Three-Cheese Baked Rigatoni with Herbed Ricotta
If you’re craving a comforting, cheesy pasta bake that’s both hearty and fresh, you’ve just found your new favorite. Three-Cheese Baked Rigatoni with Herbed Ricotta is the perfect balance of rich cheeses, aromatic herbs, and a vibrant tomato sauce that will make your kitchen smell like a trattoria in Italy. This dish is perfect for a family dinner or when entertaining guests — it’s simple enough to prepare but impressive enough to steal the show. The creamy ricotta blends with mozzarella and Parmesan to create a luscious filling, while the rigatoni holds onto every bit of sauce and cheese in its ridges. Let’s dive into what makes this recipe so irresistible and how you can make it your own.
Why It’s Crowd-Pleasing
This Three-Cheese Baked Rigatoni with Herbed Ricotta has all the elements that make a pasta bake beloved by many. First, it’s indulgently cheesy without being overwhelming. The trio of ricotta, mozzarella, and Parmesan offers a perfect balance of creamy, melty, and sharp textures and flavors. The herbed ricotta adds a fresh, aromatic touch that elevates the dish beyond ordinary baked pasta.
The rich tomato sauce, simmered with garlic, onion, and Italian herbs, complements the cheese blend beautifully. Rigatoni pasta’s ridges and hollow centers soak up all that flavor, ensuring every bite is satisfying. Plus, baked pasta is a crowd-pleaser because it can be made ahead, served family-style, and pairs well with a simple salad or garlic bread. Whether you’re making dinner for picky eaters or hosting a casual get-together, this dish hits the spot every time.
Ingredient Notes
- Rigatoni Pasta: The large, ridged tubes are perfect for holding onto the tomato sauce and melted cheese. Use quality dried rigatoni for the best texture.
- Olive Oil: Adds richness and helps sauté the onions and garlic to develop deep flavor.
- Onion & Garlic: These aromatics are the backbone of the sauce, infusing it with savory depth.
- Crushed Tomatoes: Use a good-quality canned crushed tomato for a bright, robust sauce. This forms the base of the dish.
- Dried Oregano & Basil: Classic Italian herbs that bring warmth and a hint of earthiness to the sauce.
- Ricotta Cheese: The star of the herbed cheese mixture. Its creamy texture balances the acidity of the tomatoes.
- Mozzarella Cheese: Melts beautifully to add gooey, stringy goodness.
- Parmesan Cheese: Adds a nutty, salty sharpness that rounds out the cheese blend.
- Fresh Parsley & Basil: Chopped into the ricotta, these fresh herbs brighten the dish and add a fragrant finish.
Gear Up: What to Grab
- Large Pot: For boiling rigatoni until al dente.
- Large Skillet or Sauté Pan: To cook the onion, garlic, and tomato sauce.
- Mixing Bowl: To combine the herbed ricotta and shredded cheeses.
- 9×13 Inch Baking Dish: Ideal for layering and baking the rigatoni.
- Wooden Spoon or Silicone Spatula: For stirring the sauce and mixing cheeses.
- Cheese Grater: To grate fresh Parmesan cheese.
Make Three-Cheese Baked Rigatoni with Herbed Ricotta: A Simple Method
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add 1 pound of rigatoni and cook according to package directions until just al dente. Be careful not to overcook as the pasta will continue cooking in the oven. Drain and set aside.
Step 2: Prepare the Tomato Sauce
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 small diced onion and sauté until translucent, about 5 minutes. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant. Pour in the 28-ounce can of crushed tomatoes, then add 1 teaspoon each of dried oregano and dried basil. Season with salt and pepper to taste. Let the sauce simmer gently for 15 minutes to develop flavor.
Step 3: Mix the Herbed Ricotta
In a medium bowl, combine 1 cup ricotta cheese, 1 teaspoon chopped fresh parsley, and 1 teaspoon chopped fresh basil. Mix until well incorporated. This herbed ricotta will add freshness and creaminess to the pasta bake.
Step 4: Combine Pasta, Sauce, and Cheese
In a large mixing bowl, toss the cooked rigatoni with the tomato sauce until evenly coated. Gently fold in the herbed ricotta mixture to distribute it throughout the pasta.
Step 5: Assemble the Bake
Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish. Transfer half of the sauced pasta into the dish. Sprinkle ½ cup shredded mozzarella cheese and ½ cup grated Parmesan cheese over the pasta layer. Add the remaining pasta on top, then finish with the remaining mozzarella and Parmesan.
