Baked Four-Cheese Rigatoni with Crispy Herb Breadcrumbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting baked pasta casserole layered with a blend of four cheeses and topped with crunchy herb-infused breadcrumbs. This italian-inspired pasta ready in about 45 minutes pairs rigatoni pasta, ricotta cheese, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 12 oz rigatoni pasta for 9 minutes until just al dente, then drain.
  2. Step 2: In a large mixing bowl, combine the cooked rigatoni with 3 cups marinara sauce, 1 cup ricotta cheese, 1 1/2 cups shredded mozzarella, 3/4 cup grated Parmesan, and 1 cup shredded fontina cheese. Stir in 1 tsp salt and 1/2 tsp black pepper evenly.
  3. Step 3: Transfer the pasta mixture into a greased 9x13-inch baking dish, spreading it evenly.
  4. Step 4: In a small skillet over medium heat, warm 3 tbsp olive oil. Add 2 minced garlic cloves, 1 cup panko breadcrumbs, 1 tsp Italian seasoning, and 1/4 cup chopped fresh basil. Stir and cook for 3-4 minutes until the breadcrumbs are golden and fragrant.
  5. Step 5: Sprinkle the crispy breadcrumb mixture evenly over the top of the pasta.
  6. Step 6: Bake in the preheated oven for 20 minutes until bubbly and the breadcrumb topping is golden brown.
  7. Step 7: Let the baked rigatoni sit for 5 minutes before serving to set.

Equipment for this recipe

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Frequently asked questions

How long does Baked Four-Cheese Rigatoni with Crispy Herb Breadcrumbs take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Four-Cheese Rigatoni with Crispy Herb Breadcrumbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rigatoni pasta from drying out.

Can I substitute ingredients in Baked Four-Cheese Rigatoni with Crispy Herb Breadcrumbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Four-Cheese Rigatoni with Crispy Herb Breadcrumbs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Four-Cheese Rigatoni with Crispy Herb Breadcrumbs?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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