10+ Rigatoni Recipes You’ll Love for Easy, Delicious Dinners

Rigatoni is a pasta you can use in so many tasty dishes. Its ridges grab onto sauces, making it a solid pick for both creamy and tomato-based recipes.

You can easily find a rigatoni recipe that fits what you like, whether you want something quick or a meal to share with family.

This pasta works well in baked dishes and simple stovetop meals. You can toss in meat or vegetables, too.

You don’t need fancy ingredients to make a delicious rigatoni dish—just a few basics and a bit of creativity. That’s what makes rigatoni such a good choice for all kinds of cooks.

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Ingredients

• Rigatoni pasta
• Sauce (tomato, cream, or pesto)
• Optional: cheese, sausage, vegetables, herbs

Cooking Instructions

1. Boil rigatoni in salted water until al dente, about 10-12 minutes.
2. Prepare your chosen sauce in a separate pan.
3. Mix the cooked pasta with the sauce. Add cheese or other ingredients as desired.
4. For baked dishes, transfer to an oven-safe dish and bake at 375°F (190°C) for 20 minutes.

1) Rigatoni al Segreto with San Marzano tomatoes and butter

This Rigatoni al Segreto recipe is simple but packed with flavor. You’ll cook onions slowly in olive oil until they’re soft.

Add crushed garlic for extra taste. Then pour in San Marzano tomatoes—these give the sauce a rich, slightly sweet flavor.

Butter goes in at the end to make the sauce smooth and creamy. Once it’s ready, toss it with cooked rigatoni.

The wide tubes hold the sauce, so every bite is pretty great. This dish is perfect when you want something easy but feels a little special.

Ingredients

• 4 tablespoons olive oil
• 1 cup diced onion
• 2 cloves garlic, crushed
• 1 can (28 ounces) San Marzano tomatoes
• 4 tablespoons butter
• 1 teaspoon salt, plus more to taste
• 1 pound rigatoni pasta

Cooking Instructions

1. Heat olive oil in a pan over medium heat.
2. Add diced onions and cook until soft, about 8 minutes.
3. Stir in crushed garlic and cook for 1 minute.
4. Pour in San Marzano tomatoes and salt. Simmer for 20 minutes.
5. Add butter and stir until melted and mixed in.
6. Cook rigatoni pasta according to package instructions.
7. Drain pasta and toss with the sauce. Serve warm.

2) Creamy Tomato Rigatoni Pasta ready in 30 minutes

You can make creamy tomato rigatoni pasta fast, which is perfect if you’re busy. This dish combines tender rigatoni with a smooth tomato cream sauce.

The sauce is rich but simple, with garlic and a bit of butter. Sauté garlic, add tomatoes, and stir in heavy cream to make it silky.

Toss the cooked rigatoni into the sauce, and you’re ready to eat. Sprinkle some cheese on top if you want.

You can find detailed steps and tips for this dish here.

Ingredients

• 12 oz rigatoni pasta
• 4 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 2 tbsp butter
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)

Cooking Instructions

1. Cook the rigatoni according to package instructions, then drain.
2. In a large pan, melt butter over medium heat, then sauté garlic until fragrant.
3. Add crushed tomatoes and simmer for 5 minutes.
4. Stir in heavy cream, salt, and pepper; cook for another 3 minutes.
5. Toss the cooked rigatoni into the sauce until coated.
6. Serve with grated Parmesan cheese if desired.

3) Baked Rigatoni with ricotta, pesto, and creamy red sauce

You’ll love this baked rigatoni recipe that brings together ricotta, pesto, and a creamy red sauce. It’s warm and comforting—just what you need on a chilly evening.

The creamy red sauce gives you rich tomato flavor that blends well with herby pesto. When baked, the cheese melts and turns gooey.

This recipe is great for family dinners or meal prep. You can make it all in one dish, so cleanup’s a breeze.

Ingredients

• 12 oz rigatoni pasta
• 1 cup ricotta cheese
• 1/2 cup pesto
• 2 cups creamy red sauce
• 1 cup shredded mozzarella
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook rigatoni according to package directions, then drain.
3. Mix cooked pasta with ricotta, pesto, and creamy red sauce.
4. Season with salt and pepper.
5. Transfer to a baking dish and top with mozzarella.
6. Bake for 20-25 minutes until cheese is bubbly and golden.
7. Let it cool slightly before serving.

