Rigatoni Recipe
Baked rigatoni noodles coated in a 4-cheese blend of ricotta, mozzarella, provolone & parmesan cheeses. Served with alfredo & choice of Diana or fresh marinara
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Ingredients
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Pasta
Cheese mixture
Sauces (choose or serve both)
Topping & finishing
Method
Pasta
- 1
Preheat and boil
Preheat oven to 375°F (190°C). Bring 5 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.
- 2
Cook rigatoni
Add 1 lb rigatoni and cook until very al dente, about 6–7 minutes (rigatoni will finish cooking in the oven). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.
Cheese mixture
- 3
Combine cheeses
In a large bowl, combine 1 cup ricotta, 1.5 cups shredded mozzarella, 1 cup shredded provolone, and 1/2 cup grated Parmesan. Mix until homogenous.
- 4
Bind and season
Beat 1 large egg and stir into the cheese mixture. Add 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dried Italian seasoning, and 1/4 teaspoon salt. Adjust seasoning to taste.
Sauces (choose or serve both)
- 5
Warm sauces
In a small skillet, heat 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Stir half of the garlic into the marinara and the other half into the alfredo to infuse both sauces. Warm each sauce gently; do not boil. If the alfredo is too thick, thin with up to 1/4 cup reserved pasta water.
- 6
Combine pasta and sauces
Place the drained rigatoni into a large mixing bowl. Add the cheese mixture and 1 to 1.5 cups of the warmed sauce of your choice (for a creamier baked dish use alfredo; for tomato version use marinara; or use 1 cup each to serve both flavors). Toss gently to coat. If mixture seems dry, add a few tablespoons of reserved pasta water to loosen.
Assemble & bake
- 7
Assemble in baking dish
Lightly grease a 9x13-inch (or similarly sized) baking dish. Transfer the coated rigatoni to the dish in an even layer. Sprinkle 3/4 cup extra shredded mozzarella and 1/4 cup grated Parmesan evenly over the top. If desired, sprinkle 1/4 teaspoon red pepper flakes for heat.
- 8
Bake
Bake in the preheated 375°F (190°C) oven uncovered for 18–22 minutes, until cheese is melted and bubbling and edges are lightly golden. If you want a browned top, place under the broiler for 1–2 minutes, watching closely to avoid burning.
- 9
Rest and garnish
Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley on top before serving.
To serve
- 10
Serve portions of baked rigatoni with warmed alfredo and/or warmed marinara on the side, or spoon additional sauce over each portion as desired.
