How To Make Rigatoni Pasta

Best Ever Baked Rigatoni

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Baked Rigatoni is a delicious dish that is packed with flavorful meat, soft pasta, and plenty of cheese. This is the perfect comfort food since it is so simple! Serve this substantial dish as the centerpiece of a delicious supper by pairing it with these delicious side dishes. Garlic Bread, Asparagus, and a Salad are all included!

Baked Rigatoni

Baked Rigatoni is a combination of the greatest elements of both lasagna and spaghetti and combining them into one dish. As a result, you will get a fantastic meaty and cheesy dinner! Rigatoni cooked in the oven is a popular dish. It is very delicious, thanks to the generous amount of cheese, the spicy tomato sauce, and the delicate noodles. This is certainly one of those comfort dishes that will fill you up both physically and emotionally! Baked Rigatoni is a dinner that everyone looks forward to having when they get home and that they will eat.

Rigatoni noodles are huge, round, and ridged, which helps to keep all of the sauce deliciousness inside the noodles.

Contrary to ziti, which is smaller and does not have ridges, and penne, which is cut on a diagonal, this is not a type of pasta.

What You Need For Rigatoni

Stunning elements, taken on their own, come together to make a delectable domestic dinner.

  • Rigatoni: For the best results, cook the pasta until it is al dente. Olive Oil: This Italian recipe would be incomplete without olive oil. Cut up a small onion and finely slice it. Garlic Garlic should be minced. Ground Beef: Make sure you use lean ground beef. A great dose of spiciness is added by using Italian sausage ground into the sauce. Authentic Italian seasoning is a wonderful blend of spices and herbs. Season with salt and pepper to taste. Sauce: Use your favorite canned sauce or even better, create your own
  • It’s simple and tasty. Mozzarella: Use freshly shredded mozzarella rather than pre-shredded mozzarella
  • Finely grated parmesan cheese
  • Chopped basil: This is optional, but it gives a wonderful taste to the dish.

Making Baked Rigatoni Pasta

The meat, onions, and sauce are all cooked together in the same pan. This makes cleaning a breeze.

  1. Preparation: Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×13-inch baking dish by spraying it with cooking spray and setting it aside. Bring a large saucepan of water to a boil, then add the rigatoni and cook according to package instructions. Saute: In a medium-sized saucepan, heat the olive oil, onions, and garlic over medium-high heat until the onions are translucent. Cook until the vegetables are soft. Meat: Cook and shred the ground beef and sausage until no longer pink, about 10 minutes total. Sauce: Combine the marinara sauce, Italian seasoning, salt, and pepper to taste in a mixing bowl. Reduce the heat to a simmer and let it cook for a while. Pasta:Return the pasta to the big saucepan when it has been drained. In a separate bowl, mix the meat sauce and water
  2. Set aside. In a 9-by-13-inch baking dish, spread half of the spaghetti in the bottom of the dish. Add half of the spaghetti and half of the cheeses on top of the layer of pasta. Repeat the process with the remaining spaghetti and cheese. Preheat the oven to 200°F and bake for 20 minutes, covered with aluminum foil. Remove the foil and continue baking for another 15-20 minutes, or until the mixture is bubbling.

Tips For The Best Baked Rigatoni

Rigatoni is a simple and basic dish, but with a few easy tricks, you can transform it into something spectacular.

  • Noodles:Rigatoni is the preferred noodle for this dish, but you may substitute other types of noodles if you’re in a hurry. Make an effort to use a comparable sort of noodle. Typical types of pasta include rotini, penne, fusilli, and big shell pasta. Whatever type of noodle you choose, make sure the noodles are al dente. This aids in the absorption of the sauce by the noodles. When possible, shred your own cheese
  • It will melt much more easily and taste considerably better as a result. Often, anti-caking additives are used in the production of pre-shredded cheese, which prevents it from melting evenly and can affect the taste. Meat: Extra lean ground beef can be used to ensure that the dish is not excessively oily. If you notice that you have a lot of fat left in the pan after you have cooked it, you may drain it. Remove the meat from the pan and pour the oil into a container or something else that can be thrown away after the grease has hardened (about 30 minutes). The grease should not be poured down the drain. It is detrimental to your pipes. After that, return to the meat and proceed as advised
  • A pinch of spice may make your baked rigatoni that much more flavorful by using spicy Italian sausage for the regular sausage or by adding red pepper flakes to taste. Veggies May Be Added: This is a delicious meal to which vegetables can be added or hidden. Zucchini, mushrooms, peppers, carrots, or spinach are all good options.

Make Ahead and Freeze!

This is one of those fantastic dishes that you can prepare ahead of time and it will actually taste better the longer it sits and the flavors have had a chance to mix together properly.

  • Preparation ahead of time: Prepare the baked rigatoni according to package directions but do not bake it. Refrigerate for up to 24 hours after tightly wrapping it in plastic wrap. Allow the 9-by-13-inch baking pan to set for approximately 20 minutes before baking. For up to 3 months, you may even freeze the rigatoni before baking it or after baking it if you so choose. If you’re not going to bake it, let it defrost overnight in the fridge or on the counter for a few hours before you start cooking it. Bake according to package directions, checking to see whether it is done in the middle. It’s possible that extra time will be required. It is simple to defrost frozen food and reheat it in the oven or microwave
  • If you have baked it. Leftovers: Because this is a substantial meal, you may serve it to a large group of people or freeze it for later use. I have to say that leftovers are even better than when they are freshly prepared. Simply said, there is something about Italian food that tastes even better the next day. Leftovers can be stored in the refrigerator for up to 5 days. Microwave the dish to reheat it.

More Pasta Dishes to Fall in Love With

In terms of comfort food, pasta is one of the greatest options available. It’s filling and really adaptable. To make wonderful meals, use it with a variety of sauces and meats. Pasta comes in a variety of forms and sizes, and it is a lot of fun to prepare and serve. In order to satisfy your urge for pasta, try some of these delicious dishes, which are all really delicious.

  • Recipes include: one-pot Cajun Chicken Alfredo Pasta, easy pasta primavera, creamy bacon carbonara, slow-cooker Pasta e Fagioli Soup, creamy garlic shrimp Alfredo Pasta, and creamed spinach with feta cheese.
  • 2(24 ounce jars)marinara sauce or Homemade Marinara
  • 16ouncemozzarella cheese shredded
  • 1/2cup parmesan cheese shredded
  • Chopped basil for garnish
  • 1tablespoonOlive Oil
  • 1small onion diced
  • 3 clovesgarlic minced
  • 1poundlean ground beef
  • 1poundground sausage
  • 1 teaspoonitalian seasoning
  • Salt and pepper
  • 2(24 ounce jars)marinara sauce or Homemade Marinara
  • 16ouncemozzar
  • Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-by-13-inch baking dish by spraying it with cooking spray and setting it aside. Boil the rigatoni in a big saucepan according to package directions in a large pot of boiling water In a medium-sized sauce pan, heat the olive oil, onions, and garlic over medium-high heat until the onions are translucent. Cook until the vegetables are soft. Cook and shred the ground beef and sausage until the meat is no longer pink, about 10 minutes. Add in the Italian seasoning, salt and pepper to taste, as well as the marinara sauce and combine thoroughly. Reduce the heat to a simmer and let it cook for a while. Drain the spaghetti and add it back to the big saucepan of water. In a separate bowl, mix the meat sauce and water
  • Set aside. Half of the spaghetti should be spread in the bottom of your 9×13 inch baking dish. Half of the spaghetti should be used first, followed by half of the cheeses. Repeat the process with the remaining spaghetti and cheese. Preheat the oven to 200°F and bake for 20 minutes, uncovered. Remove the foil and continue baking for another 15-20 minutes, or until the mixture is bubbling.

