Baked Rigatoni Recipe
Baked Rigatoni Recipe photo by Taste of Home

Baked Rigatoni Recipe

Publisher Photo
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


  • 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.


  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.

This recipe pairs well with a medium red wine.

Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now

Reviews for Baked Rigatoni

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 22, 2013

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

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

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

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.

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.

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT