Nothing quite beats the comforting, cheesy goodness of a hearty pasta bake, and this Baked Three-Cheese Chicken Rigatoni is the ultimate weeknight dinner you’ll want to make again and again. Imagine perfectly cooked rigatoni pasta enveloped in a luscious blend of ricotta, mozzarella, and cheddar cheeses, combined with tender shredded chicken and a rich marinara sauce, all baked to bubbly perfection with a golden Parmesan crust. It’s a dish that effortlessly brings together simplicity, flavor, and a touch of indulgence that everyone at your table will love.
What Sets This Recipe Apart
While there are countless baked pasta recipes out there, this Baked Three-Cheese Chicken Rigatoni stands out for several reasons. First, the trio of cheeses adds layers of creamy, melty, and sharp flavors that complement each other beautifully. Ricotta provides a smooth, creamy base, mozzarella delivers that irresistible gooey stretch, and cheddar adds a subtle tang and depth.
Secondly, the addition of cooked, shredded chicken transforms this from a simple vegetarian bake into a protein-packed meal without overwhelming the dish’s balance. The use of dried herbs like basil and oregano alongside fresh garlic infuses the sauce with classic Italian flavor notes that are comforting yet vibrant.
Finally, the finishing touch of grated Parmesan on top creates a crispy, savory crust that adds texture and an extra hit of umami, pulling everything together in every satisfying bite.
What Goes Into Baked Three-Cheese Chicken Rigatoni
- 1 pound rigatoni pasta – tubular pasta that holds sauce beautifully.
- 2 cups cooked, shredded chicken – adds protein and heartiness.
- 1 cup ricotta cheese – creamy and mild, balancing the sharper cheeses.
- 1 cup mozzarella cheese, shredded – melts perfectly for that stretchy texture.
- 1 cup cheddar cheese, shredded – offers a hint of sharpness and richness.
- 2 cups marinara sauce – vibrant tomato base seasoned with herbs.
- 1 cup grated Parmesan cheese – for topping and extra flavor.
- 2 cloves garlic, minced – aromatic and flavorful foundation.
- 1 tablespoon olive oil – to sauté garlic and add richness.
- 1 teaspoon dried basil – classic Italian herb.
- 1 teaspoon dried oregano – earthy and aromatic.
- Salt and pepper to taste – essential seasoning.
- Fresh parsley, chopped (for garnish) – brightens up the dish visually and flavor-wise.
Equipment at a Glance
- Large pot – to boil the rigatoni pasta.
- Large skillet or sauté pan – for sautéing garlic and warming the sauce.
- Mixing bowl – to combine pasta, chicken, cheeses, and sauce.
- Baking dish (9×13 inch recommended) – to bake the rigatoni mixture until bubbly.
- Wooden spoon or spatula – for stirring ingredients together.
- Cheese grater – if shredding your own mozzarella, cheddar, or Parmesan.
- Aluminum foil – optional, for covering the dish during baking to prevent over-browning.
Directions: Baked Three-Cheese Chicken Rigatoni
Step 1: Preheat and prep
Set your oven to 375°F (190°C) to preheat. Lightly grease your 9×13-inch baking dish or spray it with non-stick cooking spray.
Step 2: Cook the rigatoni
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until just al dente (usually about 1-2 minutes less than the full cooking time). Drain and set aside.
Step 3: Sauté garlic and season sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the marinara sauce, then stir in dried basil, oregano, salt, and pepper. Let it simmer gently for 3-5 minutes to marry the flavors.
Step 4: Combine pasta, chicken, cheeses, and sauce
In a large mixing bowl, combine the cooked rigatoni, shredded chicken, ricotta, mozzarella, cheddar, and marinara sauce. Mix gently but thoroughly until all ingredients are evenly distributed.
Step 5: Assemble in baking dish
Transfer the pasta mixture into the prepared baking dish. Sprinkle the grated Parmesan evenly over the top for that golden, crispy finish.
Step 6: Bake
Cover the dish loosely with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the top is beautifully browned.
Step 7: Garnish and serve
Let the baked rigatoni rest for 5 minutes before serving. Sprinkle with fresh chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy!
