Baking Alchemy · Italian
Baked Cheesy Rigatoni with Sun-Dried Tomatoes
A heartwarming pasta bake with a golden crust
This comforting baked rigatoni dish combines the rich flavors of sun-dried tomatoes with a blend of creamy cheeses, creating a cozy meal that's perfect for any night. The rigatoni is enveloped in a velvety sauce, baked to perfection with a crispy golden top, ensuring every bite is a delightful mix of textures.
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Ingredients
Pasta and Sauce
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Topping
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp melted butter
- 1 tbsp chopped fresh basil
Method
- 1
Cook the Pasta
Preheat your oven to 375°F (190°C). Cook the rigatoni in a large pot of salted boiling water until al dente, about 8 minutes. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sun-dried tomatoes, cooking until fragrant, about 2 minutes. Stir in the cream and milk, then reduce the heat to low. Add the mozzarella and Parmesan cheeses, stirring until melted and smooth. Season with salt and pepper.
- 3
Combine and Transfer
Mix the cooked rigatoni with the sauce in the skillet, ensuring the pasta is well coated. Transfer the mixture to a greased baking dish.
- 4
Prepare the Topping
In a small bowl, combine breadcrumbs, Parmesan cheese, melted butter, and chopped basil. Mix well and sprinkle evenly over the pasta.
- 5
Bake
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and crispy. Let cool slightly before serving.
Origin story
This dish draws inspiration from the classic Italian baked pasta recipes, known for their rich, comforting flavors and family-friendly appeal. Sun-dried tomatoes add a burst of umami, enhancing the depth of the creamy cheese sauce.
