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When chilly weather hits or there’s a group to feed, my gang begs for this baked rigatoni loaded with three different cheeses. You get dreamy layers of cheesy mozzarella mixed with smooth ricotta and deep tomato sauce, all wrapped up with pasta that soaks it all in. We serve it on everything from snow days to birthday get-togethers and there are never leftovers.
Back when I baked this for the first time, everyone was drawn to the kitchen by that cheesy smell way before it was ready. Now, it’s how we kick off the holidays each year.
Mouthwatering Ingredients
- Extra Parmesan or Romano: This goes on top for that crispy, cheesy finish
- Shredded mozzarella: Melts to gooey perfection Go with either whole or part-skim for a great texture
- Grated Parmesan or Romano: These add tang and a bit of salt Romano’s got more punch
- Large egg: Keeps those cheesy bites from falling apart
- Milk: Loosens up ricotta so it’s not too thick Whatever milk you have works
- Whole milk ricotta: Thick, creamy, and holds everything together Go for full fat if you can
- Fresh basil: Tossed in at the last minute for a bright, fresh taste Choose leaves with nice color and a strong smell
- Sugar (Optional): If the sauce tastes sharp, just a sprinkle will round out the flavors Try before adding more
- Granulated garlic: Boosts those garlicky vibes along with fresh garlic
- Pepper: Freshly cracked pepper brings it all together
- Kosher salt: Highlights flavors and cuts the acid in tomatoes Flaky salt melts best
- Ground peeled tomatoes: Makes the base of your sauce Sweet tomatoes like San Marzano work best
- Garlic: Pick tight bulbs No sprouts for max flavor
- Sweet onion: Use Vidalia or another sweet kind These soften up beautifully
- Extra virgin olive oil: Cold-pressed gives your dish a lovely fruity hint
- Rigatoni pasta: Ten ounces is just right for a saucy, filling meal Pick a good brand for the best bite
Easy Steps
- Oven Bake:
- Drop parchment or wax paper over the top first Cover that snugly with foil so the pasta gets nice and soft as it bakes. Put the dish on a foil-lined sheet if your dish is deep. Set your oven to 350 and cook for thirty minutes. Take off the cover and give it another fifteen to twenty minutes to get bubbly and golden. Let it cool a few minutes—it’ll be hot!
- Assembly Line:
- Spread some sauce on the bottom of your big baking pan. Scoop in half the rigatoni. Pour on half the remaining tomato. Dot on half the cheesy ricotta mix and swirl so you see streaks running through. Sprinkle half the mozzarella and a good handful of cheese over that. Do one more round of all the layers, finishing with extra mozzarella and cheese on top.
- Ricotta Layer Prep:
- Use a bowl to blend the ricotta, egg, milk, and a pile of grated cheese. Salt and pepper go in, too. Whisk till it’s all smooth—this is your creamy spoonful in every bite.
- Boil the Pasta:
- Salt big pot of water really well. When it’s boiling hard, toss in the rigatoni. Only boil it for half the box’s cook time since it’ll finish in the oven. Drain and then quickly toss with a cup of sauce for that tomato coating.
- Tomato Sauce Simmer:
- Now stir your torn basil into the sauce and let it go for ten minutes more. Taste it and sprinkle in whatever it needs—maybe more salt, a pinch of sugar, or more pepper. Let it simmer so the flavors really mingle.
- Sauté the Aromatics:
- Heat olive oil in a big pan, drop in diced onion, and cook about ten minutes until they get soft and clear but don’t brown them. Add the garlic, salt, granulated garlic, sugar, and pepper. Stir for a couple more minutes so everything wakes up.
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Good to Know
- Feeds a big table of six, no problem
- Pop it in the freezer and you’ve got dinner ready whenever you need it
- Easily scaled up if you’re hosting more folks
I always get nostalgic adding the fresh basil right before layering. My grandma always had basil and ricotta in her kitchen, so every time I make this it just feels right and extra homey.
Keeping It Fresh
Wait for it to cool off before you stash it away. Wrap up tight and chill for four days max. If you’re heating it up later, toss a little extra sauce or water on top so it stays moist. Want to freeze it? Build it, skip the oven, wrap it up, and freeze. Defrost in the fridge overnight, then bake like normal but give it ten more minutes.
Swaps and Shortcuts
No rigatoni? Penne and ziti catch all that cheesy sauce too. Out of mozzarella? Use provolone for a little more bite. Can’t find Romano? Just stick to Parmesan. You can switch up the sauce—fire-roasted tomatoes are awesome, or add a pinch of chili flakes if you like a little heat.
On the Table
Dole it out hot with a big green salad and crusty bread—perfect for sopping up sauce. My family tops theirs with extra basil or more ricotta right at the table. Works great for potlucks and everyone, kids or adults, loves it.
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Storytime
This baked rigatoni is a standout in Italian-American homes. You get the best Italian flavors, with big hearty portions. In my family, it shows up at almost every crowded holiday meal, and every cook has their take on cheeses and sauce tweaks.
Common Questions
- → Is it okay to swap out rigatoni for a different pasta?
Go for it! Penne or ziti will soak up all that saucy, cheesy goodness and bake up just like rigatoni.
- → Why use only 10 ounces of pasta and not more?
Keeping it to 10 ounces means your dish stays moist and plenty saucy, letting the cheese really show off.
- → What’s the best cheese layering trick?
Drop spoonfuls of the ricotta mix between layers, then scatter on mozzarella and Romano. That way every bite gets a taste of everything!
- → Do I need to cook the pasta all the way before baking?
No need! Just boil it for about half the normal time. It’ll finish baking in the sauce and get even more flavor that way.
- → How do I keep cheese from getting stuck to the foil?
Before you cover the top, lay down some parchment or wax paper over the cheese so it pulls off clean and easy later on.
- → Can I get the sauce ready ahead of time?
You bet! Make it earlier, pop it in the fridge, and if it's cold when you bake, just give it a bit longer in the oven.