Description
This creamy rigatoni pasta bake is a rich, cheesy comfort food classic with a golden top and perfectly sauced noodles. Ideal for cozy dinners or make-ahead meals.
Ingredients
1 lb rigatoni pasta
2 tbsp butter
2 tbsp flour
2 cups whole milk
1/2 cup heavy cream
4 oz cream cheese, softened
1 tsp garlic powder
1/2 tsp salt
2 cups shredded mozzarella
1 cup Colby Jack cheese, shredded
1/4 cup grated Parmesan
Fresh parsley (for garnish)
Instructions
1. Boil rigatoni in salted water until very al dente (about 7 minutes). Drain.
2. In a saucepan, melt butter and whisk in flour to form a roux.
3. Slowly add milk and whisk until smooth. Add cream, cream cheese, garlic powder, and salt. Simmer until thick.
4. Stir in 1.5 cups mozzarella and all the Colby Jack. Stir until melted.
5. Combine pasta and sauce. Pour half into greased baking dish. Layer with more cheese. Repeat.
6. Top with remaining mozzarella and Parmesan.
7. Cover with foil and bake at 375°F for 15 minutes. Uncover and bake 10–15 minutes more until golden.
8. Let cool 10 minutes. Garnish with parsley and serve.
Notes
Add sautéed mushrooms, spinach, or cooked chicken to make it a full meal.
To freeze: assemble but don’t bake. Thaw overnight before baking.
Reheat with a splash of milk for maximum creaminess.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: creamy rigatoni pasta bake, baked pasta, cheesy rigatoni