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
Scale
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.
