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Cheesy Beef and Sausage Rigatoni

Cheesy beef and sausage rigatoni baked in a casserole dish with golden melted mozzarella on top
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A rich and indulgent baked rigatoni loaded with ground beef, Italian sausage, creamy whole-milk ricotta, and layers of melted mozzarella. The ultimate comfort food pasta bake.

Ingredients

Scale
  • 1 lb rigatoni pasta
  • 1 lb ground beef (80/20)
  • 1 lb Italian sausage, mild or hot, casings removed
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (24 oz) jar marinara sauce
  • 1 (6 oz) can tomato paste
  • 1 cup whole milk
  • 1 cup whole-milk ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
  2. Cook rigatoni in a large pot of salted boiling water until just al dente, about 1 to 2 minutes less than package directions. Drain and set aside.
  3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and Italian sausage, breaking into crumbles. Cook until fully browned, about 8 to 10 minutes. Drain off most excess fat.
  4. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Stir in tomato paste and cook for 2 minutes, stirring constantly, to deepen the flavor base.
  6. Pour in marinara sauce, dried basil, and oregano. Season with salt and pepper. Simmer on low heat for 10 minutes.
  7. Reduce heat to medium-low. Stir in whole milk and ricotta cheese slowly until the sauce is smooth and creamy.
  8. Add cooked rigatoni to the skillet and toss until fully coated in sauce.
  9. Pour half the pasta mixture into the prepared baking dish. Sprinkle with 1 cup mozzarella. Top with remaining pasta mixture.
  10. Mix remaining 1 cup mozzarella with Parmesan and sprinkle evenly over the top.
  11. Bake uncovered for 20 to 25 minutes until bubbly and golden. Broil for the last 2 to 3 minutes for a crispier top if desired.
  12. Rest for 5 to 10 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

  • Do not overcook the rigatoni before baking. It will continue cooking in the oven and will become mushy if pre-cooked too long.
  • Use whole-milk ricotta and whole milk. Low-fat substitutes may curdle when added to the hot sauce.
  • This dish can be assembled up to 24 hours ahead and refrigerated unbaked. Add 10 to 15 minutes to the bake time when cooking straight from the refrigerator.
  • For extra heat, use hot Italian sausage and add a pinch of red pepper flakes to the sauce.

Nutrition

Find it online: https://www.benefitiany.com/cheesy-beef-and-sausage-rigatoni/