Easy Lasagna Rigatoni Pasta Bake Recipe With Meat

This easy baked lasagna rigatoni pasta bake recipe is a wonderful Sunday lunch or mid-week dinner for the whole family!  Layered with both ground beef and pork sausage, marinara sauce, and mozzarella cheese, it's delicious and comforting! It may not be the classic lasagna but my goodness, it's a show-stopper!

Want more pasta bake recipes? Try my Mediterranean Pasta Bake or Chicken Pasta Bake after this one.

Serve this Garlic, Cheese and Herb Toast as an appetizer or these Italian Caprese Bruschetta right next to this easy recipe. It really is a meal all on it's own so feel free to serve it with good glass of wine and 'basta!' (enough). Those layers, of pasta, meat and sauce, with melting cheese on top, it's incredible!🙂

3 Reasons To Love This Baked Rigatone 

• The Sauce: You can cook your own tomatoes and make a homemade marinara sauce or you can buy a store-bought good quality marinara. Either way, the sauce will carry the meat and envelope inside the ridges of the rigatone pasta, so you want the sauce thick and luscious. 

• Meat Combination: Ground beef and pork sausage, casings removed for extra flavor! 

• Cheese: There is no way you can make a rigatone pasta bake without cheese. The cheese must be added in all the layer and on top to melt into the rigatoni. Making each carving a reminder of the best rigatoni pasta bake!

Recipe Notes

Before we take a look at the key ingredients for this pasta bake, let's look at the recipe highlights and what you need to know when making it.

Cheese: Be open to the world of cheese with pasta bakes. Even though I've used mozzarella now, we also use ricotta, parmesan, cheddar and sometimes do each layer a different cheese. So keep it really cheesy if you like! For a really cheesy lasagna, take a look at this How To Make Easy Vegetable Lasagna Recipe (No Ricotta)

PS: "Shred your own cheese"​

Lean Ground Beef: Beef with 10% fat is not greasy, too much fatty beef is not suggested since we are adding pork to bring the fat factor. You can also add the spices, into the meat in a large bowl, give it a mix and then add to the skillet to cook. 

Layers: As you add the cheese or more feel free to add crispy bacon pieces, chopped fresh herbs, pancetta pieces etc. I have Mediterranean Chicken Pasta Bake that's filled with peppers, sundried tomatoes, olive, salami, bocconcini and more Mediterranean food incase you need some ideas. In this recipe, I added roasted bell peppers with their oil between the layers.

Convenient: Either make the sauce ahead, or cook the onions, garlic and meat ahead but you won't believe how quick it is when you plan it ahead. I have never been big on sauce in a jar, ever! However, a good quality sauce with flavor depth can definitely help with time, unless you have frozen homemade marinara sauce, which is always first choice. Make some elements the dish, buy some, combine, layer and bake. Friends, I make this in no time, its easy, it's delicious, and it's worth it. It's also the best Lasagna Rigatoni Pasta Bake.

What Is Rigatoni Pasta?

You would think that pasta is just pasta, but although you can use any pasta for any dish, there is actually method in the specific types/names.

Rigatoni is a common tubular pasta that comes from the family of short pasta types like penne and ziti although some slight differences which we cover below. Rigatoni, comes from the word "rigato", which means"rigid, lined or striped". The short, wide tubes of pasta that have ridges on the outside and are smooth on the inside.

Differences - Rigatoni vs Penne

1. Penne does not always have ridges on the outside, sometimes you find the smooth surface penne, whereas, rigatone, is always ridged.
2. Rigatone can be curved, while penne is always sraight.
3. Penne is cut on the bias, which gives it a pointed shape and rigatone has a cylindrical shape because it's cut straight.

The Takeaway? Rigatoni and penne with ridges, holds sauces better.

Baked Rigatoni Ingredients

This recipe uses Italian classic ingredients. They are simple, pack a punch of flavor and are irresistibly good.

Full recipe method included in the recipe card below.

Rigatoni noodles: This pasta works in this specific recipe but remember that you can also use any other pasta. I normally go with this rigatoni, the smaller size or slim penne.

Ground beef: A lean beef mince (90% meat is what I would suggest) is what we normally use for our pasta bakes that require ground beef. 

