Description
A comforting baked rigatoni dish with a creamy tomato sauce that is easy to make and perfect for cozy nights in.
Ingredients
Scale
- 12 ounces rigatoni
- 2 cups marinara or crushed tomatoes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 cup heavy cream or half-and-half
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan or Pecorino
- Salt and pepper to taste
- Optional: red pepper flakes, fresh basil
Instructions
- Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente. Reserve 1/2 cup of pasta water before draining.
- Warm olive oil in a skillet over medium heat, add onion with a pinch of salt, and cook until soft. Stir in garlic until fragrant.
- Pour in marinara, add Italian seasoning and a splash of reserved pasta water. Simmer, then stir in cream. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Combine drained pasta with the sauce, half the mozzarella, and half the Parmesan. Transfer to a baking dish and top with the remaining cheese.
- Bake for 18 to 22 minutes until edges are bubbly and top is golden. Let rest for 5 minutes before serving.
Notes
Salt your pasta water well for enhanced flavor. Grate your own cheese for smoother melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg