Description
A comforting and cheesy baked rigatoni pasta dish featuring tender rigatoni tossed in a rich marinara sauce, creamy ricotta, and a golden crust of melted mozzarella and parmesan cheeses. Easy to prepare and customizable, this recipe is perfect for family dinners, make-ahead meals, and crowd-pleasing occasions.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sauce
- 2 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 4 cups marinara sauce
- Salt, to taste
- Black pepper, to taste
- 1/4 cup fresh basil or Italian herbs, chopped
Cheese
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
Instructions
- Cook the Rigatoni: Boil the rigatoni in generously salted water until just al dente. Drain and toss with a drizzle of olive oil to prevent sticking while you prepare the sauce.
- Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped garlic and onions until translucent and fragrant. Stir in the marinara sauce, season with salt, pepper, and fresh herbs, and let it simmer gently to meld the flavors.
- Mix Pasta and Sauce: In a large bowl, combine the cooked rigatoni with the warm sauce. Add dollops of ricotta cheese and mix to evenly coat the pasta with creamy richness.
- Assemble the Bake: Lightly grease a baking dish with olive oil. Pour half of the pasta mixture into the dish. Sprinkle a generous layer of shredded mozzarella and parmesan cheeses on top. Add the remaining pasta and finish with another layer of mozzarella and parmesan for a gooey, golden crust.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the assembled dish for 25 to 30 minutes, or until the cheese is bubbly and golden brown. Allow it to cool slightly before serving to let the flavors settle.
Notes
- Cook pasta al dente to ensure it holds its shape after baking.
- Use fresh, high-quality mozzarella and parmesan to enhance the flavor.
- Season the sauce well, tasting and adjusting salt and herbs before baking.
- Let the baked rigatoni rest for about 10 minutes after baking for easier slicing.
- Lightly grease the baking dish to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg
Keywords: baked rigatoni, cheesy pasta bake, easy baked pasta, comfort food, Italian pasta casserole, family dinner, make-ahead meal