Pork sausage: Usually we use spicy Italian sausage or sweet Italian sausage but I also like our local pork sausage for a change. Remove the casing and you're left with an all meat, full-fat pork meat. 

Tomatoes: Chopped canned tomatoes are what's normally used in pasta recipes or crushed tomatoes but in this recipe I went with canned and a thick jarred sauce with lots of depth in flavor. 

Tomato paste: Tomato paste creates depth, I love it and don't be afraid to pack it up.

Aromatics: Onion, garlic, olive oil and spices is what builds the aromatic flavor base. I like adding salt, pepper, one of my spices with a kick like this calabrese spice (or plain red pepper flakes) or the Italian seasoning  mix to get things started. This is a good time to splurge and add extra tomato paste to the aromatics to really bring the flavor profile out.

Feel free to add a little of the roasted peppers oil into the aromatics!

Cheese: Mozzarella cheese for layers and also on top to bake. When serving, add a little parmesan cheese and black pepper at the table.

Are you ready for the heartiest comfort food dinner that will get you making it on repeat? 

How To Make Lasagna Rigatoni Pasta Bake Recipe

This baked rigatoni starts with meat browning in a large skillet or large Dutch oven with aromatics and then baked in a baking dish for next level delicious!

Step 1. Brown The Meat

Cook the onions on medium-high heat for a couple of minutes just to get the them soft and fragrant. Add in both the beef mince and the pork mince. The pork might need to be broken so do that since it will create more flavor!

Step 2. Build A Flavorful Meat Sauce

Now on medium heat as the meat browns, add the garlic and mix it into the meat. Season with salt and pepper. Now add both the tomato types, (canned and jarred), tomato paste and a your favorite spice mix.

Step 3. Cook The Pasta and Preheat The Oven

Cook the rigatoni or the pasta of your choice, in a large pot of salted water and cook the pasta about 2 to 3 minutes before it's done so read the packet for timing. Drain it and set aside.

Step 4. Layer The Lasagna Rigatoni Bake

• Start with tomato sauce (marinara) or with passata on the base of the oven dish.
• Pasta
• Meat sauce
• Chargrilled peppers
• Chopped fresh herbs
• Mozzerella cheese

Continue building another layer until you reach the top of the dish.

Finish the last layer with cheese.

Step 5. Bake Lasagna Rigatone

Bake for 25 minutes until the cheese has turned light golden brown!

Quick Note! Be sure to place your oven dish on another larger oven tray for ease of removing it from the oven.

Step 6. Rest & Serve

Remove the lasagna rigatoni bake from the oven and allow to cool the serve with grated parmesan cheese and chopped fresh herbs. Enjoy!

Serving Suggestions

This lasagna rigatoni pasta bake does not need a side dish since it's very satisfying all on it's own. However, should you be serving a crowd, this Garlic Bread is always great in a bread bowl or on a board as a side dish. The best part is that this rigatoni bake is great with either a simple salad on or roasted vegetables.

Looking for a lasagna style pasta bake with no meat? Try my Easy Vegetable Lasagna Recipe

Best Pasta Bake Storage Tips!

This is huge meal and can serve roughly 10 to 12 people but there's going to be leftovers especially if you're serving sides, drinks and appetizers alongside.

How Long Can Lasagna Sit Out?

Up to and no more than 2 hours to maintain food safety.

Leftovers and storage

• Divide the pasta pre-freezing into individual portions for single servings and easier re-warming.
• Baked pasta will freeze (I do think pasta is best served fresh if possible) for up to 2 months properly sealed in an airtight container. A good idea is to first cover the pasta with foil and then close tight with the lid and also fit the container into a bag for 100% safe freezing.

How Long Can I Keep Lasagna In The Fridge Before Cooking

This goes for any lasagna or pasta bake which are best cooked on the same day. However, these dishes can also be made and left in the fridge for 2 days before cooking. It is not advisable to keep it in the fridge for more than that or you lose the quality of the ingredients. Your best option, would be to freeze the prepared lasagna instead and take it out the night before to thaw in the fridge when needed.

