Baked Rigatoni

Baked Rigatoni


"I created this to use as a non-meat side dish since I was making bracciole as the meat entree. It is a meal in itself! The wine in this recipe is, of course, an option. I add cheap, sweet red wine to most of my sauces....just because we like it."
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1-1/2 h servings
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Original recipe yields 8 servings

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  • Prep

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  1. Prepare pasta to al dente according to package instructions; drain and set aside
  2. Brown the onion and garlic in butter, on medium heat, stirring occasionally, until onion is soft (about 5 minutes)
  3. Add the sauce, wine and sour cream, stirring to blend. Simmer for 15 minutes, stirring occasionally
  4. Preheat oven to 350
  5. Spray a 2 quart baking dish with cooking spray
  6. Place 1/2 of the pasta in the baking dish.
  7. Top with a layer of 1/2 of the provolone and 1/2 of the mozzarella
  8. Spread on 1/2 of the sauce mixture
  9. Cover with remaining pasta, provolone and mozzarella. Sprinkle top with the parmesan and basil.
  10. Bake 30-40 minutes or until bubbly.
  11. Allow to set for at least 10 minutes before cutting.


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