Pepperoni, beef and sausage rigatoni bake

    40 min

    This hearty, meaty pasta bake mixes beef mince, Italian sausage and pepperoni with mushrooms and rigatoni pasta in pasta sauce. A three meat pasta bake that's quite quick and easy to assemble, and truly, deliciously filling.

    438 people made this

    Serves: 8 

    • 450g rigatoni pasta
    • 450g beef mince
    • 450g Italian sausage, casings removed
    • 225g tinned mushrooms, drained
    • 1.8kg pasta sauce
    • 675g grated mozzarella cheese
    • 100g thinly sliced pepperoni

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to the boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
    3. Meanwhile, brown beef mince and sausage in a large frying pan over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, pasta 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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    Reviews in English (493)


    Made this without the italian sausage and mushrooms because oh and child aont fans but it was still lovely and another way to use up pepperoni leftover from makong pizzas  -  06 Apr 2015


    I've made this dish twice now. Each time it was completely gone, no leftovers! It feeds about 8-10 people easily. I took someone's advise and mixed 1/2 the cheese into the casserole then sprinkled the rest on top. I layered the pepperoni under the cheese so they wouldn't get crispy. One time I used the slice pepperoni and cut them into quarters. The second time I cubed the pepperoni. Both tasted excellent!  -  11 Sep 2007  (Review from Allrecipes US | Canada)


    My family loved this recipe. I did make a few small changes...after browning the ground beef and italian sausage and cooking the pasta, I put them, along with two jars of Bartoli Tomato & Basil spaghetti sauce, the mozzarella cheese and some parmesan cheese together in one large bowl and mixed them, before putting into 9 X 13 pan. I also reserved about 1 1/2 cups of mozzarella to sprinkle over the top, along with some more parmesan. I did not use the pepperoni because I felt there was plenty of meat and flavors already. Very easy and very tasty!!!  -  21 May 2007  (Review from Allrecipes US | Canada)