Do you love pasta bakes? This Tuscan Baked Rigatoni combines melted mozzarella, hearty rigatoni, tender cannellini beans, fresh spinach and a rich tomato-cream sauce for a cozy, family-friendly meal.
Cozy Baked Rigatoni
This baked rigatoni is perfect for chilly nights. The tomato and cream sauce becomes deeply flavorful as it simmers, and every bite is studded with gooey mozzarella. Spinach and cannellini beans add texture and nutrition, while garlic brightens the sauce.
The aroma while it bakes fills the house and makes it feel like a special, comforting dinner.
What Makes this Baked Pasta Tuscan?
It draws inspiration from pasta e fagioli, a classic Tuscan combination of pasta and white beans in a tomato-based sauce. A splash of heavy cream here adds richness and a silky finish that makes the casserole indulgent yet familiar.
Recipe Ingredients
You can easily customize this recipe. Swap ground beef for ground turkey, use penne or ziti instead of rigatoni, or substitute store-bought sauce and a cup of cream if you prefer a shortcut.
- 1 lb ground beef
- 1 lb rigatoni, cooked (penne or ziti may be substituted)
- 2 cups shredded mozzarella
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 (28-oz) can crushed tomatoes
- 1 tsp salt
- 1 tsp cracked black pepper
- 8 cups baby spinach, coarsely chopped (or 10 oz frozen, well drained)
- 1 (15-oz) can cannellini beans, rinsed and drained
- 1/2 cup shredded Parmesan
- Fresh chopped parsley for garnish
How to Make Tuscan Baked Rigatoni
This dish is straightforward—mix, bake, and enjoy. It’s ideal for a lazy weekend or an easy weeknight that still feels comforting and special.
- Preheat and prepare: Preheat the oven to 350°F. Grease a 9×13-inch baking dish. Cook the rigatoni according to package directions, drain and let cool slightly. Toss the cooked pasta with the shredded mozzarella in a large bowl and set aside.
- Cook the beef: In a skillet over medium-high heat, warm the olive oil and brown the ground beef, about 5 minutes. Drain any excess fat, then add the cooked beef to the pasta and mozzarella mixture.
- Make the sauce: In the same skillet, sauté the garlic for about 30 seconds. Add the heavy cream, crushed tomatoes, salt and black pepper. Simmer and stir until the sauce thickens slightly, about 5 minutes. Stir in the chopped spinach and cannellini beans and cook another 2 minutes until the spinach wilts.
- Assemble: Remove the skillet from heat. Pour the tomato-spinach-bean sauce into the pasta and beef mixture and toss gently to coat evenly. Transfer to the prepared baking dish and sprinkle the Parmesan over the top.
- Bake: Bake for about 30 minutes, or until the top is golden and the sauce is bubbly. Let the casserole rest 5–10 minutes, then garnish with fresh parsley and serve.
Tips for Success
- Undercook the pasta slightly: Cook the rigatoni just shy of al dente to avoid it becoming too soft after baking.
- Let it rest: Allow the casserole to sit 5–10 minutes after baking so it sets and is easier to serve.
- Vegetarian option: Skip the beef and add sautéed vegetables such as mushrooms, zucchini or diced potatoes. Pre-cook them so they’re tender after baking.
What Goes with Baked Rigatoni?
Pair this casserole with simple sides to round out the meal:
- Warm dinner rolls or crusty bread for sopping up sauce.
- A green vegetable such as a crisp salad, steamed broccoli, or roasted snap peas.
- A sweet finish: cookies or a light dessert if you want to keep the cozy theme going.
How to Store and Reheat Leftovers
- Refrigerate: Cover the casserole or store portions in airtight containers for up to 4 days.
- Reheat: Microwave single portions in short intervals, stirring between bursts, or reheat in a 350°F oven until heated through.
Can You Freeze Homemade Rigatoni?
Yes. Portion the cooled casserole into freezer-safe bags or containers, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tuscan Baked Rigatoni
This baked rigatoni features melted mozzarella, rigatoni, cannellini beans and a creamy tomato sauce for a comforting family dinner.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 8
Ingredients
- 1 pound ground beef
- 1 pound rigatoni, cooked
- 2 cups shredded mozzarella
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 (28-oz) can crushed tomatoes
- 1 tsp salt
- 1 tsp cracked black pepper
- 8 cups baby spinach, coarsely chopped
- 1 (15-oz) can cannellini beans, rinsed and drained
- 1/2 cup shredded Parmesan
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan.
- In a large bowl, combine the cooked rigatoni and mozzarella; set aside.
- In a skillet over medium-high heat, heat the olive oil and brown the ground beef, about 5 minutes. Drain if needed and add the beef to the pasta mixture.
- In the same skillet, sauté garlic for 30 seconds. Add heavy cream, crushed tomatoes, salt and pepper. Simmer until slightly thickened, about 5 minutes.
- Stir in the spinach and cannellini beans and cook 2 minutes until the spinach wilts.
- Remove from heat and combine the tomato mixture with the pasta and beef. Transfer to the prepared pan and sprinkle with Parmesan.
- Bake about 30 minutes, until golden and bubbly. Let rest 5–10 minutes, garnish with parsley and serve.
Notes
Serves 6 to 8. Nutritional values are estimates and may vary based on ingredients used.
Calories: 663 kcal | Carbohydrates: 61 g | Protein: 32 g | Fat: 33 g | Fiber: 7 g
More Pasta Recipes To Try
Here are a few other pasta ideas to explore:
- Lasagna Stuffed Pasta Shells
- Italian Antipasto Pasta Salad
- One Pot Jambalaya Pasta