![To make Baked Rigatoni with Roasted Tomato Sauce, you'll need some fresh and simple ingredients. Here’s the list: - 1 pound rigatoni pasta - 4 cups cherry tomatoes, halved - 1 medium onion, diced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - 1 cup fresh mozzarella cheese, torn into pieces - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish Each ingredient plays a key role in making the dish flavorful. The rigatoni holds the sauce well, while the roasted tomatoes add sweetness. The onion and garlic bring depth to the sauce. Olive oil helps in roasting and adds a rich taste. Using fresh herbs like oregano and basil gives a nice aroma. The optional red pepper flakes add a bit of heat, which some may enjoy. For cheese lovers, fresh mozzarella and Parmesan create a creamy and cheesy topping that melts beautifully. Finally, fresh basil leaves not only look great but also add a fresh taste when served. You can find the full recipe to follow these steps easily. Enjoy cooking! - Preheat your oven to 425°F (220°C). - Toss the halved cherry tomatoes and diced onion with olive oil, oregano, basil, salt, and pepper. - Spread them out on a baking sheet in a single layer. - Roast for 20-25 minutes until they are caramelized and fragrant. - Bring a large pot of salted water to a boil. - Add the rigatoni pasta and cook until al dente, about 8-10 minutes. - Drain the pasta and set it aside. - In a large bowl, combine the roasted tomatoes and onions with minced garlic. - Use a fork to mash the tomatoes slightly, creating a chunky sauce. - Taste the sauce and adjust the seasoning as needed. - Fold the cooked rigatoni into the roasted tomato sauce. - Mix in half of the mozzarella and half of the grated Parmesan cheese, stirring well. - Preheat your oven to 375°F (190°C). - Transfer the pasta mixture into a greased 9x13 inch baking dish. - Add the remaining mozzarella and Parmesan cheese on top. - Place the dish in the oven and bake for 25-30 minutes until the cheese is bubbly and golden. - Once baked, let it cool for a few minutes. - Garnish with fresh basil leaves before serving. For the full recipe, check out the [Full Recipe]. Enjoy your delicious baked rigatoni! For great flavor, even roasting is key. It helps bring out the natural sweetness of the tomatoes. I recommend using fresh, quality ingredients. Fresh tomatoes have more flavor and make your sauce shine. Choose ripe cherry tomatoes for the best results. For creaminess, I love using fresh mozzarella and Parmesan cheese. They melt wonderfully and add a rich taste. If you are lactose intolerant, try vegan cheese or a nut-based option. These substitutions work well without losing too much flavor. To complement baked rigatoni, pair it with a simple green salad. A light vinaigrette will balance the richness of the dish. For wine, a medium-bodied red, like Chianti, enhances the meal. The acidity in the wine matches the tomato sauce perfectly. {{image_2}} You can add proteins to your baked rigatoni for extra flavor and heartiness. Ground meat, like beef or turkey, works well. Just brown it in a pan before mixing it into the sauce. If you prefer sausage, choose mild or spicy based on your taste. For a vegetarian option, try lentils or chickpeas. Both add a nice texture and protein. Cook lentils until soft, then mix them into the sauce. For chickpeas, drain and rinse them before adding. They give a nice crunch and flavor. Adding seasonal vegetables can make your dish even better. Think about bell peppers, zucchini, or mushrooms. Chop them up and roast them with the tomatoes. This adds more color and taste. You can also include leafy greens, like spinach or kale. Stir them in just before baking. They will wilt, making the dish healthier without losing flavor. If you like heat, increase the red pepper flakes in the sauce. This simple step can make a big difference. You can also experiment with different herbs. Try thyme, rosemary, or fresh basil. Each herb brings its own taste and aroma. Just add them to the sauce for a unique twist. Explore the [Full Recipe] for more ideas and a great cooking guide! To keep your baked rigatoni fresh, follow these steps: - Refrigeration: Place leftovers in an airtight container. Store in the fridge for up to 3 days. - Freezing: You can freeze baked rigatoni too! Use a