Description
This Baked Rigatoni Pasta recipe is a comforting Italian dish featuring al dente rigatoni pasta combined with a rich homemade tomato sauce, layered with creamy ricotta, shredded mozzarella, and Parmesan cheese, then baked to golden perfection. Perfect for family dinners or special occasions, it’s packed with robust flavors and a cheesy, satisfying finish.
Ingredients
Scale
For the Pasta
- 12 ounces rigatoni pasta
For the Sauce
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 tablespoon Italian seasoning blend (oregano, basil, thyme)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
For the Cheese Layers
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Optional Garnish
- 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 according to package instructions. Drain the pasta and set aside; it will continue cooking in the oven.
- Prepare the Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant and golden, about 1-2 minutes. Stir in crushed tomatoes and Italian seasoning, then simmer gently for 10-15 minutes to develop rich flavors. Season with salt and pepper to taste.
- Combine Pasta and Sauce: In a large mixing bowl, toss the cooked rigatoni with the prepared tomato sauce until each piece is thoroughly coated, ensuring every bite is savory and flavorful.
- Assemble the Layers: Preheat the oven to 375°F (190°C). Grease a baking dish lightly. Spread a thin layer of the pasta mixture evenly on the bottom of the dish. Add dollops of ricotta cheese on top, then sprinkle a generous amount of shredded mozzarella and Parmesan cheese over the layer. Repeat these layers until all pasta and cheeses are used, finishing with a top layer of cheese.
- Bake to Perfection: Bake the assembled rigatoni uncovered in the preheated oven for 25-30 minutes, until the cheese is bubbling, golden, and lightly browned. Remove from oven and let rest for a few minutes before serving to allow the flavors to settle and the dish to firm up.
Notes
- Use good quality canned crushed tomatoes for a richer sauce flavor.
- Fresh herbs like basil and parsley can be added as garnish for extra freshness.
- Ensure not to overcook the rigatoni initially as it will finish cooking in the oven.
- This dish can be prepared in advance and refrigerated before baking; just add extra baking time if baking straight from the fridge.
- For a spicier kick, add red pepper flakes to the tomato sauce during simmering.
