An Easy Rigatoni Al Forno (Baked Pasta Recipe)
Get ready to dig into the ultimate comfort food! This Rigatoni al Forno recipe combines tender rigatoni pasta, a hearty meat sauce loaded with flavor, and gooey layers of mozzarella cheese baked to golden perfection. It’s the kind of oven-baked pasta that warms your soul, satisfies a hungry crowd, and leaves everyone asking for the recipe card!
There is something so comforting about a great pasta dish. I especially love Italian pasta dishes when they are cooked al forno. Speaking of, what does al forno style mean? “Al forno” means baked – so rigatoni al forno is quite literally a baked rigatoni – yum! There’s lots of melted cheese (bonus points for grating your own mozzarella), in this baked pasta dish. And, we make a quick marinara sauce, too! Everything here is from scratch.
If you love this baked pasta recipe, you’ll devour my miso carbonara, white bolognese, stuffed shells with meat and ricotta! I’d also suggest my miso carbonara for a unique pasta dish, or fusilli bolognese for another classic! And you can’t go wrong with a refreshing Chicken Milanese Salad or Chicken Milanese Pasta for something a bit lighter!
Why You’ll Love This Recipe
- Crowd-Pleasing Comfort: This baked rigatoni is the perfect dish to feed a large group or make ahead for busy weeknights.
- Rich and Savory Flavor: With a delicious meat sauce, creamy ricotta cheese, and melty mozzarella cheese, it hits all the right notes for an indulgent meal.
- Simple Ingredients, Big Payoff: No fancy tools required—just a large pot of salted water, a large skillet, and fresh ingredients to create something truly special.
Ingredients
- Rigatoni Pasta: Opt for bronze-cut rigatoni for better sauce adhesion and a luxurious texture. Always cook it al dente for the best results in baked dishes.
- Italian Sausage: Choose ground Italian sausage for bold flavor. Look for sausage with fennel for that classic Italian pasta dish vibe.
- Crushed Tomatoes: San Marzano tomatoes are your best bet for a naturally sweet, rich flavor. Avoid using overly watery brands for a thicker sauce.
- Garlic Cloves: Fresh garlic elevates the sauce’s depth.
- Ricotta Cheese: Use full-fat, high-quality ricotta for creaminess. Drain off excess liquid if it’s watery to avoid a runny dish.
- Mozzarella Cheese: Fresh mozzarella gives the best gooey texture, but pre-shredded cheeses can save time. Avoid low-moisture mozzarella for this recipe.
- Parmesan Cheese: Use Parmigiano Reggiano for nutty, complex flavor. Grate it fresh for the best taste—skip the pre-grated options.
- Extra Virgin Olive Oil: Adds richness to the sauce mixture. Choose one labeled “cold-pressed” for better quality.
- Fresh Basil: Tear by hand instead of chopping to preserve its aromatic oils. Adds a fresh, herbal note that complements the tomato sauce beautifully.
- Red Pepper Flakes: A pinch adds just enough heat to balance the sauce—adjust to your spice tolerance.
Substitutions
- Ground Meat Alternatives: Swap Italian sausage with ground pork for a milder flavor or ground beef for a traditional touch.
- Vegetarian Option: Replace the meat with a medley of sautéed mushrooms, zucchini, and eggplant for a hearty vegetarian twist.
Additions
- White Wine: Deglaze the pan with dry white wine before adding tomatoes for a brighter, more complex flavor.
- Bechamel Sauce: Add a layer of creamy béchamel sauce for an indulgent pasta al forno dish reminiscent of lasagna.
Step by Step Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add 1 pound rigatoni and cook until al dente, following package instructions.
Drain and set aside.
Make the Sauce: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1 small yellow onion, diced, and sauté until softened, about 5 minutes. Stir in 3 garlic cloves, minced, and cook for 1 minute more.
Add 1 pound ground Italian sausage and cook until browned, breaking it into small pieces with a spoon. Stir in 1/2 teaspoon crushed red pepper flakes if using.
