Name: No-Boil Baked Pasta Casserole Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 lb rigatoni pasta, uncooked; 1 lb ground beef, 85% lean; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 jar (24 oz) marinara sauce; 1 can (15 oz) crushed tomatoes; 1 cup water; 2 tsp dried Italian seasoning; 1 ½ tsp salt, divided; ½ tsp black pepper; 15 oz whole milk ricotta; 1 large egg; ½ cup grated Parmesan; 3 cups shredded low-moisture mozzarella

This no-boil baked pasta casserole gets you a bubbling, golden pan of comfort with a lot less cleanup. No waiting for a pot of water to boil and no extra colander to wash.

The ricotta keeps the layers creamy while the pasta cooks right in the sauce, soaking up every bit of flavor. It is the weeknight dinner I turn to when I want something hearty without standing over the stove for an hour.

Why This Casserole Works

The uncooked pasta absorbs the tomato and meat juices as it bakes, so every piece tastes seasoned all the way through. The edges still get those crispy, cheese-crusted bits everyone fights over.

Using a simple three-layer approach means you get meat, pasta, and cheese in every spoonful. The ricotta mixture stays light and fluffy, not grainy, because you fold it together gently and spread it in clouds rather than a dense blanket.

Ingredients

1 lb rigatoni pasta, uncooked: the sturdy shape holds up to baking without turning mushy.
1 lb ground beef, 85% lean: adds rich flavor; you can blot excess fat if you like.
1 medium yellow onion, diced: melts into the sauce as it cooks.
3 cloves garlic, minced: for that savory backbone.
1 jar (24 oz) marinara sauce: choose one you already love the taste of.
1 can (15 oz) crushed tomatoes: extra tomato depth and liquid to cook the pasta.
1 cup water: helps the pasta soften without becoming soupy.
2 tsp dried Italian seasoning: a shortcut blend of oregano, basil, and thyme.
1 ½ tsp salt, divided: one part for the meat, one for the ricotta.
½ tsp black pepper: freshly ground if you have it.
15 oz whole milk ricotta: the full-fat stuff gives a silkier texture and less water separation.
1 large egg: binds the ricotta so it holds together in the oven.
½ cup grated Parmesan: stirred into the ricotta for a salty kick.
3 cups shredded low-moisture mozzarella: melts into stretchy, golden pools.

Variations and Substitutions

Swap ground beef for Italian sausage: use mild or hot, removed from casings, and reduce added salt by a pinch since sausage is already seasoned.
Make it vegetarian: skip the meat and stir one 10 oz package of thawed frozen spinach (squeezed dry) into the ricotta mixture instead.
Go dairy-free: use a good plant-based ricotta and mozzarella shreds; the bake time stays the same, just check for browning earlier.
Add red pepper flakes: a half teaspoon in the meat mixture brings a slow warmth without overwhelming the tomato.

If you like the ease of baked pasta but want a creamy white sauce, try our Chicken Alfredo Bake.

How to Make No-Boil Baked Pasta Casserole

Step 1: Brown the Meat Mixture

Set a large skillet over medium-high heat and add the 1 lb ground beef, breaking it apart with a spoon. Cook for about 8 minutes, until no pink remains, then stir in the diced onion and minced garlic.

The onion will soften and turn translucent around the edges as it cooks, about 5 more minutes. Once the meat smells deeply savory, drain off any excess fat if the pan looks greasy, then stir in the jar of marinara, the can of crushed tomatoes, the cup of water, Italian seasoning, 1 teaspoon of the salt, and the black pepper. Let it come to a steady simmer for 3 to 4 minutes to marry the flavors, then remove from the heat.

Step 2: Mix the Ricotta Filling

In a medium bowl, combine the 15 oz ricotta, the egg, the remaining ½ teaspoon of salt, and the ½ cup of grated Parmesan. Stir it together with a fork just until everything is evenly mixed. No need to beat it into a paste.

You are looking for a uniform but still slightly lumpy mixture that drops off the fork in dollops. Overmixing can make the ricotta watery, so a light hand is your friend here.

Step 3: Layer the Casserole

Preheat your oven to 375°F (190°C). Grab a deep 9×13 inch baking dish. Spoon a thin layer of the meat sauce onto the bottom, just enough to coat it and keep the pasta from sticking. Scatter half of the uncooked rigatoni over that, then dot half of the ricotta mixture in spoonfuls on top.

Spread the ricotta gently so you have pockets of it rather than a solid sheet. Sprinkle 1 ½ cups of the mozzarella over the ricotta, then pour on half of the remaining meat sauce. Repeat with the rest of the pasta, the rest of the ricotta dollops (dropped right onto the noodles), the remaining meat sauce (pour it slowly so it seeps around the pasta), and finally the last 1 ½ cups of mozzarella on top. The dish will look very full, which is exactly right because the pasta will absorb liquid as it bakes.

Step 4: Bake Until Bubbly

Cover the dish tightly with foil, trying not to let it touch the cheese, and slide it into the preheated oven. Bake for 30 minutes covered, then remove the foil and bake for another 15 to 20 minutes.

Around the 40-minute mark, you will see the sauce bubbling up around the edges and the top turning golden brown. The pasta is ready when a knife slides through a noodle with no hard crunch, just a tender bite.

Step 5: Scoop and Serve

Pull the casserole from the oven and let it rest on the counter for 10 minutes. This short wait is the difference between neat squares and a soupy slide.

Scoop generous portions onto plates, making sure each serving catches some of the crispy top edge and the creamy ricotta ribbons in the middle. A little extra Parmesan grated over the top never hurts either.

A Few Notes Before You Start

Let the meat sauce come back to a simmer before you layer. A hot sauce jump-starts the pasta cooking, so the edges don’t stay crunchy.
If your ricotta seems wet, drain it in a fine-mesh sieve for 10 minutes before mixing. Less liquid means the casserole sets up faster.
Do not be tempted to stir the layers once they are in the dish. Keeping them distinct gives you those pockets of melty cheese and creamy ricotta.
The casserole will still look fairly loose when you take it out of the oven; the rest time thickens it right up.

Bake times by pan size:

Pan size	Bake time (covered)	Bake time (uncovered)
9×13 inch	30 mins	15–20 mins
8×8 inch (thicker)	35 mins	20–25 mins

Storing and Reheating Leftovers

Refrigerate: Cool any leftovers completely, then cover the dish tightly and store in the fridge for up to 4 days.
Reheat: Warm individual portions in the microwave until hot, or cover the whole dish with foil and reheat in a 350°F oven for about 20 minutes.
Freeze: Assemble the casserole without baking, wrap it well, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 10 extra minutes covered.

What to Serve With Baked Pasta Casserole

A crisp green salad with a sharp vinaigrette cuts through the richness. Garlic bread is always welcome for mopping up the extra sauce. For something lighter, steamed green beans with lemon zest brighten the plate without competing.

Frequently Asked Questions

Can I use a different pasta shape?

Yes, any short, sturdy shape like ziti, penne, or cavatappi works. Avoid thin noodles like angel hair that turn mushy.

How do I know when the pasta is fully cooked?

Slide a paring knife through a piece of pasta in the center of the dish. It should feel tender with no hard white core. If it resists, cover and bake 5 to 10 minutes longer.

Can I assemble this the night before?

Yes, assemble the whole casserole, cover, and refrigerate overnight. Pull it out while the oven preheats, and add 10 minutes to the covered bake time since it starts cold.

Will this work with ground turkey instead of beef?

Yes, ground turkey is leaner and will work fine. Browning it the same way, but add a tablespoon of olive oil to the pan since it releases less fat.