Description

This dish is everything we love about comfort food—cheesy, saucy, and oven-baked to golden perfection. It’s the kind of meal that makes the whole kitchen smell like an old-school Italian trattoria, filling the air with garlic, tomatoes, and melted cheese. It’s hearty, easy to make, and guaranteed to be a crowd-pleaser.

Ingredients

Scale

For the Pasta:

1 lb rigatoni pasta
Salt (for boiling water)

For the Sauce:

2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 lb ground beef or Italian sausage (optional)
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional, for a kick)
Salt & pepper to taste

For the Cheese Layer:

2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup ricotta cheese
1 egg (for binding)
½ tsp Italian seasoning

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Instructions

Step 1: Cook the Pasta

Boil a large pot of salted water and cook the rigatoni until just al dente (firm to the bite). Drain and set aside.

Step 2: Make the Sauce

In a large skillet, heat olive oil over medium heat. Add onions and cook until soft, about 3 minutes. Add garlic and sauté until fragrant.
If using meat, add ground beef or sausage, breaking it up with a spoon. Cook until browned, then drain any excess fat.
Pour in crushed tomatoes and tomato sauce. Stir in oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.

Step 3: Prepare the Cheese Mixture

In a bowl, mix ricotta cheese, egg, Parmesan, and Italian seasoning until combined.

Step 4: Assemble the Pasta Bake

Preheat oven to 375°F (190°C).
In a greased 9×13-inch baking dish, spread a layer of sauce, followed by half of the cooked rigatoni.
Spoon half of the ricotta mixture over the pasta, then sprinkle mozzarella. Repeat with remaining pasta, ricotta, and more mozzarella.
Finish with a final layer of Parmesan cheese for a crispy topping.

Step 5: Bake to Perfection

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until the cheese is golden and bubbly.
Let it rest for 5 minutes, then serve warm!