Heavenly Creamy Mozzarella Tomato Rigatoni Cheesy Bliss
A rich and comforting pasta dish made with creamy tomato sauce, melted mozzarella, and perfectly cooked rigatoni for a satisfying, cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
Ingredients
· Rigatoni pasta – 450 g (16 oz)
· Olive oil – 2 tablespoons
· Yellow onion, finely chopped – 1 medium (about 150 g)
· Garlic cloves, minced – 4 cloves
· Crushed tomatoes – 800 g (28 oz)
· Tomato paste – 2 tablespoons
· Heavy cream – 240 ml (1 cup)
· Mozzarella cheese, shredded – 250 g (9 oz)
· Parmesan cheese, grated – 50 g (½ cup)
· Italian seasoning – 2 teaspoons
· Dried basil – 1 teaspoon
· Red pepper flakes – ½ teaspoon (optional)
· Salt – 1½ teaspoons
· Black pepper – ½ teaspoon
· Fresh basil, chopped – 15 g (½ cup)
Instructions
1. Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve 120 ml (½ cup) pasta water, then drain.
2. Heat olive oil in a skillet over medium heat. Add onion and cook until soft.
3. Stir in garlic and cook briefly until fragrant.
4. Add crushed tomatoes and tomato paste. Simmer for 10 minutes.
5. Pour in heavy cream and stir until smooth.
6. Season with Italian seasoning, basil, salt, pepper, and red pepper flakes.
7. Add mozzarella and Parmesan, stirring until melted.
8. Toss in cooked rigatoni, adding pasta water if needed.
9. Finish with fresh basil and serve warm.
Notes
For best texture, use freshly shredded mozzarella and keep heat low when adding cheese. Adjust seasoning to taste and serve immediately for maximum creaminess.