Baked Pasta with Ground Beef and Sausage: Nonnis Cheesy Rigatoni Bake

Introducing Nonni’s Sunday Bake: The Ultimate Cheesy Baked Rigatoni

The moment this comes out of the oven, trust me, the house literally shuts down. That sound of the vigorously bubbling tomato sauce and the sight of the golden, crusty cheese corners are purely irresistible.

It’s the kind of high stakes, deeply savory aroma that pulls neighbors in from down the street, demanding attention.

Baked pasta is the ultimate comfort food champion. It’s not a fast recipe, but it’s an incredibly easy one to scale, making it perfect for feeding a massive crowd or just having stellar leftovers all week.

You get maximum flavour impact for minimal active effort once the heavy simmering starts.

We're not just throwing sauce on noodles here; this is a proper baked pasta casserole tradition. We layer a slow simmered, meat rich Ragu with firm rigatoni and creamy, herbed ricotta. Get ready to ditch the bland weeknight versions you’ve tried before.

The History of the Sunday Sauce Tradition

This dish is deeply rooted in the Italian American tradition of "Sunday Sauce." That means the sauce is the star, and it needs time. While you might be tempted to use jarred marinara, spending the two hours making this rich Ragu from scratch is non-negotiable for the final flavor depth.

What Makes This Baked Pasta Recipe So Special?

The secret is the combination of technique and texture. We use a classic soffritto base (onion, carrot, celery) and take the time to deglaze the pot with red wine that scraping up of the browned bits (the fond ) is where the magic happens.

Plus, unlike some baked dishes where everything turns to mush, we use rigatoni because its sturdy tube shape catches and holds that thick, savory sauce perfectly, ensuring every bite is balanced.

Difficulty Assessment and Prep Timeline

I rate this baked pasta dish as Medium . The steps are basic, but the time investment is substantial; you need patience. While the Ragu simmers for 90 minutes, you can easily tackle other prep, like making my amazing Baked Cranberry Brie Bites: Easy Flaky Puff Pastry Appetizer for an equally satisfying baked treat later. Total time, start to finish, clocks in at almost three hours, but active prep is only about 30 minutes.

A Taste of Home: Texture and Flavor Profile

When properly rested, the flavor profile is rich, savory, and deep, balanced by the slight sweetness of the slow cooked tomatoes. Texturally, you get that incredible contrast. The top is crispy and golden, the corners are slightly chewy, and the inside is molten, creamy, and wonderfully structured.

Chef's Note: Resting for 15 minutes after baking is crucial. This allows the pasta, sauce, and ricotta to set into a tidy casserole, preventing that disastrous floppy mess when you try to slice it.

Ingredients You Need for Baked Pasta

You need two main groups of ingredients: the hearty, slow simmered Ragu and the creamy pasta/cheese filling. Don't cheap out on the canned crushed tomatoes; they really make a difference here.

Main Ingredients Notes

• Rigatoni: Their size and shape are ideal for capturing thick, meaty sauces. They stand up well to the lengthy bake time.
• Ground Beef & Italian Sausage: The combination of ground beef (for structure) and fatty Italian sausage (for spice and moisture) creates a Ragu with unmatched depth.
• Whole Milk Ricotta: This gives you that essential creamy layer. Make sure it's whole milk —the low-fat stuff introduces too much water and can lead to a soupy center.
• Low-Moisture Mozzarella: Skip the fresh mozzarella packed in water for this recipe. We need the low-moisture version for the best melt and stretch without watering down the sauce.

Easy Substitutions and Swaps

Essential Equipment

You only need two serious pieces of equipment for this perfect baked pasta recipe. A heavy bottomed Dutch Oven is best for the long simmer because it distributes heat evenly, preventing scorching. You'll also need a deep 9x13 inch casserole dish.

The Method: How to Assemble and Bake the Ultimate Rigatoni

Let's crack on with this delicious pasta dinner recipe. We’re working backwards from the finished bake, which means the Ragu comes first.

Phase 1: Simmering the Ragu and Par-Boiling the Pasta

1. Build the Flavor Base: Heat the olive oil. Sweat the diced onion, carrot, and celery for a full 8 to 10 minutes until they are totally soft and translucent. Don't rush this step it’s where the fundamental sweetness of the sauce comes from. Stir in the garlic and tomato paste, cooking for one minute until you smell that nutty aroma.
2. Brown and Deglaze: Add the ground beef and sausage. Break it up well and brown it completely, then drain off the excess fat this prevents a greasy Ragu. Pour in the red wine, scraping up all those delicious, sticky bits from the bottom of the pan; that fond is precious flavor! Reduce the wine by half.
3. The Long Wait: Stir in the crushed tomatoes, stock, and seasonings. Bring it to a boil, then immediately reduce the heat to the absolute lowest setting. Cover loosely and simmer for a minimum of 90 minutes. I once rushed this, simmering for only 45 minutes, and the sauce tasted acidic and flat. Don't make my mistake.
4. Pasta Prep: While the Ragu simmers, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook it exactly 2 minutes less than the package directs. This is the Al Dente Rule for all baked pasta dishes! Drain and rinse lightly with cool water to halt the cooking.

