August 10, 2010

How to Make a Rigatoni Casserole

August 10, 2010

Baked Rigatoni

A rigatoni casserole featuring ricotta, cream, and peas offers a creamy and luxurious twist on traditional pasta dishes without relying on tomato sauce. In this dish, rigatoni pasta is cooked until al dente and then mixed with a creamy sauce made from ricotta cheese and heavy cream. The ricotta adds a rich, velvety texture, while the cream enhances the sauce’s smoothness and richness.

Peas are added to provide a burst of sweetness and a pop of color, complementing the creamy sauce beautifully. Optionally, you can add other vegetables like spinach or mushrooms for added texture and flavor. We are also going to add left over chicken.

Once mixed together, the pasta and sauce mixture is transferred to a baking dish, topped with a generous amount of shredded mozzarella or Parmesan cheese, and baked until the cheese is melted and bubbly. The result is a decadent and comforting rigatoni casserole that’s perfect for a cozy family dinner or a special occasion meal.

This is what you are going to need for this –

12 oz. rigatoni pasta – cooked per instructions and drained
2 cups shredded chicken
1 cup thawed peas
1 cup ricotta cheese
1 cup cream
2 tsp garlic powder
1 TBS mustard
1 cup shredded Parmesan cheese
2 TBS chopped parsley

Preheat oven to 350 degrees.

In a small bowl, whisk together the ricotta, cream, garlic powder and mustard. Mix in the Parmesan cheese.

Mix the cooked pasta with the chicken and peas. Add the cheese mixture and parsley. Mix well.

Place the pasta in a casserole dish. Bake for approximately 25 to 30 minutes, until cheese sauce is bubbly. Serve.

Print the Rigatoni & Chicken Casserole Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

4 Comments

  • SusieB
    September 20, 2010

    Whoa. This is excellent! I’m not much of a cook (half my pasta went down the drain) but it is easy. Too bad my hub is on a diet! Thanks Miss Frugal.

  • theFrugalChef
    September 20, 2010

    Mu pleasure! I am so happy it worked out for you! Thanks for coming by!
    Mary Ann

  • virginia
    March 20, 2011

    Hi Mary Ann,
    I’ve not tried this receipe yet, but I just sent it to the printer. I came across your website about a week ago. I can not begin to tell you how much I look forward to trying several of your receipes. I love spices and your cooking is right up my alley. You are my knew favorite chef and through your videos I feel like I know you already. You welcome us all into your kitchen in such a warm and friendly manner, I can’t wait to see what you prepare next. I plan to prepare several of your dishes this week…..my husband is going to think there is a new cook in the house!Thank you again for inspiring me to get back in the kitchen!

    Virginia
    Texas

  • theFrugalChef
    March 21, 2011

    Hi Virginia!
    Thank you so much for your message! I am so happy to know that you are using the website. I hope all your meals come out great! Please let me know if there is anything I can help with. Have a wonderful week and happy cooking!
    Mary Ann

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