Best 2 Cheesy Rigatoni Bake Recipes

Indulge in a culinary delight with our Cheesy Rigatoni Bake, a tantalizing pasta dish that combines the comforting flavors of cheese, pasta, and a rich tomato sauce. This hearty and satisfying meal is perfect for a cozy family dinner or a special occasion. Our recipe features a blend of three types of cheese – mozzarella, Parmesan, and ricotta – that create a gooey, flavorful filling. Rigatoni pasta, known for its large tubes, perfectly holds the cheesy mixture, while the homemade tomato sauce adds a tangy and savory dimension. Whether you're a seasoned cook or a beginner in the kitchen, our detailed instructions and step-by-step guide will ensure a successful and delicious Cheesy Rigatoni Bake. Explore our additional recipes for variations on this classic dish, including a vegetarian version with roasted vegetables, a creamy pesto rigatoni, and a spicy arrabbiata sauce.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY RIGATONI BAKE

Cheesy Rigatoni Bake image

This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. -Nancy Urbine, Lancaster, Ohio

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 10

Ingredients

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
1/4 cup water
4 large eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.

Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 486mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

CHEESY RIGATONI PEPPER BAKE

Cheesy Rigatoni Pepper Bake image

Provided by Ree Drummond : Food Network

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

Kosher salt and freshly ground black pepper
1 pound rigatoni
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, finely diced
Two 28-ounce cans diced tomatoes
One 6-ounce can tomato paste
Two 8-ounce balls fresh mozzarella, cut into large cubes
9 tablespoons grated Parmesan
One 1-pound bag mini sweet peppers, stemmed and halved
Peppy Salad, recipe follows
One 5-ounce bag baby spring lettuce leaves
1 cup halved pepperoncini
1 cup halved cherry tomatoes
1 red onion, sliced
1 mini red pepper, thinly sliced
3 tablespoons olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes.
Preheat the oven to 350 degrees F.
Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.)
Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad.
Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss.

Tips:

Use a large baking dish to ensure that the pasta is evenly cooked and has plenty of room to absorb the sauce.
Cook the rigatoni according to the package instructions, but drain it a minute or two before it is fully cooked so that it retains a slight bite.
Make sure the cheese sauce is thick and creamy. If it is too thin, it will not coat the pasta properly.
Use a variety of cheeses to create a flavorful and complex sauce. A combination of mozzarella, cheddar, and Parmesan is a classic choice.
Top the pasta with additional cheese before baking it. This will create a golden brown and crispy crust.
Serve the pasta immediately after baking it. This will ensure that it is hot and gooey.

Conclusion:

This cheesy rigatoni bake is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a potluck. It is sure to be a hit with your family and friends. So next time you are looking for a comforting and satisfying dish, give this recipe a try.