Description
Rigatoni al Forno is a classic Italian baked pasta dish that combines rigatoni pasta with a rich meat sauce, creamy béchamel, and plenty of melted cheese. This comforting and hearty dish is perfect for family dinners or special occasions. Once baked, it’s a perfect balance of flavors and textures!
Ingredients
Scale
For the Meat Sauce:
- 1 lb ground beef (or a mix of beef and pork)
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup tomato paste
- 1/4 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups milk (whole milk is preferred)
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup grated Parmesan cheese
For the Pasta:
- 1 lb rigatoni pasta
- Salt (for boiling water)
For the Assembly:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions, but undercook it by 1-2 minutes (since it will bake in the oven and continue cooking). Drain the pasta and set aside. - Make the Meat Sauce:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent (about 3-4 minutes).
Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through (about 7-8 minutes).
Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, red pepper flakes, salt, and pepper. Let the sauce simmer for 15-20 minutes, allowing the flavors to meld together. Set aside. - Make the Béchamel Sauce:
In a separate saucepan, melt butter over medium heat. Add the flour and whisk to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden.
Gradually whisk in the milk, and continue to cook, whisking constantly, until the sauce thickens (about 5 minutes). Stir in the salt, nutmeg (if using), and Parmesan cheese. Remove from heat. - Preheat the Oven:
Preheat your oven to 375°F (190°C). - Assemble the Dish:
In a large mixing bowl, combine the cooked rigatoni pasta, meat sauce, and béchamel sauce. Stir to coat the pasta evenly with the sauces.
Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and additional Parmesan cheese. - Bake:
Cover the dish with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly. - Serve:
Let the dish cool for 5-10 minutes before serving. Enjoy your delicious Rigatoni al Forno with a side salad or garlic bread!
Notes
- You can make this dish ahead of time and refrigerate it before baking. Just make sure to adjust the baking time by adding an extra 10-15 minutes if it’s cold from the fridge.
- If you prefer a vegetarian version, you can skip the meat sauce and replace it with sautéed vegetables like mushrooms, zucchini, and bell peppers.
- For extra flavor, consider adding some Italian sausage to the meat sauce or using a mix of mozzarella and provolone cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 580
- Sugar: 8g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15 g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg