#bakedrigatoni

This baked rigatoni pasta dish is a comforting and flavorful meal that the whole family will love. The rigatoni pasta is combined with a rich marinara sauce, creamy ricotta cheese, and topped with a generous amount of melted mozzarella and Parmesan cheese. It's easy to make and perfect for a cozy weeknight dinner or special occasion.

Ingredients: 1 lb rigatoni pasta. 2 cups marinara sauce. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook rigatoni until it is al dente. Remove the water and set it aside. Put ricotta cheese, minced garlic, dried oregano, red pepper flakes, salt, and pepper in a large bowl. Mix the ingredients together. Put the mixture in a baking dish that has been greased. On top of the pasta mix, sprinkle grated Parmesan and mozzarella cheese. Put foil over the baking dish and bake in a hot oven for 20 minutes. Take off the foil and bake for another 10 minutes, or until the cheese melts and the sauce bubbles. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 30 minutes

With a rich and creamy cream sauce, this baked rigatoni has the sweetness of roasted butternut squash and the tanginess of goat cheese. Adding fresh sage gives the dish a nice flavor boost that goes well with it.

Ingredients: 1 lb rigatoni pasta. 4 cups butternut squash, peeled and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup goat cheese, crumbled. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 cup chopped fresh sage leaves.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cubed butternut squash on a baking sheet and season it with salt and pepper. Brush it with olive oil. Roast for 25 to 30 minutes, or until the vegetables are soft. In the meantime, cook the rigatoni until it is al dente according to the directions on the package. Remove the water and set it aside. Put the heavy cream in a saucepan and heat it over medium-low heat. Mix in the garlic and cook for one to two minutes, until the garlic smells good. The goat cheese and Parmesan cheese should be mixed in until they melt and become smooth. Toss the cooked rigatoni and roasted butternut squash around in the saucepan after adding them. Put the mixture in a baking dish and top it with sage leaves that have been chopped up. The top should be bubbly and golden after 20 to 25 minutes in the oven. Enjoy while hot!