6 Calories per serving 906 kilocalories (45 percent ) 61 g of carbohydrates (20 percent ) 58 g of protein (116 percent ) 46g of fat (71 percent ) 20 g of Saturated Fatty Acids (100 percent ) 1 gram of Trans Fat Cholesterol: 167 milligrams (56 percent ) 1144 milligrams of sodium (48 percent ) Potassium 726 milligrams (21 percent ) Fiber3g is a kind of fiber that has three grams of fiber per kilogram of body weight (12 percent ) Sugar4g (sugar4g) is a calorie-free sweetener that contains no added sugar (4 percent ) Vitamin A648 IU (International Units) (13 percent ) 2 milligrams of vitamin C (2 percent ) Calcium is 530 milligrams (53 percent ) Iron4mg is a supplement that contains iron (22 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

Course Main Course for Dinner Cuisines include American, Italian, and Italian-American cuisines. Baked rigatoni, rigatoni pasta, rigatoni, rigatoni pasta

Baked Rigatoni with Beef

You can make this Baked Rigatoni with Beef the star of your Thursday dinner. This rich and cozy baked rigatoni is loaded with rigatoni pasta, ground beef, two different types of cheese, and lots of sauce, and it will have everyone at the table clamoring for seconds—even the pickiest eaters. This easy rigatoni and beef dish is a fantastic way to spend quality time with your family and friends.

Ingredients

  • Muir GlenTM organic tomato basil pasta sauce
  • 2 3/4 cups uncooked rigatoni pasta (approximately 8 oz)
  • 1 pound ground beef (at least 80 percent lean)
  • 1 jar (26 oz) uncooked rigatoni pasta
  • If preferred, garnish with small fresh basil leaves. 2 cups shredded part-skim mozzarella cheese (8 oz)
  • 1/2 cup grated Parmesan cheese

Steps

  • 1Preheat the oven to 350 degrees Fahrenheit. Cooking spray a 13×9-inch (3-quart) glass baking dish with a circular pattern. Cook and drain the pasta according to the package directions. return the pasta to the saucepan of boiling water
  • 2In the meantime, sauté the beef in a 10-inch pan over medium-high heat for 5 to 7 minutes, turning regularly, until it is well cooked
  • Drain and return to the pot with the pasta. 3 In a large mixing bowl, combine spaghetti sauce and 1 cup mozzarella cheese
  • Stir until well combined. Pour into a baking dish and bake for 30 minutes at 350°F. Lastly, top with the remaining 1 cup mozzarella cheese and the Parmesan cheese. Cover with aluminum foil and bake for 25 to 30 minutes, or until the casserole reaches a temperature of at least 165°F in the middle. Garnish with basil if desired.

Tips from the Pillsbury Kitchens

  • Using ground turkey in this rigatoni pasta bake is an excellent alternative to ground beef. Rigatoni pasta bakes, such as this baked rigatoni with meat sauce, are commonly made with a large, ridged tubular noodle that is often topped with cheese and saucy sauce. The ridges in the noodle assist in catching the sauce, which infuses every bite with a burst of flavor. If you don’t have rigatoni on hand, you may substitute other pasta noodles like as penne or ziti if you’re in a hurry. 3Instead of using mozzarella cheese, experiment with other varieties of cheese to see how they affect the flavor of this dish. Mozzarella works well in this dish because it melts readily, but other soft Italian cheeses, such as Provolone or fontina, would also work well in this recipe. Can’t make up your mind? Instead of shredded mozzarella, try a shredded Italian cheese combination. Serve this hearty pasta bake with a side of green salad and some Pillsbury crescent rolls for a complete family meal
  • Tip 5If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days
  • Tip 6If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days

Nutrition Information

390 calories, 18 grams of total fat, 24 grams of protein, 33 grams of total carbohydrate, and 4 grams of sugar

Nutrition Facts

Calories390 Calories from Fat: 160 calories 18 g of total fat 27 percent of the population 7g35 percent of total fat is saturated fat. Trans Fatty Acids 1/2 g Cholesterol60mg Sodium (660mg) at 19 percent 28 percent of the population Potassium200mg 6% of the population Carbohydrates in total (33g11 percent) Dietary Fiber3g12 percent of total calories Sugars4g Protein24g Vitamin A15 percent 15 percent Vitamin A15 percent Vitamin C is 0 percent of the total. Calcium is 25 percent of the total. Iron accounts about 15% of the total.

Exchanges:

1/4 cup sugar; 0 fruit; 1/2 other carbohydrate; 1/4 cup skim milk; 1/4 cup low-fat milk; 1/4 cup milk; 1/4 cup vegetable; 0 very lean meat; 1/4 cup lean meat; 1/4 cup high-fat meat; 1/2 fat; *Percent Daily Values are based on a 2000-calorie diet.

More About This Recipe

  • Rigatoni is derived from the Italian word rigato, which literally translates as “ridged” or “lined,” and is a term commonly used to describe the pasta produced in southern and central Italy. This rigatoni dish, which includes protein-rich meat and carbohydrate-dense pasta, can be prepared in approximately an hour and serves as a robust and full evening. There’s nothing quite like a steaming dish of freshly made spaghetti to welcome you home after a long day at the office. No matter if you’re carbo-loading for a marathon or hosting friends for a “Notte Italiano” dinner party, you may find excellent baked pasta dishes in our collection

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Easy tomato cream rigatoni

Looking for a quick and simple meal idea for tonight? This simple but really delicious tomato cream rigatoni dish is ideal for a weekday meal on the go.

Ingredients

The whole recipe, including serving sizes, may be found on the recipe card linked below.

  • Rigatoni, olive oil, butter, onion, garlic, chopped tomatoes, cream, sugar, salt & pepper, basil, and parmesan cheese

What can I add to this rigatoni recipe?

You may also use cooked chicken, shrimp (prawns), or bacon if you want to add some protein to your dish. Alternatively, you may add wilted spinach, kale, or sautéed mushrooms to the dish to make it more vegetable-rich.

How long to cook rigatoni?

Because of the length of the pasta, rigatoni takes a bit longer to cook than shorter pasta forms. Bring a big saucepan of salted water to a boil (you want the water to be well-seasoned), then add the rigatoni and cook for another 3 minutes. Allow the pasta to simmer for 10-12 minutes, uncovered, until it is al dente, stirring occasionally. To determine whether or not the pasta is cooked, carefully taste a piece of the drained pasta; if it is nice to eat without being too firm, the pasta is finished.

Serving suggestion

  • A simple green salad with a lemon Parmesan dressing and garlic bread are also on the menu.

