This Baked Rigatoni with Ricotta recipe combines mozzarella, Parmesan, and ricotta cheese for a hearty meat and pasta dish that the whole family will love. You can even make it ahead of time, freeze it, or enjoy leftovers the next day for dinner or lunch.
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It’s hard not to love a tasty combination of pasta, sausage, and yummy sauce! This winning Baked Rigatoni with Ricotta dish can either feed a crowd or provide delicious leftovers on a busy night (or when you just don’t feel like cooking).
My girls even took this one in their school lunches the next day. Oh, how I love easy crowd-pleasing dinners! Just add a salad or green veggie and dinner is done.
Variations of Baked Rigatoni with Ricotta
You can definitely make this recipe your own based on your preferences, which is the great thing about this pasta dish. Instead of ground beef, you could substitute ground turkey. Another fun idea would be using chopped mushrooms as the main “meat” ingredient.
If you’re omitting the Italian sausage, I would add in some extra spices such as oregano, red pepper flakes, or Italian seasoning. And if you want extra veggies, spinach is always a good choice!
How to Store, Reheat, and Freeze
Besides being delicious, I love that this recipe can be assembled ahead of time, which is especially helpful on those busy weekdays. If you freeze the casserole, do it before baking and thaw it in the fridge overnight before putting it in the oven. You will also need to increase the cooking time since it’ll be cold out of the fridge.
You can also freeze the cooked leftovers for later, too!