Easy Baked Caprese Rigatoni: A Cozy, Cheesy Weeknight Dinner

Let’s be honest, some weeknights feel like a marathon. Between work, school, and everything in between, the last thing you want is a complicated dinner. I’ve been there more times than I can count. On those days, I turn to this Baked Caprese Rigatoni. It’s my secret weapon for a meal that feels special without the stress. This dish takes the classic flavors of a Caprese salad juicy tomatoes, creamy mozzarella, and fragrant basil—and transforms them into a warm, comforting hug in a bowl. Imagine tender pasta tubes bathed in a simple, rich tomato sauce, studded with pockets of gloriously melted cheese. It’s the kind of easy pasta bake that brings everyone to the table, smiling. You are going to love this.

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 35M
• Total Time: 50M
• Type of dish: Main Course
• Cuisine: Italian
• Recipe Yield: 6-8 servings
• Calories: 550 kcal

Why This Recipe Just Works

Key Takeaway	Why It Matters
Effortless Elegance	Delivers impressive flavor with minimal hands-on time. Perfect for busy evenings.
A True Crowd-Pleaser	The simple, classic flavors appeal to both kids and adults. No more dinner-time debates!
Perfect for Prepping	You can assemble it ahead of time, making it an ideal weeknight dinner recipe.
Simple, Fresh Ingredients	It’s a celebration of quality ingredients, proving you don’t need a long list to create something delicious.

What Makes This Dish So Special?

At its heart, this Baked Caprese Rigatoni is inspired by the simple Italian Insalata Caprese. That classic salad is all about letting three-star ingredients shine: ripe tomatoes, fresh mozzarella, and basil. We’re just taking that perfect trio and turning up the comfort factor by baking it with pasta.

The rigatoni is the perfect shape here. Those wide tubes and ridges are experts at trapping the savory sauce and bits of creamy cheese in every single bite. It’s a simple concept, but the results are truly spectacular.

The Simple Ingredients You’ll Need

One of my favorite things about this recipe is its short and sweet ingredient list. Quality is key here, so try to get the best you can find.

• Rigatoni: You’ll need one pound. I love rigatoni, but penne or ziti also work beautifully.
• Good Olive Oil: A few tablespoons to get our sauce started.
• Garlic: Three or four cloves, minced. Add more if you’re a fellow garlic lover!
• Canned Crushed Tomatoes: A 28-ounce can is perfect. I highly recommend using San Marzano tomatoes if you can find them. They are naturally sweeter and less acidic, creating a sauce that tastes like it’s been simmering for hours.
• Salt and Black Pepper: To season every layer.
• Fresh Mozzarella: This is the star! You’ll need an 8-ounce ball of fresh mozzarella, plus an 8-ounce container of mozzarella pearls (sometimes called calycine). Using both gives you those irresistible, cheesy pockets and a beautifully melted top. This is the key to a great fresh mozzarella pasta.
• Grated Parmesan Cheese: About a half-cup. It adds a nutty, salty depth of flavor.
• Fresh Basil: A big handful of fresh leaves. This is non-negotiable and must be fresh! It brings the whole dish to life.

How to Make Baked Caprese Rigatoni: Step-by-Step

I’ve broken this down into simple, manageable steps. Don’t rush the process, and trust me, the results will be worth it.

Step 1: Cook the Pasta (The Right Way!)

• First, bring a large pot of heavily salted water to a rolling boil. It should taste like the sea! This is your only chance to season the pasta itself. Add the rigatoni and cook according to package directions, but pull it out about 2 minutes before it reaches al dente.
• This is a crucial tip! The pasta will continue to cook in the oven, and undercooking it slightly now ensures it won’t turn into mush later. It will be perfectly tender and chewy in the final dish. Once done, drain it and set it aside.

Step 2: Create a Quick, Flavorful Tomato Sauce

• While the pasta cooks, get your sauce going. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about a minute, just until it’s fragrant. Be careful not to let it burn, or it will become bitter.
• Pour in the crushed tomatoes, then season generously with salt and pepper. Let the sauce simmer gently for about 10-15 minutes. This quick simmer is all it takes to meld the flavors together.

Step 3: Combine and Assemble the Bake

• Preheat your oven to 400°F (200°C).
• Now for the fun part. Add the drained, undercooked pasta directly to the skillet with the tomato sauce. Stir everything together until the rigatoni is evenly coated. Turn off the heat.
• Tear your large ball of fresh mozzarella into bite-sized pieces and add about half of them to the pasta, along with the mozzarella pearls and the grated Parmesan. Gently fold it all together. Tearing the mozzarella, rather than slicing it, creates more surface area for rustic, uneven pockets of cheese that melt beautifully.

Step 4: Bake to Bubbly Perfection

• Pour the pasta mixture into a 9×13-inch baking dish and spread it into an even layer. Dot the top with the remaining pieces of torn mozzarella.
• Bake for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and just starting to turn golden brown in spots.

Step 5: The Finishing Touch

• Let the pasta bake rest on the counter for at least 5-10 minutes before serving. This allows the sauce to set up a bit, making it less watery when you serve it.
• Just before you dig in, tear the fresh basil leaves and scatter them generously over the top. Adding the basil at the end is key—the residual heat from the pasta will release its fragrant oils without cooking it, preserving its fresh, vibrant flavor.

My Top Tips for Success

• Don’t Overcook the Pasta: I said it before, but it’s worth repeating! This is the most common mistake with any easy pasta bake. Trust the process.
• Let It Rest: I know it’s tempting to dive right in, but letting the dish rest is essential. It makes for cleaner servings and a better texture.
• Use Both Kinds of Mozzarella: The pearls mix into the pasta, while the torn pieces on top create that classic cheesy crust. It’s the best of both worlds.

A Recipe to Cherish

This Baked Caprese Rigatoni has become a staple in my home, and I hope it becomes one in yours, too. It’s a testament to the fact that a delicious, satisfying meal doesn’t have to be complicated. It’s perfect for a quiet family dinner but special enough to serve to guests. Give it a try the next time you need a guaranteed win for dinner. Happy cooking!

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