Baked Rigatoni with Aurora Sauce
Creamy, cheesy, and irresistibly comforting, Baked Rigatoni with Aurora Sauce is the ultimate pasta bake for family dinners or entertaining guests. This Italian-inspired recipe combines tender rigatoni pasta with a luscious Aurora sauce—a harmonious blend of rich tomato base, aromatic herbs, and velvety cream. Topped with a generous layer of melted mozzarella and savory Parmesan, every bite is indulgent and deeply satisfying. The dish is baked to golden perfection, creating a bubbly, caramelized crust that adds an extra layer of flavor. Quick to prepare yet impressive enough to wow a crowd, this baked pasta delight is perfect for fans of hearty comfort food. Serve it straight from the oven, garnished with fresh parsley for a touch of color and elegance. Keywords: baked rigatoni, Aurora sauce recipe, creamy pasta bake, Italian comfort food, cheesy pasta casserole.
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 800 grams crushed tomatoes (canned)
- 200 milliliters heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 200 grams shredded mozzarella cheese
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
- 4 liters water
- 1 tablespoon salt for pasta water
Instructions
Preheat the oven to 200°C (400°F). Grease a 9x13-inch baking dish lightly with olive oil or nonstick spray.
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the water, then cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Pour the crushed tomatoes into the skillet. Stir to combine, then add the dried basil, dried oregano, red pepper flakes (if using), 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream and butter until fully incorporated. Simmer for another 2-3 minutes to create the Aurora sauce. Adjust seasoning if needed.
Combine the cooked rigatoni with the Aurora sauce in a large mixing bowl. Toss until the pasta is evenly coated in the sauce.
Transfer the pasta and sauce mixture into the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan uniformly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and golden brown.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 4720 mg | 205% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 9.0 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2309 mg | 178% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
