Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Cheese
Method
Preparation
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Sauce
- 2
Make the Tomato Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for about 15-20 minutes, stirring occasionally.
Combine and Bake
- 3
Combine Pasta and Sauce
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked rigatoni with the tomato sauce. Mix well until the pasta is evenly coated.
- 4
Prepare for Baking
Transfer half of the rigatoni mixture to a greased 9x13 inch baking dish. Sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese over the top. Add the remaining rigatoni and finish with the rest of the cheeses.
- 5
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serving
- 6
Serve Hot
Remove from the oven, let it cool for a few minutes, then serve hot. Enjoy your delicious baked rigatoni!