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Baked Rigatoni with Ricotta Casserole is a comforting, cheesy delight that's perfect for any night. Imagine layers of rigatoni pasta, creamy ricotta cheese, and rich marinara sauce, all topped with gooey mozzarella. This dish is simple to make yet tastes like you spent hours in the kitchen. It's a crowd-pleaser that will have everyone asking for seconds. Let's dive into this delicious recipe and make your dinner unforgettable!
The name of the recipe: Baked Rigatoni with Ricotta Casserole Recipe
Ingredients:
- 1 lb rigatoni pasta
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the rigatoni pasta according to the package instructions. Drain and set aside.
- In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, dried oregano, and dried basil. Season with salt and pepper to taste.
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Add half of the cooked rigatoni pasta, then spread half of the ricotta mixture on top. Repeat with the remaining pasta and ricotta mixture.
- Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
- Bake in the preheated oven for 30-35 minutes, until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Baked Rigatoni Casserole Recipe
What you will need to make baked rigatoni with ricotta casserole
Rigatoni pasta: Holds sauce well, providing a hearty base for the casserole. Its shape captures the cheesy goodness in every bite.
Ricotta cheese: Adds creaminess and richness, balancing the acidity of the marinara sauce. Essential for a smooth, velvety texture.
Marinara sauce: Brings tangy, savory flavors. It ties all ingredients together, making the dish cohesive and flavorful.
Mozzarella cheese: Melts beautifully, creating a gooey, stretchy layer. It adds a mild, creamy flavor that complements the ricotta.
Parmesan cheese: Provides a sharp, nutty taste. It enhances the overall flavor profile and adds a crispy topping when baked.
Dried oregano and basil: Infuse the dish with aromatic, earthy notes. They elevate the sauce and cheese, making the casserole more flavorful.
Tools and Instruments Required
What tools/instruments will be needed to make Baked Rigatoni with Ricotta Casserole Recipe
- Large pot: Essential for boiling the rigatoni pasta until al dente.
- Mixing bowl: Needed to combine ricotta, mozzarella, parmesan, and herbs.
- Baking dish: Used to layer pasta, cheese mixture, and marinara sauce.
- Wooden spoon: Handy for stirring pasta and mixing ingredients.
- Measuring cups: Ensures accurate portions of cheese and sauce.
Baked Rigatoni with Ricotta Casserole Recipe
Ingredients:
Main Ingredients
- 1 lb Rigatoni pasta
- 2 cups Ricotta cheese
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tsp Dried oregano
- 1 tsp Dried basil
- to taste Salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the rigatoni pasta according to the package instructions. Drain and set aside.
- In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, dried oregano, and dried basil. Season with salt and pepper to taste.
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Add half of the cooked rigatoni pasta, then spread half of the ricotta mixture on top. Repeat with the remaining pasta and ricotta mixture.
- Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
- Bake in the preheated oven for 30-35 minutes, until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Enjoy!
Notes:
Read more: Baked Pasta and Ricotta Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole up to the point of baking.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap tightly with plastic wrap and then with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
For a richer flavor, mix a bit of nutmeg into the ricotta cheese mixture. It adds a subtle warmth that complements the marinara sauce beautifully.
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