Best Rigatoni Pasta With Tomato Sauce And Cheese

This rigatoni pasta with tomato sauce and cheese is a straightforward, no-nonsense recipe that delivers big flavor without fuss. The key is layering flavors: a quick sauté of aromatics, a splash of red wine for depth, and a blend of mozzarella and Parmesan melted under the broiler for that golden, bubbly crust.

The rigatoni's ridges and wide tubes catch the sauce beautifully, and the cheese forms a satisfying pull with every forkful. It's a one-pan wonder (if you count the pasta pot) that comes together in about 50 minutes total, but only 15 minutes of hands-on work.

I've tested this with different cheeses and pastas, and this combination hits the sweet spot: creamy, tangy, and savory. If you're looking for a reliable weeknight meal that tastes like you spent hours, this is it.

About the Ingredients

1 lb (450g) rigatoni pasta

Use a good-quality bronze-cut pasta for better sauce adherence. Substitute with penne or ziti if needed.

2 tbsp (30ml) olive oil

Extra virgin olive oil adds flavor; use a neutral oil if you prefer a milder taste.

1 medium yellow onion, finely chopped

About 1 cup. Sweet onion or shallots work as substitutes.

4 cloves garlic, minced

Pre-minced garlic in a jar can be used, but fresh is more pungent.

1/2 cup (120ml) dry red wine (optional)

Adds depth; substitute with extra broth if you don't cook with alcohol.

1 can (28 oz / 800g) crushed tomatoes

San Marzano tomatoes are sweeter; if using whole peeled, crush them by hand.

1 tsp dried oregano

Use 1 tbsp fresh oregano if you have it; reduce to 1 tsp if using fresh.

1/2 tsp red pepper flakes (optional)

Adjust to taste; omit for a milder sauce.

1 tsp sugar

Balances acidity; skip if your tomatoes are sweet.

Salt and black pepper to taste

Kosher salt is best; season in layers.

2 cups (200g) shredded mozzarella cheese

Fresh mozzarella works but will be stringier; use low-moisture for easier melting.

1/2 cup (50g) grated Parmesan cheese

Pecorino Romano can substitute for a sharper flavor.

Fresh basil leaves for garnish (optional)

Adds freshness; skip if you don't have it.

Tips & Tricks

Don't overcook the pasta

Cook to al dente (1-2 minutes less than package directions) because it will continue cooking in the oven.

Reserve pasta water

Before draining, save 1 cup of the starchy water to loosen the sauce if it gets too thick.

Broiler watch

Keep a close eye on the broiler; cheese can go from golden to burnt in seconds.

Step-by-Step Instructions

1. Preheat and Boil

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until 1 minute shy of al dente (about 10-11 minutes). Reserve 1 cup pasta water, then drain.

2. Sauté Aromatics

In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.

3. Deglaze with Wine

If using wine, pour it in and stir, scraping up any browned bits. Simmer for 2-3 minutes until reduced by half.

4. Make the Sauce

Add crushed tomatoes, oregano, red pepper flakes, sugar, salt, and pepper. Stir to combine. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, until slightly thickened.

5. Combine Pasta and Sauce

Add the drained rigatoni to the skillet and toss to coat with sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.

6. Top with Cheese

Sprinkle mozzarella and Parmesan evenly over the pasta. You can also gently stir some cheese into the pasta before topping if desired.

7. Bake

Transfer the skillet to the oven and bake for 15 minutes, or until the cheese is melted and bubbly.

8. Broil for Golden Crust

Switch the oven to broil and broil for 2-3 minutes, watching closely, until the cheese is golden brown and bubbling at the edges. Remove from oven.

9. Garnish and Serve

Let rest for 5 minutes. Garnish with fresh basil if using. Serve hot.

Delicious Variations

• Add cooked Italian sausage or ground beef for a meaty version.
• Swap the mozzarella for provolone or fontina for a nuttier flavor.
• Mix in sautéed mushrooms or spinach for extra veggies.

How to Store Rigatoni Pasta With Tomato Sauce And Cheese

Frequently Asked Questions

If you make this rigatoni, let me know how it turns out in the comments below. And don't forget to share your own twists—I love seeing your creations.

Rigatoni Pasta With Tomato Sauce And Cheese

Rigatoni pasta with rich tomato sauce and melted cheese – a hearty, 35-minute family dinner that's pure comfort.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 lb (450g) rigatoni pasta
• 2 tbsp (30ml) olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup (120ml) dry red wine (optional)
• 1 can (28 oz / 800g) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1 tsp sugar
• Salt and black pepper to taste
• 2 cups (200g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

📋 Instructions

1. 1Preheat and Boil — Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until 1 minute shy of al dente (about 10-11 minutes). Reserve 1 cup pasta water, then drain.
2. 2Sauté Aromatics — In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. 3Deglaze with Wine — If using wine, pour it in and stir, scraping up any browned bits. Simmer for 2-3 minutes until reduced by half.
4. 4Make the Sauce — Add crushed tomatoes, oregano, red pepper flakes, sugar, salt, and pepper. Stir to combine. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, until slightly thickened.
5. 5Combine Pasta and Sauce — Add the drained rigatoni to the skillet and toss to coat with sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
6. 6Top with Cheese — Sprinkle mozzarella and Parmesan evenly over the pasta. You can also gently stir some cheese into the pasta before topping if desired.
7. 7Bake — Transfer the skillet to the oven and bake for 15 minutes, or until the cheese is melted and bubbly.
8. 8Broil for Golden Crust — Switch the oven to broil and broil for 2-3 minutes, watching closely, until the cheese is golden brown and bubbling at the edges. Remove from oven.
9. 9Garnish and Serve — Let rest for 5 minutes. Garnish with fresh basil if using. Serve hot.

👨‍🍳 Chef's Note: For a spicier kick, add an extra pinch of red pepper flakes. For a creamier sauce, stir in 1/2 cup of heavy cream before adding the cheese.

Servings: 6

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Liam O'Connor
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.