Easy tomato pasta recipes:

  1. Pasta with spicy tomato and bacon
  2. A simple cheese and tomato pasta bake
  3. Gnocchi baked in the oven with bacon, tomatoes, and mozzarella
  4. Baked ravioli with cheese and tomatoes
  • Pasta with spicy tomato bacon
  • A simple cheese and tomato pasta bake
  • And more dishes. Pasta with bacon, tomatoes, and mozzarella
  • Gnocchi baked in the oven
  • Baked ravioli with cheese and tomato
  • Cook the onions till soft and translucent in a mixture of olive oil and butter until they are soft and translucent
  • Before adding the chopped tomatoes, sauté the garlic for another 30 seconds until fragrant. Using the tomato can, fill it with 12 cup water and pour it into the saucepan
  • Allow for 5 minutes of simmering time after seasoning with sugar, salt, and pepper. Place a lid on the pot and let it to boil for another 5 minutes before blending until smooth (optional). In a large mixing bowl, combine the cooked rigatoni and the spaghetti sauce until well combined. Make the sauce more silkier by thinning it with some of the cooking water that has been saved. Garnish with grated Parmesan and fresh basil leaves before serving.
See also:  How Many Oz Of Pasta In A Cup

calories: 436kcal| carbohydrate: 64g| protein: 11g| fat: 15g| saturated fat: 7g| cholesterol: 40mg| sodium: 198mg| potassium: 422mg| fiber: 3 g| sugar: 5 g| vitamin A: 685IU| vitamin C: 12mg| calcium: 76mg| iron: 2mg calories: 436kcal| carbohydrate: 64g| protein: 11g| fat: 15g| saturated

Baked Rigatoni Pasta Recipe

This baked rigatoni recipe consists of pasta that has been mixed in a savory meat sauce, then topped with plenty of cheese and baked until the cheese has melted. This is a really simple meal option that is perfect for serving a large group! As a substantial main dish, you can’t go wrong with pasta, whether it’s Cajun shrimp spaghetti, baked tortellini, or this simple yet satisfying baked rigatoni recipe.

When I have to cook for a large number of people, I frequently prepare a huge dish of baked rigatoni pasta. Simple to create, it is a hit with both children and adults, and it can be readily tweaked to suit the tastes of any individual.

What is rigatoni pasta used for?

Irrigated rigatoni is a substantial tube-shaped pasta with ridges on its exterior that assist keep sauce from dripping off the strands. Rigatoni is a fantastic choice for baked pasta meals since it can withstand richer sauces such as cream sauces or chunky tomato sauces without breaking down. If you are unable to locate rigatoni at your local grocery shop, penne is a suitable replacement.

How do you make baked rigatoni?

To make baked rigatoni, start by browning a mixture of ground beef and mild Italian sausage in a large skillet. Make certain that the meat is broken up into small crumbs. Cook an onion in a pan until it is softened, about 5 minutes. In the same pan, saute a little garlic before adding the marinara and tomato sauces. When the sauce has simmered and thickened, add some cooked rigatoni to the sauce and mix well. Place the pasta and sauce in a baking sheet and top with mozzarella cheese. Bake for 20 minutes.

Serve the spaghetti with a sprinkle of parsley on top, if desired.

Tips for the perfect baked rigatoni

  • Make your own mozzarella cheese by shredding it yourself. Make sure you don’t use pre-shredded cheese because it typically contains anti-caking chemicals that prevent the cheese from melting properly. Use a high-quality marinara sauce for this recipe. I enjoy Newman’s Own, which has a wonderful complex taste
  • I use 90 percent lean ground beef, which has lots of flavor but is not excessively oily
  • I use Newman’s Own, which has a nice complex flavor
  • This dish can be constructed up to 6 hours before it is scheduled to be baked in your oven. It should be kept refrigerated until you are ready to bake it. It is possible that you may need to add a few minutes to the cooking time in order to compensate for starting with a chilly dish.

Baked rigatoni pasta variations

This is a recipe that I usually follow precisely as it is described. You can, however, make changes to the recipe to suit your preferences.

  • Ground turkey, turkey sausage, or diced cooked chicken can be substituted for ground beef and Italian sausage in the meat department. Sauteed vegetables such as mushrooms, spinach, zucchini, or bell peppers can be added to the sauce after it has been cooked. Adding olives, sun-dried tomatoes, or artichoke hearts to this meal is also a fantastic idea. Try using another cheese that melts easily, such as provolone or fontina, for the mozzarella in this recipe. Another option is to place a layer of ricotta in the center of the dish.

Can you freeze baked pasta?

This meal may be stored in the freezer for up to two months. Fold over the top of your dish tightly with aluminum foil, then wrap the entire item in plastic wrap to ensure the best possible seal is achieved. You may either defrost the dish or bake it straight from the freezer. You’ll need to increase the baking time by 20-30 minutes if you’re baking from frozen ingredients. This dish is simple to prepare and is sure to please your family and visitors. Take a look at this recipe the next time you’re in the mood for some good, old-fashioned comfort food!

More pasta dishes you’ll enjoy

  • For up to 2 months, this meal can be frozen. Fold over the top of your dish tightly with aluminum foil, then wrap the entire item in plastic wrap to provide the best possible seal. Either defrost or bake the dish straight from the freezer, as you want. You’ll need to increase the cooking time by 20-30 minutes if you’re baking from frozen ingredients. This dish is simple to prepare and is sure to please your family and neighbors. Take a look at this recipe the next time you’re in the mood for some good, old-fashioned comfort food.

Baked Rigatoni Video

This baked rigatoni recipe consists of pasta that has been mixed in a savory meat sauce, then topped with plenty of cheese and baked until the cheese has melted. This is a really simple meal option that is perfect for serving a large group! Course Baked pasta, baked rigatoni are two of the most popular Italian dishes. Preparation time: 20 minutes 1 hour and 15 minutes of cooking time Time allotted: 1 hour and 35 minutes Servings8 Calories601kcal per serving

For the sauce

  • 1 pound ground beef
  • 2 tablespoons olive oil The ingredients are as follows: 90 percent lean ground beef
  • 1 pound mild Italian sausage (casings removed)
  • 1/2 cup onion finely diced
  • 2 teaspoons garlic minced
  • 24 ounce container marinara sauce
  • 8 ounce can tomato sauce
  • Salt and pepper to taste

For assembly

  • 16 ounces rigatoni pasta cooked according to package directions
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons minced parsley
  • Cooking spray
  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a 9″x13″ baking pan by spraying it with cooking spray.

For the sauce

  • In a large skillet, heat the oil over medium high heat until shimmering. In a large skillet, brown the ground meat and sausage. Using salt and pepper to season the meat, cook it for 3-4 minutes, breaking it up into little pieces with a spoon, until it is cooked through. Add the onion to the pan and cook until translucent. After 5 minutes, or until the beef is browned and cooked through, add the onion and cook for 30 seconds more, then remove from heat. In a saucepan, combine the marinara sauce and tomato sauce and bring the sauce to a boil. Allow the sauce to simmer for 5 minutes, or until it has just thickened slightly.

For assembly

  • Toss the rigatoni with the sauce once it has been cooked. Pour the pasta mixture onto the skillet that has been prepared and sprinkle with mozzarella cheese. Bake for 20 minutes with the lid on, then uncover and bake for another 15-20 minutes, or until the pasta is bubbling and the cheese is melted and golden brown
  • Garnish with parsley if desired. Allow for 5 minutes of resting time before serving

601 calories|51 grams of carbohydrates|35 grams of protein|27 grams of fat|13 grams of saturated fat|102 milligrams of cholesterol|726 milligrams of sodium|863 milligrams of potassium|4 grams of fiber|7 grams of sugar|680 international units of vitamin A|10 milligrams of vitamin C|189 milligrams of calcium|4 milligrams of iron

Baked Rigatoni Pasta Recipe

The Easiest Baked Rigatoni Ever! Cooked al dente rigatoni pasta is combined with a hearty meaty pasta sauce, then covered with a generous amount of melted cheese before being baked till melty and wonderful!

An Easy Rigatoni Recipe!

A quick and easy dinner that is excellent for hectic days! This baked rigatoni with an Italian flair is the best comfort meal after a long day at the office. Everything about this dish is delicious: it’s cheesy, meaty, lavishly covered in a vivid tomato-y sauce, and packed with enticing pasta-carb deliciousness. All the boxes are checked for a quick and easy dinner that is also wonderfully good. Cook something that is basically from scratch (we cheat by using a jar of spaghetti sauce) that everyone can agree on before serving it.

