Baked Rigatoni al Forno
Baked rigatoni al forno with Italian sausage, crushed tomatoes, gooey mozzarella, and creamy ricotta—it's cozy, melty, and smells like home. Think saucy, cheesy, meaty pasta with all the nostalgic coziness of lasagna, but way less effort. This is hearty, fork-stabbing, bubbling-hot-from-the-oven pasta greatness, perfect for family dinners or a comforting solo meal.
8
servings
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.
Notes
Customize to your taste! Try mushrooms or spinach for a vegetarian version, or swap ricotta for cottage cheese. Can be assembled ahead and baked later. Leftovers reheat well and taste even better the next day.
Nutrition
Calories: 540kcal | Carbohydrates: 55g | Protein: 28g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 1040mg | Potassium: 800mg | Fiber: 4g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 12mg | Calcium: 420mg | Iron: 4mg