Baked Rigatoni
Baked Rigatoni is a cozy, comforting dish featuring tender pasta layered with flavorful tomato sauce, lean chicken, and a blanket of gooey melted cheeses. Perfect for family dinners or gatherings, this classic baked pasta recipe delivers both heartiness and warmth!
Servings 6
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.