Can I make baked rigatoni without meat?

Absolutely. A vegetarian baked rigatoni can be just as hearty. Use a mix of sautéed vegetables like mushrooms, bell peppers, spinach, or zucchini for a filling option. It pairs wonderfully with light sides like this street corn pasta salad .

What’s the best cheese combination for baked rigatoni?

Mozzarella is a must for that classic melty top, but mixing it with ricotta gives a creamy, lasagna-like texture. For extra flavor, you can sprinkle a bit of parmesan over the top before baking.

Can I use other pasta shapes besides rigatoni?

Yes, you can. Penne, paccheri, or even salmon pasta cuts work fine, as long as the pasta holds sauce well. Just be sure to cook them to al dente before assembling the dish.

How do I store and reheat leftovers?

Place leftovers in an airtight container and refrigerate for up to two days. Reheat in the oven until warmed through, or in the microwave for a quick option, though the oven keeps the texture better.

Can I freeze baked rigatoni?

Yes, baked rigatoni freezes beautifully. Assemble it unbaked, wrap tightly, and freeze for up to three months. When ready, bake straight from frozen or after thawing overnight in the fridge.

Easy Baked Rigatoni Recipe with Variations for Every Taste

The Ultimate Baked Rigatoni Recipe for Family Dinners

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This irresistibly creamy garlic parmesan chicken pasta is the ultimate comfort food. Ready in 30 minutes with juicy chicken and a velvety sauce.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 boneless chicken breasts
3 tbsp butter
4 garlic cloves, minced
1½ cups heavy cream
1 cup freshly grated parmesan
8 oz penne or fettuccine
Salt & pepper to taste
1 tsp Italian seasoning
Fresh parsley (optional)

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Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. Season chicken with salt, pepper, and Italian seasoning.
3. In a large skillet, melt 1 tbsp butter over medium heat. Sear chicken until golden and cooked through. Remove and slice.
4. In the same skillet, add remaining butter and sauté garlic for 30 seconds.
5. Add heavy cream and bring to a simmer.
6. Stir in parmesan cheese and cook until melted and thickened.
7. Return chicken to skillet and add cooked pasta. Toss to coat.
8. Garnish with parsley and extra parmesan. Serve hot.

Notes

Use fresh parmesan for best results.

Add spinach or mushrooms for variation.

Store leftovers in an airtight container for up to 4 days.

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 2g
Sodium: 480mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 32g
Cholesterol: 135mg

Find it online: https://www.flavourrecipe.com/baked-rigatoni/