Classic Baked Rigatoni

There are few things more comforting than a bubbling dish of baked pasta, and this classic baked rigatoni is one of my favorites to make when I want a cozy, Italian-American dinner. Rigatoni is tossed with tomato sauce, ricotta, mozzarella, and Locatelli, then baked until the edges are golden and the cheese is melted and bubbly.

It’s hearty, cheesy, saucy, and incredibly satisfying, but it’s also the kind of recipe that’s easy to make ahead and PERFECT for feeding a crowd. Whether you’re making Sunday dinner, bringing something to a family gathering, or just want a big pan of comfort food with plenty of leftovers, this baked rigatoni always hits the spot.

Why You’ll Love This Baked Rigatoni

• Classic Italian-American comfort food: This is the cheesy, saucy baked pasta you want when you’re craving something hearty and comforting.
• Extra cheesy: Ricotta, mozzarella, and Locatelli come together for plenty of creamy, melty, cheesy goodness in every bite.
• Perfect for feeding a crowd: This makes a generous baking dish, so it’s great for Sunday dinner, holidays, family gatherings, or whenever you need to feed a hungry group.
• Make it ahead: Assemble the whole dish ahead of time and refrigerate it until you’re ready to bake, making it an easy option for busy days or entertaining.
• Great for leftovers: Baked rigatoni reheats beautifully, so you can enjoy it for lunch or dinner throughout the week.
• Freezer-friendly: You can also freeze it for an even easier meal down the road.
• Simple ingredients, big payoff: There’s nothing complicated happening here. Just pasta, sauce, cheese, and a little time in the oven to turn it into something seriously delicious.

Baked Rigatoni Ingredients

Rigatoni: I use De Cecco brand, but choose whichever one you prefer.

Marinara Sauce: Store-bought or homemade works perfectly fine here.

Ricotta: For the filling.

Mozzarella: For the filling and to sprinkle on top. Make sure you’re using low moisture mozz here (so not the fresh kind that typically comes in water). I prefer the Polly-O or Galbani brands. Grate them yourself if you can.

Locatelli: Can sub freshly grated parm

Fresh parsley: To sprinkle on top

How to Make Classic Baked Rigatoni

Step 1: Make the sauce

If you’re making your own sauce, do that first. I just made my classic marinara, which combines tomato puree with onions, garlic, extra virgin olive oil, fresh basil, oregano, salt, pepper, and red pepper flakes. I made it with 2 28-oz cans of puree, and used about ⅔ of it in the recipe.

Step 2: Make the pasta

Preheat the oven to 375 degrees F. Cook the pasta until it’s about 2 minutes shy of al dente (this is so that it finishes cooking in the oven without getting overly mushy). Drain, rinse, and set aside. (I like to keep it in the pot that I cooked it in if it’s big enough to mix in with the cheeses later).

Step 3: Make the cheese mixture

Combine the ricotta, about ½ of the mozzarella, Locatelli, and about 2-3 ladles of the sauce. Mix together.

Once mixed, pour it over the cooked rigatoni and fold together until combined.

Step 4: Layer the rigatoni

Add a little bit of the sauce to the bottom of a 9×13 dish. Add half of the pasta, and then put as much or as little of the sauce over it (I do about 2 ladles worth). Then sprinkle some mozzarella over it and a bit of the Locatelli.

Once that layer is done, add the rest of the pasta and repeat the steps.

Step 5: Bake the pasta

Now spray the bottom side (the side that will be touching the pasta) with a bit of non-stick cooking spray and tightly cover the baking dish. Bake covered in the 375 degree oven for ~20 minutes, and then uncover and continue baking for about another 20-30 minutes, or until the cheese is melted and the sauce is bubbling. If you like that classic baked ziti browning on top, let it sit until the broiler for about 5 minutes (but keep an eye on it!).

Top with some freshly chopped parsley and enjoy!

Tips for the Best Baked Rigatoni

• Don’t overcook the pasta. Cook the rigatoni just until it’s al dente. It will continue cooking in the oven, and starting with pasta that’s already too soft can leave you with mushy baked rigatoni.
• Use plenty of sauce. Baked pasta needs enough sauce to stay moist while it cooks. Make sure the rigatoni is well coated before assembling.
• Let the pasta cool slightly before adding the ricotta. You don’t want the cheese mixture sitting with screaming-hot pasta.
• Don’t skimp on the cheese. The combination of creamy ricotta, mozzarella, and Locatelli is what gives this baked rigatoni its rich, cheesy flavor.
• Cover it for the first part of baking. Covering the dish helps keep the pasta from drying out while everything heats through. Remove the foil toward the end so the cheese can get golden and bubbly.
• Let it rest before serving. I know it’s painful to stare at a bubbling pan of baked pasta and wait, but giving it about 10–15 minutes to rest helps everything settle so it doesn’t completely collapse onto the plate.
• Make sure your sauce is well seasoned. Since the pasta and ricotta are relatively mild, a flavorful, well-seasoned tomato sauce makes a huge difference in the finished dish.

