Baked Rigatoni for a Crowd: The Ultimate Pasta Party Recipe

Hosting a large gathering? Tired of the same old potluck dishes? Look no further! This baked rigatoni recipe is the answer to your culinary prayers. It’s a crowd-pleaser, easy to prepare (especially if you break it down into stages), and utterly delicious. This recipe is designed to serve a substantial group, making it ideal for parties, family reunions, or any occasion where you need to feed a hungry horde.

## Why Baked Rigatoni is Perfect for a Crowd

* **Feeds a lot of people:** This recipe is specifically scaled for large groups, ensuring everyone gets their fill.
* **Make-ahead friendly:** You can prepare different components (sauce, pasta, cheese mixture) in advance and assemble just before baking, saving you time and stress on the day of the event.
* **Customizable:** Easily adaptable to accommodate dietary restrictions or preferences. Swap out the meat, add different vegetables, or use gluten-free pasta.
* **Comfort food classic:** Baked rigatoni is a universally loved dish that evokes feelings of warmth and satisfaction.
* **Minimal active cooking time:** Once assembled, the oven does most of the work, freeing you up to focus on other things.
* **Budget-friendly:** Pasta is a relatively inexpensive ingredient, making this a cost-effective way to feed a large group.

## Ingredients for a Crowd-Pleasing Baked Rigatoni

Here’s what you’ll need to make a baked rigatoni that will have your guests begging for seconds:

* **Pasta:** 3 pounds rigatoni pasta (the ridges are perfect for catching all that delicious sauce!)
* **Ground Meat:** 3 pounds ground beef (or a mixture of beef and Italian sausage)
* **Onion:** 3 large onions, chopped
* **Garlic:** 8 cloves garlic, minced
* **Canned Tomatoes:** Two 28-ounce cans crushed tomatoes, two 28-ounce cans tomato puree, and one 15-ounce can tomato sauce
* **Tomato Paste:** 6 ounces tomato paste
* **Dried Herbs:** 2 tablespoons dried oregano, 2 tablespoons dried basil, 1 tablespoon dried thyme, 1 teaspoon red pepper flakes (optional)
* **Fresh Herbs:** 1/2 cup chopped fresh basil, 1/4 cup chopped fresh parsley
* **Sugar:** 2 tablespoons granulated sugar (to balance the acidity of the tomatoes)
* **Olive Oil:** 6 tablespoons olive oil
* **Ricotta Cheese:** 4 pounds ricotta cheese
* **Eggs:** 4 large eggs
* **Parmesan Cheese:** 2 cups grated Parmesan cheese
* **Mozzarella Cheese:** 4 pounds shredded mozzarella cheese
* **Salt and Black Pepper:** To taste

## Equipment You’ll Need

* Large stockpot or Dutch oven
* Large mixing bowls
* Colander
* Two or three large baking dishes (9×13 inch or similar)
* Wooden spoon or spatula

## Step-by-Step Instructions: Baking Rigatoni for a Crowd

This recipe may seem daunting at first glance, but it’s actually quite straightforward when broken down into manageable steps. Don’t be intimidated – with a little planning, you’ll have a spectacular baked rigatoni ready to impress your guests.

### Part 1: Making the Meat Sauce

The heart of this dish is a rich and flavorful meat sauce. This can be made a day or two in advance and stored in the refrigerator.

1. **Brown the Meat:** In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef (and Italian sausage, if using) and cook, breaking it up with a wooden spoon, until browned. Drain off any excess grease.

2. **Sauté the Aromatics:** Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. **Add Tomato Paste and Cook:** Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. This adds depth of flavor to the sauce.

4. **Incorporate Tomatoes and Herbs:** Pour in the crushed tomatoes, tomato puree, and tomato sauce. Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), and sugar. Season with salt and black pepper to taste.

5. **Simmer the Sauce:** Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the richer and more flavorful it will become. Add the fresh basil and parsley during the last 30 minutes of simmering.

6. **Taste and Adjust:** Taste the sauce and adjust the seasonings as needed. You may want to add more salt, pepper, sugar, or herbs to suit your preference.

### Part 2: Cooking the Pasta

Cook the pasta al dente. It will continue to cook in the oven, so you want it to be slightly firm to the bite.

1. **Boil Water:** Bring a large pot of salted water to a rolling boil.

