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Baked Rigatoni

You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. —Esther Perea, Van Nuys, California
  • 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 large eggs, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Additional Parmesan cheese

Directions

  • 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.
  • 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.
  • Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.
Nutrition Facts
1 cup: 356 calories, 12g fat (6g saturated fat), 69mg cholesterol, 835mg sodium, 47g carbohydrate (11g sugars, 4g fiber), 16g protein.

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Reviews

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Average Rating:
  • dzz1qy
    Sep 15, 2015

    Added Italian sausage. Very good!

  • mindysmama
    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

  • olivierlisa1
    May 9, 2012

    No comment left

  • lurky27
    Jul 4, 2011

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

  • puresscents
    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.

  • mehalv
    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.

  • ch_bronte
    Nov 9, 2009

    No comment left

  • dedraknight
    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 knightst.albans, wv

  • carrotop_f
    Sep 10, 2009

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

  • crrfan
    Sep 10, 2009

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