This Baked Rigatoni recipe has so much nostalgia for me. It is the first dinner I ever learned to make (besides boxed mac n cheese & ramen). I learned this recipe in my middle school Home Economics class.

This was also the first meal I ever cooked my husband on one of our first dates, back when I was 19!!

I've put my own twist on this recipe since, and it has been a family and friend favorite for years. On nights when I need something fast for my family, or need a meal I can take to a sick friend, this is a great one to pull out of my hat with very little effort.

It’s also great when you need to make it a day or two ahead -just wait to bake it until right before you serve it.

Lastly, our new favorite way to serve it is in single servings in ramekins! So easy when you are eating dinner in shifts, or want to warm one up for lunch the next day. The single serve are also great when you are throwing a Galentine’s day party, bridal or baby shower and want a warm lunch as part of your celebration.

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Baked Rigatoni

Ingredients:

rigatoni noodles, 16 oz pkg (cooked al dente’)

marinara sauce, 24 oz jar (we love Rao’s or Classico) - or our delicious homemade marinara!!

1 cup ricotta (or cottage) cheese

2-3 cups mozzarella cheese, shredded

Directions:

Mix everything together*- just reserve about 1/3 of the mozzarella to sprinkle on top.

Preheat your oven to 350 degrees F. Bake covered for 15 minutes, and then uncovered for 15 minutes.

Then dish up and serve. I served mine tonight with a big pile of steamed broccoli seasoned with garlic salt and pepper.

*Side Note: If you want to add in veggies, or make this gluten free, you could use zoodles or spaghetti squash instead of the pasta. Sometimes I add spinach, ground turkey or sausage to mix it up. Use your imagination- any veggie addition would be delicious!

If you’d like to make this dish ahead, assemble, then store in the fridge until you are ready to bake.