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Baked Rigatoni

(2 Votes)
50 Min

Rigatoni doesn't have to be baked, but it just seems the natural way to cook it--especially because it doesn't "mush out" when you cook it this way.

What You'll Need:
  • 8 ounces rigatoni pasta
  • 1 (15-ounce) container ricotta cheese
  • 3 cups (12 ounces) shredded mozzarella cheese, divided
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1 (28-ounce) jar spaghetti sauce
  • 1/2 cup grated Parmesan cheese
What To Do:
  1. Preheat oven to 350 degrees F. Cook rigatoni according to package directions and drain. Place in a large bowl and add ricotta cheese, 1-1/2 cups mozzarella cheese, and mushrooms; mix well.
  2. Coat a 9- x 13-inch baking dish with cooking spray and spread 1 cup of spaghetti sauce evenly over bottom of dish. Spoon rigatoni mixture over sauce, then cover with remaining sauce. Sprinkle with Parmesan cheese and top with remaining 1-1/2 cups mozzarella cheese.
  3. Bake 25 to 30 minutes, or until rigatoni is heated through and cheese is light golden.

You might want to add a can of sliced black olives to the ricotta cheese mixture to give it a bit of zest.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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I'm heading to the store now to get the ingredients for this to make for dinner tonight. I'm going to add mushrooms, onions and ground beef. We shall see....

where is the save recipe buttong?

sounds good

For new cooks, boil the macaroni the least-to-middle amount of time mentioned on the box, not the maximum. Then bake. Then it will not "mush" when reheating gently, either, if you expect leftovers. (I use homemade spaghetti sauce when serving from the TOP of the stove, but find I can often substitute with jarred sauce when BAKING...and noone knows.)

i can not wait to make and taste this dish. yum


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