Rigatoni Pasta with Tomato Sauce and Cheese
Indulge in the comforting flavors of homemade **Rigatoni Pasta with Tomato Sauce and Cheese**, a hearty and satisfying dish perfect for any occasion. This recipe features tender rigatoni pasta coated in a rich, aromatic tomato sauce made with garlic, onions, and a blend of dried herbs like oregano and basil. Topped with layers of melted mozzarella and nutty Parmesan cheese, this baked pasta dish offers a gooey, golden finish that's irresistible. The addition of a hint of sugar balances the tanginess of the crushed tomatoes, while fresh basil leaves add a burst of vibrant freshness. With just **45 minutes** from start to finish, this easy-to-make recipe is ideal for a busy weeknight dinner or a cozy family gathering. Serve with a side of garlic bread or a crisp green salad for a complete and deliciously satisfying meal. Keywords: Rigatoni pasta recipe, baked pasta with cheese, tomato sauce for pasta, quick Italian dinner, cheesy pasta bake.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 800 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 50 grams grated Parmesan cheese
- 100 grams fresh mozzarella cheese, sliced
- 10 pieces fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil over high heat.
Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
In a large skillet or saucepan over medium heat, warm the olive oil.
Add the minced garlic and chopped onion to the skillet. Sauté for 3-4 minutes until the onion is translucent and the garlic is fragrant.
Stir in the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar. Mix well.
Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.
Preheat your oven to 200°C (392°F).
Add the cooked rigatoni pasta to the tomato sauce and stir until the pasta is well coated.
Transfer the pasta mixture to a baking dish. Sprinkle the grated Parmesan evenly over the top.
Distribute the sliced fresh mozzarella over the pasta.
Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for a few minutes.
Garnish with fresh basil leaves before serving. Enjoy your homemade rigatoni pasta with tomato sauce and cheese!
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 50.1 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1358 mg | 104% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3148 mg | 67% | |
*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.