You’ll appreciate that you can obtain most of those crave-worthy lasagna flavors here without having to go to quite as much trouble.

Serve it with a side salad or some steamed vegetables to round off the easy supper, and perhaps some garlic bread if you’re in the mood for something a little more comforting.

What Is Rigatoni and What Is a Good Substitute?

Rigato is a medium tube form pasta that originates in Italy and is usually made using semolina flour as the primary ingredient. It can withstand richer sauces as well as baking and roasting. It is available in a variety of widths and diameters, but it is significantly bigger than ziti or penne. If you can’t locate rigatoni or don’t have any on hand, ziti or penne are suitable replacements because they have a similar form and may be substituted.

Baked Rigatoni Recipe Ingredients

  • A 10 oz. dry rigatoni pasta
  • 1 lb. lean ground beef
  • 1 Tbsp olive oil
  • 2 tsp minced garlic
  • 1 (24 oz) jar tomato basil pasta sauce
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 1/2 tsp Italian seasoning
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup parmesan cheese, divided
  • 10 oz. dry rigatoni pasta
  • 10 o to taste, with salt and freshly ground black pepper
  • Garnish with fresh basil leaves or fresh parsley leaves, if desired

Below is a printable version of the recipe.

How to Make This Baked Rigatoni Pasta Recipe

  1. Preheat the oven and prepare the baking dish as follows: Preheat the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, coat a baking dish measuring 12 by 8 inches or 13 by 9 inches. Rigatoni pasta should be boiled as follows: Following package guidelines, cook pasta in gently salted water until it is just shy of al dente, about 1 minute less than the recommended time. Drain the pasta and set aside 1/4 cup of the pasta water. Using garlic, brown the beef: Meanwhile, heat the olive oil in a 12-inch pan over medium heat. Cook the meat, breaking it up as it cooks, until it is browned. Remove any excess grease, then add the garlic and cook for another 30 seconds. Ingredients for the sauce are as follows: Add 1/4 cup pasta water, the tomato basil sauce, the diced tomatoes, and the Italian spice
  2. Toss to combine. Add a part of the cheeses and the pasta and combine: Mix sauce, drained pasta, 3/4 cup mozzarella, and 1/4 cup parmesan cheese in a large saucepan that has been empty for several hours. Season with salt and pepper to taste, only a pinch at a time. Spread the following ingredients into a baking dish: Pour the mixture into the baking dish that has been prepared. Work to ensure that the pasta is completely covered with part of the sauce so that it does not dry out while baking. Finish with cheese and cover with a cloth: Sprinkle the remaining 1 1/4 cups mozzarella and 1/4 cup parmesan cheese on top of the dish before serving. Cover with aluminum foil (tent foil as required to prevent cheese from adhering to foil)
  3. Bake for 30 minutes at 350°F. Preparing the dish and adding the garnishes: Preheat the oven to 250°F and bake for 25–30 minutes. Toss with basil or parsley leaves and serve immediately while still heated.

Helpful Tips for This Recipe

  • Make use of a jar of spaghetti sauce of high grade. I favor Rao’s tomato basil sauce, but Classico Four Cheese is a good budget-friendly option
  • I recommend using 85 to 90 percent lean ground beef, and don’t forget to drain the fat from the meat after browning it so that the sauce doesn’t become oily
  • Only toss the beef once or twice during the cooking process to give it a chance to brown on the bottom, which will add a lot of flavor. In order to give the pasta sauce a more herby taste, mix in 2 tablespoons chopped basil into the sauce rather than just using it as a garnish. During the boiling process, undercook the pasta. This is due to the fact that it will continue to cook in the oven and you do not want it to become mushy. Quick tip: If you are in a hurry, pre-shredded cheeses can be used for the shredded cheeses in this recipe.

Possible Variations

  • For a spicy kick, add 1/2 teaspoon red pepper flakes
  • For extra flavor, try adding a splash of red wine to the sauce before serving. Simmer for a few minutes to cook out some of the intense alcoholic flavor. Italian sausage can be used in place of ground beef in this recipe. Other cheeses can be substituted. Romano is a suitable substitute for parmesan, and fresh mozzarella would be a decent substitute for aged mozzarella. In place of Italian spice, 1 teaspoon dried basil and 1/2 teaspoon dry oregano can be substituted. Optionally, you may broil the dish towards the end to get a browned cheese layer on top of the dish. It’s impossible to go wrong with a splash of color

More Easy Pasta Recipes You’ll Love!

  • Orrechiette with Sausage and Broccoli
  • Penne alla Vodka. Baked feta pasta
  • Baked ziti
  • Cheese torttellini with sauteed vegetables
  • One-pot pasta
  • Baked fettuccine
  • Baked ziti. Baked fettuccine with feta cheese
  • Baked ziti.

Baked Rigatoni

The Easiest Baked Rigatoni You’ll Ever Make! Al dente rigatoni pasta is combined with a hearty meaty pasta sauce, then topped with a generous amount of creamy cheese and baked until the cheese is melted and the pasta is tender. Servings:6 Prep20minutes Cook35minutes Prepared in 55 minutes or less

  • Ten ounces of dry rigatoni pasta
  • One tablespoon olive oil
  • One pound of lean ground beef
  • Two teaspoons minced garlic
  • One (24 ounce) jar tomato basil pasta sauce (we recommend Rao’s)
  • One (14.5 ounces) canpetite diced tomatoes
  • One and a half teaspoons Italian seasoning
  • Two cups shredded mozzarella cheese, divided
  • One and a half teaspoons parmesan cheese, divided To taste, season with salt and freshly ground black pepper. Garnish with fresh basil leaves or fresh parsley leaves, if desired (optional)
  • Preheat the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, coat a baking dish measuring 12 by 8 inches or 13 by 9 inches. Following package guidelines, cook pasta in gently salted water until it is just shy of al dente, about 1 minute less than the recommended time. Drain the pasta and set aside 1/4 cup of the pasta water. Meanwhile, heat the olive oil in a 12-inch pan over medium heat. Cook the meat, breaking it up as it cooks, until it is browned. Remove any excess grease, then add the garlic and cook for another 30 seconds. Add 1/4 cup pasta water, the tomato basil sauce, the diced tomatoes, and the Italian spice
  • Toss to combine. Mix sauce, drained pasta, 3/4 cup mozzarella, and 1/4 cup parmesan cheese in a large saucepan that has been empty for several hours. Season with salt and pepper to taste, only a pinch at a time. Pour the mixture into the baking dish that has been prepared. To prevent the pasta from drying out during the baking process, try to cover it completely with some of the sauce. Sprinkle the remaining 1 1/4 cups mozzarella and 1/4 cup parmesan cheese on top of the dish before serving. Wrap the cheese in aluminum foil (bend the foil over to prevent cheese from adhering to the foil)
  • Bake for 25 to 30 minutes in a preheated oven. Toss with basil or parsley leaves and serve immediately while still heated.

