Three-Cheese Baked Rigatoni

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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 drafted and published.

A hearty pasta dish with a blend of mozzarella, ricotta, and Parmesan baked to golden perfection. This Italian pasta recipe, ready in about 50 minutes, pairs rigatoni pasta, olive oil, and onion for a weeknight-friendly dinner. Each serving lands at about 550 calories and feeds 4, 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: 20 min Cook: 30 min Serves 4 Italian cuisine 550 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz rigatoni pasta
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup marinara sauce
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 cup fresh basil, chopped
to taste salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of salted water to a boil. Add 12 oz rigatoni and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add onion and cook until soft (5 minutes). Add garlic and cook for 1 minute until fragrant.
Step 3: Stir in marinara sauce and simmer for 5 minutes. Add drained rigatoni and 1/4 cup reserved pasta water, tossing to coat. Stir in ricotta until combined.
Step 4: Transfer to a greased baking dish. Top with mozzarella and Parmesan cheeses. Bake at 375°F (190°C) for 20 minutes until cheese is melted and bubbly. Sprinkle with fresh basil.