Sun-Dried Tomato Rigatoni Bake with Mozzarella
If you’re craving a comforting, cheesy pasta bake that bursts with flavor, the Sun-Dried Tomato Rigatoni Bake with Mozzarella is your new go-to meal. This dish combines hearty rigatoni pasta with the rich tang of sun-dried tomatoes, a robust marinara sauce, and a golden blanket of melty mozzarella and Parmesan. It’s a one-dish wonder that’s perfect for weeknight dinners or casual gatherings when you want something impressive yet effortless. Plus, the subtle heat from red pepper flakes and the aromatic touch of fresh basil elevate this dish to a whole new level. Whether you’re a seasoned cook or just starting, this recipe is straightforward and rewarding.
Why You’ll Keep Making It
This Sun-Dried Tomato Rigatoni Bake with Mozzarella is the kind of recipe that feels like a warm hug on a plate. It’s:
- Easy to prepare: Minimal ingredients and simple steps make dinner prep a breeze.
- Loaded with flavor: Sun-dried tomatoes add a concentrated, tangy sweetness that pairs perfectly with tomato sauce and cheese.
- Family-friendly: Cheese and pasta are always crowd-pleasers, making this dish great for kids and adults alike.
- Customizable: Add your favorite veggies or proteins, or try swapping marinara for a creamy sauce for a different twist.
- Reheats beautifully: Perfect for meal prep or enjoying leftovers without losing any of the original charm.
If you love dishes like Creamy Sun Dried Tomato Shrimp Gnocchi, you’ll find this baked pasta is just as satisfying and easy to make.
What You’ll Need
- 12 ounces rigatoni pasta: The ridges and tube shape hold onto the sauce beautifully.
- 1 cup sun-dried tomatoes, packed in oil, chopped: Adds a rich, tangy depth.
- 2 cups marinara sauce: Use your favorite brand or homemade for best flavor.
- 1 teaspoon Italian seasoning: A blend of herbs that infuses the dish with classic Italian flair.
- 2 cups shredded mozzarella cheese: For that irresistible melty gooeyness.
- 1 cup grated Parmesan cheese: Adds a nutty, sharp finish.
- 1 tablespoon olive oil: For sautéing garlic and enhancing flavors.
- 2 cloves garlic, minced: Brings aromatic warmth.
- 1 teaspoon red pepper flakes (optional): Adds a subtle kick.
- Salt and pepper to taste: To season perfectly.
- Fresh basil for garnish: Brightens and freshens every bite.
Gear Up: What to Grab
- Large pot: For boiling rigatoni pasta to al dente perfection.
- Large skillet or sauté pan: To lightly cook garlic and infuse the oil.
- 9×13-inch baking dish: Ideal size for assembling and baking the rigatoni.
- Mixing spoon or spatula: For stirring sauce and mixing pasta.
- Cheese grater: If you’re grating fresh Parmesan.
- Colander: To drain pasta efficiently.
Build Sun-Dried Tomato Rigatoni Bake with Mozzarella Step by Step
Step 1: Cook the rigatoni
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until just al dente (usually about 10-12 minutes). Drain the pasta and set aside—don’t rinse, as the starch will help the sauce cling to the noodles.
Step 2: Sauté garlic and sun-dried tomatoes
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the chopped sun-dried tomatoes and red pepper flakes (if using), cooking for another 1-2 minutes to release their flavors.
Step 3: Combine sauce and seasoning
Add the marinara sauce and Italian seasoning to the skillet with garlic and sun-dried tomatoes. Stir well and let it simmer gently for 3-5 minutes to marry the flavors. Season with salt and pepper to taste.
Step 4: Mix pasta with sauce
In a large bowl or directly in the baking dish, combine the cooked rigatoni with the sauce mixture, tossing until every piece is coated evenly.
Step 5: Assemble the bake
Layer half of the sauced rigatoni in the baking dish. Sprinkle half of the shredded mozzarella and grated Parmesan evenly over the pasta. Add the remaining rigatoni on top, then finish with the rest of the mozzarella and Parmesan cheeses.
Step 6: Bake until bubbly and golden
Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on top.
Step 7: Garnish and serve
Remove the bake from the oven and let it cool for a few minutes. Sprinkle fresh basil leaves over the top for a pop of color and herbaceous brightness. Serve warm and enjoy!
If you want to explore more pasta bakes with a Mediterranean twist, try the Mediterranean Chicken Pasta With Sun Dried Tomatoes for another vibrant meal.
