Description
Rigatoni al Forno is a hearty Italian baked pasta dish featuring al dente rigatoni tossed in rich, meaty tomato sauce and creamy béchamel, layered with mozzarella and Parmesan cheeses, then baked to golden perfection. This comforting casserole combines the bold flavors of seasoned ground beef, aromatic herbs, and a luscious cheese blend for a satisfying family meal.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef (or a mix of beef and pork)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup tomato paste
- 1/4 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup grated Parmesan cheese
Pasta and Cheese
- 1 lb rigatoni pasta
- Salt (for boiling water)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook for another minute until fragrant. Add ground beef (or beef and pork mix) and cook until browned. Stir in crushed tomatoes, tomato paste, red wine (if using), dried oregano, dried basil, red pepper flakes, salt, and pepper. Simmer the sauce gently for 20-25 minutes to blend flavors.
- Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for about 2 minutes without browning. Gradually whisk in warm milk, stirring continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon. Season with salt and nutmeg, then stir in grated Parmesan cheese until melted and smooth. Remove from heat.
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add rigatoni pasta and cook until just al dente according to package instructions (usually about 11-13 minutes). Drain the pasta and set aside.
- Combine and Assemble: Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the cooked rigatoni, meat sauce, and béchamel sauce. Stir gently to coat the pasta evenly with the sauces. Transfer half of the mixture into a greased baking dish. Sprinkle half of the shredded mozzarella cheese over the pasta. Layer the remaining pasta mixture on top and finish with the remaining mozzarella and 1/2 cup grated Parmesan for topping.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Serve: Remove from oven and let the rigatoni al forno rest for 5 minutes before serving. This allows the sauces to set and the dish to become easier to portion.
Notes
- Red wine in the meat sauce adds depth but can be omitted for a non-alcoholic version.
- Use whole milk for creamier béchamel; low-fat versions will alter the texture.
- Allowing the dish to rest before serving makes slicing easier and enhances flavor melding.
- For a vegetarian version, substitute meat with sautéed mushrooms and/or eggplant.
- Leftovers keep well refrigerated for 3 days and reheat nicely in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
