Name: Baked Rigatoni with Italian Sausage and Ground Beef Casserole
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 pound (450g) rigatoni pasta; 1 tablespoon olive oil; 1 pound (450g) Italian sausage, casings removed; 1 pound (450g) ground beef; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 (24-ounce) jar marinara sauce (about 3 cups); 1 (14.5-ounce) can crushed tomatoes; 1 teaspoon dried Italian seasoning; ½ teaspoon red pepper flakes (optional); Salt and black pepper, to taste; 2 cups shredded mozzarella cheese; 1 cup freshly grated parmesan cheese; ¼ cup chopped fresh basil or parsley, plus more for garnish; Nonstick cooking spray (for the baking dish)

Hey y'all! If you’re craving cozy comfort food that’ll satisfy everyone at the table, you have to try this Baked Rigatoni with Italian Sausage and Ground Beef Casserole. This dish is everything you want in a baked pasta—bubbly cheese, hearty meats, and flavorful marinara, all baked together to golden, saucy perfection. It’s the ultimate crowd-pleaser, perfect for family dinners, casual potlucks, or any night you want something deliciously satisfying. Let’s get cooking!

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Why You'll Love This

Loaded with bold Italian flavors from sausage and ground beef for a rich, savory bite every time.
Simple to assemble, even if you’re new to casserole recipes.
Feeds a crowd and is perfect for leftovers or meal prep.
Melty mozzarella and parmesan make every serving irresistibly cheesy and gooey.
Easily customizable with your favorite veggies or cheeses.

Ingredients

1 pound (450g) rigatoni pasta
1 tablespoon olive oil
1 pound (450g) Italian sausage, casings removed
1 pound (450g) ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (24-ounce) jar marinara sauce (about 3 cups)
1 (14.5-ounce) can crushed tomatoes
1 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 cups shredded mozzarella cheese
1 cup freshly grated parmesan cheese
¼ cup chopped fresh basil or parsley, plus more for garnish
Nonstick cooking spray (for the baking dish)

Directions

Step 1: Cook the Rigatoni

Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick spray.
Bring a large pot of salted water to a boil and cook the rigatoni for 1-2 minutes less than the package directions suggest (about 10 minutes). Drain and set aside.

Step 2: Prepare the Meat Sauce

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage and ground beef, breaking them up with a spoon.
Cook for 5-6 minutes until browned, draining excess fat if needed. Stir in the diced onion and cook another 3-4 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
Pour in the marinara sauce and crushed tomatoes. Add Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir together and let simmer for 10 minutes to let the flavors meld. Remove from heat and stir in the chopped basil or parsley.

Step 3: Assemble the Casserole

In a large mixing bowl, combine the drained rigatoni with the meat sauce. Stir until well coated.
Pour half of the pasta mixture into the prepared baking dish. Sprinkle with 1 cup mozzarella and ½ cup parmesan.
Layer the remaining pasta on top and finish with the rest of the mozzarella and parmesan.

Step 4: Bake

Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake another 15 minutes until the cheese is melted and golden brown.
Let rest for 10 minutes, garnish with extra fresh basil or parsley if desired, and serve hot.

Notes

Cook rigatoni just to al dente, since it’ll continue to cook while baking.
Drain excess fat from the meat after browning to prevent a greasy casserole.
For extra creaminess, stir in ½ cup ricotta cheese with the pasta and sauce.

Variations

Vegetarian: Skip the meat and add sautéed mushrooms, zucchini, and spinach.
Spicy: Use hot Italian sausage and add extra red pepper flakes for a kick.
Cheesy Deluxe: Add a layer of ricotta and provolone cheese between pasta layers.

Required Equipment

Large pot (for pasta)
Large skillet
Mixing bowls
9x13-inch baking dish
Foil
Wooden spoon or spatula
Measuring cups and spoons

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cooled casserole tightly in foil and freeze for up to 2 months—thaw overnight and reheat, covered with foil, at 350°F (175°C) until warmed through.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad and balsamic vinaigrette for freshness.
Pair with garlic bread or focaccia to soak up the saucy goodness.
Enjoy with a glass of Chianti or another favorite red wine.

Pro Tips

For a bubbly, golden top, broil the casserole for 2-3 minutes after baking—just watch closely!
Letting the casserole rest before serving keeps the layers intact and easier to slice.
If your sauce is too thick, add a splash of reserved pasta water.

FAQ

Can I prep this casserole ahead?

Yes! Assemble everything in the baking dish, cover tightly, and refrigerate up to 24 hours ahead. Add 5-10 minutes to the initial covered bake time if baking from cold.

What other pasta shapes can I use?

Penne, ziti, or even rotini work well in this recipe—just cook them slightly under al dente.

Can I make this recipe gluten-free?

Absolutely! Substitute your favorite gluten-free rigatoni and ensure your sauce is gluten-free as well.

Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes
Serves: 8