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How It Works
Cheesy beef and sausage pasta bake with rigatoni and melted golden cheese.
Main Dishes Meat Fall Winter Italian Nut-Free

Cheesy Beef and Sausage Bake Recipe

A hearty beef and sausage pasta bake with rigatoni, rich tomato sauce and a bubbling mozzarella-cheddar topping.

Prep 25 min
Cook 45 min
Total 1 hr 10 min
Servings 8 servings
Difficulty Easy
Jump to Recipe Adapt This Recipe
Oven375°F · conventional Pan13 by 9 inches (in) Air fryerConversion not recommended

Contains: Milk · Wheat

Check the labels of the Italian sausage, marinara sauce and packaged cheeses if you are cooking for someone with food allergies, because formulations can vary.

WHY IT WORKS

Why This Recipe Works

01

Two-Meat Flavor

Ground beef gives the sauce a hearty base while Italian sausage adds extra seasoning and richness without requiring a long ingredient list.

02

Saucy, Not Dry

The pasta is cooked just shy of al dente before baking, so it can finish in the tomato sauce without becoming soft or soaking up too much moisture.

03

Golden Cheese Topping

Mozzarella melts smoothly, cheddar adds sharper flavor and Parmesan helps the top brown into a bubbling, savory crust.

WHAT YOU’LL NEED

Equipment

9 by 13-inch baking dish
Large pot
Large skillet
Colander

THE RECIPE

Ingredients & Method

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Ingredients

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Measurements
  • Pasta Bake
  • Cheese Topping

Method

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  1. Heat the oven to 375°F. Lightly grease a 9 by 13-inch baking dish.
  2. Bring a large pot of well-salted water to a boil. Cook the rigatoni for about 2 minutes less than the package's al dente time. Drain well.
  3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for about 30 seconds.
  4. Add the ground beef and Italian sausage. Cook for 7 to 9 minutes, breaking the meat into bite-size crumbles, until fully cooked and well browned. Drain excess fat if needed.
  5. Stir in the Italian seasoning, salt, black pepper, marinara sauce and drained diced tomatoes. Bring to a gentle simmer and cook for 5 minutes.
  6. Add the drained rigatoni to the meat sauce and toss until every piece is well coated. Transfer the mixture to the prepared baking dish.
  7. Sprinkle the mozzarella and cheddar evenly over the casserole, then finish with the Parmesan.
  8. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese is fully melted with golden-brown spots.
  9. Remove from the oven and let the bake rest for 5 minutes. Sprinkle with the parsley before serving.

COOKING GUIDANCE

Practical Cooking Notes

Make Ahead

Assemble the casserole through the cheese topping, cover and refrigerate for up to 24 hours. Bake it straight from the refrigerator, allowing about 10 to 15 extra minutes as needed until the center is piping hot and the cheese is bubbling.

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Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Make It Dairy-Free

Change the following ingredients:

Replace12 ounces (oz) mild Italian pork sausage, casings removed

With12 ounces (oz) dairy-free mild Italian pork sausage, casings removed

Replace2 US cups shredded low-moisture mozzarella cheese

With2 US cups shredded dairy-free mozzarella-style cheese

Replace1 US cup shredded sharp cheddar cheese

With1 US cup shredded dairy-free cheddar-style cheese

Replace1/4 US cup finely grated Parmesan cheese

With1/4 US cup finely grated dairy-free Parmesan-style topping

Use good melting dairy-free cheese alternatives and check the sausage and marinara labels for added milk.

Make It Gluten-Free

Change the following ingredient:

Replace1 pound (lb) rigatoni

With1 pound (lb) gluten-free rigatoni

Use gluten-free rigatoni and choose Italian sausage and marinara sauce labelled gluten-free if required.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

Use mild or hot Italian pork sausage according to your preference. Rigatoni works especially well because the tubes catch the meat sauce, but another sturdy short pasta such as penne or ziti can be used.

Useful Substitutions

Ground turkey can replace the ground beef, although the finished bake will be leaner. Penne or ziti can replace the rigatoni in the same weight. If you prefer less sharp cheese, replace the cheddar with an equal amount of additional mozzarella.

INGREDIENT QUALITY

Quality Note

Use a full-flavored marinara and brown the beef and sausage properly before adding the sauce. The casserole is at its best when the pasta still has some bite before it goes into the oven.

SPEND LESS

Cost-Saving Tip

Buy ground beef and sausage in larger value packs when the price per pound is lower, then freeze the unused meat in recipe-sized portions for another meal.

COOKING TIPS

Tips

Undercook the Pasta Slightly

Drain the rigatoni about 2 minutes before the package's al dente time. It will continue cooking in the sauce in the oven.

Brown the Meat Well

Let the beef and sausage develop some browned edges before adding the sauce. That extra browning gives the finished casserole deeper savory flavor.

Keep Enough Sauce

The mixture should look a little saucier than pasta served straight from the pan. The pasta absorbs moisture as the casserole bakes.

Rest Before Serving

Give the bake a few minutes to settle after it leaves the oven so the sauce and cheese cling to the pasta instead of running across the plate.

MAKE IT LAST

Storing, Freezing & Reheating

Storing

Cool leftovers promptly, cover and refrigerate within 2 hours. Use within 3 to 4 days.

Freezing

Cool the baked casserole completely, portion it into airtight containers and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheat in the Oven

Cover the portion with foil and warm at 350°F until hot throughout. Remove the foil for the last few minutes if you want the cheese to brown again.

Reheat in the Microwave

Cover a portion loosely and microwave in short intervals until steaming hot throughout, stirring or rotating if needed for even heating.

ESTIMATED PER SERVING

Nutrition

1 of 8 servings

650 kcal Calories
31 g Fat 40% DV
14 g Saturated fat 70% DV
57 g Carbohydrate 21% DV
5 g Fiber 18% DV
9 g Sugars
35 g Protein
1160 mg Sodium 50% DV
95 mg Cholesterol 32% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

Cheesy Beef and Sausage Bake FAQs

What kind of sausage works best in a beef and sausage bake?

Mild Italian pork sausage gives the casserole plenty of seasoning without making it spicy. Hot Italian sausage works well if you want more heat.

Can I use a different pasta instead of rigatoni?

Yes. Penne or ziti are good alternatives because they are sturdy enough to hold up during baking and catch the meat sauce well.

Can I assemble the bake ahead of time?

Yes. Assemble it, cover it and refrigerate for up to 24 hours before baking. A chilled casserole may need about 10 to 15 extra minutes in the oven.

Why is my pasta bake dry?

Dry pasta bakes are usually caused by overcooking the pasta before baking or not using enough sauce. Drain the pasta slightly early and make sure it is thoroughly coated before it goes into the oven.

Can I freeze cheesy beef and sausage bake?

Yes. Freeze the fully cooled bake in well-sealed portions for up to 3 months for best quality, then thaw overnight in the refrigerator before reheating.

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