Baked rigatoni with three cheeses

Baked rigatoni with three cheeses

Total Time
32 min
15 min
17 min
You wouldn't believe that this baked pasta dish can be made in about half an hour. The best part is you need just 6 ingredients to cook it, many of which you probably have on hand. It features store-bought tomato sauce, which significantly cuts down on prep time, as well as 3 types of cheese. That's right, 3 types! Mozzarella, ricotta, and Gorgonzola come together to help make this pasta super-satisfying. If you’re making this dish for company, feel free to try baking it restaurant-style, in 6 single-serving, 1-cup baking dishes; just keep in mind that you should decrease the baking time to about 5 minutes.


Uncooked pasta

12 oz, rigatoni variety

Canned tomato sauce

¾ cup(s), reduced-sodium variety

Fat free half and half creamer

½ cup(s)

Shredded part skim mozzarella cheese

¼ cup(s)

Part skim ricotta cheese

2 Tbsp, (1 ounce)

Gorgonzola cheese

1 oz, crumbled (2 tablespoons)


  1. Cook the pasta according to the package directions; drain and keep warm.
  2. Meanwhile, preheat the oven to 500°F. Spray a 9 x 13-inch baking dish with nonstick spray.
  3. Combine the tomato sauce, half-and-half, mozzarella, ricotta, and Gorgonzola in a medium bowl. Add the hot pasta and toss to coat. Spread the mixture evenly in the prepared baking dish and bake until bubbly and browned on top, about 7 minutes. Yields about 1 cup per serving.