Baked Rigatoni Recipe

Cook the rigatoni

Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook until very al dente — about 1–2 minutes less than package directions (usually 9–11 minutes total; cook 7–9 minutes). Reserve 1 cup pasta cooking water, then drain the rigatoni and return to the pot.

Make the ricotta mixture

In a large bowl, stir together 1.5 cups whole milk ricotta, 1 large egg, 1/2 cup grated Parmesan, and 2 cups shredded mozzarella until combined. Season with 1/2 tsp black pepper and a pinch (about 1/4 tsp) of salt if needed. Fold the warm rigatoni into the ricotta mixture; if mixture seems dry, add 1/4–1/2 cup reserved pasta water to loosen — the pasta should be saucy but not soupy.

Sauté aromatics

Heat 2 tbs olive oil in a 12-inch skillet or saucepan over medium heat. Add 1 finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Build the tomato sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low, and cook, uncovered, 10–15 minutes to thicken. Taste and adjust seasoning; stir in 2 tbs chopped fresh basil at the end, if using.

Preheat and prepare dish

Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish with 1 tbs butter.

Combine pasta and sauce

Pour about 1 1/2 cups of the warm tomato sauce into the ricotta-rigatoni mixture and fold gently until evenly coated. Reserve remaining sauce for topping (about 1 1/2 cups). If mixture becomes too thick, add a few tablespoons of reserved pasta water to reach a moist but scoopable consistency.

Layer and top

Spread a thin layer (about 1/4 cup) of reserved sauce on the bottom of the prepared baking dish. Transfer the sauced rigatoni mixture into the dish and spread into an even layer. Spoon the remaining sauce over the top, distributing evenly. Sprinkle 1 cup extra shredded mozzarella and 1/4 cup extra grated Parmesan evenly over the surface.

Bake until bubbly

Bake uncovered in the preheated 375°F oven for 20–25 minutes, until sauce is bubbly and cheese is melted and beginning to brown. For a golden top, switch oven to broil for 1–2 minutes, watching closely to prevent burning.

Rest and garnish

Remove from oven and let rest 5–10 minutes before serving to set. Sprinkle with 2 tbs chopped fresh parsley (and additional fresh basil if desired). Serve hot.