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Cheesy Baked Rigatoni with Tomato Sauce and Mozzarella

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A comforting Italian-inspired baked pasta dish featuring rigatoni smothered in a rich tomato sauce, layered with creamy mozzarella, and baked until bubbly and golden.

Ingredients

Scale
  • 12 oz (340 g) rigatoni pasta
  • 4 cups marinara or tomato sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the rigatoni pasta in salted boiling water until just al dente, then drain.
  3. In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
  4. Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 5–7 minutes.
  5. Add the cooked rigatoni to the sauce and toss to coat evenly.
  6. Transfer half the pasta mixture to a greased 9×13-inch baking dish. Sprinkle half the mozzarella and Parmesan over it.
  7. Layer the remaining pasta on top, followed by the rest of the mozzarella and Parmesan.
  8. Bake for 20–25 minutes, or until the cheese is melted and bubbly with golden spots.
  9. Garnish with fresh basil leaves before serving, if desired.

Notes

  • For extra flavor, add cooked Italian sausage or ground beef to the sauce.
  • You can prepare this dish ahead of time and refrigerate before baking.
  • Use fresh mozzarella for a creamier, richer texture.

Nutrition

Keywords: baked rigatoni, cheesy pasta bake, mozzarella pasta, Italian comfort food, tomato sauce pasta

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