Smart Substitutions
- Pasta: Use penne or ziti if rigatoni isn’t available.
- Chicken: Swap shredded chicken with cooked ground turkey or plant-based chicken alternatives.
- Ricotta: Cottage cheese (well-drained) can be a lighter substitute.
- Mozzarella & Cheddar: Use provolone and Monterey Jack for a different cheese profile.
- Marinara sauce: Try a spicy arrabbiata sauce for a little heat.
- Herbs: Fresh basil and oregano can replace dried herbs for a more vibrant flavor if you have them on hand.
Method to the Madness
The magic behind this Baked Three-Cheese Chicken Rigatoni lies in balancing texture and flavor. Cooking the pasta al dente ensures it won’t get mushy during baking. The cheeses are layered to provide creaminess and sharpness, while the chicken adds substance without heaviness.
Sautéing garlic in olive oil releases its aroma and infuses the sauce, creating depth. Simmering the sauce with herbs accentuates traditional Italian flavors. Baking covered initially keeps the moisture in, while uncovering at the end creates a golden crust that’s irresistible.
By letting the dish rest after baking, the flavors meld and the pasta firms up slightly, making it easier to serve and even more delicious with every bite.
Storing Tips & Timelines
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This baked rigatoni freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm leftovers in the oven at 350°F (175°C) covered with foil for 15-20 minutes or until heated through. You can also microwave individual servings until warm.
Your Top Questions
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a great shortcut that adds flavor and convenience without compromising the texture or taste of the dish.
Is this recipe suitable for meal prep?
Yes, this Baked Three-Cheese Chicken Rigatoni is perfect for meal prep. You can assemble it ahead of time and refrigerate before baking, or bake in advance and reheat portions throughout the week.
Can I make this recipe vegetarian?
Definitely. Simply omit the chicken and consider adding sautéed vegetables like mushrooms, zucchini, or spinach to keep it hearty and nutritious.
What type of marinara sauce works best?
Choose a marinara sauce that you enjoy eating on its own—whether store-bought or homemade. A sauce with a good balance of acidity and sweetness will complement the cheeses and chicken beautifully.
Wrap-Up
This Baked Three-Cheese Chicken Rigatoni is more than just a casserole—it’s a celebration of creamy cheeses, tender chicken, and comforting pasta baked to golden perfection. It’s straightforward enough for busy weeknights yet impressive enough to serve family and friends. Whether you’re craving a cheesy pasta bake or seeking a crowd-pleaser that’s both filling and flavorful, this recipe checks all the boxes.
With simple ingredients, easy steps, and endless potential for customization, this dish will quickly become a staple in your kitchen. Don’t forget to garnish with fresh parsley to add that final pop of freshness and color. Serve it with a crisp green salad or some garlic bread to complete the meal.
Give this recipe a try, and watch as your loved ones ask for seconds—and maybe even thirds!
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Baked Three-Cheese Chicken Rigatoni
Ingredients
Equipment
Method
- Set your oven to 375°F (190°C) to preheat. Lightly grease your 9x13-inch baking dish or spray it with non-stick cooking spray.
- Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until just al dente (usually about 1-2 minutes less than the full cooking time). Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the marinara sauce, then stir in dried basil, oregano, salt, and pepper. Let it simmer gently for 3-5 minutes to marry the flavors.
- In a large mixing bowl, combine the cooked rigatoni, shredded chicken, ricotta, mozzarella, cheddar, and marinara sauce. Mix gently but thoroughly until all ingredients are evenly distributed.
- Transfer the pasta mixture into the prepared baking dish. Sprinkle the grated Parmesan evenly over the top for that golden, crispy finish.
- Cover the dish loosely with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the top is beautifully browned.
- Let the baked rigatoni rest for 5 minutes before serving. Sprinkle with fresh chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy!
Notes
- Use penne or ziti pasta as a substitute if rigatoni is unavailable.
- Swap shredded chicken with cooked ground turkey or plant-based alternatives for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze portions in freezer-safe containers for up to 2 months; thaw overnight before reheating.
- Warm leftovers covered in the oven or microwave for best results.
