If ever there was a dish that filled both your home and heart with cozy, irresistible aromas, it’s Rigatoni al Forno. Picture tender tubes of pasta nestled beneath a bubbling blanket of cheeses, tucked in with robust Italian sausage, creamy ricotta, and a vibrant, herby tomato sauce. It’s comfort food that still manages to feel a little festive, equally at home on a weeknight dinner table or surrounded by loved ones at a celebration. Every bite delivers that perfect melding of savory, cheesy, and just a touch of spice, making Rigatoni al Forno a true standout in the world of baked pasta.
Ingredients You’ll Need
What makes this dish shine is the beautiful simplicity of its ingredients. Each plays a starring role—whether adding creaminess, a hearty bite, or a pop of fresh herbal flavor. Assemble these kitchen staples and you’re halfway to a piping-hot pan of Rigatoni al Forno magic.
- 12 oz rigatoni pasta: The ridges and hollow centers catch all that glorious sauce and cheese.
- 1 tablespoon olive oil: Adds that silky richness and helps brown the sausage.
- 1/2 pound Italian sausage (casings removed): Brings spice and depth; feel free to go hot or sweet depending on your crowd.
- 1/2 small onion (diced): Adds subtle sweetness and aroma to the sauce base.
- 2 cloves garlic (minced): For that unmistakably savory, Italian backbone.
- 1 (24 oz) jar marinara sauce or homemade tomato sauce: Either works—homemade if you have time, quality jarred if you don’t!
- 1/2 teaspoon dried basil: Infuses the sauce with classic Italian herbal notes.
- 1/2 teaspoon dried oregano: Adds earthiness to round out the tomato base.
- Salt and black pepper to taste: Essential for pulling all the flavors together.
- 1 cup ricotta cheese: Lends creamy, dreamy texture throughout the bake.
- 1 egg: Helps bind the ricotta, giving the filling a gorgeous fluffiness.
- 1/2 cup grated Parmesan cheese: Adds salt, nuttiness, and gorgeous golden color.
- 2 cups shredded mozzarella cheese: Melts into gooey, stringy perfection on top.
- Chopped fresh basil or parsley for garnish (optional): Adds color and a final burst of freshness.
How to Make Rigatoni al Forno
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). A well-heated oven ensures that each layer of the Rigatoni al Forno bakes up bubbly and golden. While the oven warms, grease a 9×13-inch baking dish so nothing sticks and clean-up stays easy.
Step 2: Cook the Pasta
Bring a big pot of salted water to a boil, then cook the rigatoni just until al dente. You want that perfect tender bite, since it’ll finish cooking in the oven. Once done, drain the noodles and set them aside—don’t rinse, as a little starch helps the sauce stick.
Step 3: Make the Meat Sauce
Heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it up into crumbles with a wooden spoon. Brown until fully cooked, then toss in the diced onion and cook until soft and fragrant, about 3–4 minutes. Stir in the garlic and let it sizzle for another minute. Pour in the marinara sauce, then sprinkle in the basil, oregano, salt, and black pepper. Let everything simmer for 5 to 10 minutes, allowing the flavors to meld together into a rich, savory sauce.
Step 4: Mix Up the Ricotta Layer
In a small bowl, combine the ricotta cheese, egg, and half of the grated Parmesan. This creamy blend is what gives Rigatoni al Forno its luscious, melt-in-your-mouth texture and satisfying body.
Step 5: Bring Everything Together
Now comes the fun part! In a large mixing bowl (or if you prefer, right in your prepared baking dish), combine the cooked rigatoni, sausage sauce, and ricotta mixture. Gently stir until everything is beautifully coated and evenly combined—each bite should have pasta, sauce, and creamy cheese.
Step 6: Layer and Bake
Transfer your rigatoni mixture into the waiting baking dish, smoothing it out evenly. Shower the top with the shredded mozzarella and the rest of the Parmesan cheese. Slide it into the oven and bake for 25 to 30 minutes, until the cheese is melted, bubbling, and beautifully golden on top. Let it rest for five minutes before digging in—this helps everything set up for perfect scooping.
How to Serve Rigatoni al Forno
Garnishes
Just before serving, scatter some freshly chopped basil or parsley over the top. Not only does it add a pop of color, but those fresh herbs brighten up the rich flavors and make each serving of Rigatoni al Forno look even more inviting.
