Baked Rigatoni Recipe

Cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook until very al dente — about 2 minutes less than package directions (usually 8–10 minutes total). Drain and immediately rinse briefly with hot water to stop cooking; set aside in the colander.

Combine cheeses

In a large bowl, stir together 1 1/2 cups ricotta, 1 large beaten egg, 1/2 cup grated Parmesan, 1 cup of the shredded mozzarella (reserve remaining mozzarella for topping), and a pinch (about 1/4 tsp) of salt and 1/8 tsp black pepper. Fold the cooked rigatoni into the cheese mixture until well coated.

Cook aromatics

Heat 2 tbs olive oil in a large skillet or saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Add protein (if using)

If using 1 lb Italian sausage or ground beef, add to the pan now. Break up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Simmer sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1.5 tsp salt, 3/4 tsp black pepper, and 1/4 tsp red pepper flakes (optional). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to thicken slightly. Taste and adjust seasoning; add 1 tsp sugar if the sauce tastes too acidic.

Prepare baking dish

Brush or spray a 9x13‑inch baking dish with 1 tbs olive oil or nonstick spray.

Combine pasta and sauce

Pour 1/2 to 2/3 of the warm tomato sauce into the large bowl with the ricotta‑coated rigatoni. Gently fold until the pasta is evenly coated but not soupy. Reserve the remaining sauce for topping so the dish stays moist after baking.

Layer and top

Transfer the sauced rigatoni into the prepared baking dish and spread evenly. Spoon the remaining sauce over the top. Sprinkle the reserved 1 cup shredded mozzarella evenly across the surface, then sprinkle 1/4 cup extra grated Parmesan over everything.

Bake

Bake in the preheated 375°F (190°C) oven, uncovered, until cheese is melted, bubbly, and lightly golden on top, about 20–25 minutes. For a browned, slightly crisp top, place under the broiler 1–2 minutes — watch closely to avoid burning.

Rest and garnish

Remove from oven and let rest 5–10 minutes to firm up for cleaner serving. Sprinkle 1/4 cup chiffonade fresh basil over the top and additional grated Parmesan to taste. Serve hot.

Leftovers: cool to room temperature, cover, and store in the refrigerator up to 3–4 days. To reheat, warm individual portions in the oven at 350°F (175°C) until heated through, or microwave covered until hot. The assembled but unbaked dish can be prepared, covered, and refrigerated for up to 24 hours before baking; add 5–10 minutes to baking time if starting cold.