Baked Rigatoni with Meat Sauce and Mozzarella

Name: Baked Rigatoni with Meat Sauce and Mozzarella
Prep time: 25 min
Cook time: 1 h 9 min
Total time: 1 h 34 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 1 medium (about 7 oz) (200 g) yellow onion, peeled and finely chopped (about 1½ cups); 4 cloves (15 g) garlic cloves, minced; 1½ lb (680 g) ground beef, 80% lean, cold from the fridge; 2 tbsp (32 g) tomato paste; 1 tsp (1 g) dried oregano; ¼ tsp (½ g) red pepper flakes (optional); 1 tsp (4 g) kosher salt, Diamond Crystal; use half if using fine salt; ½ tsp (1 g) black pepper, freshly ground; 4 cups (two 16-oz jars) (960 ml) marinara sauce, good-quality jarred or homemade; ½ cup (120 ml) water; 1 lb (454 g) dried rigatoni; 2 tbsp (18 g) kosher salt, for the pasta water; 8 oz (about 2 cups) (225 g) low-moisture whole-milk mozzarella, coarsely shredded, to fold into the pasta; 4 oz (about 1 cup) (115 g) low-moisture whole-milk mozzarella, coarsely shredded, for the topping; 2 oz (about ¾ cup) (60 g) Parmigiano-Reggiano, finely grated, divided in half; ¼ cup (8 g) fresh basil leaves, torn, for serving (optional); 1 tsp (5 ml) nonstick cooking spray or olive oil, for greasing the dish

From the MyKitchenBank Kitchen

Slightly undercooked rigatoni is tossed with a quick, savory beef and marinara sauce, folded with mozzarella and Parmesan, then baked under a blanket of bubbling, golden cheese. It's an easy crowd-pleaser that reheats beautifully.

Prep: 25 min
Cook: 1 hr 9 min
Wait: 10 min
Total: 1 hr 44 min
Makes: 1 (9×13-inch) casserole, 8 generous servings

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Ingredients

8 servings

For the meat sauce
2 tbsp (30 ml) extra-virgin olive oil
1 medium (about 7 oz) (200 g) yellow onion, peeled and finely chopped (about 1½ cups)
4 cloves (15 g) garlic cloves, minced
1½ lb (680 g) ground beef, 80% lean, cold from the fridge
2 tbsp (32 g) tomato paste
1 tsp (1 g) dried oregano
¼ tsp (0.5 g) red pepper flakes (optional)
1 tsp (4 g) kosher salt, Diamond Crystal; use half if using fine salt
½ tsp (1 g) black pepper, freshly ground
4 cups (two 16-oz jars) (960 ml) marinara sauce, good-quality jarred or homemade
½ cup (120 ml) water
For the pasta and cheese
1 lb (454 g) dried rigatoni
2 tbsp (18 g) kosher salt, for the pasta water
8 oz (about 2 cups) (225 g) low-moisture whole-milk mozzarella, coarsely shredded, to fold into the pasta
4 oz (about 1 cup) (115 g) low-moisture whole-milk mozzarella, coarsely shredded, for the topping
2 oz (about ¾ cup) (60 g) Parmigiano-Reggiano, finely grated, divided in half
¼ cup (8 g) fresh basil leaves, torn, for serving (optional)
1 tsp (5 ml) nonstick cooking spray or olive oil, for greasing the dish

Equipment (7)

9×13-inch (23×33 cm) baking dish, about 3 quarts
Large deep skillet or Dutch oven, 12-inch (30 cm) or 5-quart
Large pot, at least 6 quarts (6 L), for the pasta
Large mixing bowl (or the empty pasta pot) for tossing
Colander
Aluminum foil
Instant-read thermometer

Steps

Before you start

Shred the mozzarella from a block yourself if you can; pre-shredded cheese is coated with starch and melts less smoothly.
Check the pasta package time and plan to boil the rigatoni 3 minutes short of it. The pasta finishes cooking in the oven, and fully cooked pasta turns mushy.
Start a large pot of water heating while the sauce simmers so both are ready at the same time.
Position an oven rack in the center and have foil ready to cover the dish.

