Mozzarella Baked Rigatoni
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!
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
- Stuff each rigatoni noodle with a trimmed cheese stick and arrange upright, one by one, in the prepared pan.
- Make Pasta Sauce.
- Top with Pasta Sauce and Cheeses.
- Bake as Directed.
Recommended Side Dishes:
- The Best Caesar Salad Recipe
- Italian Chopped Salad Recipe
- Easy Roasted Green Beans
- Homemade Garlic Bread
Frequently Asked Questions
Rigatoni is a ribbed, tube pasta with a wide opening.
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.
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.
You May Also Like:
- Lasagna from 365 Days of Baking
- Ricotta Stuffed Pasta Shells
- The Best Spaghetti Sauce
- Spaghetti Casserole
- More of the Best Pasta Recipes
Mozzarella Baked Rigatoni
Extra Cheesy Stuffed Pasta Bake that the whole family will love!
Ingredients
- 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
Instructions
- Cook pasta according to the box instructions in well-salted water. Drain and let cool.
- Preheat oven to 400°
- Grease an 8-inch springform pan with non-stick cooking spray and set aside.
- 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.
- Pour the sauce over the top.
- Sprinkle with the mozzarella cheese, then the Parmesan.
- Place on a foil-lined baking sheet to catch any drips, then cover the pan with foil.
- Bake for 15 minutes, then remove the foil and bake for another 15 minutes or until lightly browned.
- Cool for 15 minutes before removing the sides. Cut into wedges or spoon out portions.
Notes
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:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 425Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 74mgSodium: 1018mgCarbohydrates: 28gFiber: 2gSugar: 5gProtein: 26g
Thatskinnychickcanbake.com 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 thatskinnychickcanbake.com 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 thatskinnychickcanbake.com 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.
10 Comments on “Mozzarella Baked Rigatoni”
What can be used in place of a springform pan? Can I layer this in a 9×13?
Hi, Keyni, You can certainly layer the pasta, but I’m not sure how deep it would be using a 9 x 13. Maybe something slightly smaller? I think I would stuff all the noodles first and eyeball what size of pan makes sense from there. Hope that helps!
Such amazing comfort food, the whole family loved it so much.
This is so good! Everyone at my house was impressed with this easy and delicious dinner!
This looks SO good! Love pasta, and baked pastas are SO good. Love all that cheese! Terrific recipe — thanks.
Now this is an impressive presentation for pasta! I’d love to sit down to this dinner:@)
Wow! This dish hits so many points for me, the cheese, the flavours and the structure! Absolutely gorgeous! I bet it’s even better the next day when the pasta dries out a bit and gets totally crispy on the edges.
As a huge baked pasta lover, I 100% approve this gooey deliciousness! It’s so easy yet packed with flavour – perfect summer dish!
Wow, it’s not chocolate…but it’s beautiful!!! My TSP will be up soon! Mmmm! Enjoy that past!
A few things beat the baked pasta with lots of CHEESE 🙂 This looks droolworthy.