Description
Rigatoni al Forno blends Italy’s comforting culinary traditions with rich, creamy textures. Hearty pasta layers meld perfectly with robust cheese and savory meat sauce, promising a memorable dining experience you’ll savor down to the last delicious bite.
Ingredients
Scale
- 1 lb (454 g) ground beef (or Italian sausage)
- 2 cups (226 g) shredded mozzarella cheese
- 1 cup (226 g) ricotta cheese
- ½ cup (50 g) grated Parmesan cheese
- ¼ cup (25 g) grated Parmesan cheese
- 12 oz (340 g) rigatoni pasta
- 1 jar (24 oz/680 g) marinara sauce (or homemade sauce)
- 1 egg
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsps chopped fresh parsley (or 1 tsp dried)
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for heat)
Instructions
- Pasta Preparation: Boil rigatoni in salted water until just under package cooking time, then drain and lightly coat with olive oil to prevent sticking.
- Meat and Aromatics: In a large skillet, brown ground beef or sausage, then sauté diced onions until translucent. Add minced garlic and cook briefly to release aromatic flavors.
- Sauce Development: Merge marinara with the meat mixture, enriching with Italian herbs, salt, black pepper, and red pepper flakes. Simmer to harmonize flavors and develop depth.
- Ricotta Blend: Whisk ricotta with egg, Parmesan, and chopped parsley until smooth and well-combined, creating a creamy foundational layer.
- Assembly and Baking: Preheat oven to 375F. Grease a baking dish and layer one-third of meat sauce on the bottom. Arrange half the rigatoni, spread ricotta mixture evenly, and sprinkle mozzarella.
- Final Layering: Complete the dish by adding remaining pasta, ricotta mixture, and another mozzarella layer. Top with final third of meat sauce, then generously cover with additional mozzarella and Parmesan.
- Oven Finish: Cover with foil and bake for 20 minutes. Remove foil and continue baking until cheese turns golden and edges become crisp and bubbly.
- Serving: Let pasta rest briefly after removing from oven. Serve hot, accompanied by garlic bread and a fresh side salad for a complete meal experience.
Notes
- Pasta Cooking Precision: Slightly undercook rigatoni to prevent mushiness during baking, ensuring a perfect al dente texture after the final oven stage.
- Fat Management Tip: Thoroughly drain meat after browning to avoid excess grease pooling in the final dish, maintaining a clean and appetizing appearance.
- Flavor Layering Strategy: Let meat sauce simmer longer to develop deeper, more complex taste profile, allowing herbs and spices to fully integrate.
- Cheese Distribution Hack: Spread ricotta mixture evenly to guarantee consistent creaminess in every bite, preventing dry or overly dense sections.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 650
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 120 mg