4) Spicy Rigatoni with sausage and peppers

If you like a little heat in your meal, this spicy rigatoni is for you. Italian sausage and bell peppers bring bold flavors and a nice kick.

The rigatoni holds the garlicky tomato sauce well, making every bite pop. It cooks quickly, so you can whip it up on a weeknight.

You can adjust the spice level to fit your mood—just add more or less sausage or red pepper flakes.

Ingredients

• 1 lb Italian sausage (spicy or mild)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 12 oz rigatoni pasta
• 2 tablespoons olive oil
• 1/2 teaspoon oregano
• Salt and pepper to taste

Cooking Instructions

1. Cook rigatoni according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat (about 350°F / 175°C).
3. Add chopped onion, garlic, and bell peppers. Cook until softened, about 5 minutes.
4. Remove sausage from casing and add to skillet. Cook until browned and cooked through.
5. Stir in crushed tomatoes, oregano, salt, and pepper. Let sauce simmer for 10 minutes.
6. Add cooked rigatoni to the sauce. Toss to combine and heat through.
7. Serve hot and enjoy your spicy rigatoni with sausage and peppers.

For a helpful recipe guide, see this Spicy Rigatoni recipe.

5) Cheesy Baked Rigatoni with marinara and mozzarella

This baked rigatoni is all about marinara sauce and plenty of melted mozzarella cheese. The pasta cooks first, then mixes with sauce and cheese before baking.

It’s great for a cozy dinner and easy to make ahead. If you want more protein, toss in ground beef or sausage.

Baking the rigatoni helps the cheese melt just right and gives you that bubbly, golden top. It’s classic comfort food and works well for family meals.

Ingredients

• 12 oz rigatoni pasta
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese (optional)
• 1/2 pound ground beef or Italian sausage (optional)
• Salt and pepper, to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook rigatoni in salted boiling water until al dente. Drain well.
3. Brown meat if using, then mix with marinara sauce.
4. Combine pasta with sauce and half of the mozzarella. Stir in ricotta if you want.
5. Spread mixture into a baking dish. Top with remaining mozzarella.
6. Bake for 20-25 minutes until cheese is melted and bubbly.
7. Let cool a few minutes before serving.

For more ideas, see Cheesy Baked Rigatoni with Italian Sausage & Spinach.

6) Rigatoni with sausage and creamy tomato sauce

If you enjoy rich, creamy flavors with a bit of spice, this one’s for you. The sausage adds heartiness, while the tomato cream sauce keeps things smooth and tasty.

The pasta cooks right in the sauce, soaking up all the flavors. Parmesan cheese on top gives it a nice finish.

This recipe is simple and uses just one pot—so cleanup’s quick. You can always toss in spinach or mushrooms for extra veggies.

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 8 ounces rigatoni pasta
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup crushed tomatoes
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pan over medium heat.
2. Cook sausage until browned, breaking it up with a spoon.
3. Add garlic and cook for 1 minute.
4. Stir in rigatoni, chicken broth, crushed tomatoes, and cream.
5. Bring to a simmer, cover, and cook for 12-15 minutes until pasta is tender.
6. Stir in Parmesan cheese, salt, and pepper.
7. Serve warm and enjoy!

For a detailed recipe you can check Rigatoni with Sausage and Tomato Cream Sauce.

7) Pesto Baked Rigatoni with fresh basil and cheese

This easy pesto baked rigatoni recipe combines fresh basil pesto with lots of cheese for a soft, melty dish. The rigatoni holds the sauce well, so every bite is packed with flavor.

To make it, mix cooked rigatoni with pesto and cheese, then bake until bubbly and golden. Adding fresh basil on top at the end gives it a bright, fresh taste.

You can use your favorite cheese or try ricotta for extra creaminess. The recipe only takes about 30 minutes, so it’s perfect when you want something tasty without too much work.

Ingredients

• 1 lb rigatoni pasta
• 1 cup fresh basil pesto
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil leaves, chopped

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Cook the rigatoni according to the package directions. Drain well.

