Description
A rich and hearty baked pasta dish featuring rigatoni tossed with seasoned ground beef, Italian sausage, marinara sauce, and a generous mix of cheeses, all finished with a golden garlic butter topping.
Ingredients
- 1 lb rigatoni pasta
- 1 lb ground beef
- 1 lb Italian sausage, casing removed
- 1 jar (24 oz) marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, cook ground beef and Italian sausage until browned. Drain excess fat.
- Stir in marinara sauce and season with Italian seasoning, salt, and pepper. Simmer for 5-10 minutes.
- Add cooked rigatoni to the sauce mixture and stir to combine.
- In the prepared baking dish, spread half the pasta mixture, dollop with ricotta cheese, and sprinkle with half the mozzarella and Parmesan. Repeat the layers.
- In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour garlic butter evenly over the top of the pasta dish.
- Bake uncovered for 25-30 minutes or until bubbly and golden on top.
- Garnish with chopped parsley, if desired, and serve warm.
Notes
- You can substitute ricotta with cottage cheese for a lighter option.
- Use spicy Italian sausage for added heat.
- This dish can be prepared a day ahead and baked before serving.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 7g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
