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Baked Rigatoni

Baked Rigatoni
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This Baked Rigatoni recipe is a comforting, cheesy, and easy-to-make dinner featuring tender rigatoni pasta baked with rich marinara sauce and a blend of creamy cheeses. Perfect for busy weeknights or casual weekends, it offers a flavorful, crowd-pleasing one-dish meal that warms the soul with every bite.

Ingredients

Scale

Pasta

  • 12 oz rigatoni pasta

Sauce

  • 2 tbsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 4 cups marinara or tomato sauce
  • 1 tsp Italian seasoning (oregano, thyme blend)
  • Salt and black pepper, to taste

Cheese mixture

  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese, divided
  • Handful fresh basil or parsley, chopped
  • Salt and pepper, to taste

Instructions

  1. Prepare the pasta: Cook the rigatoni in salted boiling water until just al dente. Drain well to avoid sogginess during baking and set aside.
  2. Make the sauce base: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped garlic and onion until fragrant and translucent. Pour in the marinara sauce, add Italian seasoning, salt, and pepper. Let simmer gently for 10 minutes to deepen the flavors.
  3. Blend the cheeses: In a mixing bowl, combine ricotta cheese with half of the grated Parmesan and the chopped fresh basil or parsley. Season lightly with salt and pepper and mix well.
  4. Assemble the dish: In a baking dish, spread a layer of the sauce. Add half of the cooked rigatoni, then dollop and gently mix in the ricotta mixture over the pasta. Pour the remaining rigatoni on top, followed by the rest of the sauce. Sprinkle mozzarella and the remaining Parmesan cheese evenly over the surface.
  5. Bake to bubbly perfection: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake uncovered for another 10-15 minutes until the cheese is browned and bubbly.

Notes

  • Cook pasta al dente to prevent mushiness after baking.
  • Use fresh, full-fat cheeses for better melting and richer flavor.
  • Don’t over-sauce; use just enough to keep the dish moist without becoming soggy.
  • Add fresh basil or parsley after baking for vibrant aroma and color.
  • Let baked rigatoni rest for 5 minutes before serving to allow it to set.

Nutrition

Keywords: baked rigatoni, cheesy pasta, easy dinner, comfort food, Italian pasta bake, family friendly, make-ahead dinner

Find it online: https://gourmetglazing.com/baked-rigatoni/