Baked rigatoni are a tasty first course that is quick and easy to make.
Made without tomato, with just a few ingredients and a very simple method for a flavorful dish perfect for any occasion: for a family lunch or dinner, with friends, or even for Sunday lunch — to eat deliciously without spending hours at the stove and with “zero hassle”!
Read how to make baked rigatoni with the easy recipe below, as usual, right after the photo 😉
You may also be interested in the following baked pasta recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 4 – 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 11 oz rigatoni
- 7 oz scamorza cheese
- 2 1/8 cups béchamel sauce
- 2 oz Grana Padano (grated)
- salt
- pepper
Preparation of baked rigatoni
Grate the scamorza or cut it into small pieces.
Prepare the béchamel (or, if you use a ready-made béchamel, warm it up) and add the scamorza, a pinch of salt, a sprinkle of pepper and mix thoroughly.Cook the pasta in plenty of boiling salted water for a few minutes less than the cooking time indicated on the pasta package.
Drain it and toss it with the béchamel mixture, mixing well.Transfer everything into a baking dish, sprinkle with the grated cheese and bake in a preheated conventional oven at 356°F for 20 minutes, until golden.
Serve your baked rigatoni immediately.
Notes
If you love baked pasta in all its versions, also visit the collection Baked pasta recipes for every taste with lots of easy and flavorful ideas: you can find it directly by clicking HERE.
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