Rigatoni al Forno

Rigatoni al Forno

from insanelygoodrecipes.com
65 min

This rigatoni al forno with meat sauce is about to be your new favorite pasta bake! It's hearty, cheesy, and oh-so-satisfying!

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 lb Italian sausage or ground beef
  • 1 can (28 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 teaspoon granulated sugar (to balance acidity)
  • 1 lb (450g) rigatoni pasta
  • Salt (for pasta water)
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese (divided)
  • 1 egg
  • 1/4 teaspoon nutmeg
  • Fresh parsley, chopped, for garnish

Directions

  1. 1

    Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente (it will continue cooking in the oven). Drain and set aside.

  2. 2

    In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for 1 minute, until fragrant.

  3. 3

    Add the Italian sausage or ground beef, breaking it up with a spoon. Cook until browned and fully cooked through.

  4. 4

    Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally. Adjust seasoning to taste.

  5. 5

    In a bowl, combine ricotta, Parmesan, 1 cup of mozzarella, the egg, and nutmeg. Mix well.

  6. 6

    Preheat the oven to 375°F. Spread a thin layer of sauce at the bottom of a 9x13-inch baking dish.

  7. 7

    Mix the cooked rigatoni with the remaining sauce, ensuring all pasta is well coated. Layer half of the pasta mixture into the baking dish. Spread the ricotta cheese mixture evenly over the pasta. Add the remaining pasta on top, spreading it evenly. Sprinkle the remaining 1 cup of mozzarella over the top.

  8. 8

    Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is golden and bubbly.

  9. 9

    Let the dish rest for 5–10 minutes before serving. Garnish with fresh parsley and extra Parmesan if desired. Serve warm and enjoy!