Baked Rigatoni with Ham and Feta
Savor the comforting flavors of Italy with this Baked Rigatoni with Ham and Feta recipe—a cozy, cheese-loaded casserole that's perfect for feeding a hungry crowd! This dish features tender rigatoni pasta tossed in a rich, herb-infused tomato sauce, studded with savory bites of diced ham, and elevated by the tangy creaminess of crumbled feta. A luscious trio of melted mozzarella, Parmesan, and feta tops this masterpiece, creating the ultimate golden, bubbly crust. Easy to prepare in just 15 minutes of prep time, this hearty baked pasta is ideal for weeknight dinners or special occasions. Garnished with fresh parsley for a burst of color and flavor, it’s a one-dish wonder that’s as visually appealing as it is delicious. Keywords: baked rigatoni, ham and feta pasta, cheesy pasta bake, family dinner, comforting casserole.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 200 grams cooked ham (diced)
- 150 grams feta cheese (crumbled)
- 200 grams mozzarella cheese (shredded)
- 50 grams Parmesan cheese (grated)
- 2 tablespoons extra virgin olive oil
- 2 pieces garlic cloves (minced)
- 1 medium yellow onion (diced)
- 400 grams crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little olive oil.
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until just al dente, following the package instructions (reduce cooking time by 1 minute). Drain the pasta, drizzle with 1 tablespoon of olive oil to prevent sticking, and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the sauce from heat and stir in the diced ham, half of the crumbled feta cheese, and half of the shredded mozzarella cheese.
In a large mixing bowl, combine the cooked rigatoni with the prepared sauce, tossing well to coat evenly.
Transfer the mixture to the greased baking dish, spreading it out in an even layer.
Top the pasta evenly with the remaining feta cheese, mozzarella cheese, and grated Parmesan cheese.
Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
Remove the baking dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.
Serve warm and enjoy your delicious baked rigatoni with ham and feta!
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 7740 mg | 337% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 24.5 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1450 mg | 112% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1784 mg | 38% | |
*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.
