What's the difference between baked rigatoni and baked ziti?

Baked rigatoni and baked ziti are very similar baked pasta dishes. The main difference is the pasta shape: rigatoni has ridges on the outside and is slightly larger in diameter, while ziti is smooth and slightly smaller. Go to my Baked Ziti recipe for more!

How is baked rigatoni different from lasagna?

Both are Italian-American comfort food classics: lasagna uses flat noodle sheets layered with sauce and cheese, while baked rigatoni uses tube-shaped pasta mixed with sauce and usually comes together quicker. Lasagna often includes ricotta cheese as a layer, while baked rigatoni usually sticks to mozzarella and parmesan throughout.

Do you need to boil the pasta before baking it?

Yes, you absolutely need to boil rigatoni pasta before baking it. Unlike some no-boil baked pasta dishes, rigatoni is too thick and dense to cook properly just from the moisture in the sauce.

What are the best cheeses to use in baked rigatoni?

I like fresh mozzarella because it melts into gooey, creamy pockets throughout the dish. Shredded whole milk mozzarella works too and browns nicely on top. Parmesan cheese adds essential savory, nutty depth. You could also use pecorino romano (for more intense saltiness than parmesan).

Can you prepare baked rigatoni ahead of time?

Absolutely! This is one of the best make-ahead pasta dishes. Prepare everything through the assembly step, cover the baking dish tightly with foil, and refrigerate for up to 24 hours before baking. When ready to serve, bake straight from the fridge, adding about 5 extra minutes to the covered baking time to ensure it heats through.

This Easy Baked Rigatoni Pasta Is Great for Serving a Crowd

Name: Baked Rigatoni Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 1 pound rigatoni pasta; 24 ounce jar marinara sauce (or make Homemade Spaghetti Sauce); 15 ounce can crushed fire roasted tomatoes (or best quality tomatoes); 2 tablespoons olive oil; 4 cloves garlic, minced; 1/2 teaspoon fennel seeds; 1 teaspoon kosher salt, divided; 1/2 cup basil, chopped, plus more for garnish; 1/2 teaspoon onion powder; 1 pinch red pepper flakes; 8 ounces fresh mozzarella cheese (or shredded); 1/2 cup grated Parmesan cheese, plus more for sprinkling.

Baked Rigatoni Pasta

Print Recipe

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This easy baked rigatoni is all about crowd pleasing flavor! Bake this popular pasta with garlicky tomato sauce, fresh basil, and gooey mozzarella.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 1x
Category: Main Dish
Method: Baked
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 pound rigatoni pasta
24 ounce jar marinara sauce (or make Homemade Spaghetti Sauce)
15 ounce can crushed fire roasted tomatoes (or best quality tomatoes)
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon fennel seeds
1 teaspoon kosher salt, divided
1/2 cup basil, chopped, plus more for garnish
1/2 teaspoon onion powder
1 pinch red pepper flakes
8 ounces fresh mozzarella cheese (or shredded)
1/2 cup grated Parmesan cheese, plus more for sprinkling.

Instructions

Preheat the oven to 375 degrees Fahrenheit. Brush a 9 x 13″ baking dish with olive oil.
Start a pot of well salted water to a boil. Boil the rigatoni until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Drain.
Meanwhile, mince the garlic. In a separate pot, heat the olive oil over medium high heat. Add the garlic and fennel seeds and cook for 1 to 2 minutes until fragrant. Add the basil, marinara sauce, and tomatoes and stir for 1 minute. Stir in 3/4 teaspoon kosher salt, 1/2 teaspoon onion powder and 1 pinch red pepper flakes and the 1/2 cup Parmesan cheese. Remove from the heat.
Pour the sauce and the drained pasta into the baking dish. Top with torn pieces of mozzarella. Sprinkle the entire top with generous sprinkles of Parmesan cheese.
Cover with foil and bake 15 minutes. Remove the foil and bake for an additional 10 minutes until browned.
Remove the pan from the oven and top with 1/4 teaspoon kosher salt, divided over the top. Let stand 5 minutes. If desired, garnish with chopped basil. (Make ahead instructions: Make the pasta through Step 4 and cover with foil. Refrigerate until baking, up to 24 hours.)

Notes

Storage and leftover notes: You can store leftover baked rigatoni in the refrigerator for up to 4 days. To reheat in the oven, place it in a casserole dish, cover with foil and warm at 350°F for 10 to 15 minutes until heated through. You can freeze baked rigatoni either before or after baking, but the pasta becomes very soft. I prefer this one freshly made or as leftovers a few days after.

Find it online: https://www.acouplecooks.com/baked-rigatoni-pasta/