In a large pot bring water to a boil and cook the rigatoni according to package directions. Saute: In a medium sized saucepan over medium high heat add the olive oil, onions and garlic. Saute until tender. Meat: Add in the ground beef and sausage and cook and crumble until no longer pink.
Add a little Heat: You can make your baked rigatoni a bit more zesty by using a spicy Italian sausage, or you can add red pepper flakes to taste. Add Vegetables: This is a great dish to add vegetables to or hide them in. Zucchini, mushrooms, peppers, carrots, or spinach. Make Ahead and Freeze!
This baked rigatoni is a delicious dish for a crowd. It can easily be halved or divided into two pans--one to eat and one to freeze unbaked. Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes.
Want leftovers? Double the recipe, but leave off the mozzarella and the remaining 1/2 cup of Parmesan cheese for the casserole you plan to freeze. A homemade bechamel sauce and five types of cheese make this one of our top rigatoni recipes.