If you are craving a hearty, comforting meal that feels like a warm hug on a plate, then this Baked Rigatoni Pasta with Tomato Sauce and Cheeses Recipe is exactly what you need. Bursting with layers of tangy tomato sauce, creamy ricotta, melty mozzarella, and nutty Parmesan, every forkful is a delicious celebration of texture and flavor. This dish is perfect for feeding a crowd or treating yourself to a cozy night in—it’s that kind of recipe that turns simple ingredients into an unforgettable meal.
Ingredients You’ll Need
Gathering just the right ingredients is the first step to nailing this classic baked pasta dish. Each element plays a crucial role in building depth, creaminess, and that irresistible golden crust we all adore.
- 12 ounces rigatoni pasta: The perfect tubular pasta to hold onto all those luscious sauces and cheeses inside.
- 28 ounces canned crushed tomatoes: Provides a rich and slightly chunky base that brings vibrant tomato flavor with every bite.
- 1 tablespoon Italian seasoning blend (oregano, basil, thyme): A fragrant mix that adds herbal complexity to the tomato sauce.
- 3 garlic cloves, minced: Garlic infuses the sauce with warm, aromatic intensity that wakes up the palate.
- 1 tablespoon olive oil: For sautéing garlic and lending a silky richness to the sauce.
- 1 teaspoon salt, or to taste: Enhances all flavors and balances the acidity of the tomatoes.
- ½ teaspoon black pepper, or to taste: Gives a subtle kick that elevates the dish without overpowering it.
- 1 cup ricotta cheese: Adds creamy, mild richness with a silkiness that contrasts perfectly with the tangy sauce.
- 2 cups shredded mozzarella cheese: Melts beautifully to create gooey, stretchy layers of cheesy goodness.
- ½ cup grated Parmesan cheese: Offers a sharp, savory finish and helps develop that irresistible golden crust on top.
- Fresh basil leaves, chopped (optional): For a fresh herbal pop that brightens and balances the richness.
- Fresh parsley, chopped (optional): Adds a fresh, slightly peppery note and a splash of green to the final presentation.
How to Make Baked Rigatoni Pasta with Tomato Sauce and Cheeses Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a rolling boil—this is crucial for perfectly seasoned pasta. Cook the rigatoni just until al dente, following package instructions carefully so it holds its shape during baking. Once done, drain it well and set aside because it will finish cooking in the oven.
Step 2: Prepare the Tomato Sauce
Heat the olive oil in a large skillet over medium heat and sauté the minced garlic until it turns fragrant and golden—this releases its sweet, mellow flavor. Add the canned crushed tomatoes along with the Italian seasoning blend, then let everything simmer gently for 10 to 15 minutes to thicken and deepen the flavors. Season with salt and black pepper to taste, tasting as you go to achieve the perfect balance.
Step 3: Combine Pasta and Sauce
Transfer the cooked rigatoni into a large mixing bowl and toss it thoroughly with the rich tomato sauce. You want each rigatoni piece to be beautifully coated with that tangy sauce to ensure every bite bursts with flavor.
Step 4: Assemble the Layers
Preheat your oven to 375°F (190°C). Grease a baking dish to prevent sticking, then start by spreading a thin layer of the pasta mixture on the bottom. Dollop spoonfuls of creamy ricotta cheese across the layer, followed by a generous sprinkle of shredded mozzarella and grated Parmesan. Keep layering the saucy rigatoni and cheeses, finishing on top with a thick, inviting blanket of cheese that will turn golden and bubbly in the oven.
Step 5: Bake to Perfection
Pop the dish into the oven uncovered, baking for about 25 to 30 minutes. Watch for that magical moment when the cheese starts bubbling and develops a beautiful golden-brown crust. Let it rest a few minutes after baking—this helps the flavors meld and the baked rigatoni to firm up slightly, making it easier to serve.
How to Serve Baked Rigatoni Pasta with Tomato Sauce and Cheeses Recipe
Garnishes
For a bright, fresh finish, sprinkle chopped fresh basil or parsley over the top just before serving. These herbs lift the rich flavors and add a burst of color that makes the dish even more inviting. A light drizzle of good quality olive oil or a pinch of red pepper flakes can also add an exciting touch.
Side Dishes
This baked rigatoni shines when paired with crisp, fresh side salads like Caesar or mixed greens with a tangy vinaigrette. Garlic bread or a crusty loaf is another classic companion—the perfect vessel to mop up every cheesy, saucy bite left on your plate.
