with Chef Robert Larios
Photography by Patricia M. Larios
The ultimate comfort food pasta dish.
If pasta speaks to you, cheesy baked rigatoni will sing whole symphonies. This bubbling, molten masterpiece is pure culinary comfort—a warm hug for those days when people, deadlines and lackluster takeout have done their worst. It’s part cozy, part classy, and 100 percent what you deserve.
The beauty? It’s absurdly easy. You’re not slaving over a stove here. Mix marinara, cream sauce, garlic powder and mushroom stock right in an oven-ready tray. Toss in rigatoni, sweet peas, and a splash of water. Cover it with foil, bake, and revel as your home smells vaguely like an Italian villa. Zero pans, zero stress. Amen!
But wait—this is where it gets decadent. Pull off the foil, sprinkle a glorious heap of Italian cheese over the top, and add dollops of creamy ricotta like little clouds of joy. Ten minutes later? You’ve got yourself a golden, gooey creation that’s perfect for sharing—or not.
Cheesy baked rigatoni isn’t just a dish; it’s edible self-care. Now, preheat that oven—it’s time to treat yourself.
¡Buen provecho!
Easy Cheesy Baked Rigatoni
Step 1: Prep and Mix Sauce
Preheat the oven to 450°F and adjust the rack to the top position. Wash and dry the produce, then gently separate the rigatoni to prevent sticking. Combine the marinara sauce, cream sauce base, mushroom stock concentrate and garlic powder in an oven-ready tray. Stir until the mixture is smooth and well combined. For 4 servings, divide the ingredients evenly between two trays.
Step 2: Mix Pasta and Bake
Add the rigatoni, peas, and 1/2 cup of water to the tray. If preparing 4 servings, divide the rigatoni and peas evenly between trays and add 1/2 cup of water to each. Stir to combine thoroughly. Cover the tray tightly with foil to retain moisture, then bake on the top rack for 25 minutes.
Step 3: Finish Pasta
Carefully remove the tray from the oven and peel back the foil, watching for steam. Sprinkle the Italian cheese blend evenly across the pasta, then dollop ricotta on top. Lightly season with salt and pepper. Return the tray to the oven and bake, uncovered, for 8-10 minutes, until the cheese is melted, golden brown, and the sauce is bubbling.
Step 4: Serve
Remove the tray from the oven and divide the pasta onto plates. Serve with chili flakes on the side for an optional kick.
Ingredients
Directions
Step 1: Prep and Mix Sauce
Preheat the oven to 450°F and adjust the rack to the top position. Wash and dry the produce, then gently separate the rigatoni to prevent sticking. Combine the marinara sauce, cream sauce base, mushroom stock concentrate and garlic powder in an oven-ready tray. Stir until the mixture is smooth and well combined. For 4 servings, divide the ingredients evenly between two trays.
Step 2: Mix Pasta and Bake
Add the rigatoni, peas, and 1/2 cup of water to the tray. If preparing 4 servings, divide the rigatoni and peas evenly between trays and add 1/2 cup of water to each. Stir to combine thoroughly. Cover the tray tightly with foil to retain moisture, then bake on the top rack for 25 minutes.
Step 3: Finish Pasta
Carefully remove the tray from the oven and peel back the foil, watching for steam. Sprinkle the Italian cheese blend evenly across the pasta, then dollop ricotta on top. Lightly season with salt and pepper. Return the tray to the oven and bake, uncovered, for 8-10 minutes, until the cheese is melted, golden brown, and the sauce is bubbling.
Step 4: Serve
Remove the tray from the oven and divide the pasta onto plates. Serve with chili flakes on the side for an optional kick.
Notes
Utensils
- Aluminum foil
Cooking Tidbit:
Preheating and Rack Positioning Matter: Preheating the oven to 450°F and placing the tray on the top rack ensures even cooking and optimal browning of the cheese. This highlights the importance of oven setup for achieving the best results.
Food Quote:
“Ricotta isn’t just cheese—it’s the punctuation mark that turns pasta into poetry.”
– Chef Robert Larios
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Food Lover’s Dictionary
Ricotta cheese [rih-KAHT-tuh]: This rich, fresh cheese is slightly grainy but smoother than cottage cheese. It’s white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey drained off while making cheeses such as mozzarella and provolone. Technically, this type of ricotta is not really cheese because it’s made from a cheese by-product. In the United States, ricottas are usually made with a combination of whey and whole or skim milk. The word ricotta means “recooked,” and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is a popular ingredient in many Italian savory preparations like lasagna and manicotti, as well as desserts like cassata and cheesecake. Bibliography: Herbst, Sharon Tyler, and Ron Herbst. The New Food Lover’s Companion. 2nd ed., Sourcebooks, 1995. Recipe Source: https://www.hellofresh.com/recipes/cheesy-baked-rigatoni-673b9aeffd3e9058428acbec. Accessed Feb. 10, 2025 |