1
Heat oven, prep dishOven 400°F / 205°C
- Position a rack in the center of the oven and preheat to 400°F (200°C).
- Grease a 9×13-inch (23×33 cm) baking dish with cooking spray.
- Chop the onion, mince the garlic, and shred both portions of mozzarella.
- Keep the mozzarella for the topping in a separate bowl.
- Divide the Parmigiano into two equal piles.
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Ready when: Oven reaches 400°F (200°C) by the time you assemble the dish.
2
Soften the onion
- Heat the olive oil in a 12-inch (30 cm) deep skillet or 5-quart Dutch oven over medium heat until it shimmers.
- Add the onion and ½ tsp of the kosher salt.
- Cook, stirring often, for about 6 minutes.
- Add the garlic and cook 30 seconds more.
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Ready when: Onion is soft and translucent with no browned edges; garlic smells fragrant but is not brown.
Tip: If the garlic starts to darken, lower the heat. Burnt garlic turns the whole sauce bitter.
3
Brown the beef
- Raise the heat to medium-high.
- Add the ground beef and the remaining ½ tsp salt.
- Break the meat into small crumbles with a wooden spoon, then let it sit undisturbed for 1 to 2 minutes at a time so it browns.
- Cook for about 8 minutes total.
- Tilt the pan and spoon off all but about 2 tablespoons of fat.
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Ready when: No pink remains, the liquid has cooked off, and the crumbles are browned in spots and sizzling in the fat.
Tip: Don't skip draining the extra fat. Too much will make the finished bake greasy.
4
Toast paste and spices
- Reduce the heat to medium.
- Stir in the tomato paste, oregano, black pepper, and red pepper flakes if using.
- Cook, stirring constantly, for about 2 minutes.
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Ready when: The paste darkens from bright red to brick red and coats the meat.
5
Simmer the sauce
- Pour in the marinara and water, scraping up any browned bits from the bottom of the pan.
- Bring to a gentle bubble, then reduce the heat to low and simmer partially covered for 20 minutes, stirring every 5 minutes.
- While it simmers, fill a 6-quart (6 L) pot with 4 quarts (4 L) of water and bring it to a boil over high heat.
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Ready when: Sauce is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly, and the beef is tender. Taste and adjust salt.
Tip: The sauce should be slightly looser than you'd want on a plate of spaghetti, since the pasta will absorb some in the oven.
6
Boil pasta short
- Add the 2 tbsp salt to the boiling water, then the rigatoni.
- Stir well in the first minute so the tubes don't stick.
- Cook for 3 minutes less than the package directions (usually 8 to 9 minutes).
- Drain in a colander without rinsing.
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Ready when: Pasta is flexible and bendable but still clearly firm and chalky white at the very center when bitten.
Tip: Time this to finish right when the sauce is done. Pasta that sits will clump.
7
Toss everything together
- Return the drained rigatoni to the empty pot or a large bowl.
- Add all of the meat sauce, the 8 oz (225 g) of mozzarella for mixing, and half of the Parmigiano.
- Fold gently with a large spoon until every piece is coated and the cheese is evenly distributed.
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Ready when: All the pasta is coated in red sauce with no dry spots, and the cheese is visible throughout.
Tip: Fold rather than stir vigorously so the rigatoni doesn't split.
8
Assemble and top
- Scrape the pasta into the greased 9×13-inch dish and spread it level, making sure the tubes at the edges are covered with sauce.
- Sprinkle the remaining 4 oz (115 g) mozzarella and the remaining Parmigiano evenly over the top.
- Cover tightly with foil, tenting it slightly so it doesn't touch the cheese (spray the foil's underside to be safe).
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Ready when: Dish is evenly filled and fully covered with cheese and foil.
9
Bake coveredOven 400°F / 205°C
- Bake on the center rack at 400°F (200°C) for 20 minutes.
- Covering traps steam so the pasta finishes cooking through and doesn't dry out.
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Ready when: Sauce is bubbling at the edges when you lift a corner of the foil.
Tip: Set a baking sheet on the rack below to catch any bubble-over.
10
Uncover and brownOven 400°F / 205°C
- Remove the foil carefully, away from your face, since steam will rush out.
- Return the dish to the oven and bake uncovered at 400°F (200°C) for 12 to 15 minutes.
- If you'd like deeper browning, broil on high for the last 1 to 2 minutes, watching constantly.
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Ready when: Cheese is fully melted with golden-brown spots, sauce is bubbling around the edges, and an instant-read thermometer in the center reads at least 165°F (74°C).
Tip: Broiler times vary wildly; don't walk away while broiling.
11
Rest and serve
- Let the dish rest on a wire rack or trivet for 10 minutes so the sauce thickens and the portions hold their shape when cut.
- Scatter the torn basil over the top if using, then scoop or cut into 8 portions and serve.
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Ready when: Bubbling has stopped and the sauce no longer runs when you scoop a portion.
Tip: Serving right out of the oven will give you a soupy scoop and a scorched mouth.

Good to know

Tips

Undercook the pasta by 3 minutes. It absorbs sauce and finishes cooking in the oven, so fully boiled pasta ends up soft and blown out.
Make the sauce slightly loose. If it looks thick enough to eat as is, stir in another ¼ cup (60 ml) of water before tossing, otherwise the finished dish can turn dry.
Shred your own low-moisture mozzarella for the smoothest melt and best browning.
Resting for 10 minutes is what turns a soupy scoop into a neat, sliceable portion.

Make ahead

"Assemble through step 8 up to 24 hours ahead, but let the sauce and pasta cool completely before covering. Cover with foil and refrigerate. Bake straight from the fridge at 400°F (200°C), covered, for 30 minutes, then uncovered for 12 to 15 minutes, until the center reaches 165°F (74°C). You can also freeze the unbaked, tightly wrapped dish for up to 2 months and thaw it in the fridge overnight before baking."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: cool, cover, and store up to 4 days. Freezer: portion into airtight containers and freeze up to 3 months. Reheat: for single portions, microwave covered at 70% power for 2 to 3 minutes with a splash of water. For the whole dish, cover with foil and warm in a 350°F (175°C) oven for 20 to 25 minutes until hot in the center (165°F/74°C)."

Substitutions

ground beef, 80% lean → Half ground beef and half Italian sausage (casings removed), or all ground turkey. Sausage adds fennel and seasoning, so reduce the salt slightly. With turkey, add an extra tablespoon of olive oil since it is leaner.
dried rigatoni → Penne rigate, ziti, or mezzi rigatoni. Use the same weight and still pull the pasta 3 minutes before the package time.
low-moisture whole-milk mozzarella → Provolone, or a mozzarella-provolone blend. Use the same weight. Avoid fresh water-packed mozzarella, which releases too much liquid.
Parmigiano-Reggiano → Pecorino Romano. It is saltier and sharper, so use about 2 tablespoons less and taste the sauce before adding more salt.