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
Scale
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.