freezer-safe container. It stays good for up to 3 months. - Avoiding Texture Loss: For the best flavor and texture, cool the rigatoni before storing. This helps prevent sogginess. When it's time to enjoy your leftovers, reheating is key: - Oven Method: Preheat your oven to 350°F (175°C). Place the rigatoni in an oven-safe dish. Cover it with foil to keep moisture in. Bake for 20-25 minutes. - Microwave Method: If you’re in a hurry, use the microwave. Place the rigatoni in a microwave-safe bowl. Add a splash of water to keep it moist. Cover and heat for 2-3 minutes, stirring halfway. - Best Appliances: An oven gives the best results, but a microwave works too. Just be careful not to dry it out. Now, you're set to store and reheat your baked rigatoni with roasted tomato sauce! Enjoy every bite. For the full recipe, check out the section above. You can easily make baked rigatoni gluten-free. Look for gluten-free rigatoni pasta made from rice, corn, or lentils. These options work well in this dish. Cook them according to the package directions. The taste and texture will still be great. Yes, you can prepare baked rigatoni ahead of time. Make the dish but do not bake it. Cover it tightly with plastic wrap and store it in the fridge. You can bake it later. Just remember to add a few extra minutes to the baking time if it’s cold. If you don’t have cherry tomatoes, use grape tomatoes or diced regular tomatoes. You can also use canned tomatoes for a different flavor. Just make sure to drain them well before using. Each option will still give you a rich sauce. Baked rigatoni is perfect for meal prep. You can portion it out into single servings. Store them in airtight containers in the fridge. This makes it easy to heat and enjoy later on. It’s a great way to have a tasty meal ready when you need it. Baked rigatoni will last about 3 to 5 days in the fridge. Make sure to store it in a sealed container. Check it for any signs of spoilage before eating. If it looks or smells off, it’s best to throw it away. This baked rigatoni recipe offers a tasty blend of flavors and textures. You’ll roast fresh veggies, mix in pasta, and top everything with gooey cheese. Remember to use quality ingredients for the best taste. Add proteins or veggies for your twist. Leftovers are easy to store and reheat. Enjoy this dish with family and friends, and don't hesitate to make it your own. Cooking should be fun and rewarding, so dive in and savor every bite!](https://themomdish.com/wp-content/uploads/2025/05/a0ddc534-04b3-4fed-b460-829e21a959de.webp)
Looking for a cozy meal that tastes like a hug? Try my Baked Rigatoni with Roasted Tomato Sauce! This dish combines the rich flavors of roasted tomatoes and gooey cheese, making it a perfect comfort food. It’s simple to prepare and packed with delicious ingredients. Whether you’re a busy parent or cooking for yourself, this recipe will warm your heart. Let’s dive into the steps to create this delightful dish!
Ingredients
To make Baked Rigatoni with Roasted Tomato Sauce, you’ll need some fresh and simple ingredients. Here’s the list:
– 1 pound rigatoni pasta
– 4 cups cherry tomatoes, halved
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes (optional)
– Salt and black pepper to taste
– 1 cup fresh mozzarella cheese, torn into pieces
– 1/2 cup grated Parmesan cheese
– Fresh basil leaves for garnish
Each ingredient plays a key role in making the dish flavorful. The rigatoni holds the sauce well, while the roasted tomatoes add sweetness. The onion and garlic bring depth to the sauce. Olive oil helps in roasting and adds a rich taste. Using fresh herbs like oregano and basil gives a nice aroma. The optional red pepper flakes add a bit of heat, which some may enjoy.
For cheese lovers, fresh mozzarella and Parmesan create a creamy and cheesy topping that melts beautifully. Finally, fresh basil leaves not only look great but also add a fresh taste when served. You can find the full recipe to follow these steps easily. Enjoy cooking!
Step-by-Step Instructions
Roasting the Tomatoes and Onions
– Preheat your oven to 425°F (220°C).
– Toss the halved cherry tomatoes and diced onion with olive oil, oregano, basil, salt, and pepper.
– Spread them out on a baking sheet in a single layer.
– Roast for 20-25 minutes until they are caramelized and fragrant.
