Baked Rigatoni

A cozy, crowd-pleasing Baked Rigatoni with rich sauce and creamy béchamel-easily made vegetarian. Use the honeycomb method for special occasions, or bake it in your favorite 9×13 baking dish. Vegan-adaptable. Video.

Whether it's packed upright in a stunning honeycomb pattern or baked in a casual casserole dish, this baked rigatoni recipe is always a crowd favorite. Back when I was as a caterer, we served countless versions of this recipe-it's incredibly versatile, from fully vegan to hearty and meaty, and easily adaptable in both ingredients and technique.

Why You’ll Love This

This cozy Baked Rigatoni is the ultimate crowd-pleasing comfort food meal-rich, saucy, and irresistibly creamy. Made with tender rigatoni baked upright in a stunning honeycomb pattern or simply layered in a classic casserole dish, it's as elegant or as easygoing as you need it to be!

A hearty tomato-based meat sauce and a creamy, garlic-infused béchamel scented with a hint of nutmeg come together to create a hearty meal that feels both rustic and special. Plus, it's endlessly adaptable: swap in plant-based ground meat or your favorite alternative proteins to make it vegetarian, vegan, or simply your own.

Why I Use the Honeycomb Method

Because it’s fun! The honeycomb method transforms a simple pasta bake into something special, both in flavor and presentation. Standing the rigatoni upright allows the sauce to seep into every tube, creating a perfectly saucy, evenly seasoned bite from top to bottom. The pasta also stays beautifully al dente, never mushy.

And visually, it’s a showstopper. This golden, bubbling centerpiece looks far more impressive than the effort required. For holidays, dinner parties, or anytime you want a pasta dish that wows, the honeycomb method delivers every time.

Ingredients

• Rigatoni pasta: Rigatoni is the best pasta to use in this recipe because it has a wide, tubular shape, which allows the sauce to fill the pasta, preventing the dish from drying out.
• Red onion and garlic cloves: Sautéed to give the tomato sauce a deeply savory, aromatic flavor.
• Ground meat: Use ground beef, plant-based “meat” like Beyond Burger (reduce salt if using this option), ground turkey, ground chicken, ground lamb, ground elk, or even ground bison.
• Spices: Italian seasoning, fennel seeds, paprika, and red pepper flakes give the meat sauce a savory, aromatic, warm, and subtly spicy taste.
• Tomato paste and marinara sauce: For the delicious rigatoni sauce! Use store-bought or homemade marinara. Tomato paste helps sweeten and deepen the sauce.
• Balsamic vinegar: Adds a touch of acidity and contrast.
• Pecorino and mozzarella: Pecorino is melted into the sauce to give it rich flavor and a creamy texture, while mozzarella is sprinkled over the top of the dish to give it a cheesy, bubbling, golden finish.
• Béchamel sauce: Olive oil, garlic cloves, flour, milk (or plant-based milk), nutmeg (freshly grated is especially nice!), salt and black pepper, and grated mozzarella (or melty vegan cheese). 

Equipment

• 9-inch springform pan lined with parchment paper on the sides (grease the bottom)
• Or use a greased 9×13-inch baking dish

Variations

• Make it vegetarian. Use a plant-based meat alternative like Beyond Burger.
• Make it vegan. In addition to using a plant-based meat alternative, use dairy-free milk, vegan cheese, and vegan butter or olive oil.
• Dress it up with toppings! Add fresh basil, parsley, or thyme, or even a drizzle of pesto or gremolata. Once served, garnish each plate with grated Parmesan cheese.

How to Make Baked Rigatoni

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta for 7 minutes (according to package instructions) or until al dente. Drain. If using a springform pan, spread the rigatoni out on a sheet pan and let it cool without oil. If using a 9×13 baking dish, transfer the rigatoni to the dish and lightly toss with olive oil.

2. Make the sauce. Warm olive oil over medium-high heat in a large sauté pan, large skillet, or braiser. Sauté the chopped onion for about 4 minutes, until softened, stirring frequently. Add garlic and sauté for an additional minute, being careful not to burn.

Add the ground meat. Break it apart with a wooden spatula and season with salt, pepper, fennel seeds, paprika, Italian seasoning, and chili flakes. Continue to break the meat down with your utensil (you want it to be small enough to fit in the tubes of pasta!). Brown it evenly on all sides.

Stir in the tomato paste and add the marinara sauce. Pour 1/2 cup water into the marinara jar and pour into the pan. Cover and simmer over low heat for 10 minutes. Remove lid and stir in balsamic vinegar.

