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Baked Rigatoni with Butter Roasted Tomato Sauce

Cozy Baked Rigatoni with Butter Roasted Tomato Sauce

This Baked Rigatoni with Butter Roasted Tomato Sauce is the perfect comfort food for autumn, combining rich flavors and effortless preparation.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni Cook until al dente
For the Sauce
  • 4 cups Tomatoes Ripe and in-season or canned
  • 4 tbsp Butter For richness
  • 2 tbsp Olive Oil Prevents sticking
  • 4 cloves Garlic Minced
  • 1 tbsp Herbs (basil, oregano) Fresh or dried
  • 1 cup Parmesan Cheese Freshly grated
For the Topping
  • 2 cups Mozzarella Cheese Shredded

Equipment

  • Oven
  • baking dish
  • Blender
  • large pot
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 475°F (245°C).
  2. Halve the tomatoes and toss them with butter, olive oil, garlic, and herbs. Roast for 20 minutes until caramelized.
  3. Blend the roasted tomato mixture until smooth, then stir in Parmesan cheese.
  4. Cook the rigatoni in salted water until al dente, then combine with the sauce.
  5. Spread the rigatoni and sauce in a baking dish and top with mozzarella cheese.
  6. Bake for 15-20 minutes until the cheese is melted and golden brown.
  7. Let the dish cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 58gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Use high-quality ingredients for the best flavor. You can prepare the sauce a day in advance for convenience.

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