Cheesy Baked Rigatoni Pasta – A Cozy, Crowd-Pleasing Comfort Classic
When you think of ultimate comfort food, nothing beats a bubbling, golden, cheese-loaded pasta bake straight from the oven. This Cheesy Baked Rigatoni Pasta delivers exactly that: tender rigatoni noodles smothered in rich marinara sauce, layered with creamy ricotta, and blanketed in gooey mozzarella and Parmesan.
It’s hearty, family-friendly, and makes the house smell like an Italian restaurant — in the best way possible. Perfect for busy weeknights, Sunday dinners, or potlucks, this easy baked rigatoni is an instant classic that everyone will love.
🍝 What Makes This Baked Rigatoni So Good
This dish is all about balance: the al dente pasta holds up beautifully under rich tomato sauce, while the ricotta mixture adds creaminess that melts into every bite. The top layer of mozzarella and Parmesan turns irresistibly golden in the oven, giving you that perfect “cheesy pull” moment every pasta lover dreams about.
It’s the kind of dish that gets requested over and over again — warm, satisfying, and full of flavor.
❤️ Why You’ll Love This Recipe
- Simple ingredients: Pantry staples and a few cheeses come together for something magical.
- Kid-friendly: Creamy, cheesy, and mild — even picky eaters devour it.
- Make-ahead meal: Assemble, refrigerate, and bake later.
- Feeds a crowd: Perfect for family dinners or gatherings.
- Freezer-friendly: Stores beautifully for quick future meals.
🧂 Ingredients You’ll Need
Here’s what goes into this perfect cheesy baked rigatoni:
- 1 pound rigatoni pasta – cooked al dente
- 1 tablespoon olive oil – to prevent sticking
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound Italian sausage or ground beef (optional) – adds hearty flavor
- 4 cups marinara sauce (about 1 jar + a little extra) – homemade or store-bought
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
🧑🍳 Instructions
Step 1 – Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
Step 2 – Cook the Pasta
Boil rigatoni in salted water until just al dente (about 1 minute less than package instructions). Drain and toss with olive oil to prevent sticking. Set aside.
Step 3 – Make the Sauce
In a large skillet, heat a drizzle of olive oil. Add onion and sauté for 3–4 minutes until translucent. Add garlic and cook 30 seconds more.
If using sausage or ground beef, add it now and cook until browned. Drain excess fat.
Stir in marinara sauce, Italian seasoning, and red pepper flakes. Let simmer for 5 minutes. Taste and season with salt and pepper.
Step 4 – Mix the Cheese Filling
In a medium bowl, combine ricotta, half of the mozzarella (1 cup), and Parmesan. Mix until smooth.
Step 5 – Combine Pasta and Sauce
Add the cooked rigatoni to the sauce and toss until every piece is coated.
Step 6 – Layer the Casserole
Spread half of the sauced pasta in the prepared baking dish. Drop spoonfuls of the ricotta mixture over the pasta and gently spread. Add the remaining pasta on top, followed by a generous layer of mozzarella.
Step 7 – Bake
Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is melted, bubbly, and golden brown.
Step 8 – Rest and Garnish
Let rest for 10 minutes before serving. Sprinkle with fresh basil or parsley.
Cheesy Baked Rigatoni Pasta
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Cook rigatoni until just al dente. Drain and toss with olive oil.
- Sauté onion and garlic. Add sausage or beef (if using) and cook until browned. Stir in marinara, Italian seasoning, and red pepper flakes. Simmer 5 minutes.
- In a bowl, mix ricotta, half the mozzarella, and Parmesan.
- Combine cooked pasta with sauce. Layer half in the dish, add ricotta mixture, then remaining pasta and cheese.
- Cover with foil and bake 20 minutes. Remove foil and bake 10–15 more until bubbly and golden.
- Rest 10 minutes, garnish with basil, and serve.
Notes
🍽️ Serving Ideas
This pasta bake shines on its own but pairs beautifully with simple sides:
- Garlic bread or cheesy toast for soaking up extra sauce.
- Crisp green salad with balsamic vinaigrette for balance.
- Roasted vegetables like zucchini or broccoli.
- A glass of red wine for the adults — Chianti or Merlot complements it perfectly.
🌟 Variations to Try
Make it your own with these fun twists:
- Meat lovers: Mix ground beef and sausage for a rich, hearty version.
- Vegetarian: Skip the meat and add sautéed mushrooms, spinach, or roasted peppers.
- Four cheese upgrade: Add provolone or fontina to the mix for even more creaminess.
- Spicy: Stir in extra chili flakes or a dash of hot sauce.
- Pesto twist: Add a few spoonfuls of basil pesto for a fresh, herby flavor.
💡 Pro Tips
- Don’t overcook the pasta. It will continue to cook while baking.
- Use a good marinara. A flavorful sauce makes or breaks this dish.
- Let it rest. Cooling for a few minutes allows the layers to set perfectly.
- Cheese variety matters. Combine mozzarella for stretch, ricotta for creaminess, and Parmesan for flavor depth.
- Double the recipe and freeze one for later — it reheats beautifully!
🧊 Storage and Reheating
- Refrigerate: Store leftovers covered for up to 4 days.
- Freeze: Wrap tightly with foil and freeze up to 3 months.
- Reheat: Bake at 350°F (175°C) until warmed through, or microwave individual portions.
🍅 Make It a Family Tradition
Baked pasta dishes like this one have a way of bringing people together. Whether it’s Sunday dinner, a birthday meal, or a cozy weeknight, there’s something special about scooping out a serving of cheesy, saucy pasta that’s been bubbling in the oven.
It’s easy, comforting, and endlessly delicious — the kind of meal you’ll want to make again and again.
