Pasta Al Forno Baked Casserole (Printer-Friendly Version)
Baked rigatoni in creamy tomato and Alfredo with gooey cheese, crispy topping, and golden crust.
# Ingredients Needed:
→ Main Ingredients
01 -
1 pound rigatoni pasta
02 -
2 cups tomato marinara sauce
03 -
1 cup Alfredo sauce
04 -
1 cup shredded fontina cheese
05 -
1 cup ricotta cheese
→ Topping
06 -
2 cups shredded mozzarella cheese, divided
07 -
3/4 cup panko breadcrumbs
08 -
1/2 cup grated Parmesan cheese
09 -
2 cloves fresh garlic, minced
10 -
1/4 cup chopped fresh parsley, optional
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add rigatoni and cook until just al dente, about 10 minutes, stirring occasionally. Drain thoroughly.
02 -
Transfer drained rigatoni to a large baking dish. Pour in marinara and Alfredo sauces, add shredded fontina and ricotta, and mix until all pasta is evenly coated.
03 -
In a bowl, combine 1 cup of the shredded mozzarella with panko breadcrumbs, grated Parmesan, and minced garlic; stir until well mixed.
04 -
Spread remaining 1 cup mozzarella evenly over the pasta mixture in the baking dish. Scatter the breadcrumb topping mixture in an even layer to cover the surface completely.
05 -
Bake uncovered at 350°F for 30 minutes, or until the topping is deeply golden and the edges are bubbling. For an extra crisp top, broil for the last 2 minutes if desired.
06 -
Remove from oven and let rest 10 minutes. Garnish with chopped fresh parsley before serving. Serve warm, directly from the baking dish.
# Helpful Hints:
01 -
Use freshly shredded cheese for optimal melt and flavor, and allow the pasta to rest before serving to help portions hold their shape.
02 -
Cover loosely with foil for the first 15 minutes of baking to prevent overbrowning, then uncover for a crisp golden top.
03 -
Can be assembled ahead and refrigerated; bake just before serving for best results.