Baked Rigatoni
A cozy and delicious baked rigatoni dish, perfect for family dinners and gatherings with friends, packed with rich flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 pound rigatoni or other tube-shaped pasta
- 4 cups marinara or spaghetti sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package instructions (about 8-10 minutes). Drain and set aside.
- In a large bowl, combine the ricotta cheese, Italian seasoning, salt, and pepper. Mix until smooth and set aside.
- In a separate large pot or bowl, mix the cooked rigatoni with the tomato sauce. Toss until the pasta is well-coated.
- Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread half of the pasta and sauce mixture. Dollop half of the ricotta mixture on top, followed by half of the mozzarella and Parmesan cheeses. Repeat with the remaining pasta, ricotta, and cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the baked rigatoni cool for about 5 minutes before serving. Enjoy!
Notes
Don’t overcook the pasta; it will continue to cook in the oven. Experiment with different cheeses and add vegetables for extra nutrition and flavor.