Delicious Baked Rigatoni

You can't go wrong bringing baked rigatoni to your table. It's perfect for feeding a hungry bunch or just your close family. This easy crowd-pleaser lands on dinner lists everywhere since you can make it to fit anyone's taste buds. Folks young and old dig it since there's a little something for everyone. What really makes baked rigatoni awesome? It's the simple steps and huge taste. You're pairing chewy pasta with tasty seasoned meat, then finishing with mountains of gooey cheese. People love how you can toss it together for a big group, making it bigger or smaller as needed—no problem at all. If pasta's your thing, you've probably tried all kinds. Maybe some cheesy tortellini or spicy shrimp pasta. But baked rigatoni's different. It's super simple to throw together and always brings those comforting, homey vibes.

Sauce Stuff

• 2 tsp olive oil
• 1 lb Italian sausage, mild (take off the casing)
• 1 lb ground beef, 90% lean
• ½ cup finely chopped onion
• 2 tsp garlic, minced up
• 8 oz can tomato sauce
• 24 oz marinara from a jar
• Pinch of salt and pepper

Putting it All Together

• 16 oz rigatoni, cooked to directions
• Spray for your pan (any cooking spray works)
• 2 cups shredded mozzarella
• 2 tbsp parsley, chopped

Step 1: Brown Meat with Onions

Start by getting your ground beef and sausage cooking in a big skillet on medium. Break the meat into bits so it browns nicely. Once it looks good, toss in your onion and keep stirring every so often. Let it get soft—should take about 10 minutes. Stirring keeps anything from burning.

Step 2: Toss in Garlic and Sauces

Next up, mix in your minced garlic and give it about a minute—don't let it go too long or it'll get bitter. Pour in both tomato and marinara sauces, stir things up, and let all that bubble for 5 minutes. This thickens everything and boosts the taste.

Step 3: Mix Pasta and Meaty Sauce

While your sauce hangs out, boil the rigatoni so it's just firm (that's what al dente means—it stays a bit chewy since it'll keep cooking in the oven). Save about half a cup of that pasta water before draining, just in case the sauce gets too thick later. Dump the cooked noodles in the meat sauce, stirring so every piece is coated. If things look dry, splash in some pasta water.

Step 4: Layer Everything

Crank your oven to 350°F (175°C) then spray a 9x13-inch pan. Scoop in the pasta mixture and spread it out. Sprinkle the shredded mozzarella all over until not an inch is uncovered.

Step 5: Let It Bake

Pop a bit of foil (spray it with oil first) over the pan and bake for 20 minutes. This makes sure everything gets nice and hot and melts the cheese a bit. Peel the foil off and leave it baking another 15-20 minutes. Look for bubbling edges and golden, melty cheese.

Step 6: Dish Up

Pull your pan out and give it a five-minute break before serving. Throw some fresh parsley on top for a pop of color and extra flavor. Letting it sit makes it way easier to slice and scoop.

Easy Baked Rigatoni Tips

For the perfect cheesy top, grab a block of mozzarella and shred it yourself. Bagged stuff is handy but doesn't melt quite as smooth since there's a powder on it. Doing it yourself is totally worth it for that stretchy cheese everyone loves. Want big flavor? Find a great marinara—or make one yourself if you've got the time. Homemade sauce truly cranks up the taste, but if you're rushing, a good jar does the trick just fine.