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.

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

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!