Side Dishes
This hearty baked pasta is a meal in itself, but it loves the company of a crisp green salad dressed with vinaigrette, or a basket of warm, crusty bread to sweep up every last bit of cheese and sauce. For a standout Italian feast, consider a side of roasted vegetables or simply steamed green beans.
Creative Ways to Present
Rigatoni al Forno can be dressed up or down to suit any occasion. For family-style meals, serve straight from the baking dish at the table. For gatherings, spoon individual portions into shallow bowls and top with extra herbs and a shower of fresh Parmesan. For a whimsical touch, bake mini versions in ramekins for personalized servings—adorable and fun!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Rigatoni al Forno (lucky you!), store it tightly wrapped or in an airtight container in the refrigerator. It will keep well for up to three days, making for amazing next-day lunches or a quick dinner reboot.
Freezing
Rigatoni al Forno is a meal-prepper’s dream. After assembling (but before baking), cover tightly with foil and freeze for up to two months. When ready, bake straight from the freezer, covered, for 40–50 minutes, then uncover and bake until bubbling and golden. You can also freeze fully baked portions for later—perfect for solo meals.
Reheating
To reheat, cover leftovers with foil and warm in a 350°F oven until heated through and bubbly. Individual slices can be microwaved on medium power. If baking from frozen, just remember to allow extra time so everything heats evenly and the cheese returns to its glorious, melty state.
FAQs
Can I make Rigatoni al Forno vegetarian?
Absolutely! Simply omit the sausage or swap in sautéed mushrooms, roasted bell peppers, or even a medley of your favorite veggies. The result is every bit as satisfying and flavorful.
Can I use a different pasta shape?
Rigatoni is classic for its big, sauce-catching tubes, but penne or ziti work beautifully too. Just choose a sturdy, hollow pasta that will stand up to all the baking and hold plenty of cheese and sauce.
Can this be assembled ahead of time?
Yes! You can assemble the entire dish (unbaked) and refrigerate it up to 24 hours in advance. Just cover tightly and add an extra 10 minutes or so to the baking time since it will be cold from the fridge.
What is the best way to avoid mushy pasta in the bake?
The trick is cooking the rigatoni just until al dente. It should be firm to the bite before mixing, as it will soften further in the oven while absorbing all the luscious sauce and cheese.
How do I get that golden, bubbly top?
For an extra golden finish, broil the Rigatoni al Forno for the last 2–3 minutes of baking, watching closely so it doesn’t burn. The cheese will brown beautifully for restaurant-quality results.
Final Thoughts
There’s something truly special about sharing a hearty, bubbling tray of Rigatoni al Forno with family and friends—the kind of meal that brings everyone to the table and inspires just one more helping. Give this recipe a try and see how quickly it will become a cherished favorite in your own kitchen. Mangia!
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Rigatoni al Forno Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Rigatoni al Forno is a classic Italian baked pasta dish that combines rigatoni with a flavorful meat sauce, creamy ricotta cheese, and gooey mozzarella. It’s a comforting and satisfying meal that’s perfect for gatherings or weeknight dinners.
Ingredients
Pasta:
- 12 oz rigatoni pasta
Meat Sauce:
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (casings removed)
- 1/2 small onion (diced)
- 2 cloves garlic (minced)
- 1 (24 oz) jar marinara sauce or homemade tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Cheese Mixture:
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish:
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the pasta: Cook the rigatoni in salted water until just al dente. Drain and set aside.
- Prepare the meat sauce: In a large skillet, heat olive oil and cook the sausage, onion, and garlic. Add marinara sauce, basil, oregano, salt, and pepper. Simmer for 5–10 minutes.
- Make the cheese mixture: In a bowl, mix ricotta, egg, and half of Parmesan cheese.
- Combine ingredients: In a bowl or baking dish, mix pasta, meat sauce, and cheese mixture. Transfer to baking dish.
- Bake: Top with mozzarella and Parmesan. Bake for 25–30 minutes until golden. Let rest before serving. Garnish if desired.
Notes
- Make it vegetarian by omitting the sausage or using mushrooms.
- Can be prepared ahead and refrigerated for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 7g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg
