This cheesy baked rigatoni is what I call a warm hug in a baking dish. With golden melted cheese, tender pasta, and a rich tomato sauce, it hits every note of comfort food. Whether you’re trying to impress your in-laws or just feed your hungry crew on a Tuesday night, this one’s got your back. Baked pasta recipes like this come in handy when you want something filling but don’t want to babysit the stove. We’re talking about big flavors with barely any fuss. Just a few simple steps, a little oven magic, and boom—you’ve got one of those recipes baked to perfection. It’s one of my favorite easy baked dinner recipes because it’s flexible too. Sub in ground turkey, toss in spinach, or even make it one of your go-to chicken baked recipes. Honestly, if you’ve got pasta and an oven, this is your moment. Whether you’re craving baked fish recipes, planning baked dishes for a potluck, or hunting for the ultimate recipe baked with love—this one’s a solid place to start.

1) Key Takeaways
2) Easy Cheesy Baked Rigatoni Recipe
3) Ingredients for Cheesy Baked Rigatoni
4) How to Make Cheesy Baked Rigatoni
5) Tips for Making Cheesy Baked Rigatoni
6) Making Cheesy Baked Rigatoni Ahead of Time
7) Storing Leftover Cheesy Baked Rigatoni
8) Try these Main Course recipes next!
9) Cheesy Baked Rigatoni
10) Nutrition

1) Key Takeaways

Cheesy Baked Rigatoni is one of the easiest baked pasta recipes to master.
Use simple pantry ingredients and still impress your dinner guests.
Feeds a crowd, freezes well, and reheats like a dream.
Ideal for easy baked dinner recipes or as a hearty main for potlucks.

2) Easy Cheesy Baked Rigatoni Recipe

I never met a baked pasta I didn’t like, but this Cheesy Baked Rigatoni has a permanent spot in my comfort food rotation. It starts with pasta cooked just shy of done, which lets it soak up the creamy tomato sauce and keep that perfect bite. The best part? You can prep the whole thing while chatting on the phone or sipping a glass of something chilled.

This recipe uses a familiar blend of pantry heroes: garlic, onion, Italian sausage, and tomatoes. We toss them together in a sauce that’s rich and slightly spicy if you want it to be. The rigatoni acts like a sponge, clinging to every drop of sauce and melted cheese like it was born for this. Which, honestly, it kind of was.

And yes, we’re talking about one of those solid baked pasta recipes you lean on when you want dinner to feel special but not stressful. Whether you’re thinking of baked dishes for a crowd or just need something other than takeout tonight, this one is low-effort and high-reward.

3) Ingredients for Cheesy Baked Rigatoni

Rigatoni Pasta: You want those thick tubes that can handle the weight of all the cheese and sauce. Skip the dainty stuff.

Olive Oil: Just enough to get things started in the pan. It gives the onions and garlic a soft, golden base.

Onion: One small diced onion adds sweetness and depth. No need to be fancy—just chop it up and toss it in.

Garlic: Four cloves minced. More if you’re a garlic lover. You know who you are.

Italian Sausage: Mild or spicy—your call. Just make sure it’s cooked through and broken up so it mixes well with the sauce.

Crushed Tomatoes: The base of our sauce. Choose a good brand here if you can. It matters more than you think.

Salt and Black Pepper: The basics. Adjust to your taste, but don’t skip them.

Oregano and Red Pepper Flakes: Dried oregano adds that familiar Italian flavor. The pepper flakes are optional, but a little heat never hurt.

Heavy Cream: This is what gives the sauce its silky feel. Stir it in at the end, right before things get cheesy.

Parmesan Cheese: It melts into the sauce and gives it that sharp, nutty layer of flavor.

Mozzarella Cheese: Shredded and ready to melt all over the top. It’s not baked pasta without a cheesy crust.

Fresh Basil: Totally optional, but it adds a nice touch right before serving.

4) How to Make Cheesy Baked Rigatoni

Step 1: Preheat your oven to 400°F. This gives you a head start while you prep everything else.

Step 2: Boil your rigatoni in salted water. Pull it off the heat just before it’s fully cooked. Drain and set aside.

Step 3: In a skillet, heat olive oil. Sauté onion until soft. Add garlic and stir until fragrant—about 30 seconds.

Step 4: Add the sausage and cook until browned, breaking it apart as it cooks. Let it get golden in places.

Step 5: Stir in tomatoes, salt, pepper, oregano, and red pepper flakes. Let it bubble and reduce for 10 minutes.

Step 6: Lower the heat and stir in the cream and Parmesan. Turn off the heat when it’s well combined and rich.

Step 7: Toss the rigatoni with the sauce and half of the mozzarella. Mix until everything’s coated and cozy.

Step 8: Pour into a greased baking dish. Sprinkle the rest of the mozzarella on top.

Step 9: Bake for 20 minutes until the top is bubbling and golden. Cool for a few minutes before serving.

5) Tips for Making Cheesy Baked Rigatoni

Cook the pasta to al dente—anything more, and you’ll lose that lovely bite. Since it continues cooking in the oven, going too soft can turn your baked pasta into mush.

Use good-quality tomatoes and cheese. With simple recipes baked like this one, better ingredients make a noticeable difference. You don’t need anything expensive—just reliable brands you like.

Want to make this stretch or lean toward Chicken Baked Recipes? Swap the sausage with shredded rotisserie chicken or even leftover baked chicken. It works beautifully and changes up the flavor profile without extra effort.

6) Making Cheesy Baked Rigatoni Ahead of Time

This dish is tailor-made for prep. You can assemble everything—sauce, pasta, cheese—and stash it in the fridge for a day or two before baking. That’s one less thing to think about when guests show up or when Monday hits hard.

If you do prep ahead, take the dish out of the fridge about 30 minutes before baking. Starting cold in a hot oven can make the glass dish crack, and no one wants that kind of drama near dinnertime.

You could even freeze the whole thing. Wrap it tightly and freeze for up to two months. Just thaw in the fridge overnight and bake like normal. It’s a baked pasta recipe that works just as hard as you do.

7) Storing Leftover Cheesy Baked Rigatoni

Leftovers are a gift from Past You. Store them in an airtight container in the fridge for up to four days. Reheat in the microwave or oven. Add a little water or sauce if it looks dry.

If you want to freeze a portion, let it cool completely first. Then wrap tightly and freeze. It reheats well in the microwave, but the oven keeps the texture better.

This kind of meal makes great lunches, too. It holds up in a lunchbox or on a plate between meetings. Just warm, serve, and get on with your day.

8) Try these Main Course recipes next!

9) Cheesy Baked Rigatoni