Creative Ways to Present
For a festive dinner or family gathering, serve the baked rigatoni in individual ramekins for personalized servings. You can also sprinkle extra Parmesan and broil for a minute or two to create an extra crispy and golden top layer. Adding roasted vegetables on the side can turn this dish into a complete, colorful feast.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Rigatoni Pasta with Tomato Sauce and Cheeses Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making it a fantastic next-day meal or lunch option.
Freezing
You can freeze baked rigatoni fully assembled or just the portion before baking. If freezing before baking, wrap tightly and freeze for up to 2 months. When ready to enjoy, bake from frozen, adding extra time to ensure it’s heated through and bubbly.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for about 15–20 minutes until warmed through, and cheese is melty again. Alternatively, microwave individual portions covered with a microwave-safe lid or wrap helps retain moisture while warming.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While rigatoni is ideal for capturing the sauce inside, penne, ziti, or even rigatoni-sized tubular pasta can work beautifully.
Is it necessary to use all three kinds of cheese?
Using ricotta, mozzarella, and Parmesan together creates a wonderful balance of creaminess, meltiness, and sharpness. However, you can adjust based on your preferences or what you have on hand.
Can I add meat or vegetables to this baked rigatoni?
Definitely! Browned Italian sausage, ground beef, or sautéed vegetables like spinach, mushrooms, or bell peppers can be mixed in to add heartiness and extra layers of flavor.
How can I make this recipe ahead for a party?
Prepare the pasta and sauce, assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. This makes hosting much easier.
What wine pairs well with Baked Rigatoni Pasta with Tomato Sauce and Cheeses Recipe?
A medium-bodied red wine like Chianti or Sangiovese complements the tomato sauce’s acidity and the richness of the cheeses beautifully.
Final Thoughts
This Baked Rigatoni Pasta with Tomato Sauce and Cheeses Recipe is truly one of those dishes that feels like a celebration of simple ingredients done exceptionally well. It’s comforting, crowd-pleasing, and filled with love in every bite. I encourage you to try making it—you’ll quickly see why it’s become such a beloved favorite. Once you master this, it might just become your go-to indulgent weeknight dinner or your star dish for entertaining friends and family.
Print
Baked Rigatoni Pasta with Tomato Sauce and Cheeses Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Baked Rigatoni Pasta recipe features al dente rigatoni tossed in a rich, homemade tomato sauce infused with Italian herbs and garlic. Layered with creamy ricotta, melted mozzarella, and savory Parmesan, then baked to golden perfection, it’s a comforting, crowd-pleasing Italian-American classic perfect for family dinners.
Ingredients
Pasta
- 12 ounces rigatoni pasta
Tomato 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
Optional Garnishes
- 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 pasta just until al dente according to package instructions. Drain the pasta thoroughly and set aside, as it will finish cooking in the oven during baking.
- Prepare the Tomato Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant and golden, about 1-2 minutes. Stir in the crushed tomatoes and Italian seasoning blend. Let the sauce simmer gently for 10-15 minutes to develop rich flavors. Season with salt and black pepper to taste.
- Combine Pasta and Sauce: In a large mixing bowl, toss the cooked rigatoni with the tomato sauce, making sure each piece is well-coated for full and even flavor distribution.
- Assemble the Layers: Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Spread a thin, even layer of the pasta and sauce mixture on the bottom of the dish. Add dollops of ricotta cheese over the layer, then sprinkle generously with shredded mozzarella and grated Parmesan. Repeat layering the pasta mixture and cheeses until all ingredients are used, finishing with a final cheese layer on top.
- Bake to Perfection: Place the assembled dish in the preheated oven and bake uncovered for 25-30 minutes, or until the cheese is bubbly, golden, and slightly browned on top. Remove from oven and allow to rest for a few minutes to let the flavors settle before serving. Garnish with chopped fresh basil or parsley if desired.
Notes
- Be careful not to overcook the pasta in boiling water, as it will continue to cook while baking.
- Use fresh garlic for best flavor, but garlic powder can be substituted in a pinch.
- For a smoother sauce, you can blend the crushed tomatoes before cooking.
- Feel free to add cooked vegetables like spinach or mushrooms to the sauce for extra nutrition.
- This dish can be prepared a day ahead; cover and refrigerate before baking, then bake fresh before serving.
