Baked Rigatoni Recipe

Name: Baked Rigatoni
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 green bell pepper, chopped; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; water (for cooking pasta); sliced mushrooms; 2 cloves garlic, minced; bay leaf (optional); sugar; 1 teaspoon dried oregano; salt (to taste); pepper (to taste); 1/4 cup fresh parsley, chopped, plus more for garnish; 1 (16 ounce) package rigatoni pasta; 1/4 cup (1/2 stick) butter, melted; 2 large eggs; 1 (15 ounce) container ricotta cheese; 1 cup grated Parmesan cheese, divided

This cheesy baked rigatoni recipe is a hearty and flavorful crowd-pleaser! Tender rigatoni pasta is tossed in a rich tomato sauce simmered with savory Italian sausage, sweet bell peppers, and aromatic onions. Topped with a creamy ricotta and Parmesan cheese mixture, then baked to golden perfection, this dish is perfect for family dinners or weeknight meals. Get ready for a taste of Italy!

Prep Time 25 mins

Cook Time 85 mins

Calories 493.6 kcal

Protein 45g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Rigatoni

1 tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
water (for cooking pasta)
sliced mushrooms
2 cloves garlic, minced
bay leaf (optional)
sugar
1 teaspoon dried oregano
salt (to taste)
pepper (to taste)
1/4 cup fresh parsley, chopped, plus more for garnish
1 (16 ounce) package rigatoni pasta
1/4 cup (1/2 stick) butter, melted
2 large eggs
1 (15 ounce) container ricotta cheese
1 cup grated Parmesan cheese, divided

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How to Make Baked Rigatoni

Preheat oven to 350°F (175°C).
Cook rigatoni according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and green bell pepper and cook until softened, about 5-7 minutes.
Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Stir in minced garlic, crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Remove bay leaf (if using).
In a large bowl, toss the cooked rigatoni with butter.
In a separate bowl, whisk together eggs, ricotta cheese, and 1/2 cup Parmesan cheese.
Stir the egg mixture into the rigatoni.
Transfer the rigatoni mixture to a 13x9 inch greased casserole dish.
Pour the tomato sauce over the rigatoni mixture.
Bake for 30-40 minutes, or until heated through and bubbly.
Sprinkle with additional Parmesan cheese and fresh parsley before serving.

Nutrition Information (Approximate per serving)

Sodium

47 g

Sugar

40g

Fat

48g

Carbs

19g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Casseroles Main Dish Eggs Dairy Pasta Vegetables Oven European Potluck Dinner Party Fall Winter Italian Cheese Dietary One Dish Meal Seasonal Comfort Food Inexpensive Pasta Rice And Grains Taste Mood To Go Equipment 4 Hours Or Less