Baked Tony - Pasta Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Lightly oil a 9x13-inch baking dish or two smaller gratin dishes with 1 tablespoon olive oil.

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), typically 9–11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot.

Mix pasta with sauce and ricotta

Add 4 cups house-made marinara to the drained rigatoni along with 1.5 cups ricotta, 1/2 tsp black pepper, and 1 tsp salt. Stir gently to coat; if mixture seems dry, add up to 1/2 cup reserved pasta water to loosen. Taste and adjust seasoning with additional salt and pepper as needed.

Assemble in baking dish

Transfer sauced rigatoni into the prepared baking dish, spreading into an even layer. Sprinkle 1/2 cup grated Parmesan evenly over the pasta. Set aside while you prepare the fried mozzarella gratin topping.

Prepare breading station

Set out three shallow bowls: one with 1/2 cup flour, one with 2 beaten eggs, and one with 1 cup breadcrumbs mixed with 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper.

Bread the mozzarella

Pat the 12 oz mozzarella cubes dry with paper towel. Dredge each cube in flour, shake off excess, dip into beaten eggs, then coat thoroughly in seasoned breadcrumbs. Place breaded cubes on a wire rack while you heat the oil.

Fry the mozzarella

In a heavy skillet over medium heat, add 1/2 cup vegetable oil. When oil is shimmering (about 350°F if using a thermometer), add breaded mozzarella in a single layer without crowding. Fry 1–2 minutes per side until golden brown and crisp. Remove to paper towels to drain.

Create gratin topping

Arrange the fried mozzarella pieces across the top of the assembled pasta in the baking dish. Drizzle the fried pieces lightly with 1 tablespoon olive oil and, if desired, a light pinch of red pepper flakes for heat. Sprinkle the remaining 1/4 cup grated Parmesan over the top for additional browning and flavor.

Bake to gratin

Bake in the preheated 425°F oven for 10–15 minutes until sauce is bubbling and the top is golden. For extra browning, switch to broil for 1–2 minutes, watching carefully to prevent burning.

Basil chiffonade & final touch

While the pasta bakes, stack the fresh basil leaves, roll tightly and slice into thin ribbons (basil chiffonade). When the dish comes out of the oven, let rest 3–4 minutes, sprinkle basil chiffonade on top, and finish with an optional pat of butter dotted across the pasta to melt into the sauce.

Serve

Scoop portions onto plates or serve family-style. Offer additional grated Parmesan and red pepper flakes at the table. Leftovers keep refrigerated in an airtight container for up to 3 days.