"There's something about pulling a bubbling pan of baked rigatoni out of the oven that feels so satisfying. I've tested many pasta bakes over the years, and this baked rigatoni recipe has become my go-to whenever I need a meal for a crowd. Rigatoni are large, ridged tubes that are cut straight across, and honestly I love how one bite of rigatoni feels somehow more substantial than penne!"
"Here are a few reasons why I hope you'll love this recipe: Pure comfort food: Gooey cheese, tender pasta, and rich tomato sauce hit all the cozy notes Comes together in under 1 hour: Pasta bakes can take a while (think lasagna!), but this one is simple and done in 45 minutes Make-ahead friendly: Assemble everything in the baking dish, refrigerate, and bake when ready Crowd-pleaser: I've served this to picky kids and adults and everyone loves it"
Baked rigatoni layers ridged rigatoni with a garlicky marinara and melted cheese to create a gooey, comforting casserole. The rigatoni shape captures sauce and cheese so each bite balances pasta, sauce, and cheese. The recipe omits meat but relies on flavorful marinara; meat can be added if desired. The dish assembles quickly, bakes in about 45 minutes, and can be prepared ahead and refrigerated before baking. The hands-off nature and familiar flavors make it ideal for feeding crowds, pleasing picky eaters, and producing minimal leftovers when served family-style.
Read at A Couple Cooks
Unable to calculate read time
Collection
[
|
...
]