Super simple Baked Rigatoni Bolognese Recipe comes together with just a few simple ingredients. This pantry classic is a weeknight dinner home run.
Keyword: baked pasta, baked rigatoni, casserole
1lbrigatonior other cut shaped pasta will work
24ouncesBolognese SauceHomemade or your favorite brand
1 cupshredded provolone
Bring a large pot of generously salted water to a boil over high heat. Cook the pasta for 5-6 minutes until still firm but beginning to soften. Drain and allow to cool slightly. Do not rinse!
Preheat the oven to 350˚F.
Transfer the pasta to a bowl. Add the sauce, 3/4 cup mozzarella, 3/4 cup provolone cheese and 1/2 cup water. Stir to combine.
Pour the pasta mixture into a 13x9 baking dish coated with cooking spray and spread into an even layer. Cover the baking dish with foil and transfer to the oven.
Bake the rigatoni for 35-40 minutes. Remove the foil and sprinkle with the remaining cheese.
Bake the rigatoni for an additional 10 minutes or until the cheese is bubbling and golden.
Remove the baked rigatoni from the oven and allow to cool for 5 minutes before serving.
Serve the rigatoni with extra parmesan cheese, chopped parsley and crushed red pepper, if desired.
Baked Rigatoni can be made up to 24 hours in advance and stored tightly in the refrigerator. To freeze your Baked Rigatoni, assemble according to the recipe and cover tightly with plastic wrap, then a layer of foil. Do not top with the remaining cheese. To bake your frozen, bake from frozen by uncovering and removing the plastic wrap. Cover with foil and bake for 1 hour or until bubbling and hot. Top with the remaining cheese and bake for 10 additional minutes.