Simple Baked Rigatoni

This simple baked rigatoni is a cozy vegetarian pasta casserole with a creamy marinara sauce, mozzarella and Parmesan cheeses, and a buttery garlic breadcrumb topping!

Course Dinner

Cuisine American, Italian

Keyword baked rigatoni, rigatoni bake, vegetarian baked rigatoni

Prep Time 20

Cook Time 25

Resting Time 5

Total Time 50

Servings people

Calories 567kcal

Author Blair Lonergan

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.

Notes

I like "mezzi rigatoni," which is slightly shorter than regular rigatoni. It's easier to eat without cutting!
Undercook the pasta slightly, because it will continue to cook while it bakes in the oven. You don't want to end up with overdone, mushy rigatoni. For instance, if my box of rigatoni suggests 12-14 minutes for al dente, I boil the pasta for 11 minutes.
Use full-fat sour cream for the best flavor and texture. It also helps to allow the sour cream to come to room temperature so that it blends more easily with the pasta and marinara.
Bake the pasta uncovered. This recipe has plenty of sauce and cheese on top to keep the baked rigatoni from drying out. Be careful that you don't bake the casserole for too long. Since all of the ingredients are already cooked, the dish will only need about 20-25 minutes in the oven. It should get hot, bubbly, and slightly crispy on the edges. Cover loosely with foil if the topping starts to get too dark.
Fresh herbs really brighten up a warm, cozy casserole. I love to garnish with parsley, fresh basil leaves, oregano, or thyme. Some extra grated Parmesan on top is also a great touch!
Add meat to the casserole for some additional protein, such as Italian sausage, ground beef, or ground turkey that you cook and crumble separately in a skillet.
For an alternative to sour cream, try crème fraîche, dollops of ricotta cheese, or a homemade bechamel sauce.
Don't have rigatoni pasta on hand? Substitute with ziti or penne pasta.
Add baby spinach to the sauce. It will wilt easily in the hot oven. You can also sneak extra veggies into the dish by stirring in frozen peas, steamed broccoli, or parboiled green beans.
Saute diced onion and/or mushrooms in butter or olive oil in a skillet over medium-high heat to add to the casserole, or add a dash of onion powder for a little flavor boost.
Cooking for a smaller family? Cut the ingredients in half and bake the rigatoni in an 8-inch square dish.

Nutrition