Delicious Italian Sunset Pasta Bake

Nothing beats the chill and cozy vibe of baked Italian sunset pasta. It's my no-stress dinner pick when I want something a little fancy without much effort. Saucy mezzi rigatoni bakes up with melty cheese and punchy pesto, then gets a crunchy layer on top that says, "Dinner's done!" It’s like lazy lasagna but way less hassle and mess.

This dish was an instant hit with my family. The first time I brought it to a Sunday potluck, everyone couldn’t stop asking for seconds. Now it’s the number one pasta bake we all crave.

Dreamy Ingredients

• Parsley: Bright, fresh pop of color Sprinkle this on top for a pretty look and herby finish
• Butter: Coat your dish for crispy golden edges Go for unsalted if you have it
• Parmesan cheese: Freshly grated gives great salty flavor and finishing touch
• Fresh mozzarella: Tear or slice it for even melting and those epic cheese pulls
• Jarred pesto: Delivers zingy basil goodness and nutty parmesan flavor Try to grab a bright and not-too-oily one
• Meat sauce: Hearty base packed with tomato and ground meat Use any homemade or bottled version you love
• Mezzi rigatoni pasta: Holds the sauce in every bite For extra chew, bronzed cut types are the way to go

Easy Step-by-Step

Bake and Serve:

Slide the dish in the middle of your oven and bake uncovered for about 25 minutes. Cheese should get all bubbly and golden at the edges. Cool a few minutes, toss parsley on top, then dig in.

Top and Finish:

Cover with your last scoop of pasta. Sprinkle all the leftover parmesan for a crisp, cheesy crust that'll get nice and toasty.

Add Cheese and Pesto:

Lay out mozzarella slices so every bit of pasta gets some gooey cheese. Drop pesto in spoonfuls, then spread gently right to the corners.

Layer the Base:

Spoon half the pasta covered in sauce into your greased pan. Shower on half the parmesan for some salty tang in every bite.

Coat Pasta with Sauce:

Warm up your meat sauce, plop in the cooked rigatoni, and mix so everything is nice and saucy.

Cook the Pasta:

Fill a big pot with salted water, bring it to a rolling boil, drop in mezzi rigatoni, and cook just until chewy but not mushy. Drain to stop it from overcooking.

Preheat Oven:

Fire up your oven to 350°F before you get started so it’s ready to go once the pasta is layered.

Highlight

The little crunchy bits of cheesy pasta at the edges are my absolute favorite. Those bites are always the first to disappear! Making this always brings back fun memories of Sunday get-togethers where nobody wanted to leave the table.

Smart Storage

Let things cool off before stashing in the fridge. Sealed tight, it’ll last up to three days. To warm it up, pop it in the oven covered in foil so it stays moist. For freezing, bundle it up well and it’ll keep up to two months. Thaw overnight and heat through in your oven.

Swaps and Options

No mezzi rigatoni? Use penne or ziti instead. Want veggie-friendly? Just leave the meat out and boost flavor with mushrooms or spinach. For a twist, try sun-dried tomato or roasted red pepper pesto instead of regular.

How to Serve

This is great with a simple green salad, roasted veggies, and a thick slice of crusty bread. Or put it with grilled chicken or marinated olives for a buffet-friendly spread.

Fun Backstory

Dishes like this come from Italian-American family cooking—big flavors, shared meals, and all about comfort. The Italian sunset name is all about that cheesy golden top with the orangey red sauce peeking out here and there.

Recipe FAQs

→ Which kind of meat sauce should I go for?

Pretty much any thick meat sauce will do, like one you make with sausage, pork, or ground beef cooked up with tomato and a bunch of Italian-style herbs.

→ Is it possible to use something else besides mezzi rigatoni?

Totally! Try regular rigatoni or even penne. Just make sure the pasta isn’t mushy and stays a bit firm for the best bite.

→ How can I tell if the pasta bake's done?

Look for that golden, bubbling top and melted cheese. It usually takes about 25 minutes at 350°F for everything to come together.

→ Which cheeses are best for layering?

Go for fresh mozzarella for chunkiness and parmesan for that nice crunchy top once baked. They melt and toast just right.

→ Can I get this all ready before I need it?

Yep! You can put it together early and stash it in the fridge. When it's time to bake, give it a few extra minutes if it’s cold from the fridge.

→ What’s the best way to store the extra portions?

Let it cool completely, cover it well, then stick it in the fridge for up to three days. Warm it up in the oven to keep the texture nice.