Nutritional InformationBaked RigatoniAmount Per ServingCalories624Calories from Fat 252 percent Daily Value*Fat28g43 percent Daily ValueCalories from Fat 15 g of saturated fat 94 percent of the population 1 gram of trans fat 1 gram of polyunsaturated fat 9 g of monounsaturated fat Cholesterol116mg 39 percent of the population Potassium1003mg29 percent sodium1338mg58 percent sodium1338mg58 percent carbohydrates (49g16 percent) fiber ( 5g21 percent) calorie intake 10g11 percent of sugar Protein44g 88 percent of the population Vitamin A1232IU25 percent (ascorbic acid) Calcium545mg Vitamin C15mg18 percent Vitamin C15mg18 percent Iron5mg28 percent 55 percent Iron5mg28 percent * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

See also:  How Much Water For Pasta

Rigatoni Pasta & Tomato Sauce with Canned Tomatoes

In this simple tomato sauce recipe, you’ll make the most of canned tomatoes and serve it over rigatoni or penne pasta. The sauce is also excellent on pizza. When it comes to tomato sauce, I prefer to keep things simple. Because canned tomatoes are a pantry staple, recipes that call for them should be simple to prepare. They are one of the most dependable items to have on hand for weeknight meals or whenever the mood strikes. And it isn’t always necessary to have sauce on hand. Canned tomatoes serve as the foundation for a plethora of soups, including my personal favorite, roasted tomato soup.

It’s a straightforward sauce that delivers on its promises, which is exactly what most pasta recipes should have.

In keeping with my no-fuss meal prep plan, I make this rigatoni with tomato sauce on a regular basis for weekday dinners in the kitchen.

Comfort food in the form of rigatoni pasta and sauce is right up my alley.

Rigatoni Pasta: The Perfect Shape For Sauce

Rigatoni, with its ridges and large tubular shape, is the ideal noodle for heavier sauces because of its shape. It is particularly effective in picking up the chunkier portions of tomatoes. Those ridges are in charge of keeping the sauce in place. Rigatoni is a type of pasta that is similar to ziti and penne, except it has a bigger diameter. In addition, rigatoni’s ends are cut straight, as opposed to the angled ends of penne’s. Furthermore, ziti noodles are smooth and free of the characteristic pasta ridges.

Keep them aside for casseroles. With rigatoni, you may make a variety of recipes, from simple boiled dishes to elaborate baked dishes with sauce. Whatever method you use to prepare it, you will end up with a satisfying supper.

IngredientsSubstitutions

You will need the following items to make this pasta:

  • Canned Tomatoes: Canned tomatoes save time and effort by eliminating a step. In contrast to pureed tomatoes, they still have a few chunks in them. You are also not need to mix the sauce in the same way that you would if you were using chopped or whole tomatoes. Onions: In this dish, white onions are diced finely. A yellow onion will also do the trick. Initially, I sauté them until they are soft and transparent before adding anything else to the pan. Garlic: I mince the garlic so that it disappears into the sauce as it simmers, leaving behind a delicious garlicky taste in the process. To begin, heat the olive oil in a skillet over medium heat, sauté the onions, then add the garlic and spices and cook until the onions are translucent. Oregano: To give the dish that distinct Italian flavor, I use dried oregano with the spices. Flakes of red pepper: When it comes to red pepper flakes, a little goes a long way. You can easily and effectively add heat to sauces and pasta dishes using them. Salt and pepper are the most important flavors to include in any tomato sauce as a basic seasoning. Check the seasonings as you go to determine if any adjustments are needed in the salt and pepper
  • Even though it’s optional, adding a Parmesan rind to the sauce while it’s simmering brings out a subtle salty, delicious umami taste that’s perfect for dipping bread into. I keep a jar of rinds in the refrigerator just for the purpose of making tomato sauce and soup. Not a single piece of Parmesan is thrown away. If you happen to run out of rigatoni, penne or fusilli are excellent substitutes since they absorb the sauce well. Granulated Parmesan cheese: It’s only natural to end the pasta dish with a sprinkle (or more) of grated Parmesan cheese. If you wish to keep it vegan, use nutritional yeast for the regular yeast. Chopped parsley: I sprinkle chopped parsley on top of each plate to provide color and a fresh herb flavor.

How To Make Rigatoni With Tomato Sauce

  1. In a large saucepan, heat the olive oil over medium heat until shimmering. The onions should be sautéed. After about 5 minutes, they will begin to soften and become transparent
  2. This is normal. Combine the garlic, oregano, red pepper flakes, salt, and pepper in a large mixing bowl. Continue to simmer for another minute, or until the mixture is aromatic. Pour in the smashed tomatoes and mix well. Allow the sauce to boil for 10-15 minutes, or until it has thickened somewhat. If using, garnish with a Parmesan rind. Cook the rigatoni in a saucepan of salted boiling water for 10-15 minutes while the sauce is simmering on the stovetop. Make certain that the pasta is not overcooked. Al dente pasta will have a touch of bite to it, which will go well with the heavy sauce. 1 cup of the pasta boiling water should be set aside. Using 1/4 cup of the pasta boiling water that was set aside, toss the spaghetti into the sauce. Allow for 1 minute of simmering time. If extra pasta water is required to thin it down, do so at this point. Remove the rind from the Parmesan before adding the pasta
  3. Before serving, sprinkle the top with grated Parmesan and chopped parsley.

A Sauce For Pasta And Pizza

The amount of time you need to boil the sauce is somewhat dependent on what you intend to do with it. When making pasta, I prefer to keep the sauce a bit looser and cook it for a shorter period of time, closer to 10 minutes. Remember that you may always thin it up with pasta cooking water if you wind up boiling it for too long for the purpose for which it was intended to be used. I prefer a thicker sauce for pizza, so I cook it for a longer period of time, perhaps 15 minutes. In order to get the desired consistency (smooth or chunky), you may purée the sauce in a blender if you choose to include it.

Make-Ahead TipsFreezing

This is dependent on what you intend to do with the sauce once it has been simmered for a while. For pasta, I prefer to keep the sauce a bit looser and cook it for a shorter period of time, closer to 10 minutes, rather than 30 minutes to an hour. If you find yourself boiling the sauce for an excessive amount of time for your intended usage, keep in mind that you may always thin it up with pasta cooking water if necessary. When making pizza, I prefer a thicker sauce, so I cook it for a longer period of time, around 15 minutes total.

More so for pizza than for pasta, but it is still significant.

Variation: Rigatoni Arrabiata

To make a spicy tomato sauce that I enjoy, use as much red pepper flakes as you can stand while cooking. They are a simple and effective method of delivering significant heat. 1 teaspoon of flakes should be added to the sauce at this point.

More Canned Tomato Recipes

Tomatoes in a can are really convenient, and there is no comparison. They allow me to get through the bulk of the year when fresh tomatoes are not in season, which is most of the year. Here are some more recipes that make use of this pantry staple: Eggplant with a Roasted Garlic Sauce Zucchini Tomato Soup (also known as Tomato Sauce) Soup with Roasted Tomatoes Soup with Lentils and Wild Rice Tomatoes in the Oven Risotto with Farro Chickpea Arrabiata is a dish from the Italian region of Sardinia.

CLICK HERE TO SEE THE STEP-BY-STEP WEB STORY INSTRUCTIONS FOR THIS RECIPE!

  • It takes 5 minutes to prepare and 15-20 minutes to cook, for a total cooking time of 20-25 minutes. This recipe serves 41 people and falls into the category of main dishes. It is cooked in a slow cooker and is of Italian cuisine.

In this simple tomato sauce recipe, you’ll make the most of canned tomatoes and serve it over rigatoni pasta. The sauce is also excellent on pizza.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small white onion, chopped
  • 2 – 3 garlic cloves, minced
  • 1 teaspoon salt
  • A quarter teaspoon of dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt, plus more salt to taste
  • 1/4 teaspoon paprika 1/4 teaspoon black pepper, plus more pepper to taste 28-ounce can of crushed tomatoes (for one serving)
  • Optional: Parmesan rind (optional)
  • A pound of dried rigatoni
  • To serve, garnish with grated Parmesan and chopped parsley.

