5.0 from 6 votes
Simple Baked Rigatoni
This simple baked rigatoni recipe is a cozy vegetarian pasta casserole with creamy marinara sauce, mozzarella and Parmesan cheeses, and a buttery garlic breadcrumb topping!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
5 mins
Total Time
50 mins
Servings: 6 people
Calories: 567 kcal
Course:
Dinner
Cuisine:
Italian , American
Ingredients
- 1 (16 ounce) box rigatoni, mezzi rigatoni, penne, or ziti pasta
- 1 (24 ounce) jar marinara sauce (about 3 cups)
- 1 cup (8 ounces) full-fat sour cream, at room temperature
- 2 cups (8 ounces) shredded mozzarella cheese
- ½ cup (2 ounces) grated Parmesan cheese
- Kosher salt and ground black pepper, to taste
For the Garlic Breadcrumb Topping
- ½ cup seasoned panko breadcrumbs
- 1 tablespoon salted butter, melted
- Pinch of garlic powder
- Optional garnish: crushed red pepper flakes; chopped fresh parsley or basil; extra grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Grease a 13 x 9-inch baking dish; set aside. Cook the pasta in a large pot of well-salted boiling water for about 1 minute less than the package directions for al dente (about 9 minutes). Drain; return pasta to the pot.
- Stir in the marinara sauce and sour cream. Taste and season with salt and pepper.
- Transfer the pasta mixture to the prepared baking dish. Top with mozzarella and Parmesan.
- In a small bowl, stir together the breadcrumbs, melted butter, and garlic powder. Sprinkle over the top of the casserole.
- Bake, uncovered, for about 20-25 minutes, until golden brown on top and bubbly. If the topping starts to get too dark before the casserole is heated through, just tent the dish loosely with foil.
- Let stand for 5-10 minutes before serving. Garnish with crushed red pepper flakes, chopped fresh herbs, and extra Parmesan cheese if desired.
Cup of Yum
Notes
- Make Ahead: Baked pasta dishes are so convenient! Assemble the casserole up to 2 days in advance. Keep it covered in the refrigerator. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before baking according to the recipe instructions. If the dish is cold when it goes into the oven, you will likely need to add some extra baking time. Alternatively, you can boil, drain, and cool the pasta, store it in an airtight container in the fridge for up to 3-4 days, and then just assemble the casserole right before baking.
Nutrition Information
Serving
1/6 of the casserole
Calories
567kcal
(28%)
Carbohydrates
70g
(23%)
Protein
24g
(48%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
985mg
(41%)
Potassium
607mg
(17%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1113IU
(22%)
Vitamin C
8mg
(9%)
Calcium
342mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 567
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 567kcal | 28% |
| Carbohydrates | 70g | 23% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 985mg | 41% |
| Potassium | 607mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1113IU | 22% |
| Vitamin C | 8mg | 9% |
| Calcium | 342mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.