Baked Rigatoni Three Cheeses

Baked rigatoni with three cheeses is that ultimate comfort dish my family always requests when the weather turns cool or we have a crowd to feed. Each bite layers rich tomato sauce with creamy ricotta and gooey mozzarella, all tucked into hearty pasta. I have made this for everything from birthday parties to snow days, and it always disappears fast.

My very first time baking this, the cheesy aroma alone brought everyone to the kitchen before it was even out of the oven. Now it is a holiday tradition.

Ingredients

• Rigatoni pasta: Ten ounces is the perfect balance of hearty yet saucy Choose a quality brand like DeCecco for the best texture
• Extra virgin olive oil: Adds subtle fruitiness Use a fresh cold-pressed oil for depth
• Sweet onion: Vidalia or other sweet onions turn creamy when sautéed Pick a firm one with dry papery skin
• Garlic: Fresh cloves bring aromatic punch Choose bulbs with tight skins and no sprouts
• Ground peeled tomatoes: Give a rich body to the sauce Canned San Marzano types have reliable sweetness and less acidity
• Kosher salt: Enhances flavor and balances acidity Use flakes over fine salt for better dissolving
• Pepper: Cracks of fresh pepper sharpens all the flavors
• Granulated garlic: Bumps up savory notes alongside the fresh garlic
• Sugar (Optional): Adds just a hint to temper tomato acidity Taste first before adding more
• Fresh basil: Torn in at the end adds herbal brightness Look for unblemished leaves and sniff for a strong aroma
• Whole milk ricotta: Thick creamy texture binds the pasta and sauce Go for full fat for maximum richness
• Milk: A splash loosens the ricotta for easier mixing Any dairy milk works here
• Large egg: Helps hold the cheesy layers together
• Grated Parmesan or Romano: Cheese brings salty sharpness Romano is tangier and saltier
• Shredded mozzarella: Melts into stretchy blankets Choose part skim or whole milk for melting
• Extra Parmesan or Romano: For topping and a cheesy browned crust

Step-by-Step Instructions

Sauté the Aromatics:

In a broad skillet over medium heat slowly cook the diced onion in olive oil for ten minutes stirring frequently until translucent and soft but not browned Add the garlic and cook for another two minutes to release flavor then sprinkle in the salt granulated garlic sugar and black pepper

Tomato Sauce Simmer:

Pour in the canned tomatoes breaking them up with your spoon Mix well and simmer for ten minutes so flavors blend Stir in torn fresh basil leaves Simmer another ten minutes Taste and adjust seasoning as you like

Boil the Pasta:

Bring a large pot of salted water to a rolling boil Drop in the rigatoni Boil for half the time on the package since the pasta will finish cooking in the oven Drain the pasta thoroughly Return it to its pot and toss it immediately with one cup of your finished sauce so every piece is slicked in tomato goodness

Ricotta Layer Prep:

In a bowl whisk together the ricotta milk egg and grated cheese Season with a big pinch of kosher salt and a crack of pepper Mix until smooth This becomes those luscious pockets throughout the dish

Assembly Line:

Ladle some sauce onto the bottom of a deep baking dish Spread half the rigatoni in an even layer Add half the remaining sauce then dot generously with half the ricotta mixture Swirl gently so ribbons of cheese peek through Scatter with half the shredded mozzarella and a sprinkle of grated cheese Repeat layers finishing with mozzarella and extra cheese across the top

Oven Bake:

Drape the top with parchment or wax paper Cover tightly with foil so steam softens the pasta Set the dish on a foil-lined tray if your baking pan is shallow Bake at three hundred fifty degrees for thirty minutes Uncover and bake another fifteen to twenty minutes until bubbly and golden Let cool just a few minutes before serving

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You Must Know

• Feeds six hungry people easily
• Freezes beautifully so you can bake ahead for busy nights
• Doubles with little effort for a crowd

My favorite part has always been tucking torn basil into the sauce just before layering Ricotta and basil were staples in my grandmother’s kitchen so every forkful feels like comfort and tradition rolled into one

Storage Tips

Let the baked rigatoni cool to room temperature before storing Cover tightly and refrigerate for up to four days It reheats best in the oven with a splash of extra sauce or water to keep it moist If freezing assemble but do not bake then wrap well and freeze Thaw overnight in the fridge and bake as usual adding ten extra minutes

Ingredient Substitutions

Short on rigatoni Ziti or penne hold sauce and cheese just as well Swap mozzarella for provolone for a sharper melt If you cannot find Romano Parmesan alone is perfect For tomato sauce try fire-roasted or add a pinch of chili for a mild kick

Serving Suggestions

Serve straight from the oven with a big tossed green salad and fresh bread for dipping Extra basil or a spoonful of ricotta right on top is a favorite in my house Baked rigatoni is also a lifesaver on potluck tables and feeds guests of all ages

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Cultural Notes

Baked rigatoni is a classic in Italian-American kitchens blending the best of Italian ingredients using hearty American portions My family makes this for nearly every holiday buffet and each cook tucks in their own secret cheese blend or sauce tweak

Frequently Asked Questions

→ Can I use another pasta shape instead of rigatoni?

Absolutely! Ziti or penne work well, holding the sauce and cheeses beautifully for similar results.

→ Why use only 10 ounces of pasta?

Less pasta ensures the dish stays saucy and prevents dryness, letting the cheeses and sauce shine through.

→ What's the best way to layer the cheeses?

Alternate pasta with dollops of ricotta mixture, then sprinkle mozzarella and grated Romano in each layer for even melting.

→ Should the pasta be fully cooked before baking?

No, boiling for half the listed time is ideal. The pasta will finish cooking as it bakes, absorbing flavors from the sauce.

→ How can I prevent the cheese from sticking to the foil?

Place a layer of wax or parchment paper between the cheese topping and foil before baking to keep the cheese intact.

→ Can I prepare the sauce in advance?

Yes, the sauce can be made ahead and kept refrigerated. Allow extra baking time if using it cold from the fridge.