This extra cheesy Mozzarella Baked Rigatoni is the king of comfort food with cheese-stuffed pasta, marinara, and even more cheese sprinkled over the top before it’s baked.

Each pasta tube is filled with string cheese, then packed into a springform pan making a show-stopping Rigatoni Recipe when the sides are removed!

Overhead view of baked rigatoni on a small wite plate with a fork and herb garnish.

Why You Must Make this Rigatoni Pasta Bake

  • The flavors are simple and classic: Mozzarella, Marinara, and Pasta!
  • It’s the perfect meatless meal.
  • Nothing shouts comfort more than cheesy pasta!

How to Make

Rigatoni Process shots numbered 1, 2.
  1. Stuff each rigatoni noodle with a trimmed cheese stick and arrange upright, one by one, in the prepared pan.
  2. Make Pasta Sauce.
Rigatoni process shots numbered 3,4.
  1. Top with Pasta Sauce and Cheeses.
  2. Bake as Directed.
Rigatoni Bake on a white serving plate.

Frequently Asked Questions

What is Rigatoni?

Rigatoni is a ribbed, tube pasta with a wide opening.

How Do You Stuff Rigatoni?

If you’re using cheese sticks to stuff your pasta, trim them to fit into the pasta tube. If you’re using a soft filling like ricotta, use a piping bag with a tip that’s slightly smaller than the opening and squeeze the filling into the tube until it’s filled.

What Do You Serve with Baked Pasta?

Garlic Bread is a classic pairing or crusty bread with herbed olive oil for dipping is a nice accompaniment. Add dried basil, oregano, red pepper flakes, salt, and even a drizzle of aged balsamic vinegar to jazz up the oil.
A nice crisp green salad is another tasty menu addition. And simple roasted vegetables would be delicious, too.

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Overhead view of baked rigatoni on a small wite plate with a fork and herb garnish

Mozzarella Baked Rigatoni

Prep Time 30 minutes
Cook Time 29 minutes
Additional Time 15 minutes
Total Time 1 hour 14 minutes
Yield 10

Extra Cheesy Stuffed Pasta Bake that the whole family will love!


  • 1 pound Rigatoni
  • 3 cups Marinara Sauce (I used a 32 oz jar of Rao's)
  • 2 12-ounce packages of String Cheese, cut to fit into each noodle
  • 8 ounces of Shredded Mozzarella
  • ½ cup Grated Parmesan Cheese


  1. Cook pasta according to the box instructions in well-salted water. Drain and let cool.
  2. Preheat oven to 400°
  3. Grease an 8-inch springform pan with non-stick cooking spray and set aside.
  4. Place a piece of string cheese in each noodle and start arranging them upright n the pan. Start at the outside and work your way to the center. Fit tightly.
  5. Pour the sauce over the top.
  6. Sprinkle with the mozzarella cheese, then the Parmesan.
  7. Place on a foil-lined baking sheet to catch any drips, then cover the pan with foil.
  8. Bake for 15 minutes, then remove the foil and bake for another 15 minutes or until lightly browned.
  9. Cool for 15 minutes before removing the sides. Cut into wedges or spoon out portions.


Allow plenty of time to stuff the rigatoni. It is a bit tedious, but you'll love the results!

I needed to cut my string cheese sticks in half lengthwise to fit inside each noodle, then trimmed the excess from the top after insertion.

Adapted from Hugs and Cookies (who was inspired by Hello, Yummy's Honeycomb Pasta Bake).

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 425Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 74mgSodium: 1018mgCarbohydrates: 28gFiber: 2gSugar: 5gProtein: 26g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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