3. Mix the pasta with pesto and half of the mozzarella and Parmesan cheese.

4. Transfer everything to a baking dish. Sprinkle the rest of the cheese on top.

5. Bake for 20 minutes, or until the cheese melts and gets bubbly.

6. Toss on some fresh chopped basil before serving.

For more details, check this pesto baked rigatoni recipe.

8) Rigatoni alla Norma with eggplant and ricotta salata

Rigatoni alla Norma is a classic Sicilian pasta dish, especially if you love eggplant. The eggplant gets sautéed or roasted until it’s nice and tender.

After that, you mix it with a tomato sauce that’s simple and bright.

Top it off with grated ricotta salata cheese for a salty, tangy finish.

Fresh basil leaves usually go on at the end, adding a fresh aroma.

You’ll find this dish feels special, but it’s not hard to make.

Rigatoni’s tube shape really holds the sauce and eggplant well.

Ingredients

• 8 ounces rigatoni
• 1 medium eggplant
• 2 cups tomato sauce
• ½ cup ricotta salata, grated
• 2 tablespoons olive oil
• Fresh basil leaves
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).

2. Cut the eggplant into cubes. Toss with olive oil, salt, and pepper, then roast for 20–25 minutes.

3. Cook the rigatoni according to package instructions.

4. Heat tomato sauce in a pan. Stir in the roasted eggplant.

5. Mix the sauce and eggplant with the drained rigatoni.

6. Serve with ricotta salata and fresh basil leaves on top.

9) Rigatoni arrabiata with spicy tomato sauce

Rigatoni arrabiata is a quick, simple dish with a spicy kick. The sauce comes together with garlic, red chili flakes, and sweet tomatoes—just enough heat without overdoing it.

Cook the rigatoni until it’s just right, then toss it in the spicy tomato sauce.

Let the sauce simmer for a bit so all the flavors come together.

If you want it spicier, just add more chili.

It’s great for a weeknight when you want something hearty but don’t want to fuss.

The sauce clings to rigatoni’s ridges, which is honestly the best part.

Ingredients

• 12 oz rigatoni pasta
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp red chili flakes (adjust to taste)
• 1 can (28 oz) crushed San Marzano tomatoes
• Salt to taste
• Fresh parsley or basil for garnish (optional)

Cooking Instructions

1. Cook rigatoni in salted boiling water until al dente, about 10-12 minutes.

2. Heat olive oil in a pan over medium heat. Add garlic and chili flakes, cook 1-2 minutes until fragrant.

3. Pour in crushed tomatoes, stir, and let simmer for 15 minutes. Add salt to taste.

4. Drain pasta and mix it into the sauce. Let them cook together for 2-3 minutes.

5. Serve hot, and if you’re feeling fancy, add parsley or basil on top.

Learn more about making this dish at Rigatoni Arrabbiata – Little Nonni.

10) Slow-cooker Rigatoni casserole with roasted veggies

A slow cooker makes rigatoni casserole with roasted veggies almost effortless. Start by roasting bell peppers, zucchini, and cherry tomatoes for deeper flavor.

Toss the cooked rigatoni and roasted veggies into your slow cooker. Mix them up with your favorite tomato sauce and a generous handful of mozzarella or Parmesan.

Set it to low and let it cook for 3 to 4 hours. The flavors blend, and the pasta gets just the right texture.

When it’s almost done, sprinkle some extra cheese over the top. Let it melt for a few more minutes before serving.

Ingredients:

• Rigatoni pasta (12 oz)
• Bell peppers (2, sliced)
• Zucchini (1, sliced)
• Cherry tomatoes (1 cup)
• Tomato sauce (3 cups)
• Mozzarella cheese (1 cup, shredded)
• Parmesan cheese (1/2 cup, grated)
• Olive oil (2 tbsp)
• Salt and pepper (to taste)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).

2. Toss the bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper.

3. Spread the veggies on a baking sheet and roast them for about 20 minutes.

4. Meanwhile, cook the rigatoni pasta until it’s al dente. Drain it well.

5. In your slow cooker, mix the rigatoni with the roasted veggies, tomato sauce, and about 3/4 cup of mozzarella cheese.

6. Let everything cook on low for 3 to 4 hours.

7. Sprinkle the rest of the mozzarella and a bit of Parmesan over the top.

8. Cover it up and cook on high for another 10 minutes, just until the cheese gets nice and melty.