This Rigatoni al Forno is the ultimate comfort food — a bubbling, cheesy, and utterly satisfying baked pasta that comes together effortlessly. Perfect for weeknights or lazy Sundays, it’s loaded with hearty meat sauce, layered with melty cheese, and finished off in the oven for that irresistible golden crust. Whether you’re feeding a hungry family or meal-prepping for the week, this dish is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Incredibly Simple: No fancy techniques or complicated ingredients — just classic Italian flavors and straightforward steps.
Perfect for Make-Ahead Meals: Assemble it ahead of time and bake when you’re ready. It stores and reheats beautifully.
Family-Friendly: Kids and adults alike devour this — there’s just something magical about gooey pasta under a cheesy blanket.
Flavorful & Hearty: The rich meat sauce clings to every tube of rigatoni, making every bite a delicious mouthful.

Ingredients You’ll Need

Here’s what goes into this comforting baked pasta, along with why each ingredient matters:

Rigatoni: Its ridges and hollow center are perfect for catching all that sauce and cheese. Don’t substitute with smaller pasta — you want the heft here.
Ground beef or Italian sausage: Brings richness and savory depth. Choose mild or spicy depending on your flavor preference.
Onion and garlic: These aromatics build the base of the sauce. Chop finely and sauté until golden for best flavor.
Crushed tomatoes: The heart of the sauce — they give a thick, hearty texture and classic tomato flavor.
Tomato paste: Adds concentrated umami and helps the sauce cling better to the pasta.
Olive oil: For sautéing the meat and vegetables, and for a little Mediterranean touch.
Italian seasoning: A blend of oregano, basil, thyme, and rosemary for herbaceous warmth.
Mozzarella cheese: Melts beautifully, giving that signature stretch and creamy layer.
Parmesan cheese: Adds a salty, nutty kick — don’t skip it.
Fresh basil or parsley: Optional, but excellent for freshness and color when serving.

Variations

Looking to shake things up? Try these tasty twists:

Vegetarian Version: Skip the meat and use sautéed mushrooms, spinach, and zucchini for a delicious veggie-packed bake.
Spicy Kick: Add red pepper flakes to the sauce, or use spicy Italian sausage.
Cheese Lovers: Add ricotta or provolone in layers for an extra creamy texture.
Gluten-Free: Use your favorite gluten-free rigatoni — just make sure to cook it al dente to avoid sogginess after baking.

How to Make Rigatoni al Forno

Step 1: Cook the Rigatoni

Boil the pasta in salted water until just shy of al dente. It will finish cooking in the oven, so don’t overdo it here. Drain and set aside.

Step 2: Make the Sauce

In a large skillet, heat olive oil and sauté diced onion until soft. Add garlic and cook until fragrant. Stir in ground meat, breaking it up as it browns. Once cooked through, stir in tomato paste and crushed tomatoes. Add Italian seasoning, salt, and pepper. Simmer for 15-20 minutes to deepen the flavors.

Step 3: Combine Pasta and Sauce

Toss the cooked rigatoni with the meat sauce until evenly coated. You want that sauce in every crevice of the pasta.

Step 4: Layer the Bake

In a greased baking dish, spread half the pasta mixture, sprinkle a generous layer of mozzarella and Parmesan, then repeat with the remaining pasta and cheese.

Step 5: Bake Until Bubbly

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese is golden and bubbling. Broil for 2-3 minutes at the end for extra crispiness on top.

Step 6: Cool and Garnish

Let it rest for 5-10 minutes after baking to set. Sprinkle with fresh herbs before serving.

Pro Tips for Making the Recipe

Undercook the Pasta Slightly: It finishes cooking in the oven, so pulling it out early keeps it from turning mushy.
Let the Sauce Simmer: Don’t rush it — giving it time builds deeper, richer flavor.
Use Freshly Grated Cheese: It melts better and tastes far superior to pre-shredded varieties.
Don’t Skip the Resting Time: This helps the pasta hold together and makes for cleaner slices when serving.

How to Serve

This pasta bake is hearty enough to stand alone, but here are a few great pairing ideas:

Classic Side Salad

A crisp green salad with a lemon vinaigrette balances out the richness beautifully.

Garlic Bread or Focaccia

You’ll want something to mop up the sauce — buttery garlic bread is the move.

Wine Pairing

A medium-bodied red wine like Chianti or Merlot complements the bold tomato-meat sauce without overpowering it.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day!

Freezing

Rigatoni al Forno freezes like a dream. Cool completely, wrap tightly, and freeze for up to 3 months. You can freeze before or after baking — both work.

Reheating

Reheat in a 350°F oven, covered with foil, until warmed through. For quicker meals, microwave individual portions with a splash of water to keep it moist.

FAQs

Can I make this recipe ahead of time?
Absolutely! Assemble the entire dish, cover it, and refrigerate for up to 24 hours before baking. You may need to add an extra 10 minutes of bake time if it goes into the oven cold.

What’s the best cheese for baked pasta?
Mozzarella is classic for melting, but combining it with Parmesan adds complexity. Ricotta and provolone are great extras for more creaminess and flavor.

Can I use jarred pasta sauce instead of homemade?
Yes, in a pinch, your favorite jarred marinara or meat sauce can work. Just make sure it’s thick and flavorful — and consider simmering it briefly with garlic and herbs to boost the flavor.

Why is my baked pasta watery?
This usually happens if the pasta wasn’t drained well or the sauce was too thin. Be sure to simmer the sauce until it thickens and let the pasta cool a few minutes before layering to prevent extra moisture.

Final Thoughts

This Rigatoni al Forno is everything a baked pasta should be — saucy, cheesy, comforting, and completely satisfying. Whether you’re serving it for a casual dinner or prepping it for the week ahead, it’s a dependable, delicious dish you’ll come back to again and again. Try it once, and it just might become your new go-to pasta bake!

Rigatoni al Forno (Baked Pasta) Recipe