Italian Rigatoni Casserole

Italian Rigatoni Casserole

Made  times

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook ERINLOVE65."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 823 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 823 kcal
  • 41%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 51.7 g
  • 103%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1892 mg
  • 76%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
  3. Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
  4. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.


Most helpful
Most positive
Least positive

I used half of the ground beef and half of the sausage and about 1.5 cups of mozzarella/mixed Italian cheese and a total of 32 ounces of sauce (Ragu light tomato and basil).

This recipe is so easy and adaptable to everyone's tastes. I only used beef instead of the beef/sausage combination and also omitted the mushrooms. I also used a different pasta sauce, and I t...

Fantastic!! All I changed was to reduce the amount of cheese (not a big cheese fan), but other than that I followed the recipe to the letter and it is wonderful! I'm very much a novice in the ...

Make this with 2 sweet and 2 hot Italian sausages that you cook and break up into small pieces. Use 1 lb. of rigatoini. Mix together the sausage, rigatoni, 2 cups marinara and add 2 medium siz...

Yummy and easy!

I tend to only review recipes if they're real standouts (or stinkers). This was delicious!! And it made sooo much. I have a casserole dish that's bigger than 9x13 so I guess maybe a 10x15, that'...

This is easier to make and tastes better than lasagna in my opinion. I omitted the ground beef, used 1 lb of ground hot Italian sausage, half a lb of rigatoni pasta, 4 oz canned chunky portabell...

Made very few changes but overall it was a hit....LOVED IT!!!!

The recipe turned out quite good an easy lasagna type meal. I added diced tomatoes for a little extra zing.

Other stories that may interest you