2. **Cook Pasta:** Add the rigatoni pasta and cook according to package directions, but reduce the cooking time by 2 minutes. This ensures the pasta remains al dente.

3. **Drain Pasta:** Drain the pasta in a colander and rinse with cold water to stop the cooking process. This also prevents the pasta from sticking together.

### Part 3: Preparing the Ricotta Cheese Mixture

This mixture adds a creamy and cheesy layer to the baked rigatoni.

1. **Combine Ingredients:** In a large mixing bowl, combine the ricotta cheese, eggs, and 1 cup of the grated Parmesan cheese. Season with salt and black pepper to taste.

2. **Mix Well:** Mix the ingredients until well combined and smooth. Set aside.

### Part 4: Assembling the Baked Rigatoni

Now for the fun part – putting it all together!

1. **Preheat Oven:** Preheat your oven to 375°F (190°C).

2. **Grease Baking Dishes:** Grease the bottom and sides of two or three large baking dishes with olive oil or cooking spray. The number of baking dishes you need will depend on their size. You want to ensure that the rigatoni is not packed too tightly, which will hinder even cooking.

3. **Layer Ingredients:**
* Spread a thin layer of the meat sauce on the bottom of each baking dish.
* Add half of the cooked rigatoni to each dish, spreading it evenly over the sauce.
* Spoon half of the ricotta cheese mixture over the pasta in each dish.
* Sprinkle half of the shredded mozzarella cheese over the ricotta cheese mixture in each dish.
* Pour the remaining meat sauce over the mozzarella cheese in each dish.
* Top with the remaining rigatoni pasta, spreading it evenly.
* Sprinkle with the remaining mozzarella cheese and Parmesan cheese.

4. **Bake:** Cover the baking dishes with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

5. **Rest:** Let the baked rigatoni rest for 10-15 minutes before serving. This allows the flavors to meld together and makes it easier to slice and serve.

## Tips for Making the Best Baked Rigatoni for a Crowd

* **Don’t overcook the pasta:** Remember that the pasta will continue to cook in the oven, so it’s important to cook it al dente to prevent it from becoming mushy.
* **Use high-quality ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Use good-quality canned tomatoes, fresh herbs, and flavorful cheeses.
* **Don’t be afraid to customize:** This recipe is a great base, but feel free to adapt it to your own tastes. Add different vegetables, swap out the meat, or use different cheeses.
* **Make it ahead of time:** As mentioned earlier, you can prepare the meat sauce, cook the pasta, and prepare the ricotta cheese mixture ahead of time. Store them separately in the refrigerator and assemble the baked rigatoni just before baking. This will save you a lot of time and stress on the day of your event.
* **Prevent sticking:** Ensuring the baking dishes are well-greased is essential to avoid the pasta sticking and burning onto the bottom. A layer of sauce on the bottom also helps.
* **Consider individual servings:** For a party, you can bake individual portions of the baked rigatoni in muffin tins or ramekins for easier serving and portion control.
* **Vegetarian option:** Omit the meat and add extra vegetables, such as mushrooms, zucchini, bell peppers, and spinach, to create a vegetarian version.
* **Gluten-free option:** Use gluten-free rigatoni pasta and ensure all other ingredients are gluten-free.
* **Keep it warm:** If you’re not serving the baked rigatoni immediately, you can keep it warm in a low oven (200°F or 95°C) for up to an hour. Cover it with foil to prevent it from drying out.

## Variations and Add-ins

The beauty of this baked rigatoni recipe is its versatility. Here are a few ideas to get your creative juices flowing:

* **Spicy:** Add more red pepper flakes to the sauce or use Italian sausage with a kick.
* **Creamy:** Stir in a cup of heavy cream or mascarpone cheese to the sauce for a richer, creamier flavor.
* **Vegetable-packed:** Add roasted vegetables like zucchini, eggplant, bell peppers, or mushrooms to the sauce.
* **Pesto:** Swirl a few tablespoons of pesto into the ricotta cheese mixture for a burst of fresh flavor.
* **Spinach:** Add a layer of sautéed spinach to the baking dish before adding the pasta.
* **Different Cheeses:** Experiment with different cheeses, such as provolone, fontina, or Gruyere.
* **Meat Lovers:** Add meatballs, pepperoni, or cooked ham to the sauce.

## Serving Suggestions

Baked rigatoni is a hearty and satisfying dish that can be served on its own or with a few simple sides.

