with a crisp green salad or steamed veggies to balance all the richness. I especially love serving it alongside garlic bread or a warm, crusty loaf to soak up every last bit of sauce.

Creative Ways to Present

For special occasions, I’ve served this dish in individual ramekins for a fancy touch that guests appreciate. You can also sprinkle toasted pine nuts or a bit of fresh Parmesan curls on top right before serving to impress and add texture.

Make Ahead and Storage

Storing Leftovers

I let leftover Cheesy Baked Rigatoni cool to room temperature before transferring it to airtight containers. Stored in the fridge, it keeps well for 3-4 days. Just make sure to reheat gently so the cheese stays creamy and doesn’t get rubbery.

Freezing

This baked pasta freezes beautifully. After baking, allow it to cool completely, then cover tightly with foil and a layer of plastic wrap before popping it in the freezer. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven until warmed through.

Reheating

I find reheating in the oven works best to maintain that delicious baked crispiness. Cover the dish with foil and heat at 350°F (175°C) for about 20 minutes, removing the foil the last 5 minutes to refresh the cheese topping. Microwave works in a pinch but can make the edges dry out.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While rigatoni’s shape is ideal for holding the sauce and cheese, other sturdy pastas like penne, ziti, or even shells work well too. Just adjust cooking times so the pasta doesn’t become mushy.
What cheese works best in this Cheesy Baked Rigatoni Recipe?

Mozzarella is key for melty texture, ricotta adds creaminess, and Parmesan brings a sharp salty note. Feel free to experiment with provolone or fontina for extra flavor depth.
Is it better to boil pasta fully or al dente for baked pasta dishes?

Cooking pasta al dente is best because it will finish cooking in the oven without becoming mushy. Overcooked pasta can become too soft and lose its texture once baked.
Can I make this recipe vegetarian?

Yes! Replace the ground beef with mushrooms, lentils, or plant-based meat alternatives. You might want to add extra seasoning to maintain rich savory flavors.
How long does leftover Cheesy Baked Rigatoni last in the fridge?

Stored in an airtight container, leftovers should be good for up to 4 days. Reheat thoroughly before eating, and avoid keeping it at room temperature for too long.

Final Thoughts

This Cheesy Baked Rigatoni Recipe holds a special place in my heart because it’s the ultimate comfort food that’s simple enough to make on a busy weeknight but feels like a treat. Once you make it, I’m confident you’ll find yourself coming back to this dish time and again, tweaking it just how you like. Give it a try—you might just discover your new favorite pasta bake!