Classic Baked Rigatoni
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.
Servings: 6 people
Ingredients
- 1 lb rigatoni cooked
- 8 cups marinara sauce store-bought or homemade
- 1.5 lbs low-moisture mozzarella grated
- 15 oz whole milk ricotta
- ½ cup grated Locatelli plus a little more for sprinkling
- freshly chopped parsley for garnish
Instructions
- Preheat the oven to 375 degrees F.
- Combine the ricotta, ½ of the mozzarella, and ½ cup of Locatelli with about 2-3 ladles (about 1.5 cups) of the sauce. Mix together until combined, and then add the cooked rigatoni and fold together. (Depending on how large the bowl is, you may want to mix this together in the pot you cooked the pasta in).
- Add about ½ cup of the sauce to the bottom of a 9x13 baking dish. Add ½ of the pasta mixture, and then add about 1-2 cups of sauce to the top. Sprinkle ½ of the leftover mozz on top followed by a sprinkling of Locatelli. Add the rest of the pasta, and then do the same thing on top with the sauce and the rest of the mozz.
- Spray a piece of aluminum foil with non-stick cooking spray and covered the baking dish tightly. Bake in the preheated oven for ~20 minutes covered, and then uncover and bake for an additional 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!).
- Remove from oven, garnish with parsley, and let sit for about 5-10 minutes before serving. Enjoy!