Baked Rigatoni Recipe
Baked Rigatoni Recipe photo by Taste of Home

Baked Rigatoni Recipe

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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 equals 356 calories, 12 g fat (6 g saturated fat), 69 mg cholesterol, 835 mg sodium, 47 g carbohydrate, 4 g fiber, 16 g 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

Nutritional Facts

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

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
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 22, 2013

"i improvised on the recipe. add Italian sausage and needs more sauce"

MY REVIEW
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
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
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
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."

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