This 5-ingredient oven rigatoni is the kind of no-fuss, stick-to-your-ribs supper that reminds me of busy harvest nights on the farm. Everything starts with dry rigatoni right in a glass baking pan—no boiling, no extra pots—then just four simple additions that melt together into a cozy, bubbling casserole. It’s the sort of recipe you can pull together on a tired weeknight, yet it still tastes like something Grandma might have brought to a church potluck, full of comfort and plenty to go around.
Serve this oven rigatoni straight from the glass baking dish with a simple green salad dressed in vinegar and oil, or a bowl of sliced cucumbers and onions in a little sour cream and dill. Warm garlic bread or buttered toast on the side makes it feel like Sunday supper. A dish of cottage cheese or a few pickles on the table, in true Midwestern fashion, turns this into a full, old-fashioned family meal.
5-Ingredient Oven RigatoniServings: 6
Ingredients
12 ounces dry rigatoni pasta
3 cups jarred marinara or pasta sauce
3 cups water
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C). Pull out a 9x13-inch glass baking pan so you can see everything bubbling away, just like those old casserole dishes our mothers relied on.
Pour the dry rigatoni straight into the glass baking pan and spread it into an even layer. The pasta should be completely uncooked at this point—no boiling needed.
In a large bowl or measuring pitcher, whisk together the marinara sauce and water until well blended. This extra liquid is what allows the dry rigatoni to soften and cook right in the oven.
Pour the sauce-and-water mixture evenly over the dry rigatoni in the glass pan, making sure all the pasta is moistened. Use a spoon to gently press down any pieces that are sticking up so they’re mostly submerged in the liquid.
Cover the glass baking pan tightly with foil, crimping the edges so steam can’t easily escape. Slide the pan into the preheated oven and bake for 35 minutes, until the pasta is mostly tender when you poke a piece with a fork.
Carefully remove the pan from the oven and peel back the foil away from you to avoid the hot steam. Give the pasta and sauce a gentle stir to loosen any pieces that may be sticking together, then smooth it back into an even layer.
Sprinkle the shredded mozzarella evenly over the top of the rigatoni, followed by the grated Parmesan. Try to cover the surface from corner to corner so you get a nice, golden, cheesy lid.
Return the uncovered pan to the oven and bake for another 10–15 minutes, or until the cheese is melted, bubbling, and lightly browned in spots and the pasta is fully tender.
Remove the glass pan from the oven and let the rigatoni rest for about 5–10 minutes. This short wait helps the sauce thicken a bit and makes it easier to scoop out neat portions, just like the casseroles that sat on Grandma’s counter before everyone dug in.
Scoop into bowls or onto plates straight from the glass baking dish and serve warm, making sure each person gets some of the crispy, cheesy edges along with the tender pasta in the middle.
Variations & Tips
To make this heartier, you can stir 1–2 cups of cooked ground beef or Italian sausage into the dry rigatoni before adding the sauce mixture; just be sure the meat is fully cooked and drained of excess fat for food safety and to keep the casserole from becoming greasy. If you’d like a creamier bake, replace 1/2 cup of the water with heavy cream or half-and-half, which gives the sauce a richer, more old-fashioned texture. For extra flavor without adding more ingredients, choose a marinara with garlic and herbs, or sprinkle a little dried oregano or Italian seasoning over the top before baking. You can also tuck in a cup of frozen peas or a handful of baby spinach under the cheese for a bit of green; if using frozen vegetables, add them straight from the freezer and make sure the dish is hot and bubbly in the center before serving. Always check that the pasta is tender all the way through—if it still has a very hard bite, cover the pan loosely with foil and bake an extra 5–10 minutes, adding a splash more water if it looks dry around the edges. When reheating leftovers, warm them thoroughly to at least 165°F (74°C) and refrigerate any remaining portions within 2 hours of baking to keep everything safe and tasty for the next day.
