Baked rigatoni al forno with Italian sausage, crushed tomatoes, gooey mozzarella, and creamy ricotta—it’s cozy, melty, and smells like home.
Rigatoni al forno is what I reach for when pasta night needs just a little more. More comfort, more cheese, more of that bubbling, golden top that makes you reach for seconds before your fork hits the plate. It’s the pasta bake you sort of forget about until you smell it in someone else’s oven and suddenly—yep, you need it. The sauce is hearty and herby, the cheese layer is creamy and rich (thanks ricotta!), and the rigatoni holds it all together like the champ it is. Whether you’re feeding people you love or just yourself on a Tuesday night, this is one of those dishes that makes the table feel warmer. Especially when paired with a glass of red and, dare I say, stretchy pants.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Baked Rigatoni al Forno
Okay, let’s get real for a sec. This isn’t a delicate little pasta salad or a quick toss-and-go dish. This is hearty, fork-stabbing, bubbling-hot-from-the-oven pasta greatness. And sometimes that’s exactly what we want.
- Ridiculously simple to make: You sauté, stir, boil, layer, and bake—no culinary gymnastics required.
- Super comforting flavor: Think saucy, cheesy, meaty pasta with all the nostalgic coziness of lasagna, but way less effort.
- Make-ahead friendly: You can prep this earlier in the day and stash it in the fridge until you’re ready to bake.
- Leftovers are champion-tier: It somehow tastes even better the next day if you ask me (and my fridge).
- Customizable for picky palates: Don’t eat meat? Swap it out. Hate ricotta? Honestly, it’ll still be good.
- Crowd-approved format: Whether you’re feeding a hungry crew or meal-prepping like a pro, this dish holds up beautifully.
Ingredient Notes
Let’s break down the essentials. Nothing too fancy, but a few well-timed upgrades and tricks go a long way here.
- Olive oil: Just a bit at the start for sautéing. A good one adds that peppery richness that sets the stage.
- Onion and garlic: These build the punchy flavor base of your sauce. Don’t skip browning the onions until soft—they’re worth the five minutes.
- Italian sausage (or ground beef): I’m partial to sausage for that built-in seasoning boost, but beef totally works too. Want extra heat? Go spicy sausage.
- Crushed tomatoes and tomato paste: These give that rich, deep tomato flavor. The paste adds a nice velvety body to the sauce.
- Dried oregano and basil: Classic Italian herb energy. If you’ve got fresh on hand, go for it, but dried absolutely does the job.
- Red pepper flakes: Totally optional, but adds a whisper of heat. I like a pinch—nothing crazy.
- Granulated sugar: Not a sweet sauce, but just a pinch rounds out the acidity of the tomatoes beautifully.
- Rigatoni: Perfect shape for this dish—it’s sturdy, hollow, and holds sauce like a champ. Penne works if needed.
- Ricotta cheese: Makes the creamy middle layer super luscious. Don’t worry, it firms up as it bakes.
- Parmesan cheese: Salty, nutty, and sharp—adds a lot of depth. Fresh grated if possible.
- Mozzarella cheese: Melty, stretchy comfort food magic. Save some for the topping so it gets all golden and bubbly.
- Egg and nutmeg: The egg binds the ricotta layer. Nutmeg? One small pinch adds cozy warmth—it won’t taste “nutmeg-y.”
- Fresh parsley: Optional but brightens things up at the end. The little green bits really do something.
How To Make This Baked Rigatoni al Forno
Let’s bring it together, shall we? Nothing here is hard. Just a few simple steps and some layering love. I promise, your kitchen’s gonna smell like an Italian grandmother stopped by.
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Boil the pasta: Cook your rigatoni in salted water until just shy of al dente. It should still be a little firm, since it’ll cook more in the oven. Drain and set aside (try not to eat half by the handful while you prep everything else… it’s a struggle).
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Make the sauce base: In a big skillet, warm up your olive oil and toss in the chopped onion. Cook until soft and translucent, about 5 minutes. Then add the garlic and stir it for about a minute, until people start saying “What are you making?! It smells amazing!”
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Brown the meat: Add your sausage or beef. Break it up as it cooks; you want golden brown bits all over. Make sure it’s fully cooked through with no pink lingering.
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Simmer that tomato goodness: Stir in the crushed tomatoes, tomato paste, oregano, basil, sugar, and red pepper flakes if using. Let everything simmer gently for 10–15 minutes, stirring now and then. Give it a taste and adjust the seasoning with salt and pepper as needed.
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Mix up the ricotta filling: In a separate bowl, combine ricotta, Parmesan, egg, half the mozzarella, and nutmeg. Mix well until it’s smooth and speckled with cheese.
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Preheat & layer: Turn your oven to 375ºF. Lightly oil a 9×13-inch baking dish, then spoon a little sauce on the bottom (just enough for a thin layer). Mix the cooked rigatoni with the rest of the sauce. Spoon in half the sauced pasta, layer all of the ricotta-cheese mix evenly across, then pile on the remaining pasta.
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Top and bake: Sprinkle the remaining mozzarella all over the top. Cover with foil and bake for 20 minutes. Then remove the foil and bake another 10–15 minutes until the cheese bubbles and turns golden in spots.
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Rest & serve: This part’s hard, but let it rest for 5–10 minutes before slicing in. Sprinkle with parsley and a few extra flecks of Parmesan. Chef’s kiss.
Storage Options
If you’ve ended up with extra (lucky you), here’s how to keep the pasta magic alive.
In the fridge: Cool the rigatoni completely, then transfer leftovers to an airtight container. It holds up for about 4 days. Reheat portions in the microwave or in the oven at 350ºF covered in foil until warmed through. A splash of water can help revive the sauciness if things seem dry.
