Best 2 Cheesy Rigatoni Bake Recipes

Are you seeking a culinary masterpiece that blends the heartiness of pasta with the indulgence of a creamy, cheesy sauce? Look no further than cheesy rigatoni bake, a delectable and versatile dish that will tantalize your taste buds. Various cheeses, succulent vegetables, and flavorful seasonings combine with rigatoni pasta in this flavorful casserole, resulting in a rich and satisfying meal that caters to diverse preferences. Whether you're hosting a family gathering, a cozy dinner with friends, or simply craving a comforting meal, the cheesy rigatoni bake is the perfect choice. With its ease of preparation and abundance of flavor, this dish will surely become a staple in your culinary repertoire.

Let's cook with our recipes!

CHEESY RIGATONI BAKE

Cheesy Rigatoni Bake image

This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. -Nancy Urbine, Lancaster, Ohio

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 10

Ingredients

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
1/4 cup water
4 large eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.

Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 486mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

CHEESY RIGATONI PEPPER BAKE

Cheesy Rigatoni Pepper Bake image

Provided by Ree Drummond : Food Network

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

Kosher salt and freshly ground black pepper
1 pound rigatoni
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, finely diced
Two 28-ounce cans diced tomatoes
One 6-ounce can tomato paste
Two 8-ounce balls fresh mozzarella, cut into large cubes
9 tablespoons grated Parmesan
One 1-pound bag mini sweet peppers, stemmed and halved
Peppy Salad, recipe follows
One 5-ounce bag baby spring lettuce leaves
1 cup halved pepperoncini
1 cup halved cherry tomatoes
1 red onion, sliced
1 mini red pepper, thinly sliced
3 tablespoons olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes.
Preheat the oven to 350 degrees F.
Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.)
Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad.
Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss.

Tips:

Use high-quality ingredients for the best flavor. Choose a flavorful cheese, such as Parmesan or Gruyère, and use fresh herbs and vegetables.
Don't overcook the pasta. It should be cooked al dente, or slightly firm to the bite.
Be generous with the cheese sauce. It's what makes this dish so rich and creamy.
Top the casserole with a layer of breadcrumbs before baking. This will give it a golden brown crust.
Let the casserole rest for a few minutes before serving. This will help the flavors meld together.

Conclusion:

Cheesy rigatoni bake is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It's also a great way to use up leftover pasta. With its creamy cheese sauce, tender rigatoni, and crispy breadcrumb topping, this casserole is sure to be a hit with everyone who tries it.