Ingredients:

  • 1 lb (450g) rigatoni pasta
  • Salt, for pasta water (at least 1 tbsp)
  • 1 tbsp olive oil
  • 1 lb (450g) ground beef or Italian sausage (sweet or hot, or a mix), casings removed if using sausage
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (24 oz/680g) jar marinara sauce (good quality store-bought, or homemade if you're feeling ambitious!)
  • 1/2 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 1 cup (225g) whole milk ricotta cheese
  • 1 cup (115g) shredded mozzarella cheese, divided in half
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 1 large egg
  • 1 tbsp chopped fresh parsley or 1 tsp dried parsley

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook rigatoni in salted boiling water until just under al dente (about 1-2 minutes less than package directions). Drain well and set aside.
  3. Heat olive oil in a large skillet over medium heat.
  4. Sauté onion until softened and translucent.
  5. Add garlic and cook until fragrant.
  6. Brown ground meat (or sausage), breaking it up with a spoon. Drain off any excess fat.
  7. Stir in marinara sauce and Italian seasoning. Simmer to meld flavors. Season to taste with salt and pepper.
  8. In a medium bowl, combine ricotta, half the mozzarella, Parmesan, egg, and parsley. Mix until well combined.
  9. Spread half the cooked rigatoni evenly in the prepared baking dish.
  10. Spoon and spread half the cheese mixture over the pasta.
  11. Pour half the meat sauce over the cheese.
  12. Repeat layers: pasta, cheese, sauce.
  13. Sprinkle remaining mozzarella cheese evenly over the top. Bake uncovered until hot, bubbly, and the cheese is golden brown.
  14. Broil for a minute or two to get a nice crispy, browned top, watching carefully to prevent burning (optional).
  15. Let the baked rigatoni rest for 5-10 minutes before serving. Garnish with extra Parmesan cheese and fresh parsley or basil, if desired.