Instructions

  1. Heat the olive oil in a big skillet or saute pan over medium heat until shimmering. Add the onions and cook, stirring often, until they begin to soften and turn translucent, approximately 5 minutes. Continue to simmer for approximately 1 minute, or until the garlic, oregano, red pepper flakes, salt, and pepper are aromatic
  2. Remove from the heat. Pour in the tomatoes and, if used, the rind of the Parmesan cheese. Cook, stirring occasionally, for 10-15 minutes, or until the sauce has thickened. Meanwhile, cook the rigatoni till al dente according to package directions in salted boiling water until the sauce has thickened somewhat. 1 cup of the pasta boiling water should be set aside. Remove the peel from the Parmesan cheese. 1/4 cup of the pasta water from the rigatoni should be added to the sauce at this point. You can add extra as needed to thin down the sauce if necessary. Adjust seasonings to taste, adding more salt and pepper as necessary. Before serving, sprinkle the top with grated Parmesan and parsley.

Notes

Keeping the Sauce Cool: Allow the sauce to cool to room temperature before transferring it to storage containers.

  • The sauce can be prepared up to 3 days ahead of time. Refrigerate in an airtight container to preserve freshness. Wait to prepare the spaghetti until the day before you intend to serve the dish. Warm the sauce over a low heat on the stovetop
  • The sauce may be frozen for up to 1 month at this point. To thaw at room temperature before heating on the stove, follow these steps:

The red pepper flakes can be increased to 1 teaspoon in order to generate a spicy tomato sauce for the arrabiata dish.

  • Author:Paige Adams
  • Prep Time:5 minutes
  • Cook Time:15-20 minutes
  • Total Time:20-25 minutes
  • Yield:Serves41 x
  • Author:Paige Adams Simmering is the method of preparation for this dish. The cuisine is Italian, and the diet is vegetarian.

Recipe for rigatoni pasta with canned tomato sauce (keywords) Paige Adams is the author of this piece.

Creamy Tomato Rigatoni Recipe

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Directions

  • Step 1: Melt the butter in a large Dutch oven over medium heat until it has melted. Cook, turning periodically, until the onion is soft and golden brown, approximately 5 minutes. Remove from heat and set aside. Bring the tomatoes and their juices to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring periodically, for about 30 minutes, or until flavors have melded and the sauce has thickened. Advertisement
  • Preparing pasta in salted water according to package guidelines for al dente is the second step. Drain the pasta, keeping 1/2 cup of the pasta boiling liquid for later use. Step 3: In a separate bowl, whisk together the cream, salt, black pepper, and crushed red pepper into the tomato sauce. Toss in the cooked spaghetti until well coated. 1/4 cup at a time, until the required consistency is achieved by adding the saved pasta boiling liquid
  • Step 4: Divide the pasta among four serving dishes, top with Parmesan, and garnish with parsley
  • Set aside.

Make Ahead

Tomato sauce may be prepared ahead of time and kept in an airtight jar in the refrigerator for up to 3 days.

Suggested Pairing

Cabernet Franc that has not been aged.

Baked Rigatoni Pasta {Easy Freezer Meal!}

Baked Rigatoni Pasta cooked with a homemade tomato-based meat sauce and a generous amount of mozzarella cheese is quick and easy to prepare! This simple rigatoni dish is perfect for busy weeknights since it can be prepared ahead of time. Simply chill the Rigatoni Pasta Bake until you’re ready to cook and serve! Serve it with a Classic Wedge Salad and some 30 Minute Meal Rolls with Homemade Garlic Butter, and you’ll have a complete dinner ready in no time. I don’t know anyone who doesn’t enjoy pasta in some form.

When the colder season arrives, this is my favorite of the Rigatoni Pasta dishes since it warms me from the inside out and helps me to feel better.

In my experience, it is not difficult to get everyone to the table when they are served the greatest rigatoni dish;) It’s possible that your family might appreciate thisSun Dried Tomato Pasta, thisBeef Taco Pasta Skillet, thisHamburger Helper, or thisChicken Spaghetti, all of which are very cheesy and cozy!

However, if you’d want to make this baked rigatoni recipe even more filling and substantial, feel free to incorporate some more vegetables into the sauce. Mushrooms, peppers, and zucchini would all be delicious additions!

What is Rigatoni Pasta?

Rigatoni noodles are a type of pasta that is short and tubular in shape and is frequently accessible. Penne pasta is bigger in size and is not sliced on a diagonal like linguine. A thick, meaty sauce like this one is ideal for rigatoni noodles, which are shaped and huge in size to accommodate it. Every mouthful contains an incredible amount of flavor.

Tips for Making this Rigatoni Pasta:

  • Don’t have any Rigatoni pasta on hand? Everything is fine! It is possible to use any variety of pasta in this dish, but I recommend something on the bigger side and something that will be able to soak up the thick and meaty sauce
  • Do you want to add some spice to it? Make this into a sausage rigatoni dish by substituting Italian sausage for the ground beef, or add some crushed red chili peppers to the sauce while it’s cooking for a burst of heat. In order to freeze this baked Rigatoni Pasta, wrap it in plastic wrap first, then in tin foil, and mark it with the name and date of the meal. Place the container in the freezer for up to 3 months before using. To bake, simply set the dish in the oven at 350 degrees F, with only the foil covering it, and bake until cooked through, about 30 minutes (this can take 60 to 90 minutes, but you will need to keep an eye on it to be sure). It is best to leave your baking dish out on the counter for at least 1-2 hours before placing it in the oven if your baking dish is not freezer-to-oven safe. To prepare ahead of time, just wrap the dish in plastic wrap or aluminum foil and chill for up to 3 days before baking and serving. Perfect for your weekend meal prep, so you may prepare Tuesday’s (or Wednesday’s, or Saturday’s) supper whenever you have the opportunity. When preparing ahead, pour 1/2 cup water over the pasta, cover, and bake for 20 minutes at 350°F. Because of the time spent sitting, the pasta soaks up moisture, which keeps it from getting drier in the oven.

More Baked Pasta Dishes You’ll Love

  • Baked Spaghetti
  • Pizza Pasta Bake
  • Classic Stuffed Shells Recipe
  • Taco Stuffed Pasta Shells
  • Baked Lemon Butter Salmon Pasta

Baked Rigatoni Pasta

Preparation time: 10 minutes Preparation Time40 minutes Time allotted: 50 minutes Servings8servings Made with a homemade tomato-based meat sauce and a generous amount of mozzarella cheese, this baked Rigatoni Pasta is quick and easy to prepare!

  • A pound of lean ground beef
  • 1 medium onion diced
  • 1tablespoon Italian seasoning
  • 1tablespoon minced garlic
  • 1teaspoonsalt
  • 14teaspoonsblack pepper
  • 5 cups tomato pasta sauce (about 2 jars)
  • 1 pound rigatoni pasta (approximately 500 g)
  • 2 cups shredded mozzarella cheese
  • A pound of rigatoni pasta (approximately 500 g)
  • 1 pound

FollowSpend with Pennies on Pinterest for more information.

