Description

This baked rigatoni pasta is a comforting and flavorful dish that’s easy to make, featuring rich marinara, gooey cheese, and aromatic garlic. Ideal for quick dinners or family gatherings, it’ll warm your heart and satisfy your taste buds with every bite!

Ingredients

Rigatoni Pasta (1 pound)
Marinara Sauce (24 ounces)
Crushed Fire Roasted Tomatoes (15-ounce can)
Olive Oil (2 tablespoons)
Garlic (4 cloves, minced)
Fennel Seeds (1/2 teaspoon)
Kosher Salt (1 teaspoon, divided)
Basil (1/2 cup, chopped)
Onion Powder (1/2 teaspoon)
Red Pepper Flakes (1 pinch)
Fresh Mozzarella Cheese (8 ounces, torn or shredded)
Grated Parmesan Cheese (1/2 cup)

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Instructions

Preheat the oven to 375°F and grease a baking dish with olive oil.
Cook the rigatoni in salted water until al dente, about 7-8 minutes. Drain.
In a pot, heat olive oil, then sauté garlic and fennel seeds until fragrant.
Stir in marinara, fire-roasted tomatoes, chopped basil, and seasonings. Remove from heat after a minute.
Combine the sauce with the drained pasta in the baking dish. Mix well.
Top with mozzarella and more Parmesan, then cover with foil and bake for 15 minutes.
Remove foil and bake for an additional 10 minutes until bubbly and slightly golden.
Let it cool for 5 minutes before serving.

Notes

For a creamier texture, mix in ricotta or cream cheese before baking.
Leftovers can taste even better the next day; let them sit overnight in the fridge.
Add more red pepper flakes for extra heat or keep it mild for family-friendly meals.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 7g
Sodium: 850mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 20g
Cholesterol: 50mg