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
Scale
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
