The Coziest Baked Rigatoni You’ll Ever Make
There’s something magical about the moment you pull a bubbling, golden-brown pasta bake from the oven. The way the cheese stretches as you serve it, the comforting aroma of tomato and herbs filling your kitchen – it’s the edible equivalent of a warm hug. I first fell in love with baked rigatoni during a snowy weekend at my grandmother’s house, where she’d make enormous pans of it to feed our sprawling family. Now, whenever I need a dish that promises both nostalgia and satisfied smiles around the table, this is my go-to recipe.
Ingredients You’ll Need (And Why They Matter)
- 1 lb rigatoni pasta – Those little tubes are perfect for catching all the saucy, cheesy goodness
- 24 oz marinara sauce – Use your favorite jarred brand or homemade for extra love
- 15 oz ricotta cheese – The creamy secret weapon that makes every bite luxurious
- 2 cups shredded mozzarella – Because what’s a baked pasta without those glorious cheese pulls?
- 1/2 cup grated Parmesan – For that nutty, salty depth of flavor
- 1 egg – Helps bind the ricotta mixture beautifully
- 3 cloves garlic, minced – Non-negotiable for flavor foundation
- 1 tsp dried basil + 1 tsp dried oregano – The Italian seasoning dream team
- Pinch of red pepper flakes – Just enough to keep things interesting
- Salt & black pepper – To taste, because seasoning is everything
Let’s Get Baking: Step-by-Step Comfort
First, preheat your oven to 375°F (190°C) and grab your favorite 9×13 baking dish – I always use my well-loved ceramic one that’s seen countless family dinners.
- Cook the pasta al dente in generously salted boiling water (it should still have a slight bite, as it’ll continue cooking in the oven). Drain but don’t rinse – that starchy coating helps the sauce cling.
- Make the ricotta mixture by combining ricotta, egg, half the Parmesan, garlic, herbs, and a good pinch of salt and pepper in a bowl. Taste and adjust seasoning – this is where your personal touch shines!
- Assemble with love by spreading a thin layer of marinara in the baking dish. Add half the cooked rigatoni, dollop with half the ricotta mixture (don’t worry about perfect spreading), then half the remaining sauce. Repeat layers, finishing with sauce.
Pro Tip: Let the assembled dish sit for 10 minutes before baking – this helps the flavors start mingling and prevents a soupy texture.
Pro Tips for the Best Baked Rigatoni
Want to take your baked rigatoni from good to unforgettable? Here are my favorite tricks:
- Undercook the pasta by 2 minutes – it’ll finish cooking in the oven and stay perfectly al dente
- Reserve pasta water to loosen the sauce if needed
- Layer cheeses – try adding provolone or fontina between ricotta layers
- Broil at the end for 1-2 minutes to get that irresistible golden crust
Delicious Variations to Try
This recipe is wonderfully adaptable:
- Meat lovers: Brown 1 lb Italian sausage or ground beef with the onions
- Veggie-packed: Add sautéed mushrooms, spinach, or roasted eggplant
- Spicy kick: Stir in 1/2 tsp red pepper flakes or diced jalapeños
- White sauce version: Substitute béchamel for marinara
What to Serve With Baked Rigatoni
This hearty pasta dish pairs beautifully with:
- Crisp green salad with balsamic dressing
- Garlic bread or focaccia for mopping up sauce
- Roasted vegetables like Brussels sprouts or zucchini
- A light Italian red wine like Chianti
Storage & Reheating Tips
Leftovers (if you have any!) keep beautifully:
- Refrigerate: Store in airtight container for 3-4 days
- Freeze: Portion and freeze for up to 3 months (thaw overnight before reheating)
- Reheat: 350°F oven for 20 minutes (add a splash of water or milk to keep moist) or microwave individual portions with a damp paper towel
Baked Rigatoni FAQs
Can I make this ahead?
Absolutely! Assemble up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to baking time.
What if I don’t have rigatoni?
Penne, ziti, or even macaroni work well – just choose a tube-shaped pasta that can hold the sauce.
How do I prevent dry pasta?
Make sure your sauce is slightly looser than you’d normally serve it, as the pasta absorbs liquid while baking.
Can I use fresh mozzarella?
Yes! Tear it into pieces rather than slicing for better melting distribution.
Cozy Comfort in Every Bite
There’s something magical about pulling a bubbling dish of baked rigatoni from the oven – the way the cheese stretches as you serve it, the heavenly aroma filling your kitchen, the satisfied smiles around the table. This is the kind of meal that turns an ordinary Tuesday into something special, that brings friends and family together over shared seconds (and thirds!).
However you choose to make it – classic or with your own twist – I hope this baked rigatoni becomes a regular in your recipe rotation. It’s earned its place in mine as the ultimate comfort food that never fails to delight. Now go grab that wooden spoon and get cooking – your perfect pasta night awaits!
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Baked Rigatoni Pasta Recipe
Description
A comforting and cheesy baked rigatoni pasta dish perfect for family dinners.
Ingredients
For the Crust:
- 1 pound rigatoni pasta
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a large bowl, mix cooked rigatoni with marinara sauce, ricotta cheese, garlic powder, basil, salt, and black pepper.
- Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with 1 cup of mozzarella cheese.
- Add the remaining pasta mixture and top with the remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.
