Cheesy Baked Rigatoni Pasta – The Ultimate Comfort Bake 🍝
There are few things in the world more comforting than a bubbling dish of baked pasta fresh out of the oven. The way the cheese melts into golden perfection, the aroma of garlic and herbs wafting through the kitchen, and the sound of that first satisfying scoop — it’s pure coziness in casserole form. Cheesy Baked Rigatoni Pasta captures all of that and more.
This dish combines tender rigatoni noodles with rich tomato sauce, creamy ricotta, and layers of mozzarella and parmesan — all baked together until melty and irresistible. It’s the perfect balance of saucy, cheesy, and hearty, making it ideal for family dinners, potlucks, or cozy nights when you crave something warm and satisfying.
The beauty of baked rigatoni is its simplicity. You don’t need fancy ingredients or complicated steps — just quality pasta, good cheese, and a flavorful sauce. The oven does most of the magic, turning humble ingredients into a masterpiece of Italian-inspired comfort food.
Ingredients:
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 3 cups marinara sauce (homemade or store-bought)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh basil (plus extra for garnish)
- Salt and black pepper, to taste
Instructions:
- Preheat oven: Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta: Bring a large pot of salted water to a boil. Cook rigatoni 2 minutes less than package directions (it will continue cooking in the oven). Drain and toss with olive oil.
- Make the sauce: In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Stir in marinara sauce, Italian seasoning, and red pepper flakes. Simmer for 5 minutes.
- Mix the filling: In a medium bowl, combine ricotta, 1 cup of mozzarella, 1/4 cup parmesan, chopped basil, and a pinch of salt and pepper.
- Assemble: Spread 1 cup of sauce on the bottom of the baking dish. Layer half the pasta, half the ricotta mixture, and more sauce. Repeat layers and top with remaining mozzarella and parmesan.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is golden and bubbly.
- Garnish and serve: Let rest for 5 minutes before serving. Garnish with fresh basil and extra parmesan.
Tips & Tricks:
- Use high-quality sauce: A flavorful marinara makes all the difference. Add a splash of red wine for depth.
- Extra cheesy: Mix a little provolone or fontina for more creaminess.
- Make ahead: Assemble the casserole up to a day in advance, cover tightly, and refrigerate until baking.
- Add protein: Mix in cooked Italian sausage, ground beef, or shredded rotisserie chicken for a heartier version.
- Vegetarian twist: Add sautéed mushrooms, spinach, or zucchini between layers for extra texture.
Cheesy Baked Rigatoni Pasta
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook rigatoni until just al dente. Drain and toss with olive oil.
- Sauté garlic in olive oil, then add marinara sauce, seasoning, and red pepper flakes. Simmer 5 minutes.
- Mix ricotta, 1 cup mozzarella, 1/4 cup parmesan, basil, salt, and pepper in a bowl.
- Layer sauce, pasta, cheese mixture, and top with remaining cheese.
- Bake covered 20 minutes, then uncovered 10–15 minutes until bubbly and golden.
Variations:
- Spicy Rigatoni Bake: Add extra red pepper flakes or spicy sausage for a kick.
- White Sauce Rigatoni: Swap tomato sauce for Alfredo or béchamel and use spinach and mushrooms.
- Four-Cheese Bake: Combine mozzarella, ricotta, parmesan, and provolone for the ultimate cheesy melt.
- Baked Rigatoni with Meatballs: Nestle homemade meatballs between layers of pasta and sauce before baking.
Serving Suggestions:
Serve Cheesy Baked Rigatoni Pasta with a side of garlic bread or a crisp green salad for balance. A glass of red wine, like Chianti or Merlot, pairs perfectly with the rich tomato base. For a cozy family-style dinner, bring the whole bubbling casserole to the table and let everyone serve themselves.
This dish also makes wonderful leftovers — just reheat covered in the oven or microwave for an easy next-day meal.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the unbaked casserole tightly in plastic wrap and foil — it keeps for up to 3 months. Bake directly from frozen, adding about 15–20 minutes to the cooking time.
FAQ:
Q: Can I use penne or ziti instead of rigatoni?
A: Absolutely! Any tube-shaped pasta will work beautifully. Rigatoni’s ridges just hold sauce extra well.
Q: Can I use cottage cheese instead of ricotta?
A: Yes — blend it first for a smoother texture similar to ricotta.
Q: How do I make it gluten-free?
A: Use gluten-free rigatoni and double-check that your sauce and cheese are certified gluten-free.
Q: What if I don’t like ricotta?
A: Replace it with a mix of mascarpone or cream cheese for a creamier texture.
Q: Can I make it lighter?
A: Use part-skim cheeses and whole wheat pasta for a healthier version without losing flavor.
History / Fun Facts:
Baked pasta dishes like this one trace back to Italian “pasta al forno,” which literally means “oven pasta.” Traditionally, families would use leftover pasta and sauce layered with cheese, baking it to create a comforting, golden-topped meal. Each region in Italy has its own variation — from Sicilian baked ziti to Neapolitan lasagna — but the heart of the recipe is always the same: good ingredients, layered with love, and baked until bubbly.
This Cheesy Baked Rigatoni Pasta is a modern nod to that timeless tradition — simple, delicious, and made to be shared. Whether it’s a busy weeknight or a Sunday dinner with family, it’s the kind of dish that brings everyone to the table with a smile.
