Name: Baked Italian Sunset Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 Pound Mezzi Rigatoni; 4-5 Cups Meat Sauce (use your own recipe or follow mine HERE); 6.5 Oz Jar Pesto; 16 Oz Fresh Mozzarella Cheese, thinly sliced; 1 Cup Parmesan Cheese, grated (divided); 1-2 Tbs Butter; 1-2 Tbs Parsley, for garnish (optional)

Jump to Recipe

Introduction

Baked Italian Sunset Pasta is a comforting and flavorful baked pasta dish that combines rich meat sauce, creamy mozzarella, and fresh pesto. This layered casserole is perfect for a cozy family dinner or entertaining guests. It’s easy to prepare and sure to impress with its beautiful presentation and delicious taste.

A close-up of a baked pasta dish in a white square baking dish, showing two visible layers: the bottom layer with rigatoni pasta mixed in a thick red tomato sauce with ground meat and herbs, and the top layer featuring melted white cheese stretching as a white woman’s hand lifts a portion with a spatula, highlighting a gooey texture mixed with tomato sauce and bits of meat. The pasta is coated in sauce with some browned, crispy edges around the sides of the dish. The background features a white marbled surface and a blue cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound mezzi rigatoni
4-5 cups meat sauce (use your own recipe or follow mine HERE)
6.5 oz jar pesto
16 oz fresh mozzarella cheese, thinly sliced
1 cup Parmesan cheese, grated (divided)
1-2 tablespoons butter
1-2 tablespoons parsley, for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cook the rigatoni in salted boiling water until al dente. Drain well.
Step 3: Warm the meat sauce and stir the drained pasta into it until evenly coated.
Step 4: Generously butter a 9 x 13-inch baking dish. Spread half of the pasta mixture into the dish and sprinkle with half of the grated Parmesan cheese.
Step 5: Layer the thinly sliced mozzarella cheese evenly over the pasta.
Step 6: Dollop the pesto over the mozzarella and gently smooth it out with the back of a spoon.
Step 7: Add the remaining pasta evenly over the pesto layer and top with the rest of the Parmesan cheese.
Step 8: Place the baking dish on the center rack of the oven and bake for 25 minutes.
Step 9: Remove from the oven, let cool slightly, garnish with parsley if desired, and serve.

Tips & Variations

Use freshly grated Parmesan for the best flavor and melt.
Try substituting basil pesto with sun-dried tomato pesto for a different twist.
For a vegetarian version, replace the meat sauce with a hearty marinara or vegetable ragu.
If you prefer a crispier top, broil for the last 2-3 minutes, watching closely to avoid burning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot. This dish can also be assembled and refrigerated before baking, making it a great make-ahead meal.

How to Serve

The image shows a baked pasta dish in a white rectangular baking dish placed on a white marbled surface. The dish has one visible layer, consisting of rigatoni pasta mixed with melted cheese and a rich tomato meat sauce. The pasta is golden-brown and slightly crispy on the edges, with bits of herbs sprinkled on top, adding green flecks over the reddish-brown saucy texture. The cheese is melted and bubbly, blending smoothly with the thick, chunky meat sauce. The edges of the dish show some baked-on sauce, hinting at the dish's fresh oven baking. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, you can use other short pasta shapes like penne, ziti, or rigatoni. Just be sure to cook them until al dente so they hold up well during baking.

Can I freeze Baked Italian Sunset Pasta?

Yes, this dish freezes well. After baking and cooling completely, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.