Description
Rigatoni al Forno is a classic Italian baked pasta dish featuring rigatoni pasta mixed with a flavorful Italian sausage marinara sauce, creamy ricotta cheese, and melted mozzarella and Parmesan cheeses. This comforting casserole is baked until bubbly and golden, making it a perfect hearty main course for family dinners or special occasions.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
- Salt, for pasta water
Sauce and Meat
- 1 tablespoon olive oil
- 1/2 pound Italian sausage, casings removed
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara sauce or homemade tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese, divided
Topping
- 2 cups shredded mozzarella cheese
- Remaining Parmesan cheese (1/2 cup)
- Chopped fresh basil or parsley, for garnish (optional)
Instructions
- Preheat oven and prepare dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook rigatoni: Boil rigatoni pasta in salted water until just al dente, ensuring it maintains a firm texture after baking. Drain the pasta and set it aside.
- Prepare meat sauce: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Add diced onion and sauté for 3–4 minutes until softened, then stir in minced garlic and cook for another minute. Pour in marinara sauce, dried basil, oregano, salt, and black pepper. Let the sauce simmer for 5–10 minutes to develop rich flavors.
- Mix ricotta cheese filling: In a small bowl, combine ricotta cheese, egg, and half of the grated Parmesan cheese. Mix well to create a smooth mixture that will add creaminess to the dish.
- Assemble pasta mixture: In a large mixing bowl or directly in the baking dish, combine the cooked rigatoni, meat sauce, and ricotta mixture. Stir thoroughly to coat the pasta evenly with the sauce and cheeses.
- Top and bake: Transfer the combined pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese evenly over the top. Bake in the preheated oven for 25–30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Rest and serve: Remove from the oven and let the pasta rest for 5 minutes to set. Garnish with chopped fresh basil or parsley before serving, if desired, for a fresh herbal touch.
Notes
- To make this dish vegetarian, omit the sausage or substitute it with sautéed mushrooms or another vegetable protein.
- You can prepare the assembled pasta bake ahead of time and refrigerate it unbaked for up to 24 hours. If baking from chilled, add 10 minutes to the baking time to ensure it is heated through.
- For a spicier version, consider adding red pepper flakes to the sauce while simmering.
- Use fresh herbs whenever possible for garnish to enhance flavor and presentation.
- This dish can be frozen before baking; thaw overnight in the refrigerator and bake as directed, adding extra time if necessary.
