Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to the package instructions. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add the ground beef and Italian sausage, breaking the meat apart as it cooks.
Step 3: Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 1 minute.
Step 4: Season the meat mixture with Italian seasoning, salt, black pepper, and crushed red pepper flakes.
Step 5: Pour in the marinara sauce and tomato sauce. Stir well and let the sauce simmer for 10 minutes.
Step 6: Add the cooked rigatoni to the skillet and toss until the pasta is evenly coated with the meat sauce.
Step 7: Sprinkle the mozzarella cheese and Parmesan cheese evenly over the pasta.
Step 8: Cover the skillet and cook on low heat until the cheese is melted and bubbly, about 5 minutes.
Step 9: Garnish with chopped parsley before serving.
Storage and Reheating Tips
Store leftover Cheesy Baked Rigatoni in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave for 1 to 2 minutes or heat the pasta in a skillet over medium-low heat until warmed through.
For longer storage, freeze the pasta in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
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