Pepperoni Rigatoni Bake
Indulge in the ultimate comfort food with this Pepperoni Rigatoni Bake, a hearty, flavor-packed casserole that’s perfect for family dinners or gatherings. This recipe combines tender rigatoni pasta coated in a rich, velvety marinara cream sauce with layers of gooey mozzarella, nutty parmesan, and savory pepperoni. The dish is baked to golden, bubbly perfection, with every bite delivering a satisfying blend of cheesy, saucy, and slightly crispy textures. Finished with optional fresh basil for a burst of freshness, this easy-to-make rigatoni bake comes together in just 45 minutes, making it an ideal weeknight meal. Perfect for fans of baked pasta, pepperoni pizza-inspired dishes, or cheesy comfort casseroles, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 24 oz marinara sauce
- 4 oz cream cheese, softened
- 0.5 cup parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 6 oz pepperoni slices
- 2 tbsp fresh basil, chopped (optional, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.
Stir in the minced garlic and sauté for another 1–2 minutes, until fragrant.
Pour the marinara sauce into the skillet, then add the cream cheese, stirring until fully melted and combined. Season with salt and black pepper.
Add the cooked rigatoni to the skillet and stir until the pasta is evenly coated with the sauce.
Transfer half of the pasta mixture to a greased 9x13-inch baking dish. Sprinkle half of the parmesan cheese and half of the shredded mozzarella cheese on top.
Layer half of the pepperoni slices over the cheese layer.
Add the remaining pasta mixture on top, followed by the remaining parmesan cheese and mozzarella cheese.
Arrange the remaining pepperoni slices evenly on top of the final cheese layer.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Optional: Broil for an additional 2–3 minutes to brown the top slightly.
Remove from the oven and let the bake rest for 5 minutes before serving. Garnish with chopped fresh basil, if desired.
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 8684 mg | 378% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 30.8 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2348 mg | 181% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1226 mg | 26% | |
*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.
