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Cheesy baked rigatoni al forno on a plate.

An Easy Rigatoni Al Forno (Baked Pasta Recipe)

Allie Hagerty
Dig into a hearty Rigatoni al Forno. A satisfying combination of tender rigatoni pasta, delicious meat sauce, and melty mozzarella cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course, Pasta
Servings 8 servings

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • 9x13-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 9x13-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!

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.

 

Nutrition Facts

Calories: 599kcalCarbohydrates: 48gProtein: 28gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 84mgSodium: 1192mgPotassium: 413mgFiber: 3gSugar: 3gVitamin A: 516IUVitamin C: 4mgCalcium: 323mgIron: 2mg
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