Baked Rigatoni is a hearty and delicious dish that features rigatoni pasta baked with a rich tomato-based meat sauce and topped with melted cheese. This dish is perfect for a family dinner, a cozy meal, or any occasion where you want to enjoy a comforting and flavorful pasta bake.
Baked Rigatoni
Why This Baked Rigatoni Is the Best
- Rich Tomato Meat Sauce: The tomato-based meat sauce is flavorful and savory, perfectly coating the rigatoni pasta.
- Hearty Pasta: Rigatoni pasta is ideal for holding onto the sauce, making each bite satisfying and delicious.
- Melted Cheese Topping: The dish is topped with melted cheese, adding a rich and creamy layer that complements the sauce and pasta.
- Beautiful Presentation: Garnished with a fresh basil leaf, this dish is visually appealing and perfect for any occasion.
Perfect for Any Occasion
Whether you’re hosting a dinner party, preparing a weeknight meal, or looking for a comforting and satisfying dinner option, Baked Rigatoni is the perfect choice. The combination of rich sauce, hearty pasta, and melted cheese makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Pasta and Sauce:
- Rigatoni Pasta: Sturdy tubular pasta that holds sauce and cheese beautifully, creating hearty bites.
- Tomato Basil Pasta Sauce (Rao’s Recommended): A high-quality, rich tomato base with aromatic basil for classic Italian flavor.
- Petite Diced Tomatoes: Adds texture and depth, complementing the smooth sauce.
- Italian Seasoning: Enhances the dish with a blend of oregano, basil, and thyme.
Proteins and Cheeses:
- Ground Chicken: A lean protein that absorbs the sauce’s savory flavors.
- Mozzarella Cheese: Provides a gooey, melty layer for a satisfying, cheesy topping.
- Parmesan Cheese: Adds sharp, nutty flavor to balance the creamy mozzarella.
Garnishes:
- Fresh Basil or Parsley: Optional but recommended for a pop of freshness and vibrant presentation.
Tips for Making the Best Baked Rigatoni
- Use Fresh Ingredients: For the best flavor, use fresh, high-quality meat, tomatoes, and cheese.
- Cook Pasta Al Dente: Make sure to cook the rigatoni just until al dente to prevent it from becoming mushy during baking.
- Generously Layer Sauce and Cheese: Layer the sauce and cheese generously to ensure each bite is flavorful and rich.
- Bake Until Golden Brown: Bake the dish until the cheese is melted and golden brown for a beautiful presentation.
Serving Suggestions
- With Garlic Bread: Serve Baked Rigatoni with garlic bread to soak up the delicious sauce.
- With a Side Salad: Add a fresh green salad with a light vinaigrette for a balanced meal.
- With Steamed Vegetables: Include steamed vegetables like broccoli or green beans for added nutrition.
- With Grated Parmesan Cheese: Top with freshly grated Parmesan cheese for extra richness.
- With a Refreshing Drink: Enjoy with a refreshing drink like iced tea or sparkling water to complement the flavors.
A Must Try
Imagine digging into this Baked Rigatoni—each bite filled with tender pasta, rich tomato meat sauce, and melted cheese, all garnished with a fresh basil leaf. Whether you’re sharing it with family and friends or enjoying it on your own, this dish is sure to become a favorite in your home. Gather your ingredients and create a meal that’s both satisfying and delicious. You’ll love sharing this comforting dish with loved ones and making special moments even more memorable!
Be sure to check out these other delicious dinner recipes!
Baked Rigatoni
Ingredients
- 10 oz. dry rigatoni pasta
- 1 tabelspoon olive oil
- 1 lb. lean ground chicken
- 2 teaspoon minced garlic
- 1 24 oz jar tomato basil pasta sauce (recommend Rao's)
- 1 14.5 oz can petite diced tomatoes
- 1 1/2 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese divided
- 1/2 cup parmesan cheese divided
- Salt and freshly ground black pepper to taste
- Fresh basil leaves or fresh parsley leaves for garnish (optional)
Instructions
- Heat the oven to 350°F and lightly coat a 12x8-inch or 13x9-inch baking dish with non-stick spray.
- Cook the pasta in lightly salted water, stopping about 1 minute before it reaches al dente, following the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta.
- While the pasta cooks, heat olive oil in a 12-inch skillet. Add the chicken, cooking and crumbling it until browned. Drain any excess fat, then stir in the garlic and sauté for an additional 30 seconds.
- Add the reserved 1/4 cup of pasta water, tomato basil sauce, diced tomatoes, and Italian seasoning to the skillet, stirring to combine.
- In the empty pot, combine the sauce, drained pasta, 3/4 cup of mozzarella, and 1/4 cup of parmesan cheese. Season lightly with salt, if needed, and add pepper to taste.
- Transfer the mixture to the prepared baking dish, making sure to spread the sauce over the pasta to prevent it from drying out while baking.
- Top the dish with the remaining 1 1/4 cups of mozzarella and 1/4 cup of parmesan cheese. Cover with foil, ensuring the foil is curved over to keep the cheese from sticking.
- Bake in the preheated oven for 25-30 minutes. Serve warm, garnished with fresh basil or parsley leaves.
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Baked Rigatoni