* **Salad:** A fresh green salad with a vinaigrette dressing is a perfect complement to the rich pasta.
* **Garlic Bread:** Warm garlic bread is always a welcome addition to any pasta meal.
* **Vegetables:** Steamed or roasted vegetables, such as broccoli, asparagus, or green beans, provide a healthy and colorful side dish.
* **Wine:** A bottle of red wine, such as Chianti or Merlot, pairs well with baked rigatoni.
* **Dessert:** End your meal with a light and refreshing dessert, such as fruit salad, sorbet, or tiramisu.

## Make-Ahead Instructions

As mentioned previously, this recipe is very make-ahead friendly. Here’s a detailed breakdown:

* **Meat Sauce:** The meat sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat it before assembling the baked rigatoni.
* **Pasta:** The pasta can be cooked up to 2 days in advance. Drain it well and toss it with a little olive oil to prevent it from sticking together. Store it in the refrigerator.
* **Ricotta Cheese Mixture:** The ricotta cheese mixture can be prepared up to 1 day in advance and stored in the refrigerator.
* **Assembling the Dish:** You can assemble the entire baked rigatoni (without baking) up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before baking to ensure even cooking. You may need to add a few minutes to the baking time if baking directly from the refrigerator.

## Storing Leftovers

Leftover baked rigatoni can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave until heated through. You can also freeze the leftovers for up to 2 months. Thaw it in the refrigerator overnight before reheating.

## Recipe Summary: Baked Rigatoni for a Crowd

This baked rigatoni recipe is a guaranteed crowd-pleaser. Its rich, flavorful sauce, creamy cheese filling, and perfectly cooked pasta create a symphony of flavors that will leave your guests wanting more. Whether you’re hosting a large gathering or simply want a hearty and satisfying meal, this recipe is sure to become a new favorite.

**Yields:** Approximately 12-16 servings
**Prep Time:** 45 minutes
**Cook Time:** 1 hour 30 minutes

**Ingredients:**

* 3 pounds rigatoni pasta
* 3 pounds ground beef (or a mixture of beef and Italian sausage)
* 3 large onions, chopped
* 8 cloves garlic, minced
* Two 28-ounce cans crushed tomatoes
* Two 28-ounce cans tomato puree
* One 15-ounce can tomato sauce
* 6 ounces tomato paste
* 2 tablespoons dried oregano
* 2 tablespoons dried basil
* 1 tablespoon dried thyme
* 1 teaspoon red pepper flakes (optional)
* 1/2 cup chopped fresh basil
* 1/4 cup chopped fresh parsley
* 2 tablespoons granulated sugar
* 6 tablespoons olive oil
* 4 pounds ricotta cheese
* 4 large eggs
* 2 cups grated Parmesan cheese
* 4 pounds shredded mozzarella cheese
* Salt and black pepper to taste

**Instructions:**

1. **Make the Meat Sauce:** Brown the ground beef in a large pot. Add onions and garlic and sauté until softened. Stir in tomato paste and cook for 2-3 minutes. Add crushed tomatoes, tomato puree, tomato sauce, dried herbs, sugar, salt, and pepper. Simmer for at least 1 hour, or up to 3 hours. Add fresh basil and parsley during the last 30 minutes.
2. **Cook the Pasta:** Cook rigatoni pasta in boiling salted water until al dente, about 2 minutes less than package directions. Drain and rinse with cold water.
3. **Prepare the Ricotta Cheese Mixture:** In a large bowl, combine ricotta cheese, eggs, and 1 cup of Parmesan cheese. Season with salt and pepper.
4. **Assemble the Baked Rigatoni:** Preheat oven to 375°F (190°C). Grease large baking dishes. Spread a thin layer of meat sauce on the bottom of each dish. Layer with half the pasta, ricotta cheese mixture, mozzarella cheese, and remaining meat sauce. Top with remaining pasta, mozzarella cheese, and Parmesan cheese.
5. **Bake:** Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until cheese is melted and bubbly.
6. **Rest:** Let the baked rigatoni rest for 10-15 minutes before serving.

Enjoy your delicious and crowd-pleasing baked rigatoni! This recipe will certainly become a staple in your cooking repertoire, offering a delightful and convenient solution for feeding large groups. Remember to experiment with variations and add-ins to create your own unique version that will impress everyone at your next gathering!