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  • Writer's pictureJessica Larit

Baked Rigatoni!

This is such a great meal and is loved by my whole family! It is easy to make and perfect for any night of the week. I love making a big dish for holidays and serving it with a big side of garlic bread and salad.


-2 cans San Marzano crushed tomatoes

-1 lb rigatoni (you can substitute GF pasta)

-3 cloves of garlic chopped

-1 cup ricotta

-1 1/2 cups fresh mozzarella (grated & divided)

-1 cup fresh parmesan (grated)

-1/2 teaspoon ground pepper

-1/4 teaspoon salt

-1/2 teaspoon dried basil

-1/2 teaspoon dried oregano

-1/4 teaspoon red pepper flakes

-2 tablespoons fresh basil (chopped)

Next Step:

-Heat a large pot of water to boil for the pasta.

-On the stove top add the crushed tomatoes, garlic, pepper, salt, dried basil, oregano, and red pepper flakes. Simmer and stir for 15 minutes.

-Salt the boiling water and add the rigatoni. Cook to al dente.

-Preheat oven to 350 F.

-Drain the pasta and add it to a large baking dish.

-Add 3 cups of sauce and the ricotta to the pasta and mix to combine.

-Add 3/4 cup of mozzarella and 1/2 cup of parmesan. Mix to combine.

-If it looks too dry add more sauce and mix.

-Sprinkle the rest of the mozzarella and parmesan on top.

-Bake for 25 minutes.

-For the last 2-3 minutes turn the oven to broil to lightly brown the top. Watch this step carefully so it doesn't burn.

-Take out and sprinkle the chopped fresh basil on top.

-Serve immediately and ENJOY!!

*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet

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