Pepperoni Rigatoni Bake
A comforting baked pasta dish featuring rigatoni, pepperoni, and a cheesy ricotta and mozzarella blend, perfect for family dinners and cheese lovers alike.
Ingredients
Instructions
- Heat a large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook according to the package instructions.
- While the pasta cooks, in a mixing bowl, whisk together eggs, whole milk, Parmesan cheese, salt, and black pepper.
- Drain the cooked rigatoni and return it to the pot.
- Add the ricotta cheese, sliced pepperoni, frozen peas, and the egg mixture to the pasta. Stir until well combined.
- Transfer the mixture into a greased baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, until the cheese is bubbly and golden brown.
- Serve hot and enjoy!
Tips & Substitutions
For a creamier texture, consider adding a bit more ricotta or using a mix of cheeses like provolone or fontina. If you want to spice it up, try adding some crushed red pepper flakes or using spicy pepperoni. This dish can also be made with whole wheat pasta for a healthier twist. Remember to stir the pasta mixture well to ensure even distribution of the ingredients.
Serving Suggestions
This Pepperoni Rigatoni Bake is a complete meal on its own, but it pairs beautifully with a fresh side salad or steamed vegetables for added nutrition. You might also enjoy it with a side of garlic bread or a light Italian soup. For a fun twist, serve with a side of Pizza Greens for a delightful Italian-inspired meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the bake in the oven at 350°F (175°C) covered with foil for about 15-20 minutes, or until heated through. You can also microwave individual portions, but the oven will help maintain the cheesy texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Pepperoni Rigatoni Bake contains roughly 687 calories, with 31g protein, 93g carbohydrates, and 23g fat. It is an excellent source of calcium (73% of the Daily Value), protein (62% of the Daily Value), and iron (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2022mg per serving (88% 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 make this dish ahead of time?
Yes, you can assemble the dish a day in advance and store it in the refrigerator. Just cover it tightly with foil to prevent drying out. When ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the preheated oven.
Can I substitute the pasta type?
Absolutely! While rigatoni or penne works great, you can use any pasta shape you prefer, such as ziti or shells. Just adjust the cooking time according to the package instructions for the specific pasta you choose.
What can I use instead of ricotta cheese?
If you don't have ricotta cheese, you can substitute it with cottage cheese or a blend of cream cheese and sour cream for a similar creamy texture. Just be sure to blend it well to avoid lumps in your bake.
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).