Baked Rigatoni Recipe

Name: Baked Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces rigatoni pasta; 2 ½ tablespoons extra-virgin olive oil, divided; 1 onion, finely chopped; 1 celery rib, finely diced; 1 red bell peppers or 1 green bell pepper, seeded, deribbed, and finely diced; 26 ounces chunky marinara sauce; 10 34 ounces condensed cream of mushroom soup; ½ teaspoon salt; ¼ teaspoon ground black pepper; 8 ounces mozzarella cheese, shredded; ¼ cup shredded parmesan cheese

Servings: persons

12 ounces rigatoni pasta
2 ½ tablespoons extra-virgin olive oil, divided
1 onion, finely chopped
1 celery rib, finely diced
1 red bell peppers or 1 green bell pepper, seeded, deribbed, and finely diced
26 ounces chunky marinara sauce
10 34 ounces condensed cream of mushroom soup
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces mozzarella cheese, shredded
¼ cup shredded parmesan cheese

1
Bring a large pot of lightly salted water to a boil.
2
Add the rigatoni, stir once to moisten, and boil until barley tender, about 8 minutes.
3
Meanwhile, heat 2 tablespoons of the oil in a large deep skillet over medium heat.
4
Add the onion, celery, and bell pepper and saute until tender, about 4 minutes.
5
Add the marinara sauce, mushroom soup, salt, and pepper and bring to a boil, stirring often.
6
Remove from the heat.
7
Drain the cooked pasta thoroughly and stir into the sauce.
8
Coat the interior of a 5- to 6-quart slow cooker with the remaining 1/2 tablespoon of oil.
9
Put a third of the pasta on the bottom of the cooker and cover with half the Mozzarella.
10
Repeat the layers and put the remaining pasta on top.
11
Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low.
12
Sprinkle the top with the Parmesan, cover, and cook on high for about 10 minutes, or until the cheese melts.
13
Keep warm for up to 1 hour or serve immediately.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces rigatoni pasta, 2 ½ tablespoons extra-virgin olive oil, divided, 1 onion, finely chopped, 1 celery rib, finely diced, and more.

Yes, Baked Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Rigatoni

How did you like this recipe?

Frequently Asked Questions