Description

Rigatoni al Forno is a hearty and comforting baked pasta dish layered with rich tomato sauce, creamy béchamel, melty cheeses, and sometimes meat, making it a family favorite Italian classic.

Ingredients

Units Scale

1 lb rigatoni pasta
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 lb ground beef or Italian sausage (optional)
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
1/4 cup chopped fresh basil (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Cook the rigatoni pasta in salted water until al dente. Drain and set aside.
If using meat, heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, then add ground beef or sausage and cook until browned. Drain excess fat.
Combine the cooked meat (if using) with marinara sauce and season with salt and pepper. Simmer for 5-10 minutes.
In a large bowl, mix the cooked pasta with the sauce mixture.
In a greased 9×13 inch baking dish, layer half the pasta mixture, then dollop ricotta cheese over it, sprinkle with mozzarella and Parmesan.
Add the remaining pasta and top with the rest of the mozzarella and Parmesan cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until the top is golden and bubbly.
Garnish with chopped basil if desired and let rest for 5 minutes before serving.

Notes

Use store-bought or homemade marinara sauce.
Add vegetables like spinach or mushrooms for variation.
For a vegetarian version, omit the meat.

Nutrition

Serving Size: 1/6 of dish
Calories: 480
Sugar: 6g
Sodium: 620mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 22g
Cholesterol: 50mg