Straightforward Rigatoni Pasta Bake from the Pantry

This Rigatoni Pasta Bake is the kind of fireside, cheesy dinner you make when you simply need something unfussy and satisfying! It’s a simple baked pasta recipe that comes together with minimal effort but delivers a satisfying and satisfying meal that the entire family will LOVE!

Love a cheesy pasta recipe? Who doesn’t!? You need to try our No Meat Baked Ziti as well as our From-scratch Alfredo Sauce AND our Vodka Pasta recipe!

Unfussy baked rigatoni the whole family will love

I have to be honest, I was genuinely skeptical of dump and bake pasta recipes for a LONG time! Growing up with an Italian father who cooked A LOT, we simply never had anything like this in our house. I kind of turned my nose up ​cheesy pasta bakes for a while….

Then I tried it. And instantly fell in LOVE!

Maybe it’s not the most technical way to throw a recipe together but DANG is it sure simple and the dependable way to get a meal on the table on busy weeknights! And the end of the day, if the family likes it, that’s all I truly care about:)

And, this cheesy pasta bake has in fact become a family regular in our house. It also makes for genuinely standout leftovers!

Why you’ll love this especially unfussy dinner option

• Dump & bake – seriously all you have to do is chop the veggies and then dump EVERYTHING (minus the cheese) into the casserole dish and then pop it in the oven. The cheese gets added on towards the end and the whole dish is only SO STRAIGHTFORWARD!
• Straightforward busy-night dinner – it’s made with simple ingredients and truly minimal prep! You can even make this ahead of time to store in the freezer OR go ahead and the veggies for a meal that takes 5 minutes of active prep work!
• Ultra comforting and satisfying – cheesy goodness thats saucy + filling. What more needs to be said?:)
• Great for leftovers – this pasta reheats beautifully and can even be frozen if you have too much leftover.
• Customizable – add veggies, protein, or switch up the pasta for this dish suit your preferences!
• Make-ahead friendly – reliable for busy nights AND a great meal to take to new parents or anyone that you want to gift a dish to!

Ingredients needed

The ingredients for this method are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Rigatoni pasta – the ridges hold onto all that sauce and cheese perfectly! That being said, you can truly use ANY pasta that you prefer in this dish. I find that smaller pasta shapes are dependable but truly, even spaghetti would work.
• Marinara sauce – use your regular store-bought marinara sauce or make my incredibly savory and straightforward from-scratch marinara sauce.
• Cheese (mozzarella + parmesan cheese) – for that melty, golden top. I recommend buying a ball of mozzarella and shredding it yourself but pre-shredded will also work SIMPLY fine!
• Garlic & onion – adds depth and flavor.
• Olive oil – for sautéing and richness. Any oil you prefer will work well.
• Seasonings – salt, black pepper, red pepper flakes, Italian seasoning or similar.
• Optional add-ins – spinach, mushrooms, zucchini, and/ or protein of choice. You could also swirl a little ricotta cheese into the pasta at the same time that you add on the shredded cheese!

How to Make It

Only a reminder that you can find the FULL written baked rigatoni recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Add all of the ingredients into a large casserole dish. Mix thoroughly so that everything is evenly distributed.

1. Cover the baking dish and bake in the oven at 400° F for 30 minutes.

1. Uncover, stir, and top with the shredded mozzarella and parmesan in an even layer. Bake, uncovered, for an additional 10-15 minutes until the cheese is nice and melty.

1. Optional: broil in the oven for a few minutes if you want the cheese browned and a little crispy. Top with fresh herbs and enjoy!

Recipe Tips

• Use freshly grated cheese for better melting. It’s more expensive and an extra step, I know. But, if you can swing it, I always prefer freshly grated mozzarella AND Parmesan over pre-shredded.
• Don’t skimp on the sauce – baked pasta absorbs a lot as it cooks so you want enough liquid in the pan so the pasta doesn’t dry out.
• Cover, then uncover – this keeps it from drying out while still getting that golden top! Once the cheese goes on, leave it uncovered.
• Let it rest before serving so it holds together better!

Go-to Pasta Shapes for a Pasta Bake

Rigatoni is my go-to for this dish because the ridges and wide tubes hold onto the sauce so well! That said, you can completely switch it up:

• Penne – great alternative (this works perfectly as a penne pasta bake)
• Ziti – familiar for baked pasta dishes (like my ultra cheesy baked ziti recipe!)
• Fusilli – holds sauce in all the twists

Frequently Asked Questions

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. Add a splash of water or sauce if needed.