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Baked Rigatoni Pasta Recipe

Baked Rigatoni Pasta Recipe

This Baked Rigatoni Pasta Recipe is a comforting, crowd-pleasing dish perfect for weeknights or casual gatherings. It features tender rigatoni pasta baked with a rich, cheesy tomato sauce to golden perfection. Simple, hearty, and easily customizable, this one-dish meal combines warm, melty cheeses with robust marinara and aromatic herbs for a satisfying home-cooked experience.

Ingredients

Scale

Pasta

  • 1 pound rigatoni pasta

Sauce & Aromatics

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups marinara sauce
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon fresh basil or 1 tablespoon Italian herb mix

Cheeses

  • 1 cup ricotta cheese (optional but recommended)
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Cook the Rigatoni: Start by boiling rigatoni in salted water according to the package instructions until al dente. Drain and set aside, making sure not to overcook since the pasta will bake again later.
  2. Prepare the Sauce Base: Heat olive oil in a large skillet over medium heat. Sauté finely chopped onions and minced garlic until soft and fragrant. Add marinara sauce and season with salt, pepper, and herbs. Let it simmer for about 5 minutes to meld the flavors.
  3. Combine Pasta and Sauce: In a large mixing bowl, combine the cooked rigatoni with the marinara sauce. Add dollops of ricotta cheese and half of the shredded mozzarella. Toss gently to coat pasta evenly.
  4. Assemble for Baking: Transfer the saucy rigatoni into a greased baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top, creating a thick, cheesy layer.
  5. Bake to Perfection: Bake the dish in a preheated oven at 375°F (190°C) for 25-30 minutes, until the cheese bubbles and turns golden brown. Let it rest for a few minutes before serving.

Notes

  • Don’t overcook pasta: Slightly undercook the rigatoni to avoid mushy results after baking.
  • Drain pasta well: Excess water can thin the sauce and make the bake soggy.
  • Use fresh cheese: Fresh mozzarella or ricotta makes a noticeable difference in creaminess.
  • Layer your cheese: Add cheese both inside and on top for richer flavor and texture.
  • Let it rest: Allow the baked pasta to cool for 5-10 minutes before serving to meld flavors.

Nutrition

Keywords: baked rigatoni, pasta bake, cheesy pasta, Italian dinner, easy weeknight meal, baked pasta, comfort food