Baked Rigatoni Casserole
A cheesy baked rigatoni casserole with rich tomato sauce and melted Velveeta, perfect for comforting family dinners or casual gatherings with a cheesy, savory flavor.
Ingredients
Instructions
- In a large pot of water, add salt and olive oil and bring to a boil.
- Cover the pot when boiling.
- Add rigatoni and cook for 15 minutes.
- Meanwhile, heat tomato sauce on low heat.
- Cut Velveeta cheese and margarine into slices.
- Layer cooked rigatoni, cheese slices, and margarine in an ovenproof dish or pan.
- Pour the tomato sauce over the layered ingredients.
- Bake at 350°F until the cheese on top is melted, approximately 15 minutes.
- Serve with salad and bread.
Tips & Substitutions
For a creamier texture, consider mixing in some shredded mozzarella or cheddar cheese with the Velveeta. You can substitute the margarine with butter or a dairy-free alternative if desired. For added flavor, try incorporating Italian seasoning or crushed red pepper flakes into the tomato sauce. This dish can also be made ahead of time and refrigerated before baking, similar to Baked Apple-Noodle Casserole.
Serving Suggestions
Serve the baked rigatoni casserole hot, garnished with fresh basil or parsley for a pop of color. This hearty dish pairs perfectly with a crisp green salad and crusty bread for a complete meal. For a unique twist, consider pairing it with Lutz'S Macaroni Salad for a fun pasta-themed dinner.
Storage & Reheating
Leftover baked rigatoni can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish and cover with foil, warming in a preheated oven at 350°F until heated through, about 20 minutes. You can also microwave individual portions for convenience, but be mindful of drying out the pasta.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Rigatoni Casserole contains roughly 947 calories, with 3g protein, 4g carbohydrates, and 104g fat. Note that it is relatively high in sodium, at 1543mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta?
Yes! While rigatoni is great for holding sauce, you can substitute with other pasta shapes like penne or ziti. Just be sure to adjust the cooking time according to the pasta type you choose to ensure it's perfectly al dente before baking.
Is it possible to make this dish vegetarian?
Absolutely! The recipe is already vegetarian-friendly. Just ensure your tomato sauce is free from meat products. You can also add vegetables like spinach or bell peppers to enhance the dish and boost nutrition, keeping it in line with popular vegetarian recipes.
Can I freeze the baked rigatoni casserole?
Yes, this casserole freezes well! Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).