Cooking the Rigatoni
– Bring a large pot of salted water to a boil.
– Add the rigatoni pasta and cook until al dente, about 8-10 minutes.
– Drain the pasta and set it aside.
Preparing the Roasted Tomato Sauce
– In a large bowl, combine the roasted tomatoes and onions with minced garlic.
– Use a fork to mash the tomatoes slightly, creating a chunky sauce.
– Taste the sauce and adjust the seasoning as needed.
Combining All Ingredients
– Fold the cooked rigatoni into the roasted tomato sauce.
– Mix in half of the mozzarella and half of the grated Parmesan cheese, stirring well.
Baking the Rigatoni
– Preheat your oven to 375°F (190°C).
– Transfer the pasta mixture into a greased 9×13 inch baking dish.
– Add the remaining mozzarella and Parmesan cheese on top.
Baking and Serving
– Place the dish in the oven and bake for 25-30 minutes until the cheese is bubbly and golden.
– Once baked, let it cool for a few minutes.
– Garnish with fresh basil leaves before serving.
For the full recipe, check out the [Full Recipe]. Enjoy your delicious baked rigatoni!
Tips & Tricks
Perfecting the Roast
For great flavor, even roasting is key. It helps bring out the natural sweetness of the tomatoes. I recommend using fresh, quality ingredients. Fresh tomatoes have more flavor and make your sauce shine. Choose ripe cherry tomatoes for the best results.
Cheese Recommendations
For creaminess, I love using fresh mozzarella and Parmesan cheese. They melt wonderfully and add a rich taste. If you are lactose intolerant, try vegan cheese or a nut-based option. These substitutions work well without losing too much flavor.
Serving Suggestions
To complement baked rigatoni, pair it with a simple green salad. A light vinaigrette will balance the richness of the dish. For wine, a medium-bodied red, like Chianti, enhances the meal. The acidity in the wine matches the tomato sauce perfectly.
Variations
Adding Proteins
You can add proteins to your baked rigatoni for extra flavor and heartiness. Ground meat, like beef or turkey, works well. Just brown it in a pan before mixing it into the sauce. If you prefer sausage, choose mild or spicy based on your taste.
For a vegetarian option, try lentils or chickpeas. Both add a nice texture and protein. Cook lentils until soft, then mix them into the sauce. For chickpeas, drain and rinse them before adding. They give a nice crunch and flavor.
Veggie Add-ins
Adding seasonal vegetables can make your dish even better. Think about bell peppers, zucchini, or mushrooms. Chop them up and roast them with the tomatoes. This adds more color and taste.
You can also include leafy greens, like spinach or kale. Stir them in just before baking. They will wilt, making the dish healthier without losing flavor.
Spicy and Flavorful Twists
If you like heat, increase the red pepper flakes in the sauce. This simple step can make a big difference.
You can also experiment with different herbs. Try thyme, rosemary, or fresh basil. Each herb brings its own taste and aroma. Just add them to the sauce for a unique twist.
Explore the [Full Recipe] for more ideas and a great cooking guide!
Storage Info
Storing Leftovers
To keep your baked rigatoni fresh, follow these steps:
– Refrigeration: Place leftovers in an airtight container. Store in the fridge for up to 3 days.
– Freezing: You can freeze baked rigatoni too! Use a freezer-safe container. It stays good for up to 3 months.
– Avoiding Texture Loss: For the best flavor and texture, cool the rigatoni before storing. This helps prevent sogginess.
Reheating Tips
When it’s time to enjoy your leftovers, reheating is key:
– Oven Method: Preheat your oven to 350°F (175°C). Place the rigatoni in an oven-safe dish. Cover it with foil to keep moisture in. Bake for 20-25 minutes.
– Microwave Method: If you’re in a hurry, use the microwave. Place the rigatoni in a microwave-safe bowl. Add a splash of water to keep it moist. Cover and heat for 2-3 minutes, stirring halfway.
– Best Appliances: An oven gives the best results, but a microwave works too. Just be careful not to dry it out.