Phase 2: Constructing the Layers (Sauce, Rigatoni, and Ricotta)

1. Prep the Ricotta: In a mixing bowl, whisk the egg, ricotta, Parmesan, basil, salt, and pepper until it’s creamy and smooth. The egg binds the ricotta, keeping it from separating and creating a truly luxurious, stable layer.
2. Toss the Rigatoni: Take the Ragu off the heat and let it cool slightly (this prevents immediate cheese melt). Add the al dente rigatoni to the pot and toss well until it’s thoroughly coated with about three quarters of the sauce.
3. Start Layering: Preheat the oven to 375°F (190°C). Spread a thin layer of the remaining Ragu on the bottom of your prepared 9x13 dish. This prevents the pasta from sticking and drying out. Spoon half of the sauced pasta over the base.
4. The Creamy Center: Carefully dot or spread the entire ricotta mixture over the first layer of pasta. Top this with the remaining pasta, then scatter 1 cup of the shredded mozzarella over the top before covering it tightly with foil.

Phase 3: Achieving the Golden Crust (Precise Baking Temperatures)

1. The Blind Bake: Place the covered dish into the preheated oven for 20 minutes. This ensures that the heat penetrates the center and the ricotta sets without drying out the top layer.
2. The Golden Crust: Remove the foil. Scatter the remaining mozzarella and a dusting of Parmesan over the top. Bake uncovered for another 10 to 15 minutes. You are looking for vigorous bubbling around the edges and a beautifully melted, golden brown crust.
3. Rest, Rest, Rest: Pull the baked pasta out and place it on a cooling rack. Wait 15 minutes before serving. Seriously, do not touch it! I know it’s hard, but this rest time is essential for the casserole to firm up into sliceable portions.

Troubleshooting Your Bake: Expert Tips for Baked Pasta Success

When mastering baked pasta recipes, especially a hearty casserole like this, a few key things usually trip people up.

Preventing a Dry Bake: The Sauce-to-Pasta Ratio

The biggest common mistake is not having enough sauce. Remember, the pasta is undercooked and highly absorbent. It sucks up moisture in the oven! If the pasta looks dry before it goes into the oven, add another half cup of beef stock or even water to the mix. The pasta should look very saucy before baking.

The Secret to Ultra Crispy Golden Corners

Use freshly shredded low-moisture mozzarella. Pre-shredded varieties contain starches (anti caking agents) that prevent the cheese from achieving that beautiful, smooth melt and golden crust we want. Shredding it yourself takes two minutes and makes all the difference.

Handling the Rest Time: Why You Must Wait Before Slicing

If you cut into the baked rigatoni right out of the oven, the molten ricotta will spill everywhere, and the sauce will run, leaving you with a messy pile instead of a neat slice. Waiting 15 minutes allows the starch in the pasta to complete its gelling process, binding the ingredients together.

Making Ahead and Maximizing Leftovers

Baked pasta dishes are fantastic for meal prepping! If you love prepping ahead, you might also like my Blueberry Baked Oatmeal: Easy Maple Bake, High Protein Recipe which is also a great make-ahead bake.

Freezing Instructions for Unbaked and Fully Cooked Rigatoni

You can freeze this either unbaked or baked.

1. Unbaked (Recommended): Assemble the rigatoni fully (right up to the point of adding the final layer of cheese, but don't add it yet). Cover the dish tightly with plastic wrap, then foil. Freeze for up to three months. To cook, remove the plastic, add the final cheese layer, and bake covered at 375°F (190°C) for 60 minutes, then uncover and bake for 15 minutes more.
2. Fully Cooked: Let the cooked casserole cool completely. Cut into individual serving portions and wrap each tightly in plastic wrap before storing them in an airtight container.

Reheating Leftovers Without Drying Out the Sauce

Reheat individual portions in the microwave until just warmed through, or place a single serving in a small oven safe dish, sprinkle a tiny splash of stock or water over it, cover it with foil, and reheat at 300°F (150°C) until bubbly (about 20 minutes).

Safety Guidelines: How Long Does Baked Pasta Last?

When stored in an airtight container, refrigerated baked pasta is safe and delicious for 3 to 4 days. If you've frozen it, consume it within 3 months for the best quality.

What to Serve With Cheesy Baked Rigatoni

Because this is a rich, heavy baked pasta casserole, you need bright, light sides to cut through the richness.

• Simple Green Salad: A peppery arugula salad dressed simply with lemon, olive oil, and salt is the perfect counterpoint. The acidity wakes up your palate.
• Garlic Bread: You can never go wrong with crusty, buttered garlic bread for soaking up the last bits of that amazing Ragu.
• A Palate Cleanser: A side of light, steamed green beans with a squeeze of fresh lemon also works wonders.

If you’re hunting for other cheesy, comforting bakes, you should definitely check out my definitive guide to the ultimate silky smooth Creamy Baked Mac Cheese: Ultimate Silky Smooth Recipe with Panko — it’s another winner for a cozy weekend meal.