Oven-Baked Rigatoni with Tomato Basil Sauce and Mozzarella

By AislePrompt Editorial · ·

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Al dente rigatoni baked in a rich tomato and fresh basil sauce layered with melted mozzarella for a comforting Italian classic. This Italian pasta recipe, ready in about 50 minutes, pairs rigatoni pasta, olive oil, and yellow onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 35 min Serves 6 Italian cuisine 480 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. Add 12 oz rigatoni and cook for 9 minutes until just al dente. Drain and set aside.
  2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5-6 minutes until translucent.
  3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 28 oz canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Simmer sauce for 10 minutes until thickened.
  4. Step 4: Remove sauce from heat and stir in 1/2 cup chopped fresh basil leaves.
  5. Step 5: In a large mixing bowl, combine cooked rigatoni with the tomato basil sauce and half of 8 oz shredded mozzarella cheese. Toss gently to coat.
  6. Step 6: Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle remaining mozzarella and 1/4 cup grated parmesan cheese evenly on top.
  7. Step 7: Bake uncovered for 20 minutes until cheese is melted and bubbly with golden edges. Let rest 5 minutes before serving.

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