Baked Tomato Ricotta Pasta
A creamy and tangy baked pasta dish topped with golden cheese, perfect for any occasion.
Equipment
- 1 Baking dish 9x13 inch
- 1 Saucepan
- 1 Mixing Bowl
Ingredients
Pasta and Cheese
- 12 oz rigatoni pasta
- 1 cup ricotta cheese
- 2 cups mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
Tomato Sauce
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to prepare for baking the pasta.
- Bring a large pot of salted water to a boil. Cook the rigatoni pasta until al dente, according to package instructions. Drain and set aside.
- In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in crushed tomatoes, salt, pepper, and basil. Let it simmer for 15-20 minutes to thicken.
- In a large mixing bowl, combine cooked pasta with ricotta cheese, stirring until the pasta is evenly coated.
- In a baking dish, layer the pasta mixture with tomato sauce. Sprinkle shredded mozzarella and grated parmesan evenly on top.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and golden brown.
- Allow the baked pasta to rest for 5-10 minutes before serving. This helps the flavors to meld and makes it easier to slice.
- Serve the baked pasta hot, garnished with fresh basil leaves if desired. Enjoy your meal with a side salad or crusty bread.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave as needed.
Notes
Pro Tips: Grate your own mozzarella for better melting. Ingredient Substitutions: Use cottage cheese instead of ricotta for less fat. How to Serve: Pair with a simple green salad or garlic bread. Storage & Freshness: Keep in the fridge for up to 3 days or freeze for a month. Make-Ahead Tips: Assemble the dish the night before and bake it fresh the next day.