Ingredients
- Rigatoni pasta: 10 oz, bronze-cut and slow-dried for better texture
- Marinara sauce: 3 cups (store-bought or homemade)
- Mozzarella cheese: 2 cups, shredded
- Ricotta cheese: 1 cup, whole milk
- Parmesan cheese: ½ cup, grated
- Fontina cheese (optional): ½ cup, shredded
- Ground Italian sausage or lean beef (optional): 1 lb, browned
- Garlic powder: 1 tsp
- Italian seasoning: 1 tbsp
- Olive oil: 2 tbsp
- Salt: 1 tbsp for boiling water
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick spray.
- Cook the rigatoni in a large pot of boiling salted water, 2-3 minutes less than the package instructions for al dente. Drain without rinsing.
- Prepare the sauce: Warm the marinara sauce in a saucepan. Stir in garlic powder and Italian seasoning. Optionally, mix in cooked Italian sausage or ground beef for added flavor.
- Layer the dish: Spread a thin layer of sauce on the baking dish bottom. Add half the rigatoni, followed by half the ricotta and mozzarella cheeses. Repeat the layering, finishing with a top layer of mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes.
- Uncover and bake an additional 5-10 minutes or until the top is golden-brown and bubbling.
- Broil for 3-4 minutes for a crunchy, golden top (optional). Watch closely to prevent burning.
- Let the dish rest for 10-15 minutes before serving to settle the sauce.
Notes
- To prevent mushy pasta, undercook it slightly before baking.
- Add ¼ cup of reserved pasta water if the sauce seems too thick for better coating.
- For extra texture, top with panko breadcrumbs before broiling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian