Baked Rigatoni with Bechamel Sauce
Elevate your pasta night with this indulgent Baked Rigatoni with Bechamel Sauce, a cozy Italian-inspired dish that marries velvety bechamel sauce, tangy marinara, and perfectly cooked rigatoni baked under a blanket of bubbling mozzarella and Parmesan. This recipe features a creamy, homemade bechamel sauce infused with a hint of nutmeg, beautifully complementing the bold flavors of garlic-scented marinara. Layered in a casserole dish, it's baked to golden perfection, creating a gooey, cheesy top that pairs wonderfully with the hearty pasta beneath. With just 20 minutes of prep and simple ingredients like grated Parmesan, shredded mozzarella, and pantry staples, this crowd-pleasing baked pasta is perfect for family dinners, potlucks, or a comforting weeknight meal. Garnish with fresh parsley for a pop of color and serve warm for an irresistible, satisfying dish that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 500 g Rigatoni pasta
- 60 g Unsalted butter
- 60 g All-purpose flour
- 750 ml Whole milk
- 0.25 tsp Ground nutmeg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 60 g Parmesan cheese, grated
- 200 g Mozzarella cheese, shredded
- 250 ml Marinara sauce
- 1 tbsp Olive oil
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the rigatoni pasta until just al dente according to package instructions. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to form a roux. Cook the mixture for 1-2 minutes, stirring constantly.
Gradually add the whole milk to the roux while whisking to avoid lumps. Continue whisking until the mixture thickens into a creamy bechamel sauce, about 5 minutes.
Stir in the ground nutmeg, salt, and black pepper. Remove the bechamel sauce from heat and stir in the grated Parmesan cheese until fully melted and incorporated.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the marinara sauce to the skillet and stir to combine. Warm through, then remove from heat.
In a large mixing bowl, combine the cooked rigatoni pasta with the bechamel sauce and marinara sauce. Mix gently to coat the pasta evenly.
Grease a 9x13-inch (23x33 cm) baking dish. Pour half the pasta mixture into the dish and spread it evenly. Sprinkle half the mozzarella cheese over the top.
Add the remaining pasta mixture to the dish and top with the remaining mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and slightly golden.
Remove from the oven and let it rest for 5-10 minutes to set. Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 7.7 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 513 mg | 39% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 256 mg | 5% | |
*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.
