Easy Rigatoni Pasta Bake

This Rigatoni Pasta Bake is the kind of cozy, cheesy dinner you make when you just need something easy and satisfying! It’s a simple baked pasta recipe that comes together with minimal effort but delivers a satisfying and delicious meal that the entire family will LOVE!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 Servings

Calories: 381 kcal per serving

Ingredients

12 ounces - rigatoni pasta
1 tbsp - olive oil
28 ounces - marinara sauce
1 ¼ cups - vegetable broth, or broth of choice
4 cloves - garlic
1 - onion
1 - zucchini
1 tsp - garlic powder
1 tsp - Italian seasoning
1 tsp - onion powder
½ tsp - salt
½ tsp - black pepper
¼ tsp - red pepper flakes
1 cup - mozzarella*

Instructions

Pre-heat the oven to 400° F. Grease a large casserole dish.
In the dish, add in all of the ingredients minus the cheeses: pasta, olive oil, marinara sauce, broth, garlic, onion, zucchini, spices, salt, and pepper. Mix thoroughly and cover with tin foil. Bake for 30 minutes.
Remove the foil and give the whole dish a stir. Sprinkle the mozzarella and parmesan evenly over the pasta. Bake for an additional 10-15 minutes or until the cheese is fully melted.
Optional: broil for a few minutes to get the cheese browned more.
Enjoy with fresh herbs and a sprinkle of grated parmesan. Enjoy!
Mozzarella: I recommend shredding your own ball of mozzarella but pre-shredded also works fine.
Storage Instructions – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. Add a splash of water or sauce if needed.

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