Rigatoni al Forno

Rigatoni al forno is a major hit in my family. In fact, my husband calls this "rigatoni al gone-oh" because there's never any left overs! Dad jokes aside, you need this recipe in your rotation. The saucy pasta and crisp, cheesy topping is what dreams are made of.

This recipe is so versatile. It's easy to make ahead of time and freezes well. As a regular hostess, I promise it's the type of meal that will wow your guests and won't tie you to the kitchen all night. You can make this entirely ahead of time, pop it in the oven as the guests arrive, and mix and mingle as the oven does all the work. Your guests will love this dish and you get to enjoy the party. A win-win!

If you're looking for more hearty pasta recipes, check out this authentic tagliatelle Bolognese that's made with a slow-simmered meat sauce. For fellow fans of baked pasta dishes, I recommend checking out this six cheese macaroni and cheese recipe. It's full of cheesy goodness and is also a great dish to serve at parties. If you're looking for a delicious appetizer to serve alongside pasta al forno, check out this burrata caprese that is bursting with bright, fresh flavors. Italian dessert is the best way to end the meal, with espresso ice cream and walnut biscotti being the perfect pairing.

Ingredients

Ingredient Notes

• Rigatoni: a short cut of pasta with a hollow center, rigatoni is the ideal shape for pasta al forno. It holds up well to baking and the rich meat sauce fills the hollow center, packing flavor into each bite. I prefer my pasta to have only simple ingredients, usually only "durum semolina wheat."
• Ricotta: this is an Italian whey cheese that is soft, creamy, and slightly grainy. I use whole milk ricotta because it is creamier and adds richness to the dish.
• Mozzarella: I grate my own mozzarella because it's more flavorful than packaged, grated versions. Grating your own cheese is also a great way to avoid unwanted ingredients that may be found in packaged versions, including anti-caking agents that may make the cheese melt unevenly.
• Parmesan: I grate this cheese myself and prefer to use "parmigiano reggiano" when I can. It's aged from 1 to 3 years, giving it a rich, complex taste that cannot be beat. For a cheese to be classified as parmigiano reggiano, it must come from specific regions of Italy and contain certain ingredients (milk, salt, and rennet). To verify if a cheese is authentic, look for dotted writing on the rind that says "parmigiano-reggiano." The package will also have the red and yellow DOP stamp that reads "Denominazione d'Origine Contrallata" and the Parmigiano Reggiano Consortium logo.
• San Marzano tomatoes: these tomatoes are ideal for sauces because of their meaty texture and complex, sweet flavor. San Marzano tomatoes come whole in a can, so I crush them with my hands. You could also use a food processor or blender. San Marzano tomatoes are only grown in certain regions of Italy. Authentic cans have two things on the label: the official Italian DOP symbol and the seal of the San Marzano consortium.
• Ground beef: I use an 85% to 15% ratio of lean meat to fat, which I find to be the perfect amount of tenderness without being too fatty. However, this recipe will work with any ratio you choose. I prefer to use grass-fed beef because of the rich, meatier flavor. Grass-fed beef may also have higher levels of antioxidants and heart healthy omega-3 fats than conventional beef.

See recipe card for quantities.

Substitutions and Variations

• Use a different pasta shape: the rigatoni can be substituted with other short cuts of pasta that hold up well to baking. Some great options include penne, ziti, fusilli, macaroni, cavatappi, and mostaccioli.
• Use a different tomato: if you don't have San Marzano tomatoes handy, you can instead use "San Marzano style" tomatoes. They are grown with the same tomato seed but outside of the designated region in Italy. You could also use regular canned tomatoes or marinara sauce.
• Use a different meat: the ground beef can be substituted with a different meat of your choice. Delicious options include ground pork, chicken, or turkey. Italian sausage would also be delicious! You could leave out the meat altogether for a vegetarian meal.
• Add some spice: for a hint of spiciness, add a pinch of crushed red pepper flakes to the sauce.
• Use dried basil and thyme: if you don't have fresh basil and thyme on hand, you can substitute with the dried version. When substituting dried herbs for fresh, use ⅓ of the amount.

Instructions

Step 1: preheat the oven to 350°F (177°C). Grease a 9-inch-by 13-inch broiler safe baking dish with olive oil. Set aside.

Step 2: in a large sauté pan or skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Then add the garlic and cook 1 minute until golden. Add the beef and cook until browned, breaking it up into small pieces with a spoon. Drain any excess fat as needed. Then pour in the crushed tomatoes, oregano, basil, and 1 teaspoon of salt. Simmer for 15 to 20 minutes until thickened. Add more salt to taste as needed.

Step 3: while the sauce simmers, bring a large pot of water to a boil and stir in 1 tablespoon of salt. Add the pasta and boil until extra al dente, about 2 minutes less than the package instructions.

Step 4: as the pasta cooks and the sauce simmers, combine the ricotta, parmesan, ½ cup of mozzarella, and thyme in a medium-sized bowl. Mix together and set aside.

Step 5: drain the pasta when ready and remove the sauce from the heat. Add the pasta to the sauce. Toss together until the pasta is evenly coated.

Step 6: spread half of the pasta evenly onto the bottom of the prepared baking dish. Layer the ricotta mixture on top. Then layer the remaining half of the pasta on top of the ricotta mixture. Sprinkle the remaining 1½ cups of mozzarella on top.

Step 7: bake uncovered for 30 minutes until the cheese is melted and bubbling and the top is golden. A couple of minutes before the end of the bake time, turn on the broiler if you're using a broiler safe baking dish. Watch very closely to make sure the pasta doesn't burn. Remove from the oven once the top is crispy and golden.

Step 8: let the pasta set for 5 to 10 minutes before serving. This lets the flavors meld and allows the cheese to firm up, making it easier to serve. Enjoy!

Equipment

• Broiler safe 9-inch by 13-inch baking dish. I recommend using a broiler safe dish because you can turn on the broiler at the end to get the cheese crisp and golden. I love using ceramic dishes for the durability and ability to withstand heat. Be sure to check your specific dish to make sure it's safe to put under a broiler. If you don't have a broiler safe dish, this recipe will still be delicious! Since you bake the pasta uncovered, the cheese will still get golden.

Storage

Store the leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. You should reheat all leftovers to an internal temperature of 165°F (74°C). They can be reheated in a 350°F (177°C) oven or a microwave in one minute increments until it reaches temperature. The exact time will depend on how much leftovers you have.

This pasta bake is very easy to make ahead and meal prep. Follow all the recipe instructions but do not bake. Store in the refrigerator for 1 to 2 days in an airtight container. Remove from the refrigerator 30 minutes before reheating to bring it up to room temperature. Then bake as directed in the recipe.

If you want to make this recipe more than 2 days ahead of time, I recommend making it as directed, including baking. You can freeze it for up to 3 months. I prefer to freeze it in single portions so it's easy to grab what I need for dinner!

For more information about how to store food safely, check out this USDA Leftovers and Food Safety guide.

FAQ

Related

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Pairing

These are my favorite dishes to serve with rigatoni al forno: