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Creamy Baked Rigatoni

This Creamy Baked Rigatoni is a comforting family meal, featuring layers of cheesy pasta enveloped in a rich creamy sauce, baked to golden perfection.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Cheese
  • 1 pound rigatoni pasta
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
Sauce Ingredients
  • 2 cups marinara sauce (homemade or store-bought)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs (such as oregano or basil)
  • Salt and pepper to taste
For Garnish
  • Fresh parsley (optional) For garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) for a beautiful bake.
  2. In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  4. Incorporate the marinara sauce, dried Italian herbs, salt, and pepper. Simmer for 5 minutes to meld the flavors.
  5. In a large bowl, mix the cooked rigatoni with ricotta cheese, half of the mozzarella, and half of the Parmesan.
  6. Pour in the sauce from the skillet and stir until well combined.
Baking
  1. Transfer the mixture into a greased 9x13-inch baking dish.
  2. Sprinkle the remaining mozzarella and Parmesan on top for a delicious, cheesy crust.
  3. Cover the dish with aluminum foil and bake for 20 minutes.
  4. Remove the foil and continue baking for an additional 10 minutes, or until the top is bubbly and golden.
Serving
  1. Once baked, remove the dish from the oven and let it sit for a few minutes.
  2. Garnish with fresh parsley before serving.

Notes

For substitutions, cottage cheese or a creamy vegan alternative can be used instead of ricotta. Store in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat in a preheated oven at 350°F (175°C) covered with foil.