Turn off the heat and add pecorino cheese, stirring it into the sauce. Taste and adjust, adding more salt, pepper, and chili flakes as needed. If the sauce tastes too acidic, add a little sugar or honey.

3. Assemble. Preheat the oven to 375°F. If using the 9-inch springform pan, place 1 1/2 cups of sauce into the pan. Brush some of the marinara lightly over the parchment-lined sides. Tuck a folded kitchen towel or something else underneath the far edge of the pan so it is tilting towards you. Line up the pasta, upright, working from front to back. Be careful not to pack it too tightly! Once filled up, give the pan a few taps or shakes to level.

If using a 9×13 baking dish, grease it lightly, add the pasta and sauce, and mix, then shake the pan to level. Pour the béchamel over the top and bake 30 minutes, covered. Uncover and bake 15-20 minutes, or until deeply golden.

4. Add the remaining marinara. One cup at a time, add the remaining meat sauce over the top of the upright pasta. Tap it on the counter again to help the sauce fill the noodles.

5. Make the béchamel sauce. In a small saucepan, warm olive oil over medium heat. Add the garlic and sauté until fragrant. Whisk in the flour, stirring for 1-2 minutes, until golden. Add the milk, whisk continuously, and bring to a simmer. Add the cheese. If the mixture is too thick, add a little more milk. The texture should be just smooth enough to pour out of the pan. Grate fresh nutmeg over top (or use ground) and add salt and pepper. Whisk again, then turn off the heat. Layer the sauce over the rigatoni, smoothing it out with a spatula. Sprinkle 1/4-1/2 cup cheese over the sauce. Cover with parchment and then foil, wrapping it tightly around the edges.

6. Bake. Place the pan in the oven with a baking sheet underneath to catch any drippings. Bake for 30 minutes. Carefully uncover and bake for 30 additional minutes. The top should be beautifully golden brown when done. You can brown it briefly under the broiler if desired.

7. Let rest. Let the baked rigatoni cool for 10-15 minutes, then remove the edges of the springform pan.

this recipe!

Chef’s Tips

1. Cook pasta al dente. If using a springform pan, be extra careful not to overcook the pasta. Either way, al dente pasta is easier to stand upright. Tuck any broken pieces in the middle, reserving the best ones for the edges.
2. Cool the pasta without oil for the springform version. Spreading the pasta on a sheet pan (no oil!) helps it grip the sauce and stand upright more easily.
3. Don’t pack the pasta too tightly. Leaving a little wiggle room helps the sauce settle into the tubes and prevents the baked rigatoni from becoming dense or gummy.
4. Tilt the pan when filling. Propping the springform pan on a towel, or something similar, makes lining up the rigatoni significantly easier and keeps the shape uniform from front to back.
5. Tap the pan frequently. After adding sauce or béchamel, gently tap the pan on the counter to help everything fill the rigatoni tubes and eliminate gaps.
6. Get the béchamel to the right consistency. It should be thick enough to coat a spoon, but loose enough to pour. If it’s too thick, whisk in a splash of milk before pouring.
7. Use freshly grated cheese. Pre-shredded contains anti-caking agents that prevent smooth melting.
8. If using a 9×13 baking dish: Grease the baking dish, then mix the pasta with the sauce, and shake the pan to level. Pour the béchamel over the top and bake 30 minutes, covered. Uncover and bake 15-20 minutes, or until deeply golden.
9. Let the baked rigatoni rest. A 10-15 minute rest time helps it set, making slicing (or releasing the springform sides) much cleaner and easier.
10. Place a sheet pan underneath. This dish can bubble over, especially in a springform pan. A baking sheet catches any drips and keeps your oven clean.

Serving Suggestions

• Serve with warm bread, like sourdough bread, a baguette, or focaccia, to scoop up the delicious sauces.
• Serve with an Italian salad to start, like Caprese Salad, Antipasto Salad, Panzanella Salad, Purple Cauliflower Salad, or Farro Salad with Pear and Hazelnuts.
• Add a vegetable side, like Roasted Romanesco, Catalan Sautéed Spinach, Roasted Root Vegetables, or Blistered Green Beans.

Meal Prep & Storage

• To make ahead: Assemble the dish up to 2 days in advance and store it in the fridge. Bring to room temperature before baking.
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Leftovers can also be frozen for up to 3 months. You can bake this ahead and freeze- thaw overnight and reheat in a 350°F oven, tented with foil, until internal temp reaches 145°F.
• Reheat: Warm an individual serving covered in the oven or toaster oven, on the stovetop with a little oil, or in the microwave.

Hope you enjoy this easy baked rigatoni recipe! It is one of the most comforting meals!

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