If you’re a fan of both pasta and pizza, the Rigatoni Pizza is a dream come true! This dish combines the heartiness of rigatoni pasta, the gooey goodness of melted cheese, and the bold flavors of marinara sauce, all baked to perfection. It’s a fun twist on classic Italian cuisine and perfect for family dinners, potlucks, or weekend indulgence. Let’s get started on creating this irresistible dish!
Ingredients:
For the Rigatoni Pizza:
- 12 oz rigatoni pasta
- 1 ½ cups marinara sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup pepperoni slices or turkey pepperoni (optional)
- 1 teaspoon Italian seasoning
Optional Garnish:
- Fresh basil leaves
Preparation:
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the rigatoni pasta and cook until al dente according to the package instructions (usually 10–12 minutes).
- Drain the pasta and return it to the pot.
Step 2: Combine with Sauce
- Pour the marinara sauce over the cooked rigatoni in the pot.
- Gently mix until all the pasta is evenly coated with sauce.
Step 3: Layer in the Baking Dish
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Spread half of the sauced rigatoni evenly in the bottom of the dish.
- Sprinkle a layer of shredded mozzarella and grated Parmesan cheese on top.
Step 4: Add the Toppings
- Layer the remaining rigatoni over the cheese.
- Sprinkle the rest of the mozzarella and Parmesan cheese on top.
- Arrange the pepperoni slices evenly over the top layer.
- Sprinkle with Italian seasoning for added flavor.
Step 5: Bake
- Place the baking dish in the preheated oven.
- Bake for 20–25 minutes, or until the cheese is bubbly and golden brown.
Step 6: Garnish and Serve
- Remove the dish from the oven and let it cool slightly.
- Garnish with fresh basil leaves for a pop of color and flavor, if desired.
- Slice and serve warm.
COOKING Note:
- Pepperoni Substitutes: Swap pepperoni with sautéed vegetables, crumbled sausage, or even grilled chicken for different flavors.
- Cheese Options: Feel free to use a mix of mozzarella, provolone, or even smoked gouda for a unique twist.
- Crispy Top Tip: For a crispier top, broil the dish for 1–2 minutes at the end of baking, keeping a close eye to avoid burning.
Serving Suggestions:
- Serve with a side of garlic bread or a crisp Caesar salad for a complete meal.
- Pair with a glass of red wine or sparkling water with lemon for an elevated dining experience.
- Offer extra marinara sauce on the side for dipping.
Tips:
- Pasta Choice: If you don’t have rigatoni, penne or ziti can work as substitutes.
- Make-Ahead: Prepare the dish up to the baking step and refrigerate for up to a day. Bake just before serving.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Vegetarian Option: Skip the pepperoni and add veggies like bell peppers, mushrooms, or spinach for a meat-free version.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (Per Slice):
- Calories: 420 kcal
- Protein: 18 g
- Sodium: 600 mg
FAQs:
Q: Can I freeze Rigatoni Pizza?
A: Yes! Assemble the dish, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Q: How do I prevent the pasta from drying out?
A: Make sure the pasta is well-coated with sauce and cover with foil for the first 10 minutes of baking to lock in moisture.
Q: Can I use fresh tomatoes instead of marinara sauce?
A: Absolutely! Simmer fresh diced tomatoes with garlic, olive oil, and Italian herbs for a quick homemade sauce.
Q: Can I make this dish gluten-free?
A: Yes, use gluten-free pasta and ensure your marinara sauce is gluten-free.
Conclusion:
The Rigatoni Pizza is a delicious fusion of two beloved Italian classics. With its cheesy, saucy, and hearty layers, this dish is guaranteed to become a family favorite. Whether you’re hosting a casual dinner or treating yourself, this recipe is easy to make and packed with flavor. Grab your ingredients and enjoy this pasta-pizza hybrid today!
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Rigatoni Pizza
- Total Time: 40 minutes
Ingredients
Ingredients:
For the Rigatoni Pizza:
- 12 oz rigatoni pasta
- 1 ½ cups marinara sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup pepperoni slices or turkey pepperoni (optional)
- 1 teaspoon Italian seasoning
Optional Garnish:
- Fresh basil leaves
Instructions
Preparation:
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the rigatoni pasta and cook until al dente according to the package instructions (usually 10–12 minutes).
- Drain the pasta and return it to the pot.
Step 2: Combine with Sauce
- Pour the marinara sauce over the cooked rigatoni in the pot.
- Gently mix until all the pasta is evenly coated with sauce.
Step 3: Layer in the Baking Dish
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Spread half of the sauced rigatoni evenly in the bottom of the dish.
- Sprinkle a layer of shredded mozzarella and grated Parmesan cheese on top.
Step 4: Add the Toppings
- Layer the remaining rigatoni over the cheese.
- Sprinkle the rest of the mozzarella and Parmesan cheese on top.
- Arrange the pepperoni slices evenly over the top layer.
- Sprinkle with Italian seasoning for added flavor.
Step 5: Bake
- Place the baking dish in the preheated oven.
- Bake for 20–25 minutes, or until the cheese is bubbly and golden brown.
Step 6: Garnish and Serve
- Remove the dish from the oven and let it cool slightly.
- Garnish with fresh basil leaves for a pop of color and flavor, if desired.
- Slice and serve warm.
Notes
COOKING Note:
- Pepperoni Substitutes: Swap pepperoni with sautéed vegetables, crumbled sausage, or even grilled chicken for different flavors.
- Cheese Options: Feel free to use a mix of mozzarella, provolone, or even smoked gouda for a unique twist.
- Crispy Top Tip: For a crispier top, broil the dish for 1–2 minutes at the end of baking, keeping a close eye to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420 kcal
- Sodium: 600 mg
- Protein: 18 g