Cook rigatoni pasta with salt according to direction but 2 minutes less than recommended. Set aside.
Heat olive oil in a pan over medium heat. Add onion then sauteed until translucent about 3 minutes.
Add garlic, ground beef, and a pinch of salt. Sauteed for 3 minutes.
Add tomato paste, stir and cooked for 1 minutes until caramelized.
Add peeled tomato, Italian seasoning, and sugar and then mix well. While stirring, crush the tomatoes using a spatula.
Add water. Adjust water according to your need, about 150ml. Add more if too dry. Because we will add the bolognese sauce to the casserole, it needs to be more liquidy than normal bolognese sauce.
Adjust salt and black pepper to your taste.
Add 1 tbsp parmesan and stir until all cheese melted. Turn off heat.
Add cooked rigatoni. Sprinkle with half of mozzarella cheese and half of cheddar cheese then mix.
Place pasta into casserole. Sprinkle with the rest of mozzarella cheese, cheddar cheese, parmesan cheese, and bread crumbs.
Grill the bolognese rigatoni pasta in an oven for 20 minutes.
Your pasta is ready. Serve per portion on a plate.