Freezer-friendly? Totally. Assemble the dish but don’t bake it yet. Wrap tightly in foil (and maybe a freezer bag if you’re extra cautious) and freeze for up to 2 months. When you’re ready to live your best baked-rigatoni life, let it thaw overnight in the fridge and then bake as usual, adding an extra 10–15 minutes to compensate for the chill.
Already baked it and want to freeze that? You can, just know the texture gets a little softer after reheating. But flavor-wise? Still very worth it.
Variations and Substitutions
You can absolutely play around with this dish. It’s pasta, not rocket science. Swaps and tweaks are encouraged.
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Vegetarian version: Skip the meat and sauté some chopped mushrooms or zucchini with the onions instead. That keeps it hearty and flavorful without the meat.
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Spicier kick: Use hot Italian sausage and double down on the red pepper flakes. I’ve even added Calabrian chili paste once and wow, hello heat.
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No ricotta? No problem: Try cottage cheese or a béchamel-style white sauce. Different but still creamy and satisfying.
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Short on time? Use store-bought marinara instead of making the sauce from scratch. Just doctor it with extra garlic and herbs.
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Gluten-free version: Swap in your favorite GF pasta. Rigatoni can be a little tricky to find gluten-free, but penne works great too.
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More greens: Stir in a few handfuls of baby spinach or cooked kale with the pasta before baking. Bonus nutrients without messing up the vibe.
What to Serve with Baked Rigatoni al Forno
Okay, you’ve got a bubbling pan of pasta perfection. Now what? Serve it up with one (or two) of these and dinner is officially handled.
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A crisp green salad: Bright, crunchy lettuces tossed with a tangy vinaigrette are the perfect contrast to the cheesy, tomatoey richness of the pasta. Arugula and lemon are especially nice here.
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Garlic bread (or something close): No one’s mad at warm, buttery bread to swipe that last bit of sauce. I like mine with a little Parmesan sprinkled on top before toasting.
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A simple roasted veggie: Think broccoli, Brussels sprouts, or even ribbons of rainbow chard. Roast ’em with olive oil and salt and let that charred edge do its thing.
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Something fizzy or fruity: A glass of chilled sparkling water or red wine with a hint of cherry notes balances out the richness surprisingly well.
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End with something sweet: If you’re feeling giddy and in need of dessert, peanut butter & banana ice cream sandwiches are a fun, chill finish after all that bubbling cheese business.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make baked rigatoni al forno ahead of time?
Absolutely! You can assemble the entire dish up to a day ahead—just cover it tightly and pop it in the fridge. When you’re ready to bake, take it out about 20 minutes beforehand to take the chill off. You may need to tack on an extra 10 minutes or so of baking time if it’s still cold when it goes in.
What’s the best pasta shape if I don’t have rigatoni?
If you’re out of rigatoni, go with another sturdy, tube-shaped pasta like penne or ziti. The key is using something that holds sauce well and doesn’t fall apart after baking. Just avoid long noodles—they don’t layer nicely and tend to get clumpy.
What’s the difference between rigatoni al forno and lasagna?
They’re kind of cousins in the baked pasta family. Lasagna is layered with sheets and usually a béchamel or structured layers. Rigatoni al forno is more of a saucy, rustic pile of pasta goodness—less precise, but just as satisfying. Sort of a “log off, relax” version of lasagna.
How do I keep baked rigatoni from drying out?
Make sure your pasta isn’t overcooked before it hits the oven—it should still have a little bite. Also, keep enough sauce mixed into the pasta so it stays moist as it bakes. And don’t skip that foil covering for the first part of baking. It traps the steam and keeps everything cozy until it’s time to brown.
Baked Rigatoni al Forno
Ingredients
Pasta & Sauce
- 1 lb (450 g) rigatoni or penne, uncooked
- 2 tbsp (30 ml) olive oil
- 1 onion medium, finely chopped
- 3 cloves garlic minced
- 1 lb (450 g) Italian sausage casings removed, or ground beef
- 1 can (800 g) crushed tomatoes 28 oz (800 g)
- 2 tbsp (30 g) tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 pinch red pepper flakes optional, to taste
- 1 pinch granulated sugar
- Kosher salt and black pepper to taste
Ricotta Cheese Layer
- 1 1/2 cups (375 g) ricotta cheese
- 1 cup (90 g) Parmesan cheese freshly grated, divided
- 2 cups (200 g) shredded mozzarella cheese divided
- 1 large egg
- 1 small pinch nutmeg freshly grated, optional
- 2 tbsp (8 g) fresh parsley chopped, for garnish (optional)
Equipment
- Large skillet
- 9x13 inch Baking Dish
- Large pot
- Mixing bowl
- Foil
Instructions
- Cook rigatoni in a large pot of salted boiling water until just barely al dente, about 2 minutes less than package instructions. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add sausage (or ground beef) to the skillet. Cook, breaking it up, until browned and fully cooked. Drain excess fat if needed.
- Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, red pepper flakes (if using), and season generously with salt and pepper. Simmer on low for 10–15 minutes, stirring occasionally. Taste and adjust seasoning.
- In a large bowl, mix together ricotta, half of the mozzarella, half of the Parmesan, egg, and nutmeg until smooth.
- Preheat oven to 375ºF (190ºC). Lightly grease a 9x13-inch baking dish. Spread a thin layer of sauce across bottom.
- Toss cooked rigatoni with remaining sauce. Layer half the pasta mixture into the baking dish, then spread all the ricotta mixture evenly over. Top with the rest of the pasta mixture.
- Sprinkle top with remaining mozzarella and Parmesan. Cover tightly with foil and bake for 20 minutes. Remove foil and bake 10–15 minutes more, until cheese is bubbling and golden.
- Let rest 5–10 minutes before serving. Garnish with chopped parsley and extra Parmesan, if desired.
