Italian Rigatoni Casserole

Italian Rigatoni Casserole


"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook ERINLOVE65."


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

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  • 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.
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  1. 17 Ratings


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 ...