Step 6: Bake to Perfection
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown. Let it rest for 5 minutes before serving.
Fit It to Your Goals
- For a lighter version: Use part-skim ricotta and reduced-fat mozzarella to cut down on calories.
- Add veggies: Stir in sautéed spinach, mushrooms, or zucchini for extra nutrients and flavor.
- Make it spicy: Add red pepper flakes to the tomato sauce for a subtle kick.
- Turn it into a freezer meal: Assemble the dish but don’t bake. Cover tightly and freeze for up to 3 months. Bake from frozen, adding extra time.
Cook’s Commentary
The beauty of this Three-Cheese Baked Rigatoni with Herbed Ricotta lies in its simplicity. The sauce is straightforward but packed with flavor thanks to slow simmering and fresh herbs. Using fresh parsley and basil in the ricotta adds a bright layer that cuts through the richness of the cheeses. I love how rigatoni’s shape really holds the sauce and cheese, making each bite indulgent.
One tip I always share: don’t skip resting the bake for a few minutes after it comes out of the oven. It allows everything to set and makes serving easier. Also, if you’re looking for a twist on this classic, check out my Creamy Goat Cheese And Herb Rigatoni recipe which offers a tangy alternative with a similar comforting feel.
Best Ways to Store
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freeze: Portion the baked rigatoni into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat Tips: Oven reheating works best to restore the baked texture. Cover with foil to prevent drying out.
Quick Questions
Can I use fresh pasta instead of dried rigatoni?
Yes! Fresh rigatoni will cook faster and create a softer texture. Just reduce the boiling time accordingly and keep an eye on it to avoid overcooking.
What if I don’t have fresh herbs for the ricotta?
Dried herbs can be used in a pinch, but use about one-third of the amount listed for fresh herbs to avoid overpowering the ricotta. Fresh herbs provide a brighter, fresher flavor.
Can I make this recipe vegan?
To make this dish vegan, substitute the cheeses with plant-based alternatives like cashew ricotta and vegan mozzarella. Use a vegan Parmesan substitute or nutritional yeast for the sharpness.
Is it okay to prepare this dish ahead of time?
Absolutely! You can assemble the entire dish a day before baking. Keep it covered in the fridge and bake when ready, adding a few extra minutes if baking straight from cold.
Our Most-Loved Recipes
- Baked Four Cheese Lasagna Roll Ups – Another cheesy pasta delight perfect for special occasions.
- Creamy Goat Cheese And Herb Rigatoni – A tangy and creamy pasta with fresh herbs that’s easy to whip up.
Time to Try It
Gather your ingredients, preheat your oven, and get ready to fill your kitchen with the irresistible aroma of Three-Cheese Baked Rigatoni with Herbed Ricotta. This dish brings together the best of comfort food with fresh, bright herbs and a perfectly balanced tomato sauce. Whether you’re feeding a crowd or just treating yourself, this pasta bake is bound to become a staple in your recipe rotation. Serve it with a crisp green salad or some warm bread, and enjoy every cheesy, saucy bite!
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Three-Cheese Baked Rigatoni with Herbed Ricotta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 1 pound of rigatoni and cook according to package directions until just al dente. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 small diced onion and sauté until translucent, about 5 minutes. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant.
- Pour in the 28-ounce can of crushed tomatoes, add 1 teaspoon each of dried oregano and dried basil. Season with salt and pepper to taste. Let the sauce simmer gently for 15 minutes.
- In a medium bowl, combine 1 cup ricotta cheese, 1 teaspoon chopped fresh parsley, and 1 teaspoon chopped fresh basil. Mix until well incorporated.
- In a large mixing bowl, toss the cooked rigatoni with the tomato sauce until evenly coated. Gently fold in the herbed ricotta mixture.
- Preheat your oven to 375°F (190°C). Lightly grease your 9x13 inch baking dish. Transfer half of the sauced pasta into the dish. Sprinkle ½ cup shredded mozzarella and ½ cup grated Parmesan cheese over the pasta layer. Add the remaining pasta on top, then finish with the remaining mozzarella and Parmesan.
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown. Let it rest for 5 minutes before serving.
Notes
- Rest the baked rigatoni for a few minutes before serving to allow it to set and make serving easier.
- Use part-skim ricotta and reduced-fat mozzarella for a lighter version.
- Add sautéed vegetables like spinach or mushrooms to boost nutrition and flavor.
- Assemble the dish ahead and bake when ready; add extra baking time if baking from cold.
- Store leftovers in airtight containers in the fridge up to 3 days or freeze for up to 3 months.
