Baked rigatoni is a warm and comforting dish that brings a smile to the dinner table. It’s creamy, cheesy, and filled with delicious flavors. Perfect for busy weeknights, this pasta casserole is sure to please the whole family. Plus, it’s easy to put together, making it a great choice for beginner cooks.
Why You Will Love This Baked Rigatoni
This baked rigatoni is a fantastic meal for so many reasons. First, it uses simple ingredients you likely have at home. It’s quick to prepare, and the layers of cheese and sauce create a rich, satisfying flavor. Whether it’s a busy weeknight or a cozy family gathering, this dish is always a hit.
How to Make Baked Rigatoni
Making baked rigatoni is straightforward and fun. Start by cooking the pasta, then mix your cheese filling. Layer everything in a dish, pop it in the oven, and let it bake until bubbly and golden. It’s almost like building a delicious pasta tower!
What You Need
- 12 ounces rigatoni pasta
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 teaspoons dried Italian herbs
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Step-by-Step
- Preheat your oven to 350°F (175°C).
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, mix together the ricotta cheese, egg, Italian herbs, salt, and pepper.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer half of the cooked rigatoni over the sauce, then spread half of the ricotta mixture over the pasta, followed by half of the mozzarella cheese.
- Repeat the layers with the remaining rigatoni, ricotta mixture, marinara sauce, and top with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let it sit for a few minutes before serving. Garnish with fresh basil if desired.
How to Serve Baked Rigatoni
This baked rigatoni is fantastic on its own but can be paired with a fresh green salad or some garlic bread. You can also sprinkle extra basil on top for a burst of flavor. It’s great for family dinners, weekend gatherings, or anytime you want something cozy.
How to Store Baked Rigatoni
To keep leftovers fresh, store any uneaten baked rigatoni in an airtight container in the fridge. It should stay good for about 3–4 days. If you want to freeze it, make sure it’s fully cooled first. Wrap it securely in foil or freezer-safe containers for up to 3 months. When reheating, warm it in the oven for the best texture.
Recipe Tips
- Cook the pasta just until al dente, as it will continue to cook in the oven.
- Feel free to use store-bought marinara sauce for ease.
- Add veggies like spinach or mushrooms to the cheese mixture for added nutrition.
- Don’t skip letting it sit before serving; this helps set the layers.
- Keep an eye on the cheese to ensure it doesn’t burn.
Variations & Swaps
- Swap out the ricotta for cottage cheese for a lighter version.
- Use whole wheat rigatoni for a healthier option.
- Add cooked ground beef or sausage between the layers for extra protein.
- Replace the marinara with Alfredo sauce for a creamy twist.
- Mix in some chopped olives or sun-dried tomatoes for a flavor boost.
FAQs
Can I make this baked rigatoni ahead of time?
Absolutely! You can prepare it a day in advance and keep it covered in the fridge. Just bake it when you’re ready, adding a few extra minutes to ensure it’s heated through.
Can I freeze baked rigatoni?
Yes, it freezes well! Just let it cool completely, then wrap it tightly. When you’re ready to eat it, bake it from frozen, adding extra time to the cooking.
What’s the best way to reheat leftovers?
Reheat leftovers in the oven at 350°F. Cover with foil to maintain moisture and bake until heated through, about 25 minutes.
Can I change the cheese in the recipe?
Definitely! Use any cheese you like or have on hand. Cheddar or provolone can be tasty substitutes.
What are some good sides to serve with baked rigatoni?
A simple green salad with vinaigrette or garlic bread complements this dish nicely. Roasted vegetables are also a great option to balance the richness.
Baked Rigatoni
Ingredients
Pasta and Sauce Ingredients
- 12 ounces rigatoni pasta Cooked until al dente.
- 2 cups marinara sauce Can use store-bought for convenience.
- 2 cups ricotta cheese Can be swapped with cottage cheese.
- 2 cups mozzarella cheese, shredded Plus more for topping.
- 1/2 cup grated Parmesan cheese For added flavor.
- 1 egg Helps bind the cheese mixture.
- 2 teaspoons dried Italian herbs Seasoning for the cheese mixture.
- Salt and pepper to taste Adjust according to preference.
- Fresh basil for garnish (optional) Adds freshness when serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, mix together the ricotta cheese, egg, Italian herbs, salt, and pepper.
Assembly
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer half of the cooked rigatoni over the sauce, then spread half of the ricotta mixture over the pasta, followed by half of the mozzarella cheese.
- Repeat the layers with the remaining rigatoni, ricotta mixture, marinara sauce, and top with the remaining mozzarella and Parmesan cheese.
Baking
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let it sit for a few minutes before serving. Garnish with fresh basil if desired.
