Bringing the taste of Italian comfort to your table with this luxurious rigatoni al forno! ‘Al forno’ literally means ‘from the oven’ in Italian.
This isn’t your regular stovetop pasta. It’s a layered masterpiece where every ingredient gets a chance to shine. Think perfectly cooked rigatoni tubes wrapped in a rich meat sauce with pockets of creamy cheese.
This is my go-to dish when I want to show off a bit in the kitchen without stressing myself out.
It’s rustic Italian comfort food at its finest!
Why You’ll Love This Rigatoni al Forno
Comfort Classic: Rigatoni al forno combines hearty pasta, rich sauce, and gooey cheese in a warm, satisfying dish.
Packed with Flavor: This recipe offers a delightful blend of savory flavors. The robust sauce complements the creamy cheese mixture and al dente pasta.
Easy One-Dish Presentation: All the components bake together in a single dish, making it convenient to serve and minimizing cleanup.
Make-Ahead: Prepare this dish in advance and refrigerate. It’s an excellent option for busy weeknights or stress-free entertaining.
Ingredients
- Rigatoni Pasta: The star of the dish. Rigatoni’s ridges and tube shape hold the sauce and cheese perfectly.
- Olive Oil: It adds a subtle richness and depth to the sauce.
- Onion And Garlic Cloves: These aromatics form the flavor base of the sauce, delivering a savory and fragrant foundation.
- Italian Sausage Or Ground Beef: It provides a hearty, meaty component that gives the dish its satisfying texture and robust flavor.
- Crushed Tomatoes And Tomato Paste: The tomatoes form the sauce’s base, while the tomato paste intensifies its rich, tangy flavor.
- Egg: It helps bind the cheese mixture, giving the dish structure and creaminess.
- Cheeses: Ricotta adds creaminess, Parmesan contributes nuttiness, and Mozzarella provides the gooey, melted topping.
- Herbs and Spices: Oregano and basil provide a traditional Italian taste, and red pepper adds heat. Salt and pepper balance the flavors, and nutmeg adds warmth to the cheese mixture.
- Granulated Sugar: It balances the acidity of the tomatoes, ensuring the sauce is well-rounded and not too sharp.
- Fresh Parsley: It adds color and a hint of herbal flavor to the finished dish.
How to Make Rigatoni al Forno
You’ll love how easy this dish is to make despite how gourmet it feels!
1. Cook the pasta. 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. Sauté the aromatics. In a large skillet, heat olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute, until fragrant.
3. Brown the meat. Add the Italian sausage or ground beef, breaking it up with a spoon. Cook until browned and fully cooked through.
4. Finish the sauce. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally. Adjust the seasoning to taste.
5. Mix the cheese layer. In a bowl, combine the ricotta, Parmesan, 1 cup of mozzarella, the egg, and nutmeg. Mix well.
6. Prepare the oven and dish. Preheat the oven to 375°F. Spread a thin layer of sauce at the bottom of a 9×13-inch baking dish.
7. Assemble. 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. Bake. 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. Serve. Let the dish rest for 5–10 minutes before serving. Garnish with fresh parsley and extra Parmesan if desired. Serve warm and enjoy!
Tips for the Best Rigatoni al Forno
These simple tips make for a rigatoni to remember!
- Don’t overcook! The rigatoni will continue cooking in the oven, so undercook slightly during boiling to avoid mushy pasta.
- Go for high quality. Opt for San Marzano or high-quality crushed tomatoes for a richer and more flavorful sauce.
- Boost the flavor. Add a splash of red wine while simmering the sauce for added depth and richness.
- Season the cheese layer. Nutmeg adds warmth, but you can also include salt, pepper, or even a pinch of garlic powder for extra flavor.
- Try a tent trick. Use foil for the first 20 minutes to trap moisture and prevent the top from burning, then remove it to brown the cheese.
- Have fun with add-ins and variations. Add sautéed veggies like spinach, mushrooms, or zucchini for extra nutrition. Swap the sausage for turkey or plant-based meat for a lighter or vegetarian option. Mix in a handful of fresh basil or dollop some pesto for extra flavor.
- Make it a feast. Pair with a fresh Caesar salad, garlic bread, or roasted vegetables for a complete and balanced meal. A glass of red wine like Chianti or Sangiovese is also a perfect accompaniment.
How to Store
Here’s how to store your leftovers to enjoy all week.
To Store: Allow the pasta to cool completely, then place in an air-tight container in the refrigerator for up to 3-4 days. For best results, keep the dish in its original baking pan and cover tightly with plastic wrap.
To Freeze: Wrap the cooled dish tightly in plastic wrap followed by aluminum foil and freeze for up to 2-3 months. For individual portions, transfer to freezer-safe containers and remove as much air as possible before freezing.
To Reheat: For the best results, warm in a 350°F oven for about 20 minutes, covered with aluminum foil until heated through. Microwave individual portions for 1-2 minutes with a splash of water to maintain moisture.
Rigatoni al Forno
6
servings30
minutes35
minutes670
kcalThis rigatoni al forno with meat sauce is about to be your new favorite pasta bake! It’s hearty, cheesy, and oh-so-satisfying!
Ingredients
- For the Sauce:
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)
- For the Pasta:
1 lb (450g) rigatoni pasta
Salt (for pasta water)
- For the Cheese Layer:
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
Instructions
- 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.
- 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.
- Add the Italian sausage or ground beef, breaking it up with a spoon. Cook until browned and fully cooked through.
- 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.
- In a bowl, combine ricotta, Parmesan, 1 cup of mozzarella, the egg, and nutmeg. Mix well.
- Preheat the oven to 375°F. Spread a thin layer of sauce at the bottom of a 9×13-inch baking dish.
- 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.
- 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.
- Let the dish rest for 5–10 minutes before serving. Garnish with fresh parsley and extra Parmesan if desired. Serve warm and enjoy!
Notes
- For added flavor, include a splash of red wine in the sauce while it simmers.
- Add sautéed vegetables like zucchini, mushrooms, or spinach to the sauce for a heartier dish.
- Nutmeg adds warmth, but you can also season the cheese layer with salt, pepper, or even a pinch of garlic powder for extra flavor.
