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Baked Rigatoni

  • Serves 6-8

  • About 1 hour

Ingredients

  • 1 lb Madone Rigatoni (or pasta of your choice)
  • 1 jar (24 oz) Madone Marinara Sauce
  • 1½ cups whole milk ricotta
  • 2 cups shredded mozzarella, divided
  • ½ cup grated Pecorino Romano or Parmigiano Reggiano, plus more for serving
  • 1 large egg
  • 1 teaspoon Madone Meatball Blend (optional)
  • ½ teaspoon kosher salt
  • ½ lb Italian sausage, browned and crumbled (optional)
  • 4 to 6 Joey’s Easy Meatballs, halved or whole (optional)
  • Optional: Extra jar of Madone sauce to serve on the side

Big, cheesy spoonfuls of bubbling rigatoni, layered with creamy ricotta, golden mozzarella, and our slow-simmered Madone Marinara. It’s the kind of baked pasta our family grew up with, made simple for anyone to pull off, any night of the week.

Need a meatball recipe? Try "No Chop" Easy Meatballs here

Baked Rigatoni

Instructions

  1. Preheat the oven
    Set your oven to 375°F. Lightly grease a 9x13 inch baking dish.

  2. Cook the pasta
    Boil the rigatoni in salted water until very al dente. (Don't overcook or the final dish can be mushy). Drain and set aside.

  3. Make the ricotta mixture
    In a medium bowl, combine the ricotta, 1 cup of the shredded mozzarella, grated Pecorino Romano or Parmigiano Reggiano, egg, kosher salt, and Madone Meatball Blend (if using). Stir until smooth.

  4. Layer the first half
    Spread a thin layer of Madone Marinara on the bottom of the baking dish. Add half the rigatoni in an even layer. Spoon half the ricotta mixture over the pasta and spread gently. (It works best to add it by small spoonfuls, evenly spread around the dish.)

  5. Add the meat (optional)
    Sprinkle in the cooked sausage or tuck in meatballs, if using.

  6. Layer the second half
    Add the remaining rigatoni, then the rest of the ricotta mixture. Pour about half of the remaining Madone Marinara evenly over the top. (Reserve the rest of the sauce to warm up and serve on the side. If you like a lot of sauce, you can serve an entire extra jar on the side.)

  7. Finish with cheese
    Top with the remaining 1 cup of shredded mozzarella.

  8. Bake
    Bake uncovered for 30 to 35 minutes, until the top is golden and the sauce is bubbling around the edges. Optional: If you like it extra golden brown, you can broil it for a minute or two at the end—but be careful not to burn it.

  9. Rest and serve
    Let rest for 10 minutes before serving. Sprinkle with extra grated cheese if desired, and serve with extra sauce on the side.

Cook Time

  • Prep: 20 minutes

  • Bake: 30 to 35 minutes

  • Total: about 55 minutes

Servings

  • Serves 6 to 8
Baked Rigatoni