  • Fry up the ground beef and onion in a large skillet over medium heat, crumbling and cooking until the steak is browned and the onions are softened. Remove any fluids that may have accumulated
  • Cook for 1 minute after adding the Italian seasoning, garlic, salt, and pepper. Cook, tossing periodically, for 5 minutes over medium heat, until the spaghetti sauce has thickened somewhat. Remove from consideration
  • Meanwhile, bring a large saucepan of salted water to a boil over high heat, stirring constantly. Cook just until al dente after adding the rigatoni and reducing the heat to medium-high (it will continue to cook in the oven). Drain the pasta, reserving 12 cup of the water. In a large mixing bowl, combine the pasta water and the meat sauce. In a large pot, combine the noodles and the pasta sauce. Pour into a 9×13″ or equivalent baking dish that has been gently oiled
  • Place a lightly oiled layer of aluminum foil on top and bake at 350°F for 20 minutes, or until the dish is well heated
  • Cover and refrigerate for up to 2 days as an alternative. Bake at 350°F for 30-40 minutes, or until the food is well heated. Remove the lid and scatter the cheese on top. Bake for a further 10 minutes, or until the cheese has begun to brown, if desired.
See also:  How To Make Pasta Sauce Better

Calories:461, The following are the macronutrients: carbohydrate: 53g, protein: 26g, fat: 15g, saturated fat: 7g, cholesterol: 60 mg, sodium 1310 mg, potassium 849 mg, fiber: 4g, sugar: 8 grams; vitamin A 865IU; vitamin C12 mg; calcium 197 mg; iron 3.9 milligrams (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

SpendWithPennies.com has a course called Dinner Cuisine American. The content and photos are protected by intellectual property rights.

It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

The Best Rigatoni Recipes to Make for Dinner Tonight

This meaty baked pasta is made with creamy goat cheese, mozzarella, ricotta, and parmesan, and it is one of the greatest rigatoni recipes for cheese lovers out there. Do you want leftovers? If you wish to freeze the casserole, double the recipe, but omit the mozzarella and the remaining 1/2 cup of Parmesan cheese from the first batch. 3/15

Greek Pasta Bake

The addition of ground lamb to this rigatoni dish definitely elevates it to a new level of flavor. This dish may also be prepared ahead of time; simply freeze the unbaked casserole and reheat it in the oven when you’re ready to serve it. 4/15

PearTurkey Sausage Rigatoni

This is a very unexpected pairing! However, the combination of sweet pear slices, salty Italian sausage, and creamy blue cheese in one of our greatest rigatoni dishes works exceptionally well. Don’t forget to top it with the sliced almonds, which are packed in calcium, vitamin E, and phosphorus in addition to being a protein powerhouse. 6/15

Balsamic Roasted Vegetable Primavera

This light and tasty rigatoni dish comes together in 35 minutes, thanks to the use of end-of-summer harvest veggies that have been roasted to perfection. Don’t have any cherry tomatoes on hand? Instead of one huge fresh tomato, use two large fresh tomatoes. 7/15

Rigatoni with SausagePeas

Due to the addition of Italian sausage, a creamy tomato sauce, and tangy goat cheese, this easy evening rigatoni dish is a comforting bowl of goodness. If you can’t locate goat cheese in the shop, make your own. You may substitute feta cheese for the ricotta. 9/15

Slow-Cooker Pizza Casserole

Preparing a meal for a large group of people?

It creates 14 servings of this substantial pizza casserole, each of which has 22 grams of protein. Cooking your pasta only halfway through before adding it to the Crock-Pot will ensure that it stays al dente. 10/15

Garlic Chicken Rigatoni

This fast rigatoni dish, which can be prepared in less than 30 minutes, is inspired by classic scampi. Never skip dredging the chicken in flour; not only will it thicken the final sauce, but it will also result in a beautifully crispy exterior. 11/15

Rigatoni with Roasted Sweet Potatoes

This flavorful roasted sweet potatoes and onions rigatoni dish is topped with a creamy white-wine-based sauce and is suitable for vegetarians as well. This recipe is perfect for when you’re short on time because it can be prepared in 45 minutes! 12/15

Rigatoni Chard Toss

Incorporating fresh chard and tomatoes makes this one of the greatest rigatoni dishes to make when trying to increase your fiber and vitamin intake. Yummy! Do you enjoy chard? Here are a few more Recipes for Swiss chard to try in your house. 15/15

Creamy Sausage-Mushroom Rigatoni

This creamy rigatoni dish, which was inspired by a trip to Rome, has fresh mushrooms and Italian sausage in a luscious white sauce that is laced with garlic. What’s the best part? It takes less than 30 minutes to put together. The original publication date was December 31, 1969.

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20+ Rigatoni Pasta Recipes

It is possible that I will get a small compensation if you click on a link and make a purchase at no additional cost to you. My disclosure policy may be found here. Since my first rigatoni casserole, I’ve enjoyed having a hearty, cheesy pasta bake for supper every night of the week. We have some great news for you if you adore rigatoni meals as well. The following are more than 20 of the greatest rigatoni pasta recipes available online today. For dinner today, whether you’re looking for baked rigatoni with sausage, an easy rigatoni recipe, or a simple pasta bake, you’ll find a great meal on the menu.

They are available in a variety of shapes and sizes, but they all satisfy the craving for warm pasta topped with a rich tomato pasta sauce and baked.

As a result, you can put supper on the table in a matter of minutes.

What’s A Pasta Bake?

Rigatoni meals are all based on a common notion that may be tweaked and reproduced to create something completely different and entertaining. Traditional baked rigatoni recipes call for cooking the pasta until it is al dente on a medium-high heat until it is tender. After that, drain the pasta and place it in a separate bowl. Cook the Italian sausage, ground beef, or veggies in a heated pan with olive oil until they are cooked through. Season with salt and pepper to taste. Pour the tomato sauce, meat sauce, or marinara sauce into the meat or veggies, then add the pasta and toss to combine.

Bake for 30 minutes. Preheat the oven to 350°F and bake until the cheese is brown and bubbling. Before serving, carefully move the cooked rigatoni to a cooling rack and allow it to cool for at least 10 minutes before serving.

Different Types of Rigatoni Dishes

Rigatoni pasta dishes may be found all over the place, with innovative ideas for each dietary category. Rigatoni can be prepared in a number of various ways. These recipes are so much fun to create since they demonstrate all of the different ways to prepare this delectable dish. Some of the recipes you’ll find include vegan dishes prepared in an instant pot, as well as dishes made with sausage and chicken. In addition, vegetables, bacon, meat, fish, and a variety of other ingredients are included.

What Makes an Easy Baked Rigatoni Recipe

Because they only call for a few ingredients, baked rigatoni dishes are extremely simple to prepare. When utilizing an instant pot, there are very few dishes to wash, and perhaps only one if you’re lucky. After that, they’re cooked till they’re gorgeously bubbly at the end. What could be more straightforward than that?! Rigatoni in the Oven with Italian Sausage

Rigatoni Pasta Substitutes

Making these simple rigatoni pasta dishes is made even easier by the fact that you may use whatever pasta variety or alternative you like. Here are a few alternatives: Changing the pasta: You may substitute any medium-sized pasta of your choosing. Pasta dishes such as penne, campanelle, shells, orecchiette, and farfalle are examples. You may also omit the pasta entirely and substitute zucchini noodles or gluten-free noodles instead of it. Veggies: While traditional rigatoni does not include vegetables, you may use them if you choose!

Meat: Italian sausage is included in the majority of baked rigatoni recipes.

If meat isn’t your thing, you may omit it entirely and replace it with more veggies instead.

20+ Delicious Rigatoni Pasta Recipes

Rigatoni with sausage in a baking dish Rigatoni in the Oven with Italian Sausage When you’re in the mood for a substantial, rich dish, this Baked Rigatoni with Italian Sausage recipe is a great choice. Tangy tomato sauce, creamy mozzarella, and spicy Italian sausage are all featured in this dish. This quick and easy pasta meal is made with only 5 ingredients and can be prepared in under 30 minutes! Sausage that has been baked Make-Ahead Meal Mom’s Cheese Rigatoni Recipe Rigatoni with baked sausage and cheese is cheesy and loaded with carbohydrates, making it a fantastic meal for any occasion.

