Rigatoni al Forno

4.67 from 3 votes

Rigatoni al forno is baked to perfection with a hearty meat sauce and a crisp, melted cheese topping. This authentic Italian recipe is versatile, making it perfect for weeknights and effortless entertaining!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Italian

Keyword: rigatoni al forno

Servings:

Calories: 640kcal

Author: Maria D'Errico

Ingredients

2 tablespoons extra virgin olive oil
1 small onion (diced)
5 cloves garlic (minced)
1 pound ground beef *
2 (28 ounce) cans San Marzano tomatoes (crushed)*
1 teaspoon dried oregano
1 tablespoon fresh basil leaves (chopped)*
1 tablespoon + 1 teaspoon kosher salt (divided into 1 tablespoon and 1 teaspoon portions)
1 pound rigatoni (dried)*
15 ounces ricotta
¾ cup parmesan (grated)
2 cups mozarella (shredded, divided into ½ cup and 1½ cup portions)
1 teaspoon fresh thyme (chopped)*

US Customary - Metric

Instructions

Preheat the oven and prepare a baking dish: preheat the oven to 350°F (177°C). Grease a 9-inch by 13-inch broiler safe baking dish with olive oil. Set aside.
Make the sauce: In a large sauté pan or skillet, heat the olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Add the beef and cook until browned, breaking up the large pieces of meat with a spoon or spatula. Drain excess fat if necessary. Then pour in the crushed tomatoes, oregano, basil, and 1 teaspoon of salt. Simmer for about 15 to 20 minutes to allow the flavors to develop and meld. Add more salt to taste if needed.
Boil the pasta: while the sauce simmers, bring a large pot of water to a boil. Add the 1 tablespoon of salt and stir. Then add the pasta and cook extra al dente, about 2 minutes less than the package instructions.
Make the ricotta mixture: while the pasta boils and the sauce simmers, add the ricotta, parmesan, ½ cup of mozzarella, and thyme to a medium-sized bowl. Mix together until well combined and set aside.
Combine the pasta and sauce: Drain the pasta when ready. Remove the sauce from the heat and add the pasta. Mix together until the pasta is evenly coated with sauce.
Layer the pasta and ricotta mixture in the baking dish: spread half of the pasta evenly on the bottom of the baking dish. Layer the ricotta mixture evenly on top. Then add the remaining half of the pasta on top of the ricotta mixture. Sprinkle the remaining 1½ cups of mozzarella on top.
Bake: place the baking dish in the oven and bake uncovered for 30 minutes, until bubbly and the cheese topping is golden. If you are using a broiler safe dish, you can broil for a couple of minutes to get the topping extra crispy, but watch very closely to ensure it doesn't burn.
Set and serve: Remove from the oven and let set for about 5 to 10 minutes before serving.

Video

Notes

Ground beef: the ground beef can be substituted with the same amount of another meat. Ground pork, turkey, or chicken would be delicious. You could also use Italian sausage. The meat can be omitted altogether for a vegetarian version.
San Marzano tomatoes: these come whole in a can, and can be crushed with your hands, a food processor, or blender. You can also crush them with a spoon in the pan as they cook. If you don't have San Marzano tomatoes, you could instead use San Marzano style tomatoes, regular canned tomatoes, or marinara sauce.
Fresh basil and thyme: if you don't have fresh herbs, you can substitute with dried ones, using ⅓ the amount.
Rigatoni: you can substitute with the same amount of another pasta shape. I recommend using short cuts of pasta that hold up well to baking. Fusilli, penne, ziti, and macaroni are great options.
Add spice: for a bit of spiciness, add ¼ teaspoon of crushed red pepper flakes to the sauce as it simmers.
Equipment: using a broiler safe, 9-inch by 13-inch baking dish will allow you to turn on the broiler in the last couple of minutes of baking to get the top crispy and golden. If you don't have one, that's ok. The recipe will still be delicious!
Storage: store the leftovers in an airtight container in the refrigerator for up to 4 days and the freezer for up to 3 months. Reheat all leftovers to a temperature of 165°F (74°C).
Make ahead instructions: complete steps 1 through 6 of the recipe. Do not bake the pasta. Store in an airtight container in the refrigerator for up to 2 days. Leave it out for 30 minutes before baking to let it come up to room temperature. Bake as directed, ensuring it reaches a temperature of 165°F (74°C). If making more than 2 days ahead, I recommend completing the entire recipe, including baking the pasta. Then store in an airtight container in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed until it reaches temperature.

Nutrition