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Baked rigatoni in meat sauce and cheese creates a bubbly, golden family feast. This high protein mediterranean dish is freezer-friendly and ideal for meal prep or large gatherings.
Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook rigatoni about 2 minutes less than package directs (it should be very al dente). Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Saute chopped onion for 3 minutes until softened, then add minced garlic and cook another 1 minute, stirring.
Add ground beef to pan and cook over medium-high heat until fully browned, breaking it up as you go. Drain excess fat if needed.
Pour in crushed tomatoes, oregano, basil, salt, and black pepper. Simmer on medium-low, uncovered, for 10-12 minutes, stirring occasionally, until the sauce thickens.
In a large bowl, toss the drained rigatoni with ricotta cheese, then add the meat sauce and half the mozzarella, mixing gently to coat evenly.
Transfer half the pasta mixture into a greased 9x13-inch baking dish. Layer with remaining mozzarella and all parmesan, then add the rest of the pasta and finish with extra mozzarella on top.
Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese on top is golden and bubbling. For extra browning, broil on high for 2 minutes at the end.
Rest for 10 minutes before serving so the casserole sets for easy slicing. Serve hot.