Reheating Pasta Bakes

• Leftovers for this rigatoni lasagna bake will keep in the fridge in an airtight container for 2 to 3 days. I am sure you can leave it longer, but best eaten soonest to maintain quality.
• If reheating from frozen, thaw overnight and then bake. You may need a splash of water when reheating. Place the oven dish on an oven tray and bake at 350°F/180°C for 15 to 20 minutes or until heated through.
• Reheat in the microwave until warmed through or in a preheated oven with a little splash of water on 180 degrees C (roughly 350 degrees F) or in a covered saucepan, roughly 2 to 3 tablespoons of water (over low heat.) You can always add a little more marinara sauce if the pasta looks a little dry.

Make Ahead Baked Rigatoni Recipe

• Fridge: Make this rigatoni pasta bake (unbaked casserole) one day ahead, cover with foil or plastic wrap and leave in the fridge (middle shelf). Bake according to the recipe card below. 

• Freezer: Pasta bakes are best served fresh but, in saying that, freezing is convenient and saves on any possible waste. Here are a few tips on storing pasta bakes.
  • Add more sauce before freezing (suggested) then it's not so dry when reheating.
  • Thaw for 24 hours in the fridge, then bake it as per the recipe instructions
  • If you are baking the rigatoni bake from frozen, it will take longer so (and this is the only time I will use foil) cover with foil and bake until heated through.
  • You cannot take a pasta bake from the freezer and put it into a hot oven, it won't heat through properly and the dish just might crack! It's best to bring the cold dish to room temp on the kitchen counter-top while the oven pre-heats.

More baked pasta recipes

• Chicken Pasta Bake
• Mediterranean Chicken Pasta Bake
• How To Make Easy Vegetable Lasagna Recipe (No Ricotta)
• One Pan Italian South African Bake
• Homemade Lasagna
• Macaroni Pasta Bake
• Cheesy Oven Baked Meatballs in Sauce
• Tuna Pasta With White Sauce

FAQ Rigatoni Pasta Recipe

Can you boil oven ready lasagna noodles?

Yes absolutely! Even it says oven-ready and you want to be sure that they do cook through, you can boil them a couple minutes - 4 to 5 minutes is good. Boiling lasagna noodles is not much fun so if it says 'no-boil' on the package, it more than likely will cook through. If you do pre-boil them, be sure to decrease the recipe time in the oven, you don't want to overcook them!

Should pasta be cooked before baking?

Cook the pasta about 2 to 3 minutes less that required on the packet because it will finish cooking in the oven with the sauce.

Do you cover pasta bake with foil when in the oven?

If your pasta has been cooked before going into the oven, you don't need to cover with foil. Leave to bake 25 minutes unitl the cheese is golden brown and melted. The pasta will be perfectly al dente. Using foil, can make the pasta one level too soft, it still needs to have a bite left in it.

What type of sauce is rigatoni pasta best for?

Rigatoni is best for pasta bakes with thick tomato sauces and cream sauces.

Can I add another cheese if I dont have mozzarella? 

Yes absolutely, ricotta cheese (or a ricotta mixture) Asiago, Gouda, Parmesan, Provolone and Gruyère cheeses are all good substitutes.

Can I use a different meat besides ground beef and pork?

You can use ground chicken and ground turkey but the taste and texture will not be the same and the cookig time may have to be adjusted. 

How Long To Let Lasagna Cool

20 to 30 minutes, even 40 minutes is good. If you start carving before this time, you probably will not get a firm and set lasagna. As it sits, it 'comes together' as though it's solidifying all the layers which makes it a much more pleasant eating experience.

This is a huge family favorite for us and I hope that you will love the recipe enough to make it and love it too! We would love to hear from you if you do give this recipe a try.

This is a huge family favorite for us and I hope that you will love the recipe enough to make it and love it too! We would love to hear from you if you do give this recipe a try.

Star Rating

If you make this recipe, do leave me a comment with a  a star rating below in the recipe card! Remember to take photo's and tag me so that we can see your wonderful food creations! Tag @anosmickitchen and hashtag #anosmickitchen you have no idea how much we make a fuss about it!

Hope that you enjoyed this recipe!  Till next time, happy cooking! ​

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