If you are craving a comfort food classic that’s bursting with rich, savory flavors and ooey-gooey cheese, then this Baked Rigatoni Pasta with Tomato and Cheese Recipe is exactly what you need. This dish combines perfectly cooked rigatoni pasta enveloped in a luscious tomato sauce, layered generously with luscious ricotta, mozzarella, and Parmesan cheeses, and baked to bubbling, golden perfection. It’s a satisfying and heartwarming meal that effortlessly brings everyone to the table, filling your kitchen with the most inviting aroma you can imagine.
Ingredients You’ll Need
These ingredients are straightforward yet essential for creating the best Baked Rigatoni Pasta with Tomato and Cheese Recipe. Each component plays a unique role, from the tangy brightness of crushed tomatoes to the creamy texture of ricotta, ensuring a perfect melody of flavors and textures in every bite.
- 12 ounces rigatoni pasta: The ridges on rigatoni help trap the sauce and cheese for maximum flavor.
- 28 ounces canned crushed tomatoes: Provides a rich and deep tomato base that’s slightly chunky for texture.
- 1 tablespoon Italian seasoning blend: A fragrant mix of oregano, basil, and thyme that elevates the sauce.
- 3 garlic cloves, minced: Adds a punch of aromatic flavor critical for depth.
- 1 tablespoon olive oil: Sautéing garlic in olive oil creates the perfect flavor foundation.
- 1 teaspoon salt, or to taste: Enhances all the flavors in the dish.
- ½ teaspoon black pepper, or to taste: Adds subtle heat and complexity.
- 1 cup ricotta cheese: Brings a creamy, luscious texture that contrasts beautifully with melted mozzarella.
- 2 cups shredded mozzarella cheese: Melts to create that irresistible gooey layer everyone loves.
- ½ cup grated Parmesan cheese: Adds a sharp, nutty flavor and helps develop a golden crust.
- Fresh basil leaves, chopped (optional): Adds fresh, herbaceous brightness as a finishing touch.
- Fresh parsley, chopped (optional): Provides a burst of color and mild freshness.
How to Make Baked Rigatoni Pasta with Tomato and Cheese Recipe
Step 1: Cook the Rigatoni Pasta
Bring a large pot of salted water to a boil and cook the rigatoni until just al dente according to the package instructions. This ensures your pasta has enough bite to hold up during baking without turning mushy. Once cooked, drain it well and set aside, remembering it will finish cooking in the oven with all the delicious sauce.
Step 2: Prepare the Tomato Sauce
Heat the olive oil in a large skillet over medium heat and sauté the minced garlic until it becomes fragrant and starts turning golden—this brings out the best garlicky aroma. Stir in the crushed tomatoes along with the Italian seasoning blend and let it simmer gently for 10-15 minutes. This simmering thickens the sauce while allowing all the herb flavors to meld beautifully. Season with salt and black pepper to taste, giving your sauce that perfect balance.
Step 3: Combine Pasta and Sauce
Transfer the cooked rigatoni pasta to a large mixing bowl and toss it thoroughly with the simmered tomato sauce. Making sure every noodle is generously coated guarantees that every bite is bursting with savory tomato goodness. This step is where the magic begins as the ingredients start to marry flavors beautifully.
Step 4: Layer and Assemble for Baking
Preheat your oven to 375°F (190°C). Grease your baking dish lightly to prevent sticking. Begin by spreading a thin layer of the saucy rigatoni mixture across the bottom of the dish. Then, add dollops of ricotta cheese scattered evenly over the pasta. Sprinkle a generous handful of shredded mozzarella and a dusting of grated Parmesan cheese on top. Repeat these layers until you use all the pasta and cheeses, finishing with a final layer of mozzarella and Parmesan on top for that perfect golden crust.
Step 5: Bake to Melty Perfection
Bake the assembled dish uncovered in the preheated oven for 25 to 30 minutes. Watch as the cheese bubbles, melts, and turns a beautiful golden brown with slightly crisped edges. Once done, let your baked rigatoni rest for a few minutes. This brief resting allows the flavors to settle and makes it easier to serve, ensuring each portion holds together beautifully.
How to Serve Baked Rigatoni Pasta with Tomato and Cheese Recipe
Garnishes
Fresh herbs like chopped basil or parsley add more than just color to your baked rigatoni plate—they provide a refreshing herbal brightness that beautifully balances the rich, cheesy sauce. A sprinkle of extra Parmesan on top just before serving can also add a touch more nuttiness and texture that elevates the dish instantly.
Side Dishes
This hearty pasta dish pairs wonderfully with lighter sides like a crisp green salad dressed with a tangy vinaigrette or steamed seasonal vegetables. For a fuller meal, garlic bread or crusty Italian bread is perfect for scooping up any extra sauce left on your plate. Together, these sides create a well-rounded, satisfying dinner experience.
