Baked Rigatoni with Ricotta Recipe
This Baked Rigatoni with Ricotta recipe combines mozzarella, Parmesan, and ricotta cheese for a hearty meat and pasta dish that the whole family will love. You can even make it ahead of time, freeze it, or enjoy leftovers the next day for dinner or lunch.
Servings 10
Ingredients
- 1 16 ounce box whole-wheat rigatoni
- 1 tablespoon olive oil
- 1 onion diced
- 6 cloves garlic minced
- 1 pound ground beef
- 1 pound bulk Italian sausage (or links with casings removed)
- 2 24-ounce jars marinara sauce
- 1 16-ounce whole-milk ricotta
- 1 cup Parmesan cheese freshly grated, divided
- 1 cup fresh basil chopped
- 1 8-ounce block mozzarella shredded
Instructions
- Preheat the oven to 375 degrees F.
- Boil the rigatoni in a large pot of water and cook until al dente (drain 3 to 4 minutes before the end of the cooking time).
- Heat the olive oil in your largest skillet over medium heat. Add the onion and cook while stirring occassionally until it begins to soften, 5 to 6 minutes.
- Stir in the garlic, ground beef, and sausage. Break up the large pieces with a spatula and cook until the meat is browned. Drain and discard excess fat.
- Mix in the marinara sauce, ricotta, ½ cup of parmesan cheese, chopped basil, and al dente noodles until well combined.
- Pour into a 9 X 13 casserole dish, top with shredded mozzarella and the remaining ½ cup of parmesan.
- Bake uncovered until the cheese is melted and begins to brown, 45 to 60 minutes. Serve warm.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Baked Rigatoni with Ricotta Recipe
Amount Per Serving
Calories 335
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 76mg25%
Sodium 539mg23%
Potassium 287mg8%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 18g36%
Vitamin A 215IU4%
Vitamin C 3mg4%
Calcium 116mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.