Description
A comforting, easy baked pasta dish featuring layers of rigatoni, ricotta, and a rich tomato sauce, perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 12 ounces dried rigatoni pasta
- 2 cups whole-milk ricotta
- 3 cups marinara or crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 1 cup shredded low-moisture mozzarella cheese
- 2 tablespoons olive oil (plus 1 tablespoon for pasta)
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 1 tablespoon chopped fresh basil (plus more for garnish)
- 1 tablespoon chopped parsley
- 1 large egg
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
- Red pepper flakes to taste
- Optional additions: Italian sausage, sautéed mushrooms, spinach, roasted bell peppers, smoked paprika
Instructions
- Preheat the oven to 375°F (190°C) and bring a large pot of salted water to a boil.
- Cook the rigatoni until just shy of al dente, then drain and toss with olive oil.
- Sauté the diced onion in olive oil until soft, then add garlic and optional mushrooms; season with salt, pepper, and red pepper flakes.
- Add marinara or crushed tomatoes to the skillet and simmer for 5–8 minutes. Stir in basil.
- In a bowl, mix ricotta, egg, Parmesan, nutmeg, and parsley until smooth; season lightly.
- Tossed rigatoni with half the sauce, layer half the ricotta mixture in a buttered baking dish, followed by half the pasta, remaining ricotta, remaining pasta, and the rest of the sauce on top. Sprinkle with mozzarella and extra Parmesan.
- Cover with foil and bake for 20 minutes, then uncover and bake for another 10–15 minutes until bubbly and golden. Let rest for 10 minutes before serving.
- For a smoky flavor, broil for 1–2 minutes watching closely.
Notes
For a gluten-free version, use gluten-free rigatoni. To lighten the dish, consider using part-skim ricotta and increasing the vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg
Keywords: baked pasta, rigatoni, comfort food, family meal, Italian
