Irresistibly Creamy Rigatoni Bake with Meat Sauce

This creamy rigatoni bake combines two flavorful sauces into one dish—rich meat sauce and indulgent creamy white sauce. Baked to perfection with layers of mozzarella and Parmesan, this is the ultimate comfort food that will have your family asking for seconds. It’s easy to make and perfect for weeknights or casual gatherings.

Whenever my husband smells this creamy rigatoni bake coming out of the oven, I can see his eyes light up. It’s become one of our favorite go-to meals when we want something hearty, cheesy, and utterly comforting. The kids love helping sprinkle the mozzarella on top, and we usually make it a full meal with garlic bread and a simple salad. After a busy day, it’s just the kind of dinner that brings everyone together, leaving happy, satisfied faces all around.

Why This Creamy Rigatoni Bake is a Must-Try

Flavor Explosion: A combination of savory ground beef, Italian sausage, and a perfectly seasoned tomato sauce paired with a luxuriously creamy white sauce.
Double Cheese Goodness: Parmesan blended into the cream sauce and a topping of melty mozzarella make this dish rich and gooey in all the right ways.
Easy but Impressive: Simple ingredients come together in a way that feels gourmet, and it only takes a little over 30 minutes to get it on the table.
Family-Friendly: A dish that pleases picky eaters and hungry adults alike, it’s guaranteed to become a favorite in your household.

Ingredients:

For the Meat Sauce:

450g (1 lb) ground beef
450g (1 lb) ground Italian sausage
1 onion, diced
1 tsp garlic powder
1 tsp Cajun seasoning (like Slap Ya Mama)
1 tsp black pepper
½ tsp red pepper flakes
(2) 425g (15 oz) cans tomato sauce
340g (12 oz) can tomato paste
1 tsp dried oregano
1 tsp dried basil

For the Creamy White Sauce:

115g (½ cup) butter
1 tbsp all-purpose flour
475ml (16 oz) heavy cream
170g (6 oz) shredded Parmesan cheese
Salt and pepper to taste
120ml (½ cup) reserved pasta water
450g (16 oz) Rigatoni pasta
225g (2 cups) shredded mozzarella cheese

Directions:

Preheat the oven: Set the oven to 175°C (350°F) and lightly grease a 9 x 13-inch baking dish with non-stick spray.
Cook the pasta: Boil a large pot of water and cook the rigatoni until it’s al dente according to the package instructions. Reserve ½ cup of the pasta water, drain the pasta, and set it aside.
Make the meat sauce: In a large skillet over medium-high heat, cook the ground beef, Italian sausage, and diced onions until the meat is browned and the onions are tender. Drain any excess fat.
Season the sauce: Stir in the garlic powder, Cajun seasoning, black pepper, and red pepper flakes. Add the tomato sauce, tomato paste, oregano, and basil. Stir everything together, cover, and let it simmer for 10-15 minutes, stirring occasionally.
Prepare the white sauce: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a roux. Slowly pour in the heavy cream while stirring continuously.
Add the cheese: Stir in the shredded Parmesan until fully melted and smooth. Season with salt and pepper to taste, then mix in the reserved pasta water to help loosen the sauce.
Combine the pasta and sauce: Toss the cooked rigatoni into the creamy white sauce, stirring until all the pasta is evenly coated.
Assemble the bake: Transfer the pasta mixture to the prepared baking dish. Spread the meat sauce evenly over the top, then sprinkle with shredded mozzarella.
Bake: Place the dish in the oven and bake uncovered for 20 minutes, or until the cheese is melted, golden, and bubbly.
Serve: Dish up this creamy rigatoni bake with a fresh side salad and garlic bread for the perfect meal.

Notes:

Substitutions: You can swap ground beef or sausage with ground turkey or chicken for a lighter version.
Make-Ahead Tip: This dish can be assembled ahead of time and stored in the fridge for up to 24 hours before baking.
Pasta Options: Feel free to use penne, ziti, or any short pasta if you don’t have rigatoni on hand.
Spice Level: Adjust the red pepper flakes to your preferred level of heat, or omit them altogether for a milder flavor.