This cozy Amish-inspired celery rigatoni bake is one of those weeknight recipes that basically cooks itself while you wrangle the rest of life. You literally pour canned cream of celery soup and just three other ingredients over uncooked rigatoni in a 9x13 pan, slide it into the oven, and let the magic happen. It has that simple, pantry-friendly charm you see in a lot of Midwest church cookbooks—comforting, creamy, and totally unfussy. It’s perfect for those nights when you want a warm, homey dinner without hovering over the stove.
Serve this celery rigatoni bake with a crisp green salad (I love romaine with a simple vinaigrette) or some steamed green beans to balance the creaminess. Garlic bread or buttered dinner rolls are great for scooping up the extra sauce. If you want to stretch the meal for a larger family dinner, add a side of roasted vegetables or a fruit salad. A light white wine or sparkling water with lemon pairs nicely, and for a full comfort-food night, finish with something simple like brownies or sliced apples with caramel dip.
5-Ingredient Amish Celery Rigatoni BakeServings: 6-8
Ingredients
1 pound uncooked rigatoni pasta
2 cans (10.5 ounces each) condensed cream of celery soup
3 cups whole milk (or 2% milk)
2 cups shredded mozzarella cheese, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper
Nonstick cooking spray, for the pan
Directions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking pan with nonstick cooking spray so the pasta doesn’t stick.
Pour the uncooked rigatoni evenly into the bottom of the prepared 9x13 pan, spreading it into an even layer so the sauce can reach all the pieces.
In a medium mixing bowl, whisk together the condensed cream of celery soup, milk, kosher salt, and black pepper until smooth and fully combined. This mixture should be pourable and a bit thinner than the canned soup on its own.
Pour the soup and milk mixture evenly over the uncooked rigatoni in the pan, making sure to cover as much of the pasta as possible. Use a spoon to gently nudge the pasta around so the liquid seeps down between the noodles.
Sprinkle 1 1/2 cups of the shredded mozzarella cheese evenly over the top of the pasta and sauce. Reserve the remaining 1/2 cup of cheese for later.
Cover the pan tightly with aluminum foil, making sure it is well sealed so the steam stays in and helps cook the rigatoni through.
Bake the covered dish in the preheated oven for 45–50 minutes, until the pasta is mostly tender when you poke a piece with a fork and the sauce is bubbling around the edges.
Carefully remove the foil (watch out for steam). Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top.
Return the uncovered pan to the oven and bake for another 10–15 minutes, until the cheese on top is melted, lightly golden in spots, and the rigatoni is fully tender.
Let the casserole rest on the counter for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop neat portions. Serve warm straight from the pan.
Variations & Tips
To keep this truly 5-ingredient and weeknight-friendly, the base recipe uses just rigatoni, cream of celery soup, milk, cheese, and simple seasoning, but you can easily customize it. For extra protein, stir 1–2 cups of cooked, shredded chicken or diced ham into the uncooked rigatoni before pouring on the soup mixture (just keep everything in a single, even layer so it bakes evenly). If you like a little color and crunch, add a handful of frozen peas or mixed vegetables straight from the bag under the cheese layer—no need to thaw. For a slightly richer version, swap 1 cup of the milk for half-and-half, or sprinkle grated Parmesan over the top along with the mozzarella. You can also use a different melty cheese, like Colby Jack or Monterey Jack, if that’s what you have. If you prefer a softer, more saucy bake, add an extra 1/2 cup of milk; for a thicker, more set casserole, bake it toward the longer end of the time range and let it rest the full 10 minutes. Food safety tips: Always make sure the casserole is heated until the center is piping hot and the sauce is bubbling before serving; oven temperatures can vary, so if needed, add an extra 5–10 minutes covered. If you add any pre-cooked meats, ensure they were cooled and stored properly beforehand and that leftovers are cooled quickly and refrigerated within 2 hours. Leftovers should be reheated until steaming hot and eaten within 3–4 days.
