Cheesy Baked Rigatoni with Creamy Garlic Sauce

Indulge in the creamy, cheesy goodness of this Cheesy Baked Rigatoni with Creamy Garlic Sauce! With tender rigatoni pasta coated in a luscious garlic cream sauce and layered with ricotta, mozzarella, and Parmesan cheeses, this dish is the ultimate comfort food. It’s easy to prepare, satisfying, and perfect for weeknight dinners or special occasions.

In this article, you’ll find a step-by-step guide to making this delicious baked rigatoni, tips for perfect results, and variations to customize the recipe to suit your taste. Let’s dive into this cheesy delight!

Why You’ll Love This Recipe

• Rich and Creamy: A velvety garlic cream sauce coats every piece of rigatoni for a luxurious bite.
• Family-Friendly: Loved by kids and adults alike, it’s a crowd-pleaser at any table.
• Simple Ingredients: Made with pantry staples and easy-to-find ingredients.
• Perfect for Leftovers: Tastes just as good (if not better!) the next day.
• Customizable: Add proteins or veggies for a personalized twist.

Ingredients for Cheesy Baked Rigatoni

For the Pasta

• 12 oz rigatoni pasta: The tubular shape holds the creamy sauce and cheese beautifully.
• Salt: For seasoning the boiling water and enhancing the pasta’s flavor.

For the Garlic Cream Sauce

• 1 1/2 cups heavy cream (or milk for a lighter option): Creates a rich, velvety base.
• 2 garlic cloves, minced: Adds a fragrant, savory depth to the sauce.
• 1 tbsp olive oil: For sautéing the garlic and building flavor.
• 1/2 tsp Italian seasoning: A blend of herbs like oregano, basil, and thyme for a classic Italian taste.
• Salt and pepper to taste: Essential for seasoning the sauce.

For the Cheese Mixture

• 1 cup ricotta cheese: Provides creaminess and a subtle tang.
• 1 1/2 cups shredded mozzarella cheese: Melts into a gooey, stretchy topping and adds richness to the pasta mixture.
• 1/2 cup grated Parmesan cheese: Adds salty, nutty flavor that balances the creaminess.

Optional Garnishes

• Fresh parsley for color and brightness.
• A pinch of freshly cracked black pepper for added flavor.

Step-by-Step Instructions

Step 1: Preheat the Oven and Cook the Pasta

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 1-2 minutes less than the package instructions.
3. Drain the pasta, toss with a little olive oil to prevent sticking, and set aside.

Step 2: Make the Garlic Cream Sauce

1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
2. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Stir in the heavy cream, Italian seasoning, salt, and pepper.
4. Reduce the heat to low and let the sauce simmer gently for about 5 minutes, stirring occasionally, until slightly thickened.

Step 3: Mix the Pasta with the Cheese and Sauce

1. In a large mixing bowl, combine the cooked rigatoni, ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, and the garlic cream sauce.
2. Mix until the pasta is evenly coated, and the cheeses are distributed throughout.

Step 4: Assemble the Casserole

1. Grease a baking dish (9×13-inch works well) with cooking spray or olive oil.
2. Transfer the pasta mixture to the prepared baking dish, spreading it out in an even layer.
3. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.

Step 5: Bake the Rigatoni

1. Place the baking dish in the preheated oven.
2. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
3. If you want an extra crispy top, broil for 1-2 minutes at the end, keeping a close eye to prevent burning.

Step 6: Let Cool and Serve

1. Remove the casserole from the oven and let it cool for 5 minutes before serving. This allows the sauce to set slightly and makes it easier to serve.
2. Garnish with fresh parsley and a pinch of cracked black pepper if desired. Serve warm and enjoy!

Tips for the Best Cheesy Baked Rigatoni

1. Cook Pasta Al Dente: Slightly undercooking the pasta ensures it holds its texture after baking.
2. Use High-Quality Cheese: Freshly shredded cheese melts better and enhances the dish’s flavor.
3. Adjust the Sauce Consistency: For a creamier dish, add an extra splash of cream or milk.
4. Taste the Sauce: Adjust the seasoning before mixing it with the pasta for perfectly balanced flavors.
5. Rest Before Serving: Let the baked pasta sit for 5 minutes to set and cool slightly, making it easier to portion.

Serving Suggestions

This creamy baked rigatoni is a satisfying main dish on its own, but you can pair it with sides for a more complete meal:

• Garlic Bread: Perfect for soaking up the creamy sauce.
• Side Salad: A crisp Caesar salad or mixed greens with vinaigrette adds a refreshing contrast.
• Roasted Vegetables: Serve with roasted asparagus, zucchini, or broccoli for added nutrients and texture.

Recipe Variations

1. Add Protein: Mix in cooked chicken, shrimp, or crumbled Italian sausage for a heartier dish.
2. Vegetarian Option: Add sautéed spinach, mushrooms, or roasted bell peppers to the pasta mixture.
3. Spicy Twist: Sprinkle red pepper flakes into the garlic cream sauce for a hint of heat.
4. Pesto Rigatoni Bake: Swirl 2-3 tablespoons of basil pesto into the garlic cream sauce for an herby twist.
5. Four-Cheese Rigatoni: Use a mix of mozzarella, Parmesan, Fontina, and Gouda for extra cheesiness.

Nutritional Information

(Per Serving, based on 6 servings):

• Calories: ~450-500
• Protein: ~20g
• Fat: ~25g
• Carbohydrates: ~40g
• Fiber: ~2g

Storage and Reheating

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
• To reheat the entire casserole, cover with aluminum foil and bake at 350°F (175°C) for 15-20 minutes, or until warmed through.

Freezing:

• To freeze, assemble the dish but do not bake. Cover tightly with plastic wrap and foil, and freeze for up to 2 months.
• When ready to bake, thaw overnight in the refrigerator and bake as directed.

Frequently Asked Questions (FAQs)

1. Can I use a different type of pasta?

Yes! While rigatoni is ideal, other pasta shapes like penne, ziti, or cavatappi also work well.

2. Can I make this ahead of time?

Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

3. What can I substitute for heavy cream?

You can use whole milk, half-and-half, or a combination of milk and cream for a lighter option.

4. Can I make this gluten-free?

Yes, simply substitute the rigatoni with gluten-free pasta and ensure your other ingredients are gluten-free.

5. How do I keep the top from drying out?

If you prefer a softer top, cover the dish with foil during the first 15 minutes of baking, then remove it to allow the cheese to brown.

6. Can I add more vegetables?

Of course! Sautéed spinach, diced tomatoes, or roasted vegetables make great additions to this dish.

7. Can I use store-bought shredded cheese?

Yes, but freshly shredded cheese melts more smoothly and evenly.

8. What herbs pair well with this dish?

Basil, parsley, thyme, or oregano are great options for garnishing or adding flavor.

Conclusion

This Cheesy Baked Rigatoni with Creamy Garlic Sauce is a comforting, indulgent dish that’s easy to make and sure to impress. Whether you’re preparing it for a cozy family dinner or entertaining guests, this recipe delivers rich, cheesy flavors and creamy textures that everyone will love. Customize it with your favorite ingredients, serve it with complementary sides, and enjoy a warm, satisfying bite of comfort food heaven!

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