Simple Baked Rigatoni Recipe (No Meat)

This simple baked rigatoni is pure comfort food! Tube-shaped pasta gets tossed in a creamy marinara sauce, topped with melted mozzarella and Parmesan, then finished with crispy, buttery garlic breadcrumbs. It’s an easy meatless dinner the whole family will love.

For a meaty version, try this baked rigatoni with sausage. You’ll also love dump-and-bake baked ziti and these other favorite baked pasta recipes.

Before You Get Started

A few quick tips to make sure your baked rigatoni turns out perfectly every time:

• Undercook the pasta slightly. Boil the rigatoni for about 1 minute less than the package directions for al dente. The pasta will continue cooking in the oven, so starting with a firm bite prevents mushy noodles in the finished dish.
• Bring the sour cream to room temperature. This might seem like an unusual ingredient for baked pasta, but sour cream gives the sauce a creamy, tangy richness similar to the béchamel or ricotta you’d find in lasagna. Room temperature sour cream blends smoothly into the warm marinara without clumping.
• Use a good quality jarred marinara. Since this recipe relies on store-bought sauce as a shortcut, the quality really matters. A flavorful marinara (like Rao’s) will make a noticeable difference in the final dish.

One more thing: salt your pasta water generously. This is your only chance to season the rigatoni itself, so don’t skip it.

How to Make Simple Baked Rigatoni

This vegetarian pasta bake comes together quickly with just a few simple steps. You’ll find the full recipe in the card below, but here’s a walkthrough to help you nail it.

Step 1: Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook the rigatoni for about 1 minute less than the package suggests for al dente (usually around 9-11 minutes, depending on your brand). The pasta should still have a firm bite since it will soften more during baking.

Drain the pasta and return it to the pot.

Step 2: Mix the Creamy Sauce

While the pasta is still warm, stir in the jar of marinara sauce and the sour cream until everything is evenly combined. The sauce should look creamy and coat the pasta well.

Taste and season with salt and pepper as needed. Different marinara brands vary in saltiness, so adjust to your preference.

Step 3: Assemble and Top

Transfer the sauced pasta to a greased 13 x 9-inch baking dish and spread it into an even layer. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

In a small bowl, stir together the panko breadcrumbs, melted butter, and garlic powder. Scatter this mixture over the cheese layer. The breadcrumbs will toast up golden and crispy in the oven.

Step 4: Bake Until Golden and Bubbly

Bake uncovered at 375°F for 20-25 minutes. You’re looking for bubbling edges and a golden brown breadcrumb topping.

⇢ Watch the topping: If the breadcrumbs start browning too quickly before the casserole is heated through, tent the dish loosely with foil to prevent over-browning.

⇢ Let the baked rigatoni rest for 5-10 minutes before serving. This helps everything set up so it’s easier to scoop. 

Garnish with fresh parsley or basil, a sprinkle of crushed red pepper flakes, and extra Parmesan if you’d like.

What to Serve with Baked Rigatoni

Round out the meal with a few simple sides.

Bread: Garlic bread, homemade focaccia, or these easy 3-ingredient breadsticks are all perfect for soaking up extra sauce.

Vegetables & Salads: Keep it simple with sautéed zucchini, roasted broccoli, a Southern Caesar salad, or a classic green salad with red wine vinegar dressing.

Make-Ahead and Storage Tips

Baked pasta dishes are perfect for meal prep. Here’s how to plan ahead and store leftovers.

Make Ahead: Assemble the casserole (pasta, sauce, cheese, and breadcrumb topping) up to 2 days in advance. Cover tightly and refrigerate. When ready to bake, let the dish sit at room temperature for 30-60 minutes, then bake as directed. You may need a few extra minutes in the oven if the dish is still cold in the center.

Alternatively, cook and drain the pasta ahead of time, store it in an airtight container in the fridge for 3-4 days, and assemble the casserole right before baking.

How to Store: Leftover baked rigatoni keeps well in the refrigerator for 3-4 days in an airtight container.

Freezing: This particular recipe doesn’t freeze well. The sour cream-based sauce can separate or break when thawed, resulting in an undesirable texture. For a freezer-friendly baked pasta, try dump-and-bake baked ziti instead.

How to Reheat: Cover leftovers and warm in a 350°F oven for 25-30 minutes, or until heated through. For individual portions, microwave on high for 1-2 minutes.

Easy Ways to Customize This Recipe

This baked rigatoni is delicious as-is, but here are some easy ways to change it up.

• Add meat: For extra protein, brown some Italian sausage, ground beef, or ground turkey in a skillet and stir it into the sauce. You can also use your favorite spaghetti meat sauce instead of plain marinara. Or try this baked rigatoni with sausage for a heartier version.
• Make it heartier (without meat): Stir in a can of drained white beans (cannellini work great) or chickpeas for added protein and substance. This keeps the dish vegetarian while making it more filling.
• Make it kid-friendly: Skip the crushed red pepper flakes and go easy on the garlic powder if you’re serving picky eaters. The cheesy, creamy base is naturally kid-approved.
• Swap the pasta shape: Don’t have rigatoni on hand? Ziti or penne work just as well. Follow the same cooking instructions for your specific pasta, aiming for 1 minute less than the package suggests for al dente.
• Swap the sour cream: Crème fraîche, dollops of ricotta cheese, or a simple béchamel sauce all work as alternatives.
• Add vegetables: Stir baby spinach into the sauce (it will wilt in the hot oven), or add frozen peas, steamed broccoli, or parboiled green beans. You can also sauté diced onion and mushrooms in butter before adding them to the casserole for extra flavor.
• Scale it down: Cooking for a smaller family? Cut all ingredients in half and bake in an 8-inch square dish.

Frequently Asked Questions

Can I use penne or ziti instead of rigatoni?

Yes! Penne and ziti both work well in this recipe. The main difference is shape and size. Rigatoni’s larger tubes and ridged surface hold more sauce, but any tube-shaped pasta will give you similar results. Just follow the cooking instructions on your specific package, aiming for 1 minute less than the suggested time for al dente.

Do you have to boil the pasta before baking?

For this recipe, yes. The pasta needs to be cooked (slightly undercooked, actually) before it goes into the oven. Some dump-and-bake recipes use uncooked pasta, but those require extra liquid and longer baking times.

How do you keep baked rigatoni from drying out?

This recipe has plenty of sauce and cheese to keep things moist, but here are a few tips: don’t overbake (20-25 minutes is usually enough), and tent loosely with foil if the top is browning faster than the center is heating through. If your casserole looks dry before baking, stir in a splash of reserved pasta water.

What’s the difference between baked rigatoni and baked ziti?

They’re very similar! Both are baked pasta dishes with tomato sauce and cheese. The main difference is the pasta shape. Rigatoni is larger with ridged tubes, while ziti is narrower and smooth. You can substitute one for the other in most recipes without any issues.

More Easy Baked Pasta Dinners

• Wagon Wheel Pasta Bake
• Ravioli Lasagna with Ricotta and Spinach
• Spinach Stuffed Shells
• One-Skillet Vegetable and 5 Cheese Baked Ziti
• Baked Penne