Introduction

Oh, friends! Do you ever have those nights where you’re craving something hearty, something comforting, something that just screams “home” but you’re also a little short on time (or maybe just energy)? I know I do! And that’s exactly why I’m so thrilled to share this Million Dollar Baked Rigatoni recipe with you today. It’s a dish that feels like a special occasion but is secretly so wonderfully easy to whip up. It’s the kind of meal that makes everyone at the table smile and ask for seconds. Get ready to fall in love with dinner all over again!

Why You’ll Love This Recipe

Super Fast: You can have this deliciousness on the table in under an hour, making it perfect for busy weeknights.
Effortlessly Easy: Seriously, if you can boil pasta and stir a few things, you can make this! No fancy techniques required.
Perfect for Gifting: Assemble this dish ahead of time and gift it to a neighbor, a friend who just had a baby, or anyone who could use a little culinary love.
Guaranteed Crowd-Pleaser: From picky eaters to seasoned foodies, this baked rigatoni is a guaranteed hit. The combination of cheesy, saucy goodness is irresistible!

Ingredients

Let’s talk about what you’ll need to create this magic. Don’t worry, it’s all straightforward stuff you can likely find at your local grocery store!

1 pound rigatoni pasta: Cooked just until al dente – you know, with a little bite to it!
2 to 2.5 cups meat sauce: Your favorite store-bought or homemade marinara with ground meat. This is the backbone of our flavor!
1 cup grated Parmesan cheese: For that salty, nutty kick that makes everything better.
15 ounces Alfredo sauce: Oh yes, we’re adding a creamy, dreamy layer of richness here. It’s a game-changer!
2 cups shredded mozzarella cheese: The classic melty, gooey topping we all adore. Get the pre-shredded kind to save time!
15 ounces ricotta cheese: This brings a lovely, creamy texture to the filling layer. Whole milk ricotta is my preference for extra richness.
¼ cup fresh basil, shredded: A pop of fresh, herbaceous flavor to brighten things up.
2 tablespoons dried oregano: An Italian pantry staple that adds that authentic aroma and taste.

How to Make It

Alright, apron on, let’s get cooking! This is where the fun really begins.

Preheat your oven: Get it nice and warm at 375°F (190°C).
Mix the Rigatoni Base: Grab a big bowl, the biggest one you have! Add your cooked rigatoni, that yummy meat sauce, the creamy Alfredo sauce, that salty Parmesan cheese, your fresh basil, and the oregano. Give it all a good stir until everything is beautifully coated and combined.
Whip up the Ricotta Layer: In a separate bowl, mix the ricotta cheese with about ¼ cup of the shredded mozzarella. This little blend is going to create a fantastic creamy surprise inside.
First Layer Down: Spread about half of your rigatoni mixture into a 9×13 inch baking dish. Make sure it’s spread out evenly.
Dollop the Creaminess: Now, take that ricotta mixture you just made and dollop spoonfuls of it evenly over the rigatoni layer. Don’t worry about making it perfect; it’ll spread out as it bakes.
Top it Off: Gently spread the remaining rigatoni mixture over the ricotta dollops.
Cheese, Please! Sprinkle the rest of that glorious mozzarella cheese evenly over the very top. This is the moment you’ve been waiting for – the cheesy crown!
Cover Up: Tightly cover your baking dish with aluminum foil. This helps everything heat through evenly without the cheese browning too quickly.
Bake Time – Part 1: Pop it into your preheated oven and bake for 25 minutes.
Bake Time – Part 2: Carefully remove the aluminum foil. Now, let it bake for another 10-15 minutes, or until the cheese on top is all melted, bubbly, and has those lovely golden-brown spots. Oh, the aroma filling your kitchen right now is pure happiness!
Rest and Serve: This is the hardest part, I know! Let the baked rigatoni stand for about 5-10 minutes before serving. This allows it to set up a bit, making it easier to serve and preventing those delicious noodles from sliding all over your plate.

Substitutions & Additions

Feeling adventurous or need to make a little tweak? No problem! This recipe is super forgiving.

