Description
This baked rigatoni recipe delivers a comforting, creamy, and cheesy pasta dish that’s easy to prepare and perfect for any occasion. Featuring tender rigatoni pasta combined with rich marinara sauce, a blend of mozzarella, ricotta, and Parmesan cheeses, and fresh herbs, it creates layers of irresistible flavor and creamy texture. Ideal for family dinners or casual gatherings, this make-ahead dish bakes to golden perfection, bringing warmth and satisfaction in every bite.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta (gluten-free if needed)
Sauce and Aromatics
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 24 oz marinara sauce
Cheeses
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
Herbs
- Fresh basil leaves or 1 tsp Italian herbs
Instructions
- Prepare the Rigatoni: Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente, approximately 2 minutes less than the package instructions, to prevent mushiness after baking. Drain and set aside.
- Create the Sauce Base: Heat olive oil in a large skillet over medium heat. Sauté finely chopped onions and minced garlic until fragrant and translucent. Add the marinara sauce and simmer gently for 10 minutes to deepen the flavors.
- Mix in Cheeses and Pasta: In a large mixing bowl, combine the drained rigatoni with the tomato sauce. Add dollops of ricotta cheese and half of the shredded mozzarella. Gently fold the mixture to evenly distribute the creamy cheese through the pasta.
- Assemble the Dish: Transfer the cheesy pasta mixture into a greased baking dish. Sprinkle the remaining mozzarella and a generous layer of grated Parmesan cheese on top to form a golden crust when baked.
- Bake Until Bubbly and Golden: Preheat the oven to 375°F (190°C). Bake the rigatoni for 25-30 minutes until the cheese is melted, bubbly, and golden brown on top. Let rest for 5 minutes before serving to allow flavors to settle.
Notes
- Don’t overcook the pasta; cooking it just shy of al dente prevents mushiness after baking.
- Use fresh ricotta and high-quality mozzarella to enhance creaminess and meltability.
- Sauté garlic and onions first to intensify the sauce’s base notes.
- Let the baked rigatoni rest a few minutes after baking for cleaner serving and better texture.
- Add fresh basil after baking to preserve its bright, vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
Keywords: baked rigatoni, cheesy pasta, creamy baked pasta, comfort food, Italian pasta bake, gluten-free baked rigatoni
