Description
Baked Rigatoni with Creamy Tomato Sauce and Crispy Breadcrumbs
Ingredients:
8 oz rigatoni pasta
1 cup tomato sauce
1 cup heavy cream
2 tbsp unsalted butter
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Start by preheating your oven to 350°F (175°C). Cook the rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the tomato sauce and heavy cream. Bring it to a simmer and let it thicken slightly, stirring occasionally. Season with salt and pepper to taste.
Add the cooked rigatoni to the creamy tomato sauce and toss until well coated. Transfer the pasta mixture to a baking dish. Sprinkle the grated Parmesan cheese and breadcrumbs over the top.
Bake for about 20-25 minutes until the cheese is melted and bubbly and the breadcrumbs are golden brown. Remove from the oven and let it cool slightly before serving.
Garnish with chopped fresh parsley for added color and flavor. Serve the Baked Rigatoni with Creamy Tomato Sauce and Crispy Breadcrumbs hot. This dish is perfect for a satisfying meal that combines the rich flavors of creamy tomato sauce with the delightful crunch of crispy breadcrumbs. Enjoy your delicious Baked Rigatoni!
Step-by-Step Guide
Follow these detailed instructions for a perfect result. First, ensure your oven rack is in the center position before preheating to 350°F (175°C). While the oven heats, bring a large pot of generously salted water to a boil for the pasta. Cook the rigatoni for 1-2 minutes less than the package suggests for true al dente texture, as it will continue cooking in the oven. While the pasta cooks, prepare your sauce. In your skillet, melt the butter over medium heat until just foaming. Pour in the tomato sauce and cream, stirring to combine. Let the sauce simmer gently—avoid a rolling boil—for 5-7 minutes until it coats the back of a spoon. This is the time to season well with salt and pepper. Combine the drained pasta and sauce in the skillet, tossing for a full minute so every tube gets filled. Transfer to a greased 9×9 inch baking dish. For the topping, mix the breadcrumbs with the Parmesan cheese before sprinkling evenly for consistent coverage and crunch.
Serving Suggestions
This rich baked pasta pairs beautifully with simple, fresh sides. Serve it with a crisp arugula salad dressed with lemon vinaigrette to cut through the creaminess. For a heartier meal, add garlic bread or grilled Italian sausages. A light, chilled white wine like Pinot Grigio complements the tomato and cream sauce perfectly.
How-to Summary
To summarize: cook pasta al dente, make a creamy tomato sauce by simmering butter, tomato sauce, and cream, combine, top with a Parmesan-breadcrumb mix, and bake at 350°F for 20-25 minutes until golden and bubbly.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Assemble the pasta in the baking dish, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of heavy cream? For a slightly lighter version, half-and-half will work, but the sauce will be less rich. For a dairy-free alternative, full-fat coconut cream is a good substitute.
How do I prevent the breadcrumbs from getting soggy? Ensure your sauce is adequately thickened before mixing with the pasta. Also, a light mist of olive oil or cooking spray over the breadcrumb topping before baking promotes even crisping.
Can I add protein to this baked rigatoni? Absolutely. Browned Italian sausage, ground beef, or shredded rotisserie chicken can be stirred into the sauce with the pasta before baking.
How should I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the oven at 350°F or in a skillet on the stovetop to best restore the crispy topping.
Common Mistakes to Avoid
Avoid overcooking the pasta initially, as it will become mushy after baking. Do not rush the sauce simmering step; if the sauce is too thin, the final dish will be watery. Skipping the pre-salting of the pasta water is a major flavor misstep. Finally, do not cover the dish while baking, as this will steam the topping instead of crisping it.
Conclusion
This Baked Rigatoni is the ultimate comfort food, masterfully combining a luxuriously creamy sauce with a satisfying crispy texture. It’s a straightforward yet impressive dish perfect for weeknight dinners or feeding a crowd. By following this enhanced guide and tips, you’re guaranteed a spectacular result every time. Dig in and enjoy the delicious, hearty flavors you’ve created.