Baked Rigatoni Recipe

Name: Baked Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. cooking oil; 1 small green pepper, diced; 1 can (8 oz.) tomato sauce; 1 can (6 oz.) tomato paste; 1 jar (4 1/2 oz.) sliced mushrooms (undrained); 2 tsp. sugar; 1 1/2 tsp. salt; 1/4 c. chopped fresh parsley; 2 Tbsp. butter or margarine; 1 carton (15 oz.) Ricotta cheese; 1 medium onion, chopped; 1 can (28 oz.) whole tomatoes, cut up; 3/4 c. water; 3 garlic cloves, minced; 1 bay leaf; 1 tsp. oregano; 1/4 tsp. pepper; 1 lb. rigatoni; 2 eggs, beaten; 1/2 c. grated Parmesan cheese; additional Parmesan cheese

Servings: persons

2 Tbsp. cooking oil
1 small green pepper, diced
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 jar (4 1/2 oz.) sliced mushrooms (undrained)
2 tsp. sugar
1 1/2 tsp. salt
1/4 c. chopped fresh parsley
2 Tbsp. butter or margarine
1 carton (15 oz.) Ricotta cheese
1 medium onion, chopped
1 can (28 oz.) whole tomatoes, cut up
3/4 c. water
3 garlic cloves, minced
1 bay leaf
1 tsp. oregano
1/4 tsp. pepper
1 lb. rigatoni
2 eggs, beaten
1/2 c. grated Parmesan cheese
additional Parmesan cheese

1
In a large skillet, heat oil over medium-high.
2
Cook onion and green pepper until tender.
3
Add tomatoes, sauce, paste, water, mushrooms, herbs and seasonings.
4
Simmer, uncovered, for 30 minutes.
5
Remove bay leaf.
6
Cook rigatoni according to package directions; drain and toss with butter.
7
Mix eggs, Ricotta and Parmesan cheese.
8
Stir into rigatoni mixture and spoon into 13 x 9 x 2-inch baking dish.
9
Top with tomato mixture; bake at 350u00b0 for 30 to 40 minutes or until heated through.
10
Sprinkle with additional Parmesan cheese.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 Tbsp. cooking oil, 1 small green pepper, diced, 1 can (8 oz.) tomato sauce, 1 can (6 oz.) tomato paste, 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.

That's it — enjoy your meal!

Baked Rigatoni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions