Cheesy Baked Rigatoni Recipe

Simple Cheesy Baked Rigatoni made with a creamy sauce, 4 types of cheese, then topped with buttery breadcrumbs and baked until hot and bubbly. A perfect family meal that is not only easy to prepare but also satisfying and filling!

Prep Time30

Cook Time20

Total Time50

Course: dinner, Main Course, Main Dish, pasta dinner

Cuisine: American

Keyword: Cheesy Baked Rigatoni

Servings: servings

Calories: 496kcal

Author: Jessica & Nellie

Ingredients

9 oz uncooked rigatoni pasta about 3 cups
7 oz onion & chive cream cheese
1 cup shredded medium cheddar cheese
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
½ cup reserved pasta water *see instructions below
¼ cup milk
1 TBSP chopped fresh basil or 1 tsp dried
3 TBSP butter melted
½ cup Italian-Style Breadcrumbs

Instructions

Prep: Preheat your oven to 375°F. Then spray a 9x13 baking dish with nonstick spray and set it aside.
Boil the pasta according to package directions. Before draining the pasta, reserve ½ cup of the water the noodles were boiled in. Drain the remaining water & return the pasta to pot.
Assemble: In the pot of pasta, add the cream cheese, cheddar, Monterey jack, and parmesan cheese. Stir well to combine. Then add in the reserved pasta water, milk, and basil. Stir to combine all ingredients. Then transfer the pasta to the prepared baking dish.
In a small bowl, melt the butter in the microwave for 30-45 seconds. Stir the melted butter with the breadcrumbs and sprinkle the mixture over the pasta dish.
Bake: Place the pasta in the preheated oven and bake, uncovered, for 20 minutes, until hot & bubbly. Serve and enjoy!

Notes

Leftover baked rigatoni should be stored in the refrigerator and it will last up to 3-5 days. It should be kept in an airtight container to maintain freshness.

For longer storage, this pasta can be frozen for up to 2 months. Store in an airtight container, marked with the prepared date. Defrost overnight in the fridge, reheat in the oven.

Nutrition