Spicy Bolognese Rigatoni Bake with Ricotta
Spicy Bolognese Rigatoni Bake with Ricotta
Ingredients
For the Pasta Bake
- 12 ounces rigatoni pasta
- 3 cups bolognese sauce, prepared
- 1/2 teaspoon crushed red pepper flakes, or more, to taste
- 8 ounces fresh mozzarella cheese, shredded or diced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
For the Ricotta Layer
- 15 ounces whole milk ricotta cheese
- 1 egg, large
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta well and set aside.
⏱️ 12 min
- 3
In a large bowl, combine the cooked bolognese sauce with the crushed red pepper flakes. Stir to combine. If your bolognese is cold, you can gently warm it in a saucepan to make it easier to mix.
⏱️ 3 min
- 4
In a separate medium bowl, combine the ricotta cheese, large egg, 1/4 cup grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Mix until well combined and creamy.
⏱️ 5 min
- 5
Add the drained rigatoni to the bolognese sauce and toss gently until the pasta is evenly coated.
⏱️ 2 min
- 6
Spread half of the pasta and bolognese mixture evenly into the prepared baking dish. Dollop spoonfuls of the ricotta mixture over the pasta layer. Top with half of the shredded mozzarella cheese.
⏱️ 5 min
- 7
Cover with the remaining pasta and bolognese mixture. Sprinkle the remaining shredded mozzarella cheese and 1/2 cup grated Parmesan cheese over the top.
⏱️ 3 min
- 8
Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375
- 9
Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 375
- 10
Let the rigatoni bake rest for 10 minutes before serving. This allows the layers to set and makes for easier serving.
⏱️ 10 min
- 11
Garnish with fresh chopped basil and serve immediately with extra grated Parmesan cheese on the side, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Bolognese Rigatoni Bake with Ricotta
Ingredients
For the Pasta Bake
- 12 ounces rigatoni pasta
- 3 cups bolognese sauce, prepared
- 1/2 teaspoon crushed red pepper flakes, or more, to taste
- 8 ounces fresh mozzarella cheese, shredded or diced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
For the Ricotta Layer
- 15 ounces whole milk ricotta cheese
- 1 egg, large
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta well and set aside.
⏱️ 12 min - 3
In a large bowl, combine the cooked bolognese sauce with the crushed red pepper flakes. Stir to combine. If your bolognese is cold, you can gently warm it in a saucepan to make it easier to mix.
⏱️ 3 min - 4
In a separate medium bowl, combine the ricotta cheese, large egg, 1/4 cup grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Mix until well combined and creamy.
⏱️ 5 min - 5
Add the drained rigatoni to the bolognese sauce and toss gently until the pasta is evenly coated.
⏱️ 2 min - 6
Spread half of the pasta and bolognese mixture evenly into the prepared baking dish. Dollop spoonfuls of the ricotta mixture over the pasta layer. Top with half of the shredded mozzarella cheese.
⏱️ 5 min - 7
Cover with the remaining pasta and bolognese mixture. Sprinkle the remaining shredded mozzarella cheese and 1/2 cup grated Parmesan cheese over the top.
⏱️ 3 min - 8
Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375 - 9
Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 375 - 10
Let the rigatoni bake rest for 10 minutes before serving. This allows the layers to set and makes for easier serving.
⏱️ 10 min - 11
Garnish with fresh chopped basil and serve immediately with extra grated Parmesan cheese on the side, if desired.
⏱️ 1 min