Cheesy Baked Rigatoni Recipe: Indulge in the ultimate comfort food with this Cheesy Baked Rigatoni recipe. Packed with rich marinara sauce, layers of gooey melted cheese, and perfectly cooked pasta, this dish is a family favorite. Whether you’re hosting a dinner party or looking for a cozy weeknight meal, this easy-to-follow recipe delivers irresistible flavor in every bite.
Ingredients:
For the Pasta:
- 1 lb (16 oz) rigatoni pasta
- Water for boiling
- 1 tbsp salt
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 lb ground beef (or Italian sausage)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 1 tsp sugar
- 1/2 cup water or red wine
For the Cheese Layer:
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (for mixing)
- 1 tbsp fresh parsley, chopped
For Assembling:
- 1 1/2 cups shredded mozzarella cheese (for topping)
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the rigatoni according to the package instructions until al dente.
- Drain and set aside.
- Prepare the Sauce:
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 3 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef (or sausage) and cook until browned, breaking it up with a spoon as it cooks.
- Season with salt, black pepper, red pepper flakes (if using), oregano, and basil.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, and water (or red wine).
- Bring the sauce to a simmer, reduce heat to low, and let it cook for about 15-20 minutes, stirring occasionally.
- Prepare the Cheese Mixture:
- In a medium mixing bowl, combine the ricotta cheese, egg, grated Parmesan, shredded mozzarella, and fresh parsley.
- Mix well until all ingredients are fully incorporated.
- Assemble the Rigatoni Bake:
- Preheat your oven to 375°F (190°C).
- In a large baking dish, spread a thin layer of sauce at the bottom.
- Add half of the cooked rigatoni and spread evenly.
- Spoon dollops of the ricotta cheese mixture over the pasta.
- Pour half of the remaining sauce over the cheese layer.
- Repeat with the remaining pasta, followed by the remaining sauce.
- Sprinkle the top evenly with shredded mozzarella and grated Parmesan cheese.
- Bake:
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly, with golden-brown spots.
- Serve and Enjoy:
- Let the rigatoni bake rest for about 5 minutes before serving.
- Garnish with fresh basil if desired and serve warm.
Conclusion: Cheesy Baked Rigatoni is the perfect balance of rich tomato sauce, creamy cheese, and hearty pasta, making it a fantastic dish for any occasion. Whether served as a main course or alongside a crisp salad and garlic bread, this baked pasta dish never fails to impress. With simple ingredients and easy steps, it’s a comforting meal that brings families together around the dinner table. Try this recipe today and savor the cheesy, saucy goodness in every bite!
FAQs:
How long does rigatoni take to cook?
Carefully toss the rigatoni directly into the boiling water. Gently stir pasta so that it does not stick to the bottom. Boil for 5 minutes, or until al dente. Meanwhile, warm sauce in a pan on medium heat and bring to a simmer.
What is rigatoni best used for?
Rigatoni are perfect for big chunkier sauces as their ridges and wide center help capture the sauce perfectly. This also helps them contain meats and large vegetables. Rigatoni also work well in baked pasta dishes as they can hold on to cheese well. Typically, rigatoni are associated with southern Italian cuisine.
What temperature for baked rigatoni?
Bake at 400° for 20 minutes. You’re looking for bubbling cheese and browned edges.
Do you put foil on pasta bake?
We add stock to the baking dish along with the chopped tomatoes and veggies and cover with tinfoil before popping in the oven which keeps the heat and moisture in allowing the pasta to cook perfectly.
How long to reheat baked rigatoni?
Bake It. If your pasta dish is already coated in sauce, reheating it in the oven could be the best option. Simply place your pasta (sauce and all) in an oven-safe baking dish, cover it with foil and bake at 350℉ for 15 to 20 minutes.
What is interesting about rigatoni?
Rigatoni comes from Rome, and its production wasn’t possible until some mechanization was introduced into pasta making. The pasta’s signature ridges (rigatoni translates to “ridged”) cannot be added by hand, so the pasta must be extruded through dies to produce its unique texture.
How do you know when pasta bake is done?
Put the dishes on a baking sheet to catch any spills, and bake for 25-30 minutes until golden and bubbling.
How long to bake pasta in the oven?
Instructions
- Step. Cook pasta in generously salted water 3 minutes less than recommended on package. …
- Meanwhile, heat oven to 350°F. Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. …
- Bake 35 minutes.
How to make cheesy pasta bake?
Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling.
Should you cover pasta when baking in the oven?
Cover very tightly with a double layer of aluminum foil and bake for an hour. At that point the pasta will be cooked, but I like to add some shredded cheese to the top and put it back into the oven, uncovered, to melt the cheese. Then the pasta bake NEEDS TO REST for 15 minutes before serving.
