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Baked Rigatoni
This dish is easy to make and is a great way to feed a crowd. You can prepare it in advance and simply bake it in the oven when you are ready to serve.
Course
dinner, Vegetarian
Cuisine
Italian
Keyword
mozzarella cheese, parmesan cheese, rigatoni
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
564
kcal
Author
Corrie
Ingredients
1
pound
rigatoni
3
cups
marinara sauce
2
cups
shredded mozzarella cheese
1 ½
cups
ricotta cheese
½
cup
grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C).
Cook rigatoni in a large pot of boiling salted water until just before al dente. Drain and set aside.
In a large mixing bowl, combine rigatoni, marinara sauce, half the mozzarella cheese, and ricotta cheese. Mix well.
Pour the pasta mixture into a 9x13-inch baking dish. Top with the remaining mozzarella and Parmesan cheeses.
Bake for 25-30 minutes, until the cheese is melted and bubbly.
Remove from the oven and let rest for 5-10 minutes before serving.
Notes
Cook pasta until just before al dente to prevent overcooking during baking.
Use a high-quality marinara sauce for the best flavor.
Mix in additional ingredients, like veggies or cooked sausage, for extra variety.
Let the baked rigatoni rest for 5-10 minutes before serving to set and cool slightly.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories:
564
kcal
|
Carbohydrates:
67
g
|
Protein:
29
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
68
mg
|
Sodium:
1017
mg
|
Potassium:
641
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
1129
IU
|
Vitamin C:
9
mg
|
Calcium:
423
mg
|
Iron:
3
mg