Now, you’re set to store and reheat your baked rigatoni with roasted tomato sauce! Enjoy every bite. For the full recipe, check out the section above.
FAQs
How can I make baked rigatoni gluten-free?
You can easily make baked rigatoni gluten-free. Look for gluten-free rigatoni pasta made from rice, corn, or lentils. These options work well in this dish. Cook them according to the package directions. The taste and texture will still be great.
Can I prepare baked rigatoni ahead of time?
Yes, you can prepare baked rigatoni ahead of time. Make the dish but do not bake it. Cover it tightly with plastic wrap and store it in the fridge. You can bake it later. Just remember to add a few extra minutes to the baking time if it’s cold.
What can I substitute if I don’t have cherry tomatoes?
If you don’t have cherry tomatoes, use grape tomatoes or diced regular tomatoes. You can also use canned tomatoes for a different flavor. Just make sure to drain them well before using. Each option will still give you a rich sauce.
Is baked rigatoni suitable for meal prep?
Baked rigatoni is perfect for meal prep. You can portion it out into single servings. Store them in airtight containers in the fridge. This makes it easy to heat and enjoy later on. It’s a great way to have a tasty meal ready when you need it.
How long does baked rigatoni last in the fridge?
Baked rigatoni will last about 3 to 5 days in the fridge. Make sure to store it in a sealed container. Check it for any signs of spoilage before eating. If it looks or smells off, it’s best to throw it away.
This baked rigatoni recipe offers a tasty blend of flavors and textures. You’ll roast fresh veggies, mix in pasta, and top everything with gooey cheese. Remember to use quality ingredients for the best taste. Add proteins or veggies for your twist. Leftovers are easy to store and reheat. Enjoy this dish with family and friends, and don’t hesitate to make it your own. Cooking should be fun and rewarding, so dive in and savor every bite!
![To make Baked Rigatoni with Roasted Tomato Sauce, you'll need some fresh and simple ingredients. Here’s the list: - 1 pound rigatoni pasta - 4 cups cherry tomatoes, halved - 1 medium onion, diced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - 1 cup fresh mozzarella cheese, torn into pieces - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish Each ingredient plays a key role in making the dish flavorful. The rigatoni holds the sauce well, while the roasted tomatoes add sweetness. The onion and garlic bring depth to the sauce. Olive oil helps in roasting and adds a rich taste. Using fresh herbs like oregano and basil gives a nice aroma. The optional red pepper flakes add a bit of heat, which some may enjoy. For cheese lovers, fresh mozzarella and Parmesan create a creamy and cheesy topping that melts beautifully. Finally, fresh basil leaves not only look great but also add a fresh taste when served. You can find the full recipe to follow these steps easily. Enjoy cooking! - Preheat your oven to 425°F (220°C). - Toss the halved cherry tomatoes and diced onion with olive oil, oregano, basil, salt, and pepper. - Spread them out on a baking sheet in a single layer. - Roast for 20-25 minutes until they are caramelized and fragrant. - Bring a large pot of salted water to a boil. - Add the rigatoni pasta and cook until al dente, about 8-10 minutes. - Drain the pasta and set it aside. - In a large bowl, combine the roasted tomatoes and onions with minced garlic. - Use a fork to mash the tomatoes slightly, creating a chunky sauce. - Taste the sauce and adjust the seasoning as needed. - Fold the cooked rigatoni into the roasted tomato sauce. - Mix in half of the mozzarella and half of the grated Parmesan cheese, stirring well. - Preheat your oven to 375°F (190°C). - Transfer the pasta mixture into a greased 9x13 inch baking dish. - Add the remaining mozzarella and Parmesan cheese on top. - Place the dish in the oven and bake for 25-30 minutes until the cheese is bubbly and golden. - Once baked, let it cool for a few minutes. - Garnish with fresh basil leaves before serving. For the full recipe, check out the [Full Recipe]. Enjoy your delicious baked rigatoni! For great flavor, even roasting is key. It helps bring out the natural sweetness of the tomatoes. I recommend using fresh, quality ingredients. Fresh tomatoes have more flavor and make your sauce shine. Choose ripe cherry tomatoes for the best