Baked Rigatoni with Aurora Sauce

Creamy, cheesy, and irresistibly comforting, Baked Rigatoni with Aurora Sauce is the ultimate pasta bake for family dinners or entertaining guests. This Italian-inspired recipe combines tender rigatoni pasta with a luscious Aurora sauce—a harmonious blend of rich tomato base, aromatic herbs, and velvety cream. Topped with a generous layer of melted mozzarella and savory Parmesan, every bite is indulgent and deeply satisfying. The dish is baked to golden perfection, creating a bubbly, caramelized crust that adds an extra layer of flavor. Quick to prepare yet impressive enough to wow a crowd, this baked pasta delight is perfect for fans of hearty comfort food. Serve it straight from the oven, garnished with fresh parsley for a touch of color and elegance. Keywords: baked rigatoni, Aurora sauce recipe, creamy pasta bake, Italian comfort food, cheesy pasta casserole.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 400 grams rigatoni pasta
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 800 grams crushed tomatoes (canned)
• 200 milliliters heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoons red pepper flakes (optional)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 200 grams shredded mozzarella cheese
• 50 grams grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (optional)
• 4 liters water
• 1 tablespoon salt for pasta water

Directions

Step 1

Preheat the oven to 200°C (400°F). Grease a 9x13-inch baking dish lightly with olive oil or nonstick spray.

Step 2

Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the water, then cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and set aside.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Pour the crushed tomatoes into the skillet. Stir to combine, then add the dried basil, dried oregano, red pepper flakes (if using), 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Simmer the sauce for 10 minutes, stirring occasionally.

Step 5

Reduce the heat to low and stir in the heavy cream and butter until fully incorporated. Simmer for another 2-3 minutes to create the Aurora sauce. Adjust seasoning if needed.

Step 6

Combine the cooked rigatoni with the Aurora sauce in a large mixing bowl. Toss until the pasta is evenly coated in the sauce.

Step 7

Transfer the pasta and sauce mixture into the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan uniformly over the top.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and golden brown.

Step 9

Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley if desired.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	4890.6 grams (4890.6g)

Amount per serving	% Daily Value*
Calories	1986

Total Fat 113.70g	146%
Saturated Fat 54.10g	271%
Polyunsaturated Fat 2.70g
Cholesterol 254mg	85%
Sodium 4720mg	205%
Total Carbohydrate 144.30g	52%
Dietary Fiber 9.90g	35%
Total Sugars 9.00g
Protein 95.30g	191%

Vitamin D 0IU	0%
Calcium 2309mg	178%
Iron 6mg	33%
Potassium 413mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 19.2%

Carbs: 29.1%