Baked Rigatoni with White Beans and Garlic

Name: Baked Rigatoni with White Beans and Garlic
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) rigatoni pasta; 3 cans (15 oz each) (1275 g) canned cannellini beans, drained and rinsed, drained and rinsed; 8 cloves garlic cloves, minced; 4 tbsp (60 ml) extra-virgin olive oil; 1 can (28 oz) (800 g) crushed tomatoes; ¾ cup (180 ml) heavy cream; 1 cup (240 ml) vegetable broth; 1½ cups (150 g) grated Parmigiano-Reggiano cheese, finely grated; ¾ cup (90 g) panko breadcrumbs; kosher salt; freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); ¼ cup (15 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

A comforting Italian-American baked pasta combining tender rigatoni, creamy cannellini beans, and roasted garlic in a light tomato and cream sauce, finished with a golden parmesan and breadcrumb crust. Vegetarian, hearty, and perfect for weeknight dinners or feeding a crowd.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 6 servings (about 2 cups each)

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Steps

Before you start

Preheat oven to 375°F (190°C)
Use canned cannellini beans (drained and rinsed) to save time, or cook dried beans ahead
Measure out all ingredients before you start cooking

1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add rigatoni and cook until just barely al dente (about 1 minute less than the package directions suggest, usually 9–10 minutes total).
- The pasta will finish cooking in the oven.
- Drain in a colander, shaking gently to remove excess water, and set aside.
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Ready when: Pasta is firm but slightly flexible when bent
Tip: Undercooking the pasta slightly is crucial—it will absorb liquid and continue cooking in the oven, so don't cook it to full tenderness here.
2
Build the sauce base
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant and very lightly golden (do not brown the garlic or it will taste bitter).
- Pour in the crushed tomatoes and vegetable broth, then add the drained white beans.
- Stir to combine and bring to a simmer.
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Ready when: Mixture is simmering gently with small bubbles breaking the surface
Tip: Keep the heat moderate when toasting garlic—low-to-medium prevents burning and keeps the garlic sweet and mellow.
3
Simmer and cream the sauce
- Let the sauce simmer for 3 minutes to meld the flavors.
- Stir in heavy cream, then season generously with salt, black pepper, and red pepper flakes if using.
- Simmer for another 2 minutes, stirring occasionally.
- The sauce should taste well-seasoned and slightly creamy but still light.
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Ready when: Cream is fully incorporated, sauce coats the back of a spoon lightly
Tip: Taste the sauce before moving on—this is your last chance to adjust salt and pepper.
4
Combine pasta and sauce
- Pour the cooked rigatoni into the skillet with the sauce.
- Fold gently with a rubber spatula or wooden spoon until every piece of pasta is coated, about 1–2 minutes.
- The mixture should feel moist and saucy but not soupy; if it looks too dry, add a splash more broth or water.
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Ready when: All pasta is evenly coated with sauce and no dry pieces remain
Tip: Be gentle when folding—rough stirring can break the pasta and turn the dish mushy.
5
Transfer to baking dish
- Pour the entire pasta mixture into a 9×13-inch (23×33 cm) baking dish, spreading it in an even layer.
- There should be a small amount of sauce visible on top, but the pasta shouldn't be swimming in liquid.
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Ready when: Pasta is spread evenly and dish is filled to about ¾ capacity
6
Make and add the topping
- In a small bowl, combine panko breadcrumbs with 1 cup (100 g) of the grated Parmigiano-Reggiano cheese, a pinch of salt, and a few grinds of black pepper.
- Drizzle 2 tablespoons (30 ml) of olive oil over the breadcrumb mixture and toss with a fork until the crumbs are evenly moistened and clumpy.
- Scatter this mixture evenly over the pasta in the baking dish.
- Sprinkle the remaining ½ cup (50 g) Parmigiano-Reggiano over the top.
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Ready when: Breadcrumb topping is evenly distributed and lightly moistened
Tip: Moistening the breadcrumbs with olive oil ensures they brown and crisp up in the oven instead of staying pale and dry.
7
Bake until goldenOven 375°F / 190°C
- Place the baking dish in a preheated 375°F (190°C) oven.
- Bake uncovered for 25–30 minutes, until the top is deep golden brown and the edges are bubbling slightly.
- A light brown crust should form over the breadcrumbs, and you should see sauce gently bubbling around the sides.
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Ready when: Top is golden-brown, edges bubble with sauce, and breadcrumbs are crispy
Tip: If the top is browning too quickly, tent loosely with foil after 15 minutes, then uncover for the last 10 minutes to finish crisping.
8
Rest before serving
- Remove from the oven and let the baked rigatoni rest at room temperature for 10–15 minutes.
- This allows the sauce to set slightly so the dish holds together when portioned.
- Garnish with fresh chopped parsley if desired, and serve family-style or portion into bowls.
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Ready when: Pasta has cooled slightly but is still steaming; parsley is scattered on top
Tip: Resting is essential—cutting into the dish while piping hot will cause it to fall apart.

Good to know

Tips

Undercook the pasta by 1 minute compared to the package directions—it will finish softening in the oven and absorb the sauce without becoming mushy.
Taste the sauce after step 3; well-seasoned sauce is the foundation of a flavorful baked pasta. Don't be shy with salt and pepper at this stage.
For extra depth, stir 2–3 minced fresh sage leaves or 1 teaspoon of dried oregano into the sauce in step 3.
If your white beans break down during stirring, that's okay—they add natural creaminess to the sauce. A few whole beans in every bite are ideal, but broken beans are not a failure.

Make ahead

Assemble the entire baking dish up to 24 hours ahead (after step 6), cover tightly with plastic wrap and refrigerate. Bake from cold, adding 10–15 minutes to the baking time and checking that the center reaches 165°F (74°C) before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in a microwave (2–3 minutes) or covered in a 350°F (175°C) oven for 15–20 minutes until warmed through. The dish can be frozen (covered tightly) for up to 3 months; thaw in the refrigerator overnight before reheating.

Substitutions

canned cannellini beans, drained and rinsed → Great Northern beans or cannellini beans from dried (cook until tender first). Canned is convenient, but dried beans (about 1½ cups dried, yielding 4 cups cooked) will give a slightly meatier texture. Cook ahead of time.
heavy cream → Half-and-half or whole milk mixed with 2 tablespoons ricotta cheese. For a lighter version, use half-and-half or milk mixed with ricotta for creaminess without as much fat.
grated Parmigiano-Reggiano cheese → Pecorino Romano or Grana Padano. Both are similarly aged, hard cheeses; use the same weight, though Pecorino is slightly sharper and saltier, so taste before adding extra salt.
vegetable broth → Chicken broth or reserved pasta water. For a richer flavor, use chicken broth; pasta water adds starch and helps the sauce cling better to the noodles.