Pour in 1 can (28 ounces) crushed tomatoes and 1/2 cup tomato sauce. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon Calabrian chili paste (optional). Season with kosher salt and freshly ground black pepper to taste.
Simmer for 10-15 minutes, stirring occasionally. Remove from heat and stir in 1/4 cup fresh basil leaves, chopped.
Combine Pasta and Sauce: Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked rigatoni with the sauce. Add 1/2 cup whole milk ricotta cheese, 1 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese. Mix until well combined.
Assemble and Bake Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese. Bake uncovered for 20-25 minutes, or until the cheese is melted and golden brown.
Garnish and Serve Let the dish rest for 5 minutes before serving. Garnish with extra fresh basil leaves and enjoy!
Tips and Notes
- Save the Pasta Water: Reserve a quarter cup of pasta water to loosen the sauce mixture if it feels too thick.
- Layer for Even Distribution: For the best texture, layer half of the pasta with sauce and cheese, then add the rest of the pasta and repeat.
- Avoid Overcooking: Undercook the pasta slightly—by about a minute from package directions—to prevent mushy baked pasta.
- Cover with Foil First: For a perfectly gooey cheese layer without burning, bake the dish covered with aluminum foil for the first 15-20 minutes, then uncover to let the top turn golden brown.
Serving Suggestions
- Wine Pairing: A glass of red wine like Chianti or Barbera complements the savory flavors beautifully.
- Appetizer: Start with a classic pesto bruschetta or burrata caprese salad for a light, Italian-inspired beginning.
- Side Dish: Pair with roasted vegetables like asparagus or a crisp Caesar salad.
- Bread: Serve with crusty Italian bread to mop up every bit of the flavorful tomato sauce.
Storage and Reheating Instructions
- Leftovers: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Freezer-Friendly: Wrap the whole dish tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Defrost in the fridge overnight and reheat in the oven at 375 degrees Fahrenheit until warmed through.
- Make-Ahead Directions: Assemble the dish, cover it tightly, and refrigerate it for up to 24 hours. Bake as directed, adding a few extra minutes to ensure it heats evenly.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
An Easy Rigatoni Al Forno (Baked Pasta Recipe)
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- 9×13-inch baking dish
- mixing bowl
- Knife and Cutting Board
- Grater for cheese
Ingredients
- 1 pound rigatoni
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 pound ground Italian sausage or ground beef/turkey
- 1/2 teaspoon crushed red pepper flakes optional
- 1 can 28 ounces crushed tomatoes
- 1/2 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon Calabrian chili paste optional
- 1/2 cup whole milk ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 1/4 cup fresh basil leaves chopped (plus extra for garnish)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add 1 pound rigatoni and cook until al dente, following package instructions.
- Drain and set aside.
Make the Sauce
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat.
- Add 1 small yellow onion, diced, and sauté until softened, about 5 minutes. Stir in 3 garlic cloves, minced, and cook for 1 minute more.
- Add 1 pound ground Italian sausage and cook until browned, breaking it into small pieces with a spoon. Stir in 1/2 teaspoon crushed red pepper flakes if using.
- Pour in 1 can (28 ounces) crushed tomatoes and 1/2 cup tomato sauce. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon Calabrian chili paste (optional). Season with kosher salt and freshly ground black pepper to taste.
- Simmer for 10-15 minutes, stirring occasionally. Remove from heat and stir in 1/4 cup fresh basil leaves, chopped.
Combine Pasta and Sauce
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked rigatoni with the sauce. Add 1/2 cup whole milk ricotta cheese, 1 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese. Mix until well combined.
Assemble and Bake
- Transfer the mixture to a greased 9×13-inch baking dish.
- Top with the remaining 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and golden brown.
Garnish and Serve
- Let the dish rest for 5 minutes before serving. Garnish with extra fresh basil leaves and enjoy!