  • Take a look at this recipe.
  • Rigatoni with Chicken Sausage and Greens is a delicious dish that is high in nutrition thanks to the use of nutritious mixed greens and lean chicken sausage.
  • Take a look at this recipe.
  • Take a look at this recipe.
  • Simple to prepare and ready in a short amount of time!
  • Pasta with Sausage and Peppers Easy weekday supper with sausage and pepper pasta that is ready in less than 45 minutes is sausage and pepper spaghetti.
  • A Rigatoni Pasta dish made with Sausage and Broccoli.
  • Produced with broccoli florets and lean turkey sausage, this healthy pasta dish is finished with a simple sauce prepared with freshly grated parmesan cheese.

Take a look at this recipe. Rigatoni in the Oven This baked rigatoni dish includes Italian sausage, marinara sauce, four different kinds of cheese, and it serves a large number of people. It’s quick and easy to make, plus it’s delicious! Take a look at this recipe.

Beef Rigatoni

Rigatoni with Chili in a Single Pot Chili Rigatoni in a single pot is done in 30 minutes! The delectable sauce is absorbed by the noodles, resulting in an incredible comfort food meal. Take a look at this recipe. Rigatoni with Cheesy Beef This Cheesy Beef Rigatoni Recipe is a quick and easy dish that can be served any night of the week. With hearty pasta and succulent roast beef, this creamy sauce is a winner! Take a look at this recipe. The Soprano’s Ziti al forno – Cheesy Bolognese Pasta Bake – The Soprano’s Ziti al forno!

Simply reheat it in the oven when you’re ready to eat it.

Recipe for Rigatoni al Forno (with video) — Prepared by Julie It’s impossible to beat this rigatoni pasta al forno for a midweek supper.

Take a look at this recipe.

Chicken Pasta

Rigatoni with chicken The chicken rigatoni is cooked in a creamy tomato sauce that is flavored with chicken, red peppers, mushrooms, and olives. Take a look at this recipe. Baked Chicken and Pasta A delicious chicken pasta bake made with pasta and a variety of vegetables that is cooked in creamy tomato sauce with a delectable cheese topping is sure to please any crowd. A meal that is suitable for the whole family Take a look at this recipe.

Fish Pasta

Pasta with Swordfish Ragu and Fried Eggplants is a traditional Italian dish. Swordfish pasta is created from the flesh that is found behind the neck and around the upper fin of the swordfish. It is both tasty and less expensive. This is a dish from the island of Sicily. Take a look at this recipe.

Meatless Pasta Bake Recipes

Pasta alla Norma with Eggplants is a traditional Italian dish. Pasta Alla Norma is a typical Sicilian dish cooked with fried eggplants, tomatoes, and ricotta cheese that is dusted with salt and pepper before serving. If you do it correctly, you will not be greasy. Take a look at this recipe. Pasta with Creamy Mushroom Sauce (Vegan, 30 Minutes) Comfort food at its finest, this Creamy Mushroom Pasta is full of nutrients and full of flavor. Featuring a hearty combination of mushrooms, garlic, and a decadent cashew-cream sauce, this dish is sure to please.

  • Rigatoni with Eggplant Parmesan and Vodka Sauce Vodka Even though it’s cooked from scratch, rigatoni is creamy, cozy, and simple to prepare, and it matches nicely with Eggplant Parmesan, which can be bought in the freezer section.
  • Baking, on the other hand, is a calming activity for me, unlike considering what to make for supper after.
  • Arrabbiata Rigatoni (Arrabbiata Rigatoni) This Rigatoni Arrabbiata recipe is a traditional Italian pasta dish!
  • Because of its fiery taste, this pasta is referred to as “angry pasta.” Take a look at this recipe.
  • Blended sun-dried tomatoes, basil, lemon, and Parmesan cheese are used to make this dish.

Take a look at this recipe. Pasta with Cherry Tomatoes in Bursts This recipe for burst cherry tomato pasta is a straightforward dish that is packed with flavor. This is a simple supper that you will enjoy! It can be prepared in 20 minutes. Take a look at this recipe.

Other Types of Rigatoni

Rigatoni with Bacon and Spinach A simple recipe for a light Bacon Spinach Rigatoni that is packed with flavor. Spinach, bacon, Parmesan, and butter are used to make this dish. Delicious! Take a look at this recipe.

Freezing and Reheating Pasta Casseroles

Follow these simple instructions (derived from AllRecipes’ article on freezing and reheating leftover pasta casserole) to store leftover pasta casserole in the freezer:

  • Once the rigatoni casserole has been allowed to cool, put it into individual serving containers or packets. Containers should be labeled and date stamped. Make sure they are totally frozen before placing them in the coldest part of your freezer
  • I recommend utilizing them within 3 months after freezing them.

For best results, let the frozen rigatoni pasta recipe defrost in the refrigerator overnight before reheating. Reheat it in the oven at 350o for about 20-30 minutes, or until the center of it reaches 165oF the next day, covered with aluminum foil.

Get More Pasta Recipes

  • Instant Pot Mac and Cheese, Classic Lasagna, Instant Pot Lasagna Soup, Mac and Cheese, Instant Pot Ravioli Lasagna, Instant Pot Chili Mac with Cheese, Instant Pot Mac and Cheese with Bacon.

Baked Rigatoni with Italian Sausage

When you’re in the mood for a substantial, rich casserole, this baked rigatoni with Italian sausage is the dish to create. In only 30 minutes or less, you can have this dish on the table thanks to only 5 ingredients (marinara sauce, mozzarella, parmesan cheese, Italian sausage, and pasta). Course Dinner’s main course and dessert Italian and American cuisines are the focus of this article. rigatoni cooked in the oven, rigatoni bake in the oven, baked pasta bake in the oven Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes Servings8servings Calories547kcal

  • A 16-ounce package of rigatoni pasta
  • A 16-ounce package of Italian sausage
  • A 1-quart (26-ounce) container of spaghetti sauce
  • 8-ounces fresh mozzarella cheese, sliced
  • 4-ounces parmesan cheese, grated
  • Fill a stockpot halfway with water for the pasta (about 6 quarts). Heat on high until the water is boiling
  • Brown the sausage in a pan. Remove any visible fat by squeezing it out. Preheat the oven to 350 degrees. Cook the pasta according to package directions in a pot of boiling, salted water. Using a large mixing bowl, combine the pasta and sausage in a baking dish. Pour the sauce over the spaghetti. Distribute the mozzarella cheese balls across the dish in an even layer. Parmesan cheese should be sprinkled on top. See the notes below for information on how to serve this dish without baking. Bake for 20 minutes at 350 degrees, or until the top is bubbly and brown. Add parmesan cheese and fresh basil to finish the dish.

Are you in a hurry? Make this rigatoni pasta dish without the need to bake it! After the pasta has been cooked, just combine it with the remaining ingredients. Stir vigorously to let the cheeses to melt completely. Then it’s time to serve. Refrigerate leftovers in an airtight container for up to 3 days if they are not used immediately. One serving contains 547 calories, 44 grams of carbohydrates, 27 grams of protein, 29 grams of fat, 13 grams of saturated fat, 75 milligrams of cholesterol, 823 milligrams of sodium, 304 milligrams of potassium, 2 grams of fiber, 2 grams of sugar, 302 international units of vitamin A, 1 milligram of vitamin C, 333 milligrams of calcium, and 2 milligrams of iron.

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