Baked Rigatoni
A creamy, cheesy, and flavorful pasta casserole that's perfect for busy weeknights or cozy family gatherings.
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.
Notes
To keep leftovers fresh, store in an airtight container in the fridge for 3–4 days. It can also be frozen for up to 3 months. Reheat in the oven for best texture.