Italian Oven-Baked Rigatoni with Sundried Tomato Cream Sauce

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

Al dente rigatoni baked in a luscious sundried tomato cream sauce with mozzarella and Parmesan cheeses. This italian-inspired pasta ready in about 45 minutes pairs rigatoni pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 30 min Serves 6 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and add 12 oz rigatoni pasta. Cook for 10 minutes until al dente, then drain and set aside.
  2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a medium skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Stir in 3/4 cup chopped sundried tomatoes and cook for 2 minutes to release flavors.
  4. Step 4: Pour in 1 1/2 cups heavy cream, add 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 4-5 minutes until sauce thickens slightly.
  5. Step 5: Remove skillet from heat and stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil until well combined.
  6. Step 6: Toss the cooked rigatoni in the sauce, then transfer everything to a greased 9x13 inch baking dish. Evenly sprinkle 1 cup shredded mozzarella cheese on top.
  7. Step 7: Bake uncovered for 15-20 minutes until bubbly and the cheese is golden brown on top. Let rest 5 minutes before serving.

Frequently asked questions

How long does Italian Oven-Baked Rigatoni with Sundried Tomato Cream Sauce 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 Italian Oven-Baked Rigatoni with Sundried Tomato Cream Sauce?

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 Italian Oven-Baked Rigatoni with Sundried Tomato Cream Sauce?

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 Italian Oven-Baked Rigatoni with Sundried Tomato Cream Sauce 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 Italian Oven-Baked Rigatoni with Sundried Tomato Cream Sauce?

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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