Baked Rigatoni
Alright, here’s why I keep coming back to baked rigatoni…
You know those nights when the only things in your fridge are some leftover sauce, half a block of cheese, and hope? That’s when baked rigatoni steps in to save the day. I swear, the first time I made this was during a blizzard (the storm kind, not the dessert, sadly) and it instantly became my go-to for cozy, everyone-scoops-seconds dinners. It’s a bit like lasagna’s less fussy cousin—like, all the good bits without the careful layering. Anyway, if you hear a weird crash in the background, that’s my dog trying to snag a noodle, so forgive any weird phrasing. Oh, and if this tastes even half as good for you as it does in my memory, you’ll be golden.
Why I Always Go Back to Baked Rigatoni (Even When I Shouldn’t)
I make this when my brain’s fried after work, or when I want to impress someone without looking like I tried too hard. My family goes bananas for it—my son calls it “pasta cake” (which honestly cracks me up). It hits the spot after a long day. Plus, clean-up isn’t soul-crushing since you basically dump, stir, and bake. Only downside: the urge to eat straight from the pan is strong (and, let’s be real, totally justified sometimes).
Here’s What You’ll Need (Substitutions? Absolutely!)
- Rigatoni: about 400g—penne works in a pinch; I’ve even subbed in ziti when that’s what was lurking in the pantry.
- Marinara sauce: 3 cups (homemade? Sure, but honestly I grab Rao’s or whatever’s on sale; grandma would claim it’s sacrilege, but that’s life)
- Ricotta cheese: 1 cup (or cottage cheese; don’t yell at me—they both work)
- Mozzarella: 2 big handfuls, shredded (use fresh if you’re feeling fancy, bagged if not)
- Parmesan cheese: 1/3 cup, grated (Parmigiano-Reggiano if I’m splurging, otherwise the pre-shredded stuff hanging out at the back of the fridge)
- Egg: 1 (trust me, it helps bind things; skip if allergic, honestly… it’s not a disaster)
- Olive oil: a glug (some people measure this sort of thing, I just eyeball it)
- Salt & pepper (plus a pinch of crushed red pepper if you like living on the edge)
- Optional extras: sautéed spinach, cooked sausage, mushrooms, or those olives you keep buying and forget to use
How I Actually Make Baked Rigatoni (Mess and All)
- Preheat your oven to 375°F (190°C). Grab a 9×13 baking dish—sometimes I use a smaller one but then it gets that delightfully crusty edge (which I claim for myself, of course).
- On to the pasta! Boil a big pot of water, dump in a hefty pinch of salt (like, make it taste almost like seawater), and toss in the rigatoni. Undercook it by a minute or two because it’ll keep cooking in the oven. Drain, set aside. This is usually when I taste a noodle, just to check, obviously.
- Mix together ricotta, half the mozzarella, most of the parmesan, egg, a little salt, good grind of pepper, and whatever your heart tells you belongs there—in a big bowl. Honestly, I usually just use my hands here; faster, bit messier, but who cares?
- Coat your baking dish lightly with olive oil, then spoon in a cup of sauce. Layer half your cooked pasta, then half your ricotta mixture, some more sauce, and repeat until you run out. Pour remaining sauce all over, then sprinkle with the rest of the mozzarella and parmesan. If you like golden tops, add a dribble of olive oil on there, trust me on this one.
- Bake uncovered for 25 minutes, then give it a minute or two under the broiler for bubbly, golden cheese. If it looks a little lumpy at first, don’t panic—it all melts together somehow; pasta magic.
- Let it sit for 10 minutes before serving if you can stand it (I rarely can). It sets up a bit and serves neater, but hey, messy pasta is happy pasta.
Random Notes I’ve Learned (The Hard Way)
- If you overcook the pasta, you’ll end up with a mushy mess. Trust me, I did it last week—still good, just less structure.
- Don’t be shy piling cheese on top. Too little and it’s just… underwhelming.
- I once added too many soggy veggies and it turned into soup—not ideal, so go easy if you’re adding extras.
Mixing It Up: Baked Rigatoni Experiments
- Once I swapped ricotta for crème fraîche. Actually, surprisingly creamy but a tad rich.
- Tried plant-based cheese once—didn’t melt quite right but flavor was fine (if your crowd is dairy-free).
- Adding spicy Italian sausage? Always a crowd pleaser. Mushrooms for the vegetarians. Anchovies… well, I won’t do that again.
What If You Don’t Have Every Gadget?
No baking dish? I’ve used a deep skillet with a foil tent; totally works. I said a hand mixer is great for the cheese mix, but honestly, I’ve done it with just a sturdy fork and some elbow grease. Textbook results? No, but yum all the same.
Let’s Talk Leftovers (Though Good Luck With That)
Technically, yes, it keeps in the fridge for 2-3 days, well wrapped. Reheats best in the oven with a splash of sauce. But honestly, in my house it never lasts more than a day—teenagers have no mercy for leftover pasta. Also, I swear by these leftover reheating tips from Serious Eats.
So, How Do You Serve This?
I love dishing it out family-style with a big salad and crusty bread (my dad insists on the bread). And yes, sometimes I sneak a bowl cold from the fridge late at night. We all have our vices, right?
Hard-Won Pro Tips (Aka: Things I’ve Done Wrong)
- I once skipped letting the rigatoni rest fresh out of the oven—it fell apart everywhere. Now I (try to) wait 10 minutes. Patience is not my virtue, though.
- Don’t drown the pasta in sauce. I overdid it once and ended up with a weird casserole soup thing. Balance is key.
- Cheese on top is non-negotiable. If you skimp, the whole thing just feels half-hearted.
- I read on NYT Cooking that toasting cheese on top under the broiler is a game changer… and actually, I tend to agree now.
FAQs (Because Folks Always Ask!)
- Can you make baked rigatoni ahead?
- Yep! Prep and refrigerate before baking, then cook when you’re ready. I wouldn’t assemble it more than a day ahead, though—it gets kind of stodgy otherwise.
- What if I don’t have ricotta?
- Cottage cheese, as much as my Italian friends would shudder, works pretty well. I’ve even used cream cheese in a bind (felt weird, but tasted fine, honestly!).
- Is this freezer-friendly?
- Oh, for sure. Freeze after assembly but before baking. Add 10 extra minutes to bake time. Sometimes it gets a touch watery, but a bit more cheese solves everything.
- Can I add veggies?
- Absolutely. Spinach wilts in nicely, zucchini chunks are good too—just sauté them a bit first so they don’t water down the dish. Trust me, learned that one the hard way.
So there you go—my take on baked rigatoni. It’s forgiving, filling, and (most importantly) fun to make, even when the universe throws you a curveball or two mid-prep. Let me know if you try it, or if you discover a new twist I should attempt (unless it’s anchovies again—once was enough, mate).
Ingredients
- 1 pound rigatoni pasta
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
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2Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions, then drain.
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3In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
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4In a large bowl, combine cooked rigatoni, marinara sauce, ricotta cheese, and half of the mozzarella. Stir in fresh basil and season with salt and pepper.
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5Spread the pasta mixture evenly in the prepared baking dish. Top with remaining mozzarella and grated Parmesan cheese.
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6Bake for 30-35 minutes, or until the cheese is melted and bubbly. Let rest for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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