Simple Baked Rigatoni with Bacon and Canned Tomato
A straightforward baked pasta with crispy bacon, garlic-enriched tomato sauce, and melted mozzarella. This American-style comfort dish comes together in under an hour and feeds a crowd with minimal fuss.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 15 min
- Total
- 1 hr
- Makes
- 6 servings (about 8 cups total)
Steps
Before you start
- Preheat oven to 375°F (190°C)
- Cook bacon in advance if you prefer (or cook it during prep)
- Use a 9×13-inch (23×33 cm) baking dish
Cook the bacon
- In a large skillet over medium heat, cook the bacon pieces for 6–8 minutes, stirring occasionally, until crispy at the edges but still slightly chewy.
- Transfer to a paper towel–lined plate and set aside.
- Drain all but 1 tablespoon of bacon fat from the skillet and discard (or save for another use).
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Ready when: Bacon is crispy at edges with light color throughout
Tip: Cut bacon into uniform pieces so they cook evenly; thick-cut bacon stays meatier than thin bacon.
Sauté garlic
- Add the minced garlic to the bacon fat still in the skillet and cook over medium heat for 1 minute, stirring constantly, until fragrant.
- Do not let it brown.
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Ready when: Garlic is fragrant and light golden in color
Tip: Garlic burns quickly and tastes bitter when scorched. Keep the heat at medium and watch closely.
Build the sauce
- Add the tomato paste to the skillet and stir constantly for 1 minute to cook out the raw flavor.
- Pour in the crushed tomatoes with their juices, then add the optional sugar, 1 teaspoon kosher salt, and a few grinds of black pepper.
- Stir well to combine.
- Simmer uncovered for 8 minutes over medium heat, stirring occasionally, until the sauce thickens slightly.
- Taste and adjust seasoning.
- Stir in the reserved bacon.
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Ready when: Sauce coats the back of a spoon and is noticeably thicker
Tip: The sugar balances acidity from the canned tomatoes if needed; taste before adding. Don't skip the tomato paste—it deepens the flavor considerably.
Cook the pasta
- Meanwhile, bring a large pot of salted water to a boil.
- Add the rigatoni and cook according to the package directions (usually 11–13 minutes), until just barely al dente.
- The pasta will continue to cook in the oven, so aim for one minute under package time.
- Drain the pasta in a colander.
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Ready when: Pasta is tender but still slightly firm when bitten
Tip: Slightly undercooking pasta prevents it from turning mushy after baking. Save ½ cup of pasta water before draining in case you need to loosen the mixture.
Combine pasta and sauce
- In a large bowl, toss the drained rigatoni with the warm tomato-bacon sauce and the olive oil until every piece is well coated.
- If the mixture looks dry, add splashes of reserved pasta water (2–3 tablespoons at a time) until it reaches a sauce consistency that just clings to the pasta.
- Add a pinch more salt and black pepper to taste.
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Ready when: All pasta is evenly coated and mixture is slightly loose, not clumpy
Tip: Add pasta water slowly; you can always add more, but you can't take it out. The sauce will thicken as the dish bakes.
Layer in baking dish
- Transfer the pasta mixture to a 9×13-inch (23×33 cm) baking dish, spreading it in an even layer.
- Sprinkle the shredded mozzarella over the top in an even layer.
- If using Parmesan, scatter it over the mozzarella.
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Tip: Don't press down on the pasta or cheese; a light layer ensures even browning and melting.
Bake until goldenOven 375°F / 190°C
- Place the baking dish in a preheated 375°F (190°C) oven.
- Bake for 15 minutes, or until the mozzarella is melted and bubbly and the top is lightly golden in spots.
- If the top is not browning after 12 minutes, move the dish to the upper oven rack for the final 3 minutes.
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Ready when: Cheese is fully melted and bubbly at the edges; top has light golden color in spots
Tip: If your oven runs cool, bake an extra 2–3 minutes. If the top begins to brown too quickly, loosely tent with foil.
Rest and serve
- Remove the baking dish from the oven and let it rest for 5 minutes.
- Top with fresh basil leaves if desired.
- Serve directly from the dish or spoon onto plates.
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Tip: A 5-minute rest prevents the hot cheese from sliding off the pasta when you serve it.
Good to know
Tips
- Thick-cut bacon provides better texture and flavor than thin bacon, which can turn too crispy and break apart.
- Undercook the pasta by about 1 minute; it will continue to soften in the oven and finish perfectly tender, not mushy.
- If you don't have bacon fat, use 1 tablespoon of olive oil instead; the dish will be lighter but still delicious.
- For extra richness, stir ¼ cup (60 ml) heavy cream into the sauce just before adding the pasta.
Make ahead
You can assemble the dish (up to adding cheese) up to 4 hours ahead. Cover and refrigerate, then bake at 375°F (190°C) for 20–22 minutes instead of 15. Add cheese 5 minutes before the end of baking so it melts properly.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes, covered with foil, until heated through. Alternatively, microwave individual portions at 50% power for 2–3 minutes, stirring halfway through. Freezer: Cool completely, then freeze in a freezer-safe container or tightly wrapped dish for up to 3 months. Thaw overnight in the refrigerator before reheating as above.
Substitutions
- bacon, thick-cut → Italian sausage (8 oz/225 g, browned and crumbled). Cook sausage in place of bacon for a richer, spice-forward version. Drain fat before adding to sauce.
- canned crushed tomatoes → 28 oz (794 g) canned diced tomatoes, processed briefly in a food processor. Crushed tomatoes work best, but diced can be used. Process them for a smoother sauce texture.
- mozzarella cheese, shredded → 2 cups (225 g) shredded Gruyère plus ½ cup (50 g) grated Fontina. For a more complex, nutty flavor. These cheeses melt smoothly and brown beautifully.
- fresh basil leaves → Fresh oregano (2 tablespoons loosely packed) stirred into the finished sauce. Oregano is more assertive and complements the bacon well. Add it before baking for integrated flavor.
