Name: Cheesy Baked Rigatoni with Tomato Sauce and Mozzarella
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 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)

Jump to Recipe·Print Recipe

Cheesy Baked Rigatoni with Tomato Sauce and Mozzarella is a comforting Italian-inspired dish made with tender pasta, rich tomato sauce, and layers of gooey, melted cheese. This hearty baked pasta is perfect for family dinners, gatherings, or a cozy night in, offering both delicious flavor and satisfying texture.

Why You’ll Love This Recipe

This dish is the perfect balance of creamy, cheesy indulgence and tangy tomato freshness. The rigatoni holds the sauce beautifully, while the mozzarella creates that irresistible stringy pull with every bite. It is easy to prepare, customizable to your taste, and reheats well for leftovers. Whether served alone or alongside a fresh salad, this baked pasta is sure to please.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Rigatoni pasta
Olive oil
Garlic, minced
Onion, chopped
Crushed tomatoes
Tomato paste
Dried Italian seasoning
Fresh basil leaves
Mozzarella cheese, shredded
Parmesan cheese, grated
Ricotta cheese
Salt
Black pepper

Directions

Preheat your oven to 375°F (190°C).
Cook the rigatoni pasta in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and onion, sautéing until softened and fragrant.
Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 10 minutes to allow flavors to develop.
Add fresh basil leaves and stir well.
In a large mixing bowl, combine the cooked rigatoni with the tomato sauce, ricotta cheese, and half of the mozzarella. Mix until evenly coated.
Transfer the pasta mixture into a greased baking dish. Top with the remaining mozzarella and Parmesan cheese.
Bake for 20–25 minutes or until the cheese is melted and golden brown.
Let it rest for 5 minutes before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Add cooked ground beef or Italian sausage to the sauce for a heartier version.
Include roasted vegetables such as zucchini, bell peppers, or mushrooms for extra nutrition.
Use penne or ziti instead of rigatoni if desired.
Swap mozzarella for provolone or fontina cheese for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated oven at 350°F (175°C) for 15–20 minutes, or microwave in portions until hot. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

1. Can I make this baked rigatoni ahead of time?

Yes, you can assemble it up to a day in advance and refrigerate. Bake just before serving.

2. Can I use jarred pasta sauce instead of homemade?

Absolutely. A high-quality jarred sauce works well to save time.

3. How do I prevent the pasta from becoming mushy?

Cook it just until al dente since it will continue to cook in the oven.

4. Can I use gluten-free pasta?

Yes, gluten-free rigatoni or penne can be used without affecting flavor.

5. Is ricotta necessary in this recipe?

No, but it adds creaminess. Cottage cheese can be used as a substitute.

6. What side dishes go well with baked rigatoni?

A fresh green salad, garlic bread, or roasted vegetables pair perfectly.

7. Can I add more vegetables to the sauce?

Yes, diced zucchini, spinach, mushrooms, or bell peppers are excellent additions.

8. How do I get a golden-brown top?

Broil for the last 2–3 minutes of baking while keeping a close eye on it.

9. Can I freeze individual portions?

Yes, divide into single-serving containers before freezing for convenience.

10. What cheese melts best for baked pasta?

Mozzarella is classic, but provolone, fontina, or Monterey Jack also melt beautifully.

Conclusion

Cheesy Baked Rigatoni with Tomato Sauce and Mozzarella is a classic comfort food that delivers big flavor with minimal effort. With its hearty pasta, rich sauce, and irresistible cheesy topping, it is perfect for weeknight dinners or feeding a crowd. This versatile dish is easy to adapt and guaranteed to become a family favorite.

Cheesy Baked Rigatoni with Tomato Sauce and Mozzarella

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

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