It’s similar to our Baked Ravioli and pairs perfectly with Olive Garden Breadsticks.
Who Doesn’t Love Pasta?!
We LOVE pasta at our house and eat it for dinner at least once a week! It’s easy, filling, and lends itself to a variety of flavor profiles. Baked rigatoni is a new favorite easy pasta recipes. We had only had it once before but decided to come up with a recipe for it that the entire family loves and this specific version does the trick (it’s SO good!) Just add a quick salad or Cheesy Garlic Bread to round out the delicious meal. Why we love it:
A family-friendly favorite. The hearty and comforting flavors of this dish make it perfect for family dinners, and kids will love the cheesy goodness. For busy nights. This dish preps quickly for a perfect weeknight dinner the family will LOVE! Ready when you are. It’s ideal for meal prepping and freezing, ensuring that you always have a delicious, homemade meal ready to go.
Ingredients
rigatoni ground turkey – or ground chicken, ground beef, or Italian sausage. small onion minced garlic spaghetti sauce – Use a store-bought jar or Homemade Marinara Sauce. ricotta cheese – or cottage cheese eggs salt black pepper parmesan cheese mozzarella cheese – I sprinkled shredded mozzarella cheese on top but you can use fresh sliced mozzarella circles to cover the dish.
How to Make Baked Rigatoni
Storing Tips
Make ahead of time. Store unbaked pasta in the fridge or freezer to bake later. Complete steps 1-5 and allow it to cool before storing. Fridge: Cover and refrigerate for 1-2 days before adding the cheese and baking. Freezer: Use a freezer-safe baking dish. Wrap it with plastic and again with foil. Label and freeze for up to 3 months. Allow it to thaw before removing the wrappings, adding the cheese, and baking. STORE. Cover and keep the leftover baked pasta recipe in an airtight container in the fridge for 1-2 days before reheating. FREEZE. Divide leftover baked rigatoni recipe into individual airtight containers and freeze them for up to 3 months. Reheat baked rigatoni with ricotta in the microwave or 350°F oven.
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