Oven-Baked Rigatoni with Tomato Basil Sauce and Mozzarella

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Al dente rigatoni baked in a rich tomato and fresh basil sauce layered with melted mozzarella for a comforting Italian classic. This Italian-inspired pasta recipe, ready in about 50 minutes, pairs rigatoni pasta, olive oil, yellow onion 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: 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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