Description
This Baked Rigatoni Pasta recipe features al dente rigatoni tossed in a rich, homemade tomato sauce seasoned with Italian herbs and garlic, layered with creamy ricotta, melty mozzarella, and sharp Parmesan cheeses, then baked to bubbly, golden perfection. It’s a comforting, crowd-pleasing Italian-American casserole perfect for dinner gatherings or meal prep.
Ingredients
Scale
pasta
- 12 ounces rigatoni pasta
tomato sauce
- 28 ounces canned crushed tomatoes
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning blend (oregano, basil, thyme)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
cheese
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
garnish (optional)
- Fresh basil leaves, chopped
- Fresh parsley, chopped
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni just until al dente according to the package instructions. Drain the pasta well and set aside, as it will continue cooking when baked.
- Prepare the Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1-2 minutes. Add the crushed tomatoes and Italian seasoning blend, then simmer gently for 10-15 minutes to allow the flavors to develop. Season the sauce with salt and black pepper to taste.
- Combine Pasta and Sauce: In a large mixing bowl, toss the cooked rigatoni with the prepared tomato sauce until every piece is well coated, ensuring an even, savory flavor throughout.
- Assemble the Layers: Preheat your oven to 375°F (190°C). Grease a baking dish lightly. Spread a thin layer of the sauced pasta evenly over the bottom of the dish. Add dollops of ricotta cheese scattered across the layer, then sprinkle generous amounts of shredded mozzarella and grated Parmesan cheese on top. Repeat this layering process with the remaining pasta and cheeses, finishing with a top layer of cheese.
- Bake to Perfection: Place the assembled pasta in the preheated oven and bake uncovered for 25-30 minutes until the cheese is bubbling, golden, and slightly browned on top. Once baked, let the dish rest for a few minutes before serving to allow the flavors to meld and the casserole to set.
Notes
- For extra flavor, garnish with fresh chopped basil or parsley just before serving.
- You can substitute part of the mozzarella with provolone or fontina for a different flavor profile.
- Use no-boil rigatoni pasta if preferred, but adjust sauce quantity to ensure enough moisture.
- This dish can be prepared a day in advance and refrigerated before baking; add a few extra minutes to the baking time if baking cold.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