Creative Ways to Present
For a fun twist, serve individual portions in small, oven-safe ramekins for an elegant touch, great for dinner parties. You can also sprinkle some toasted pine nuts or red pepper flakes on top for added texture and a bit of spice. Drizzle a little good-quality extra virgin olive oil before serving to bring out the flavors even more and create a beautiful glossy finish.
Make Ahead and Storage
Storing Leftovers
You can store any leftover baked rigatoni in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled to room temperature before sealing to preserve freshness and flavor. This makes for a convenient next-day lunch or dinner that tastes almost as good as freshly baked.
Freezing
This Baked Rigatoni Pasta with Tomato and Cheese Recipe freezes exceptionally well. After baking, let it cool completely, then portion it into freezer-safe containers and freeze for up to 2 months. To avoid freezer burn, wrap tightly with plastic wrap and foil if possible. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat your leftover baked pasta in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and bubbly. Cover loosely with foil to prevent the cheese from drying out. You can also reheat in the microwave, but the oven method helps preserve the dish’s lovely texture and melted cheese appeal.
FAQs
Can I use another type of pasta instead of rigatoni?
Absolutely! While rigatoni’s ridges make it ideal for holding sauce and cheese, other sturdy pasta shapes like ziti, penne, or rigatoni’s close relatives will work wonderfully in this recipe.
Is it possible to make this recipe gluten-free?
Yes, simply swap regular rigatoni for gluten-free rigatoni or pasta. Ensure your tomato sauce and cheeses have no added gluten ingredients, and you’re good to go.
What can I do if I don’t have ricotta cheese?
If ricotta isn’t available, cottage cheese or mascarpone can serve as substitutes, though the texture will change slightly. Another option is to mix cream cheese with a bit of milk to mimic ricotta’s creaminess.
How spicy is this Baked Rigatoni Pasta with Tomato and Cheese Recipe?
This recipe is mild and kid-friendly but packed with flavor. If you like a little heat, adding red pepper flakes during the sauce preparation can give it a gentle spicy kick.
Can I prepare this dish vegan?
To make a vegan version, use dairy-free cheese substitutes and a plant-based ricotta alternative. Swap olive oil for your preferred vegan oil and omit any non-vegan toppings. The rich tomato sauce will still shine beautifully.
Final Thoughts
This Baked Rigatoni Pasta with Tomato and Cheese Recipe is truly a soul-soothing classic that deserves a special place in your recipe collection. Its creamy, cheesy layers combined with hearty pasta and robust tomato sauce create a deliciously satisfying meal that feels like a warm hug on a plate. I can’t wait for you to make it, share it, and enjoy every delightful bite with those you love. Trust me, it’s a dish you’ll come back to again and again.
Print
Baked Rigatoni Pasta with Tomato and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Baked Rigatoni Pasta recipe features al dente rigatoni tossed in a rich, simmered tomato sauce seasoned with Italian herbs and garlic, layered with creamy ricotta, shredded mozzarella, and grated Parmesan cheeses, then baked to bubbling golden perfection. Perfect for a comforting family dinner, this dish combines robust flavors with a satisfyingly cheesy, baked finish.
Ingredients
Pasta
- 12 ounces rigatoni pasta
Sauce
- 28 ounces canned crushed tomatoes
- 1 tablespoon Italian seasoning blend (oregano, basil, thyme)
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Cheeses
- 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 following the package instructions. Drain the pasta thoroughly and set aside; it will finish cooking in the oven.
- Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Sauté the minced garlic until it becomes fragrant and lightly golden, about 1-2 minutes. Add the crushed tomatoes and Italian seasoning blend. Let the sauce simmer gently for 10-15 minutes to develop deep, rich flavors. Season with salt and black pepper according to your taste.
- Toss Pasta with Sauce: In a large mixing bowl, combine the cooked rigatoni with the prepared tomato sauce. Toss thoroughly to ensure every piece is evenly coated with the flavorful sauce.
- Layer the Pasta and Cheese: Preheat your oven to 375°F (190°C). Grease a baking dish lightly. Spread a thin layer of the sauced rigatoni on the bottom of the dish. Add dollops of ricotta cheese over the pasta, then sprinkle a generous layer of shredded mozzarella and Parmesan cheeses. Repeat the layering process with the remaining pasta and cheeses, finishing with a top layer of cheese to get a golden bubbly crust when baked.
- Bake: Place the assembled baking dish in the preheated oven and bake uncovered for 25-30 minutes. Bake until the cheese is melted, bubbly, golden, and slightly browned on top.
- Rest and Serve: Once baked, allow the rigatoni to rest for a few minutes before serving to let the flavors meld and to make it easier to portion. Garnish with chopped fresh basil or parsley if desired. Serve warm for a comforting meal.
Notes
- Using crushed tomatoes instead of diced creates a smoother sauce texture.
- Par-boiling pasta just until al dente prevents overcooking during baking.
- Feel free to add cooked ground beef or sausage to the sauce for a meatier version.
- Leftovers reheat well in the oven or microwave.
- Adding fresh herbs on top just before serving adds a fresh burst of flavor.