Texture-Safe Substitutions
- Pasta: If rigatoni isn’t available, penne or ziti work just as well.
- Sun-dried tomatoes: Use oven-dried tomatoes or roasted red peppers for a milder, sweeter flavor.
- Mozzarella: Swap for provolone or a mild cheddar for a different cheese profile.
- Marinara sauce: Try a roasted garlic tomato sauce or a creamy tomato sauce for variation.
- Red pepper flakes: Omit if you prefer no heat or substitute with smoked paprika for a smoky touch.
Things That Go Wrong
- Pasta overcooks and becomes mushy: Be sure to drain rigatoni when it’s just al dente; it will cook more in the oven.
- Sauce is too watery: Use a thick marinara or simmer the sauce longer to reduce excess liquid before mixing with pasta.
- Cheese doesn’t melt evenly: Cover the baking dish with foil for the first 15 minutes, then uncover to brown the top.
- Sun-dried tomatoes overpower the dish: Chop them finely and taste the sauce before combining with pasta to balance flavors.
Store, Freeze & Reheat
Leftovers of this Sun-Dried Tomato Rigatoni Bake with Mozzarella keep well in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions or warm in a 350°F oven until heated through.
If you want to freeze, portion the baked pasta into freezer-safe containers before baking or freeze the fully baked dish after it cools. Thaw overnight in the fridge and bake at 350°F until hot and bubbly, about 20-25 minutes.
FAQ
Can I make this dish ahead of time?
Absolutely! You can assemble the bake a day ahead, cover it tightly with foil, and refrigerate. When ready, bake it as directed, adding a few extra minutes if baking straight from the fridge.
What can I add to make this meal more substantial?
Feel free to add cooked chicken, sausage, or roasted vegetables like zucchini and bell peppers to the rigatoni before baking for extra protein and nutrients.
Is there a dairy-free version of this recipe?
Yes, substitute mozzarella and Parmesan with your favorite plant-based cheese alternatives. Just keep in mind that meltability and flavor might vary.
Can I use jarred sun-dried tomatoes that are dry-packed?
Dry-packed sun-dried tomatoes can work but soak them in warm water for 10 minutes to soften before chopping and using in the recipe.
Serve with These
- Roasted Eggplant Pomodoro Rigatoni – For another delicious pasta option with a veggie twist.
- Creamy Sun Dried Tomato Shrimp Gnocchi – A rich and luxurious complement.
- Mediterranean Chicken Pasta With Sun Dried Tomatoes – A hearty dish perfect for pairing or alternating meals.
- Simple mixed green salad with lemon vinaigrette – To cut through the richness and add freshness.
- Garlic bread or focaccia – For soaking up every last bit of sauce.
The Last Word
This Sun-Dried Tomato Rigatoni Bake with Mozzarella has everything you want in a baked pasta dish: deeply flavorful sun-dried tomatoes, comforting cheese layers, and a satisfying texture that makes every bite unforgettable. It’s an easy, versatile recipe that can become a staple in your recipe collection. Once you try it, you’ll see why it’s so irresistible and why you’ll keep coming back to make it again and again. Gather your ingredients, warm up your oven, and get ready for a delicious dinner that everyone will love.
Whether you’re looking for a cozy weeknight meal or a dish to impress guests, this cheesy pasta bake hits all the right notes. Don’t forget to garnish with fresh basil to brighten each serving and offer a hint of freshness that balances the rich, savory flavors. Happy cooking!
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Sun-Dried Tomato Rigatoni Bake with Mozzarella
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until just al dente (about 10-12 minutes). Drain the pasta and set aside; do not rinse.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the chopped sun-dried tomatoes and red pepper flakes (if using), cooking for another 1-2 minutes.
- Add the marinara sauce and Italian seasoning to the skillet with garlic and sun-dried tomatoes. Stir well and simmer gently for 3-5 minutes. Season with salt and pepper to taste.
- Combine the cooked rigatoni with the sauce mixture in a large bowl or directly in the baking dish, tossing until evenly coated.
- Layer half of the sauced rigatoni in the baking dish. Sprinkle half of the shredded mozzarella and grated Parmesan evenly over the pasta. Add the remaining rigatoni on top, then finish with the rest of the mozzarella and Parmesan cheeses.
- Preheat the oven to 375°F (190°C). Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and golden on top.
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves. Serve warm and enjoy!
Notes
- For a twist, add cooked chicken, sausage, or roasted vegetables before baking for extra protein and nutrients.
- Use penne or ziti pasta as a substitute if rigatoni is unavailable.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in microwave or oven.
