There’s nothing like a cheesy baked pasta to bring everyone to the table. This baked rigatoni with a crispy mozzarella topping is perfect for busy weeknights or casual gatherings. The best part? It’s simple to make with just a handful of ingredients.
Tips for making the perfect Baked Rigatoni:
- Save the pasta water: The starchy pasta water helps create a silky sauce and prevents the cream from separating.
- Under-Cook the Pasta: Cooking the pasta just shy of al dente ensures it won’t turn mushy while baking.
- Layer the Cheese: Add mozzarella and parmesan both inside and on top of the pasta to ensure every bite is loaded with cheesiness.
- Choose the Right Dish: Use a baking dish that’s just the right size to fit the pasta comfortably without too much extra space. This prevents the sauce from spreading too thin.
Creamy Tomato & Mozzarella Baked Rigatoni
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesIngredients
2 tbsp olive oil
1/2 cup tomato paste
300ml light thickened cooking cream
300g rigatoni
Pinch of chili flakes (adjust to taste)
1/4 cup reserved pasta water
1/2 red onion, finely diced
2 garlic cloves, finely chopped
1/2 cup grated Parmesan cheese (plus extra for topping)
1 mozzarella ball (125 g), torn into pieces (use half in the pasta and half for topping)
Fresh basil leaves (optional, for garnish)
Salt and pepper to taste
Directions
- Preheat your oven to 250°C
- Boil a large pot of salted water and cook the rigatoni until just shy of al dente (about 1-2 minutes less than the package instructions). Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add the red onion, garlic and chilli flakes and sauté until softened, about 3-4 minutes.
- Add the tomato paste and cook for 2 minutes, stirring frequently.
- Slowly stir in the cream. Simmer the sauce for 3-5 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
- Add the reserved pasta water
- Toss the cooked rigatoni in the sauce until evenly coated. Add the grated Parmesan and half the torn mozzarella ball, stir to combine.
- Transfer the pasta mixture to an oven proof dish. Scatter the remaining mozzarella pieces on top. Finish with extra Parmesan.
- Bake in the oven for 5-10 minutes, or until the cheese is bubbly and golden.
- Serve and enjoy!
Wow! Cooked this tonight for dinner and it was 10/10. So delicious and will definitely add this to my rotation of meals 🤤
Hi Danielle, thanks so much for your feedback! I’m so happy to hear you enjoyed it and that it’s made its way into your meal rotation—that’s the ultimate compliment!😊🍴