What to Serve With Baked Rigatoni

Baked rigatoni is hearty enough to be a meal all on its own, but I love serving it with a few simple sides to round out the table.

• Garlic bread: Because you need something to soak up all that extra sauce and melted cheese.
• Italian salad: A crisp salad with a simple Italian vinaigrette adds some freshness to the meal.
• Garlic breadsticks: Another great option for getting every last bit of sauce off your plate.
• Roasted vegetables: Broccoli, zucchini, or asparagus are easy sides that balance out the richness of the baked pasta.
• Sautéed greens: Sautéed spinach or broccoli rabe work especially well alongside a cheesy baked pasta.
• Meatballs: If you’re going all-in on an Italian-American Sunday dinner, serve the rigatoni with homemade meatballs and extra marinara.
• Italian sausage: Sweet or hot Italian sausage makes this an especially hearty meal and is perfect for feeding a crowd.

For a big family dinner, I’d keep it simple: baked rigatoni, a big Italian salad, garlic bread, and something green. That’s all you need.

Make-Ahead Instructions

Baked rigatoni is a great make-ahead meal, especially when you’re feeding a crowd or want to get dinner started before the day gets crazy.

Assemble the entire dish according to the recipe, but don’t bake it yet. Cover the baking dish tightly with foil and refrigerate for up to 24 hours.

When you’re ready to bake, take the rigatoni out of the refrigerator while the oven preheats. You may need to add a little extra baking time since the pasta will be cold. Keep it covered for the first part of baking, then remove the foil toward the end so the cheese can get golden and bubbly.

If you’re making it more than a day ahead, I recommend freezing it instead.

How to Store & Reheat

To store: Let the baked rigatoni cool, then cover the baking dish tightly or transfer individual portions to airtight containers. Refrigerate for up to 4 days.

To reheat individual portions: Microwave until heated through, or cover and reheat in a 350°F oven until hot. If the pasta seems a little dry, add a spoonful of marinara sauce before reheating.

To reheat the whole dish: Cover with foil and bake at 350°F until warmed through. Remove the foil for the last few minutes if you want the cheese on top to get bubbly again.

Can You Freeze Baked Rigatoni?

Yes! Baked rigatoni freezes well. Let it cool completely, then cover it tightly with plastic wrap and foil or transfer individual portions to freezer-safe containers. Freeze for up to 3 months for the best quality.

Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make baked rigatoni ahead of time?

Absolutely. You can assemble the entire dish, cover it, and refrigerate it for up to 24 hours before baking. This makes it a great option for entertaining or getting dinner prepared ahead of time.

Can I use a different pasta?

Yes. While rigatoni is my favorite for this recipe because the ridges and large tubes hold onto all that sauce and cheese, you can substitute another short pasta such as ziti, penne, or mezzi rigatoni.

Can I use jarred marinara sauce?

Of course. A good-quality jarred marinara works perfectly if you don’t have homemade sauce on hand. The cheese and pasta are doing plenty of heavy lifting here, so use a sauce you actually like the flavor of.

How do I keep baked rigatoni from drying out?

Make sure the pasta is well coated with sauce before assembling, and don’t overcook the rigatoni before it goes into the oven. Covering the dish for the first part of baking also helps keep everything moist.

Why is my baked rigatoni watery?

This can happen if the ricotta or other ingredients contain excess moisture. It can also happen if the pasta is very wet when you assemble the dish. Drain the pasta well and make sure your ricotta isn’t excessively watery.

Can I freeze baked rigatoni?

Yes. Baked rigatoni can be frozen for up to about 3 months. For the best texture, let it cool completely, wrap it tightly, and thaw it overnight in the refrigerator before reheating.

How long does baked rigatoni last in the refrigerator?

Properly stored baked rigatoni will keep in the refrigerator for up to 4 days.

Looking for more classic Italian-American dishes? I’ve got you covered:

• Chicken Scarpariello
• Rigatoni alla Vodka
• Chicken Cacciatore
• Gnocchi alla Sorrentina
• Italian Veal & Peppers
• Chicken Francese