The Sunday Supper Shortcut Simple Baked Rigatoni Recipe

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Cook rigatoni according to package directions, but subtract 2 minutes from the suggested cooking time to ensure it is very al dente. Drain and set aside.
3. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Sauté the diced onion until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
4. Stir in the tomato paste and cook for 1 minute more. Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Bring to a gentle simmer, reduce heat to low, and cook for 10 minutes.
5. While the sauce simmers, combine the ricotta cheese, lightly beaten egg, fresh parsley, 1/2 cup of Parmesan, salt, and pepper in a large mixing bowl. Mix well.
6. Remove the sauce from the heat. Add the slightly undercooked rigatoni to the skillet and toss gently until every piece is coated.
7. Assemble the bake: Spread half of the sauced pasta mixture evenly into the prepared baking dish. Dollop small spoonfuls of the ricotta mixture evenly over this pasta layer. Top with the remaining half of the sauced pasta.
8. Sprinkle the shredded mozzarella evenly over the top, followed by a final dusting of reserved Parmesan cheese.
9. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted, bubbly, and golden brown.
10. Let the rigatoni rest for 10 minutes before slicing and serving to allow it to set properly.