Baked Cheese Rigatoni Recipe

This recipe is a classic comfort food – a cheesy baked rigatoni that’s sure to satisfy.


  • 1 (16 oz) box rigatoni pasta
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish, optional)


  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook rigatoni according to package directions in a large pot of salted boiling water. Drain and set aside.
  3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds more.
  4. Add crushed tomatoes, tomato sauce, oregano, red pepper flakes (if using), salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  5. In a large bowl, combine ricotta cheese, mozzarella cheese, and 1/4 cup of the Parmesan cheese.
  6. Toss the cooked rigatoni with the tomato sauce mixture. Spread the mixture evenly in the prepared baking dish.
  7. Top the pasta with the ricotta cheese mixture and sprinkle with remaining Parmesan cheese.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Let cool slightly before serving. Garnish with fresh parsley, if desired.

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