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 developed and reviewed.

A hearty pasta dish with a blend of mozzarella, ricotta, and Parmesan baked to golden perfection. This Italian-inspired pasta recipe, ready in about 50 minutes, pairs rigatoni pasta, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 20 min Cook: 30 min Serves 4 Italian cuisine 550 cal/serving

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Ingredients

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

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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.