results. For creaminess, I love using fresh mozzarella and Parmesan cheese. They melt wonderfully and add a rich taste. If you are lactose intolerant, try vegan cheese or a nut-based option. These substitutions work well without losing too much flavor. To complement baked rigatoni, pair it with a simple green salad. A light vinaigrette will balance the richness of the dish. For wine, a medium-bodied red, like Chianti, enhances the meal. The acidity in the wine matches the tomato sauce perfectly. {{image_2}} You can add proteins to your baked rigatoni for extra flavor and heartiness. Ground meat, like beef or turkey, works well. Just brown it in a pan before mixing it into the sauce. If you prefer sausage, choose mild or spicy based on your taste. For a vegetarian option, try lentils or chickpeas. Both add a nice texture and protein. Cook lentils until soft, then mix them into the sauce. For chickpeas, drain and rinse them before adding. They give a nice crunch and flavor. Adding seasonal vegetables can make your dish even better. Think about bell peppers, zucchini, or mushrooms. Chop them up and roast them with the tomatoes. This adds more color and taste. You can also include leafy greens, like spinach or kale. Stir them in just before baking. They will wilt, making the dish healthier without losing flavor. If you like heat, increase the red pepper flakes in the sauce. This simple step can make a big difference. You can also experiment with different herbs. Try thyme, rosemary, or fresh basil. Each herb brings its own taste and aroma. Just add them to the sauce for a unique twist. Explore the [Full Recipe] for more ideas and a great cooking guide! To keep your baked rigatoni fresh, follow these steps: - Refrigeration: Place leftovers in an airtight container. Store in the fridge for up to 3 days. - Freezing: You can freeze baked rigatoni too! Use a freezer-safe container. It stays good for up to 3 months. - Avoiding Texture Loss: For the best flavor and texture, cool the rigatoni before storing. This helps prevent sogginess. When it's time to enjoy your leftovers, reheating is key: - Oven Method: Preheat your oven to 350°F (175°C). Place the rigatoni in an oven-safe dish. Cover it with foil to keep moisture in. Bake for 20-25 minutes. - Microwave Method: If you’re in a hurry, use the microwave. Place the rigatoni in a microwave-safe bowl. Add a splash of water to keep it moist. Cover and heat for 2-3 minutes, stirring halfway. - Best Appliances: An oven gives the best results, but a microwave works too. Just be careful not to dry it out. Now, you're set to store and reheat your baked rigatoni with roasted tomato sauce! Enjoy every bite. For the full recipe, check out the section above. You can easily make baked rigatoni gluten-free. Look for gluten-free rigatoni pasta made from rice, corn, or lentils. These options work well in this dish. Cook them according to the package directions. The taste and texture will still be great. Yes, you can prepare baked rigatoni ahead of time. Make the dish but do not bake it. Cover it tightly with plastic wrap and store it in the fridge. You can bake it later. Just remember to add a few extra minutes to the baking time if it’s cold. If you don’t have cherry tomatoes, use grape tomatoes or diced regular tomatoes. You can also use canned tomatoes for a different flavor. Just make sure to drain them well before using. Each option will still give you a rich sauce. Baked rigatoni is perfect for meal prep. You can portion it out into single servings. Store them in airtight containers in the fridge. This makes it easy to heat and enjoy later on. It’s a great way to have a tasty meal ready when you need it. Baked rigatoni will last about 3 to 5 days in the fridge. Make sure to store it in a sealed container. Check it for any signs of spoilage before eating. If it looks or smells off, it’s best to throw it away. This baked rigatoni recipe offers a tasty blend of flavors and textures. You’ll roast fresh veggies, mix in pasta, and top everything with gooey cheese. Remember to use quality ingredients for the best taste. Add proteins or veggies for your twist. Leftovers are easy to store and reheat. Enjoy this dish with family and friends, and don't hesitate to make it your own. Cooking should be fun and rewarding, so dive in and savor every bite!](https://themomdish.com/wp-content/uploads/2025/05/a0ddc534-04b3-4fed-b460-829e21a959de-300x300.webp)