Italian Casserole Rigatoni and Cheese with Tomato Sauce
Dive into the comforting embrace of this Italian Casserole Rigatoni and Cheese with Tomato Sauce—a heavenly marriage of tender rigatoni pasta, rich tomato sauce, and a trio of creamy cheeses. Perfectly seasoned with classic Italian herbs like oregano and basil, this baked dish layers ricotta, mozzarella, and Parmesan between saucy pasta for a decadent, melt-in-your-mouth experience. A golden, bubbly cheese topping seals the deal, making every bite irresistibly satisfying. Ideal for family dinners or entertaining, this casserole is easy to prepare yet bursting with authentic Italian flavors. Garnish with fresh parsley for a vibrant finishing touch and pair with garlic bread for the ultimate indulgence. Your taste buds are in for a treat!
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Recipe Information
Ingredients
- 500 grams Rigatoni pasta
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 800 grams Crushed tomatoes (canned)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 300 grams Mozzarella cheese, shredded
- 100 grams Parmesan cheese, grated
- 250 grams Ricotta cheese
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 190°C (375°F) and grease a large casserole or baking dish lightly with olive oil.
Boil a large pot of salted water and cook the rigatoni pasta for 2 minutes less than the package instructions suggest (the pasta will finish cooking in the oven). Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another minute, stirring frequently.
Stir in the tomato paste and cook for 1 minute to release its flavor, then add the crushed tomatoes, dried oregano, dried basil, sugar, salt, and pepper. Simmer the sauce on low heat for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the drained rigatoni pasta with two-thirds of the tomato sauce. Mix until the pasta is evenly coated.
Spread half of the pasta mixture evenly into the prepared casserole dish. Dollop half of the ricotta cheese on top, then sprinkle with half of the mozzarella and a quarter of the Parmesan cheese.
Add the remaining pasta mixture on top, followed by the rest of the tomato sauce. Spread evenly. Top with the remaining ricotta, mozzarella, and Parmesan cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle with freshly chopped parsley, if using, before serving.
Nutrition Facts
Calories |
3021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 7254 mg | 315% | |
| Total Carbohydrate | 252.5 g | 92% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 54.4 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4532 mg | 349% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2982 mg | 63% | |
*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.
