Spicy Rigatoni Pasta Bake

This Spicy Rigatoni Pasta Bake combines the rich flavors of a creamy vodka sauce with a fiery kick from chili flakes. It’s layered over hearty Banza rigatoni, topped with melty mozzarella and Parmesan, and baked to golden perfection. It’s a comforting, crowd-pleasing dish perfect for weeknight dinners or casual gatherings. For this recipe, I used Banza Rigatoni (made from Chickpeas), but you can use any pasta of choice!

Cheesy Spicy Rigatoni Bake

Baked Rigatoni with Spicy Tomato Sauce

Oven-Baked Spicy Rigatoni Pasta

This spicy rigatoni pasta bake features a creamy vodka tomato sauce with a kick of chili flakes, topped with melted mozzarella and parmesan cheese. It’s a comforting and flavorful baked pasta perfect for any dinner.

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Yields: 4 people

Ingredients

Pasta Bake

• 1 box Rigatoni
• 1 tbsp olive oil
• 3 cloves garlic chopped
• 1 cup tomato paste
• ¼ cup vodka
• 1 cup cream or coconut milk
• ½ cup parmesan cheese
• 1 tbsp butter
• 1 tsp chili flakes
• Salt & pepper
• *reserve ½-1 cup pasta water*

Toppings

• 1 cup mozzarella cheese shredded
• ½ cup parmesan cheese freshly grated
• 1 tbsp parsley
• Few cracks of black pepper

Instructions

• Cook the Pasta: Bring a large pot of salted water to a boil.
• Cook Banza Rigatoni according to box instructions.
• In a large skillet, heat olive oil over medium heat.
• Add garlic and chili flakes, sautéing for 2–3 minutes until fragrant.
• Stir in tomato paste and cook for 3–4 minutes, allowing it to caramelize slightly.
• Deglaze with vodka, stirring well.
• Let it simmer for 2 minutes to cook off the alcohol.
• Reduce heat to low and stir in heavy cream, Parmesan, butter, salt, and black pepper.
• Let it simmer for 3–4 minutes, stirring occasionally.
• If the sauce is too thick, add reserved pasta water gradually until the desired consistency is reached.
• Preheat oven to 400°F.
• Toss the cooked rigatoni in the vodka sauce, ensuring every piece is coated.
• In a greased 9×13-inch baking dish, add the pasta mixture.
• Sprinkle the mozzarella and Parmesan cheese over it.
• Bake uncovered for 15–18 minutes, or until the cheese is golden and bubbling.
• Let rest for 5 minutes before serving.
• Garnish with fresh parsley, parmesan cheese, and a few cracks of black pepper.
• Serve warm and enjoy!

Watch the Recipe Below