Cheesy Baked Rigatoni
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
16
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Calories
345 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Baked Rigatoni
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Cheesy Baked Rigatoni is the ultimate Italian comfort food! This yummy pasta recipe makes enough for two dinners or one tableful of guests!
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Ingredients
Sauce
- 4 tablespoons olive oil
- 2 large onion peeled and diced, yellow
- 8 cloves garlic minced
- 58 ounces tomato sauce 2 cans, canned
- 2 tablespoons oregano dried
- 2 tablespoons basil dried
- 2 teaspoons salt
- 2 teaspoons black pepper
Pasta
- 2 pounces rigatoni pasta
- 2 teaspoons olive oil
- 2 pounds ground turkey or mild Italian sausage, Italian
- 2 cups ricotta cheese
- 4 cups mozzarella cheese shredded, divided
- 2 cups Parmesan Cheese shredded, divided
- 2 large egg beaten
- 2 teaspoons salt
- 2 teaspoons black pepper
- parsley chopped, for garnish, or basil, fresh
Instructions
Sauce
- Place a large, deep-sided skillet or Dutch oven over medium heat. Add 4 tablespoons of olive oil to the pan. Once hot, add the onion and cook for 5 minutes until softened. Add the garlic and cook for 2-3 minutes, stirring frequently.
- Add the tomato sauce, oregano, basil, salt, and pepper to the skillet. Bring to a simmer and cook for 20-30 minutes.
- Remove from the heat as set aside.
Pasta
- Preheat your oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Drain and set aside.
- Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned and no longer pink, breaking up the meat as it cooks.
- Grease two 9-inch x 13-inch baking dishes with non-stick cooking spray. Set aside.
- In a medium mixing bowl, stir together the ricotta cheese, eggs, 2 cups of mozzarella cheese, 1 cup of Parmesan, salt and pepper until evenly combined.
- Divide the ricotta mixture, cooked ground turkey, and pasta sauce evenly between the two baking dishes. Add half of the cooked pasta to each baking dish and then toss it with the turkey, cheese mixture, and sauce. Top each dish with 1 cup of mozzarella and 1/2 cup of Parmesan.
- If freezing for later: Pause here, wrap one baking dish up, and pop it in the freezer. Then continue on with the other dish of pasta.
- Bake for 20 to 30 minutes or until cheese is melted and pasta is warmed through.
- Remove from the oven and sprinkle with chopped parsley or basil for garnish before serving warm.
Equipments used:
Notes
- This recipe makes 2 baked pasta dishes. I make one for dinner that night, and the other I freeze for a future dinner. Just thaw the frozen pasta in the fridge overnight before baking as directed. You can also cut this recipe in half if you only want one 9x13 dish of pasta.
Nutrition Information
Show Details
Calories
345kcal
(17%)
Carbohydrates
11g
(4%)
Protein
27g
(54%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.003g
(0%)
Cholesterol
115mg
(38%)
Sodium
1776mg
(74%)
Potassium
581mg
(12%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
921IU
(18%)
Vitamin C
9mg
(10%)
Calcium
417mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 115mg | 38% |
| Sodium | 1776mg | 74% |
| Potassium | 581mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 921IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 417mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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