Vegetarian Option: Skip the meat sauce and use your favorite marinara sauce, or a hearty mushroom-based sauce. You could also add a can of drained and rinsed lentils for extra protein.
Spice It Up: Want a little kick? Add a pinch of red pepper flakes to the rigatoni mixture or to your meat sauce.
More Veggies: Sautéed mushrooms, spinach, or zucchini can be stirred into the rigatoni mixture for added nutrition and flavor. Just make sure to cook them down so they don’t add too much moisture.
Different Cheeses: Feel free to swap out some of the mozzarella for provolone or a Monterey Jack blend for a different flavor profile.
Fresh Herbs: If you have fresh oregano, use it! About 1 tablespoon, finely chopped, would be lovely.

Tips for Success

A few little tricks can make your Million Dollar Baked Rigatoni even more perfect!

Don’t Overcook Your Pasta: Remember, the pasta will continue to cook in the oven. Aim for al dente when you boil it.
Sauce Consistency: If your meat sauce is a bit too thin, you can simmer it for a few minutes to thicken it up before adding it to the pasta.
Ricotta Mixture Smoothness: For a smoother ricotta layer, you can add a splash of milk or cream to the ricotta mixture. I sometimes add a beaten egg to the ricotta mixture for extra richness and binding, but it’s totally optional!
Prep Ahead: You can assemble the entire dish (up to step 7) a day in advance. Cover it tightly and refrigerate. When you’re ready to bake, you might need to add an extra 5-10 minutes to the covered baking time.
Avoid Soggy Bottoms: Make sure your baking dish is large enough so the pasta mixture isn’t packed too tightly.

How to Store It

Got leftovers? Lucky you! This baked rigatoni reheats beautifully.

In the Refrigerator: Let the baked rigatoni cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days.
Reheating: You can reheat individual portions in the microwave until warm. For larger amounts, cover the baking dish with foil and reheat in a 350°F (175°C) oven until heated through. You might want to add a splash of water or a little extra sauce before reheating if it seems dry.

FAQs

Is this recipe good for a potluck?

Absolutely! It travels well and is always a huge hit. Just make sure you have a good carrier for your baking dish.

Can I use a different type of pasta?

While rigatoni’s tubes are perfect for holding sauce, you can definitely use other short pastas like penne, ziti, or even shells.

How can I make this even richer?

For ultimate decadence, you could add a layer of sliced mozzarella or provolone cheese between the rigatoni layers, or stir some heavy cream into the Alfredo sauce.

Million Dollar Baked Rigatoni

A hearty, comforting, and surprisingly easy baked rigatoni dish perfect for weeknights or gifting. It features layers of saucy pasta, creamy ricotta, and gooey mozzarella for a guaranteed crowd-pleaser.

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Prep Time 15

Cook Time 35

Servings 8 servings

Equipment

9x13 inch baking dish
Large mixing bowl
Separate bowl
aluminum foil

Ingredients

Main ingredients

1 pound rigatoni pasta Cooked just until al dente
2.5 cups meat sauce Your favorite store-bought or homemade marinara with ground meat
1 cup grated Parmesan cheese
15 ounces Alfredo sauce
2 cups shredded mozzarella cheese Pre-shredded kind recommended to save time
15 ounces ricotta cheese Whole milk ricotta preferred for extra richness
0.25 cup fresh basil Shredded
2 tablespoons dried oregano

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, combine the cooked rigatoni, meat sauce, Alfredo sauce, Parmesan cheese, fresh basil, and dried oregano. Stir until everything is well coated.
In a separate bowl, mix the ricotta cheese with ¼ cup of the shredded mozzarella.
Spread half of the rigatoni mixture into a 9x13 inch baking dish.
Dollop spoonfuls of the ricotta mixture evenly over the rigatoni layer.
Gently spread the remaining rigatoni mixture over the ricotta dollops.
Sprinkle the remaining shredded mozzarella cheese evenly over the top.
Tightly cover the baking dish with aluminum foil.
Bake for 25 minutes.
Remove the aluminum foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
Let the baked rigatoni stand for 5-10 minutes before serving.

Notes

Can be assembled a day in advance and refrigerated. May require slightly longer baking time if baked from cold.