Baked Rigatoni with Four Cheeses
Indulge in the ultimate comfort food with this Baked Rigatoni with Four Cheeses, a decadent pasta casserole that’s as rich in flavor as it is easy to prepare. Featuring a creamy blend of ricotta, mozzarella, parmesan, and gorgonzola cheeses, every bite is bursting with cheesy goodness, perfectly complemented by a tangy marinara sauce and hints of garlic. The rigatoni is cooked al dente and baked to perfection, creating a bubbly, golden crust that’s irresistibly appetizing. Ready in just 45 minutes, this baked rigatoni is ideal for cozy weeknight dinners or as a crowd-pleasing dish for your next gathering. Garnish with fresh basil for a bright, aromatic finish that will elevate the savory flavors even further. Whether you're a pasta lover or a cheese enthusiast, this recipe checks all the boxes for the ultimate home-cooked comfort meal.
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 1.5 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 0.5 cups crumbled gorgonzola cheese
- 1 cup heavy cream
- 2 cups marinara sauce
- 1 tbsp olive oil
- 3 cloves garlic
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the rigatoni pasta until just al dente, about 2 minutes less than the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
Stir in the marinara sauce, salt, and black pepper. Let the sauce simmer for 5 minutes, then remove from heat.
In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, half of the shredded parmesan, the crumbled gorgonzola cheese, and heavy cream. Mix until smooth and creamy.
Add the cooked rigatoni pasta to the cheese mixture and stir until the pasta is evenly coated.
Spread 1 cup of the marinara sauce at the bottom of a 9x13-inch baking dish. Layer the coated pasta evenly on top.
Pour the remaining marinara sauce over the pasta, spreading it evenly with a spoon or spatula.
Sprinkle the remaining shredded mozzarella and parmesan cheeses over the top of the pasta for a golden, bubbly crust.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and lightly golden brown.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with fresh basil if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 124 mg | 3% | |
*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.
