Rigatoni al Forno
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
finely chopped
- 3 garlic cloves
minced
- 1 lb Italian sausage or ground beef
- 1 can crushed tomatoes
28 oz
- 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 rigatoni pasta
450g
- 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
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
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
Add the Italian sausage or ground beef, breaking it up with a spoon. Cook until browned and fully cooked through.
- 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
In a bowl, combine ricotta, Parmesan, 1 cup of mozzarella, the egg, and nutmeg. Mix well.
- 6
Preheat the oven to 375°F. Spread a thin layer of sauce at the bottom of a 9x13-inch baking dish.
- 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
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
Let the dish rest for 5–10 minutes before serving. Garnish with fresh parsley and extra Parmesan if desired. Serve warm and enjoy!
Rigatoni al Forno
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Based on 5 ratings
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About this Recipe
Craving a comforting, deeply satisfying meal that’s hearty and cheesy? This Rigatoni al Forno with its rich meat sauce is about to become your new go-to pasta bake, delivering ultimate comfort in every forkful.
What makes this Rigatoni al Forno truly special is the thoughtful combination of a robust, flavorful meat sauce and a creamy ricotta mixture. The hint of granulated sugar in the sauce expertly balances the acidity of the crushed tomatoes, ensuring a perfectly rounded flavor profile that elevates this classic dish beyond the ordinary.
Prepare for a symphony of textures and flavors. You'll bite into tender rigatoni pasta, coated in a savory meat sauce brimming with the aromatic notes of garlic, onion, and Italian herbs like oregano and basil. Layers of creamy ricotta and gooey, melted mozzarella cheese create an irresistible, golden-brown crust on top, making each serving a comforting embrace. This is the kind of hearty, satisfying meal that gathers everyone around the table, perfect for a cozy evening.
Easily tailor this Rigatoni al Forno to your preference. You can swap the Italian sausage for ground beef if you prefer a milder flavor, or use a combination of both. For a touch of heat, feel free to increase the red pepper flakes, or omit them entirely if you're sensitive to spice. A pinch of extra Parmesan cheese mixed into the ricotta adds an even richer, nuttier dimension.
This hearty Rigatoni al Forno is ideal for a comforting family dinner or when you need a satisfying meal to feed a crowd. Serve it alongside a simple green salad and some crusty bread to soak up every last drop of that delicious sauce.