Introduction
Cheesy Baked Rigatoni is a decadent, comforting pasta dish that layers tender rigatoni with rich tomato sauce, creamy ricotta, and a blend of melty cheeses. Baked until golden and bubbly, it’s a guaranteed crowd-pleaser, perfect for weeknight dinners, family gatherings, or special occasions.
This dish captures the essence of Italian-American comfort food: hearty, cheesy, and full of flavor. The tubular rigatoni holds the sauce and cheese beautifully, ensuring every bite is satisfying and indulgent.
Why I Love This Recipe
I love this recipe because it’s utterly comforting and versatile. The combination of cheeses—mozzarella, Parmesan, and ricotta—creates a creamy, gooey texture that pairs perfectly with the robust tomato sauce.
I also love how easy it is to make ahead of time. You can assemble the dish, refrigerate it, and bake it when ready, making it ideal for busy weeknights or entertaining. Every time I make it, it’s a guaranteed hit with family and friends.
Why It’s a Must-Try Dish
- Hearty and indulgent—perfect comfort food.
- Kid-friendly—cheesy, creamy, and full of flavor.
- Make-ahead friendly—assemble and bake later.
- Customizable—add meats, vegetables, or different cheeses.
- Golden, bubbly top layer for a visually appealing presentation.
Time & Servings
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6–8 servings
- Calories: ~500 kcal per serving (varies depending on cheese and sauce)
Cuisine & Course
- Cuisine: Italian-American
- Course: Main Course, Pasta
Ingredients
- 1 lb (450 g) rigatoni pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & freshly ground black pepper, to taste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped (for garnish)
- Optional: ½ tsp red pepper flakes for mild heat
Simple Cooking Directions
- Cook pasta until al dente.
- Sauté onion and garlic, add crushed tomatoes and seasonings.
- Mix pasta with sauce and ricotta.
- Transfer to baking dish, top with mozzarella and Parmesan.
- Bake until bubbly and golden.
Step-by-Step Preparation Method
- Cook Pasta – Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
- Prepare Sauce – In a large skillet, heat olive oil over medium heat. Add onions and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes if using. Simmer for 10 minutes.
- Combine Pasta & Ricotta – In a large bowl, mix cooked rigatoni with ricotta cheese and half of the tomato sauce.
- Assemble in Baking Dish – Preheat oven to 375°F (190°C). Transfer pasta mixture to a greased 9×13-inch baking dish. Top with remaining sauce, mozzarella, and Parmesan cheese.
- Bake – Bake uncovered for 20–25 minutes until cheese is melted and golden brown.
- Garnish & Serve – Sprinkle with fresh parsley and serve hot.
How to Serve
- Serve directly from the baking dish or in individual bowls.
- Pair with a crisp green salad or garlic bread.
- Optional: drizzle with extra virgin olive oil or sprinkle with crushed red pepper for added flavor.
Additional Recipe Tips
- Make Ahead: Assemble the dish, cover, and refrigerate for up to 24 hours before baking.
- Extra Creamy: Stir in a splash of heavy cream with the ricotta for richer texture.
- Cheese Lovers: Mix in provolone, Fontina, or Asiago for added depth.
- Vegetables: Add spinach, zucchini, or roasted bell peppers for extra nutrition.
Variations
- Meat Version: Add cooked Italian sausage, ground beef, or turkey.
- Vegetarian Version: Use roasted vegetables like zucchini, mushrooms, and eggplant.
- Spicy Version: Add red pepper flakes or hot Italian sausage.
- Gluten-Free: Use gluten-free rigatoni pasta.
Freezing & Storage
- Fridge Storage: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven or microwave.
- Freezing: Assemble but do not bake. Freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.
Special Equipment Needed
- Large pot for pasta
- Skillet or sauté pan
- 9×13-inch baking dish
- Wooden spoon or silicone spatula
Conclusion
Cheesy Baked Rigatoni is a warm, hearty, and satisfying pasta dish that brings together tender rigatoni, savory tomato sauce, creamy ricotta, and gooey melted cheese. Perfect for family dinners, potlucks, or meal prep, this classic Italian-American favorite is comforting, versatile, and endlessly delicious. Once baked to bubbly perfection, it’s sure to become a staple in your recipe rotation.
Cheesy Baked Rigatoni
Description
Cheesy Baked Rigatoni is a decadent, comforting pasta dish that layers tender rigatoni with rich tomato sauce, creamy ricotta, and a blend of melty cheeses. Baked until golden and bubbly, it’s a guaranteed crowd-pleaser, perfect for weeknight dinners, family gatherings, or special occasions.
Ingredients
Instructions
-
Cook Pasta :– Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
-
Prepare Sauce :– In a large skillet, heat olive oil over medium heat. Add onions and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes if using. Simmer for 10 minutes.
-
Combine Pasta & Ricotta :– In a large bowl, mix cooked rigatoni with ricotta cheese and half of the tomato sauce.
-
Assemble in Baking Dish :– Preheat oven to 375°F (190°C). Transfer pasta mixture to a greased 9x13-inch baking dish. Top with remaining sauce, mozzarella, and Parmesan cheese.
-
Bake :– Bake uncovered for 20–25 minutes until cheese is melted and golden brown.
-
Garnish & Serve :– Sprinkle with fresh parsley and serve hot.
