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Baked Rigatoni Recipe
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Baked Rigatoni Recipe

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4.5 10 10
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You can bet the pasta was homemade when my aunt made this dish. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. What I remember most from those afternoons at my aunt's is the aroma of this sauce cooking. She'd have it simmering for 8 to 10 hours. I was worth the wait! —Esther Perea, Van Nuys, California
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 8-10 servings

Ingredients

  • 1 medium onion, chopped
  • 1 small green pepper, diced
  • 2 tablespoons canola oil
  • 1 can (28 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup minced fresh parsley
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) rigatoni
  • 2 tablespoons butter
  • 2 eggs, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Additional Parmesan cheese

Nutritional Facts

1 cup: 356 calories, 12g fat (6g saturated fat), 69mg cholesterol, 835mg sodium, 47g carbohydrate (11g sugars, 4g fiber), 16g protein

Directions

  1. In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf.
  2. Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture.
  3. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese. Yield: 8-10 servings.
Originally published as Baked Rigatoni in Reminisce September/October 1991, p33

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Baked Rigatoni

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
dzz1qy
Reviewed Sep. 15, 2015

"Added Italian sausage. Very good!"

MY REVIEW
mindysmama
Reviewed Oct. 14, 2013

"Would this fit in a 13-in x 9-in dish. I did not see size of dish specified. Apologies if I missed it"

MY REVIEW
lurky27
Reviewed Jul. 4, 2011

"We really liked this! We used a 13.25 ounce box of whole wheat penne instead of rigatoni. Highly recommend!

~ Theresa"

MY REVIEW
puresscents
Reviewed Jan. 4, 2010

"I made this for the first time with tomatoes with green chilis as that was all I had. I also added a layer of ground meat before I added the sauce. Everyone absolutely loved it. Later on I made again with recipe as is and it did taste like it was missing something, very bland. Try it the way I made it the first time and you too will be a fan."

MY REVIEW
mehalv
Reviewed Dec. 26, 2009

"This was okay. The sauce smells fantastic simmering on the stove, but the final product seemed to lack something. All in all a comforting meal on a cold winter day."

MY REVIEW
dedraknight
Reviewed Sep. 12, 2009

"to replace the ricotta cheese i use cottage cheese and mozzarella cheese. i mix them together to to taste and it really good and not stronge.

dee knight
st.albans, wv"

MY REVIEW
carrotop_f
Reviewed Sep. 10, 2009

"cottage cheese...but whats not to like!!!"

MY REVIEW
crrfan
Reviewed Sep. 10, 2009

"What can we replace for the ricotta cheese if you don't like it?"

MY REVIEW
deb25
Reviewed Sep. 10, 2009

"Add some italian sausage and hamburger meat for a little extra flavor"

MY REVIEW
cntbailey
Reviewed Feb. 8, 2009

"Family really did not like this one..not much flavor. I will not be making this again."

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