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Baked rigatoni casserole on white round plate in front of red casserole dish.
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Baked Rigatoni Casserole

This Baked Rigatoni Casserole is hearty, comforting and cheesy! A tasty tomato based meat sauce, rigatoni pasta, and three types of cheese completes this delicious casserole that will soon be your most requested dinner item!
Course: Main Course
Keyword: baked rigatoni casserole
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 12
Author: Heather


  • 1 lb rigatoni pasta, cooked to al dente
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • 8 oz cream cheese
  • 28 oz can crushed tomatoes
  • ½ cup water
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded Parmesan cheese
  • ½ cup shredded mozzarella cheese


  • Preheat oven to 375°F.
  • Grease a 9x13 deep baking dish with nonstick cooking spray or olive oil.
  • Prepare pasta to al dente following package directions.
  • In a large sauce pan, brown beef and onions together until beef is no longer pink and onions are translucent.
  • Add garlic, oregano, basil and parsley then sauté another minute until garlic is fragrant.
  • Add the cubed cream cheese and cook on low until cheese is melted and smooth. Help smooth cheese with the back of large spoon.
  • Add crushed tomatoes and water, stir until combined well. See Note***
  • Stir in pasta and pour into prepared baking dish.
  • Evenly top casserole with shredded Parmesan and mozzarella.
  • Bake uncovered for 30 minutes until cheese is melted and casserole is bubbling.



Tip: Pour the water into the empty can of tomatoes and give it a little swish. Use that water for the recipe so you are not wasting any tomato goodness from the bottom of the can. 

To make ahead

Prepare the casserole per recipe directions but don't bake it. Cover the casserole with plastic wrap or foil and refrigerate until ready to use-up to 3 days. Let stand at room temp for 10-15 minutes before baking. If you don't let it stand at room temp, increase baking time to 45 minutes.

To make for the freezer 

Prepare casserole, but don't bake it. Cover the casserole with plastic wrap and foil. Label with date and freeze. When ready to make, thaw overnight in refrigerator. Remove plastic wrap, but keep the foil. Place foil back on casserole. Bake for 30 minutes covered with foil. Remove foil and bake for another 30 minutes until bubbly.


Calories: 357kcal | Carbohydrates: 35g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 370mg | Potassium: 433mg | Fiber: 3g | Sugar: 5g | Vitamin A: 464IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 2mg
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