Golden Baked Rigatoni
A comforting and cheesy rigatoni bake perfect for cozy winter dinners.
Equipment
- 1 Large pot for boiling pasta
- 1 Large skillet for sauce preparation
- 1 Baking dish 9x13 inch
Ingredients
Main Ingredients
- 1 lb rigatoni pasta
- 2 cups marinara sauce
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
- Add marinara sauce, heavy cream, oregano, and basil to the skillet. Stir to combine and let it simmer for 10 minutes. Season with salt and pepper to taste. Remove from heat.
- Preheat your oven to 375°F. In a large baking dish, combine the cooked rigatoni with the sauce. Stir in half the mozzarella and Parmesan cheese. Top with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving.
Serving
- Serve the baked rigatoni hot, garnished with fresh basil or parsley if desired. Pair with a green salad and garlic bread for a complete meal.
Storage
- Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use fresh herbs and high-quality cheese for the best flavor.
Ingredient Substitutions: Try using half-and-half for a lighter dish, or incorporate vegetables like spinach.
How to Serve: Best served hot with a side salad and garlic bread.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce and pasta separately a day in advance, then combine and bake when ready to serve.
Ingredient Substitutions: Try using half-and-half for a lighter dish, or incorporate vegetables like spinach.
How to Serve: Best served hot with a side salad and garlic bread.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce and pasta separately a day in advance, then combine and bake when ready to serve.