This 5-ingredient oven rigatoni is exactly the kind of weeknight dinner I lean on when work runs late and everyone’s already asking what’s for dinner. You literally dump dry rigatoni into a glass casserole dish, add four more pantry-friendly ingredients, and let the oven do the rest. No boiling pasta, no fancy techniques—just cozy, cheesy baked pasta with a bubbly tomato-cream sauce that tastes like you fussed. It’s not tied to any specific region in Italy, but it’s very much a Midwestern, busy-life spin on classic baked pasta: comforting, simple, and family-approved.
Serve this oven rigatoni straight from the glass casserole dish with a big green salad (bagged salad totally counts) and some warm garlic bread or buttered toast for soaking up the extra sauce. A side of roasted broccoli or green beans is an easy way to round it out if you have a few extra minutes while the pasta bakes. If you like a little heat, pass red pepper flakes at the table, and if you’re feeding a crowd, this pairs nicely with a simple fruit salad or sliced melon for something fresh and sweet on the side.
5-Ingredient Oven RigatoniServings: 6
Ingredients
1 pound dry rigatoni pasta
1 (24-ounce) jar marinara or pasta sauce
2 cups water
1 cup heavy cream (or half-and-half for lighter)
2 cups shredded mozzarella cheese
Directions
Preheat your oven to 400°F (200°C). Grab a 9x13-inch glass casserole dish; there’s no need to grease it.
Pour the dry rigatoni straight into the glass casserole dish and spread it into an even layer. This is your base—no boiling required.
In a large bowl or measuring pitcher, whisk together the marinara sauce, water, and heavy cream until the mixture is smooth and evenly combined.
Pour the sauce mixture evenly over the dry rigatoni in the dish. Use a spoon to gently press and stir so most of the pasta is submerged in the liquid; this helps it cook evenly.
Cover the glass casserole dish tightly with aluminum foil, making sure to crimp the edges so steam doesn’t escape. Place the dish on the center rack of the preheated oven.
Bake, covered, for 35–40 minutes, until the pasta is mostly tender when you poke a piece with a fork and the sauce is bubbling around the edges.
Carefully remove the foil (watch out for hot steam). Sprinkle the shredded mozzarella evenly over the top of the pasta.
Return the uncovered dish to the oven and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden in spots.
Let the rigatoni rest on the counter for about 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop into bowls.
Variations & Tips
For a meatier version, stir 1 to 1 1/2 cups of cooked Italian sausage, ground beef, or rotisserie chicken into the dish when you add the sauce mixture. If you want some veggies, you can tuck in a handful of baby spinach, frozen peas, or sliced mushrooms before baking—just keep the total add-ins to about 1–2 cups so the pasta still has enough liquid to cook properly. Swap the mozzarella for an Italian blend cheese, or add a sprinkle of grated Parmesan on top during the last few minutes for extra flavor. To make it a little lighter, use half-and-half instead of heavy cream and reduce the cheese to 1 1/2 cups; the texture will be slightly less rich but still creamy. For a bit of spice, add 1/2 teaspoon red pepper flakes to the sauce mixture. Food safety tips: Make sure any meat you add is fully cooked and drained of excess grease before mixing it into the casserole. Always check that the center of the dish is piping hot and the pasta is tender before serving; if not, cover again and bake in 5–10 minute increments until done. Let leftovers cool slightly, then refrigerate within 2 hours and reheat thoroughly before eating.
