Description
Rigatoni al Forno is a classic Italian-American baked pasta dish featuring perfectly cooked rigatoni tossed in a savory sausage tomato sauce, layered with creamy ricotta, and topped with gooey mozzarella and Parmesan cheese, then baked until bubbly and golden. This comforting casserole is perfect for family dinners, combining rich flavors with a hearty texture that everyone will love.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
Meat Sauce
- 1 pound Italian sausage (casings removed)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Cheese & Garnish
- ½ cup whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil or parsley (for garnish)
Instructions
- Preheat and cook pasta: Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the rigatoni until it is just shy of al dente, about 1–2 minutes less than the package directions. Drain the pasta and set it aside while you prepare the sauce.
- Prepare the sausage sauce: Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Pour in the crushed tomatoes, then add the dried oregano, red pepper flakes if using, salt, and black pepper. Let the sauce simmer for 10 minutes to allow the flavors to meld.
- Combine pasta and sauce: In a large mixing bowl, combine the cooked rigatoni with the prepared sausage tomato sauce. Stir to coat the pasta evenly. Gently fold in the ricotta cheese to add creaminess throughout the mixture.
- Assemble the casserole: Transfer the sauced pasta mixture into a greased 9×13-inch baking dish. Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cheese on top is bubbly and golden brown.
- Rest and garnish: Remove the baked rigatoni from the oven and let it rest for 5–10 minutes before serving. Garnish with chopped fresh basil or parsley to add a fresh herbal note.
Notes
- For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach instead.
- You can prepare this dish ahead of time by assembling it and refrigerating. Bake it when ready to serve for a convenient meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1⅓ cups
- Calories: 580
- Sugar: 6g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
