Rigatoni al Forno (Print Version)
# Ingredients:
→ Sauce
01 -
2 tablespoons olive oil
02 -
1 medium onion, finely chopped
03 -
3 garlic cloves, minced
04 -
1 lb Italian sausage or ground beef
05 -
1 can (28 oz) crushed tomatoes
06 -
1 tablespoon tomato paste
07 -
1 teaspoon dried oregano
08 -
1 teaspoon dried basil
09 -
1/2 teaspoon red pepper flakes (optional)
10 -
Salt and black pepper to taste
11 -
1 teaspoon granulated sugar
→ Pasta
12 -
1 lb (450g) rigatoni pasta
13 -
Salt for pasta water
→ Cheese Layer
14 -
1 cup ricotta cheese
15 -
1/2 cup grated Parmesan cheese
16 -
2 cups shredded mozzarella cheese, divided
17 -
1 egg
18 -
1/4 teaspoon nutmeg
19 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Bring a large pot of salted water to boil and cook rigatoni until just shy of al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet. Cook onion until translucent (about 5 minutes), then add garlic and cook for 1 minute until fragrant.
03 -
Add Italian sausage or ground beef to skillet, breaking it up while cooking until fully browned.
04 -
Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
05 -
Combine ricotta, Parmesan, 1 cup mozzarella, egg, and nutmeg in a bowl. Mix well.
06 -
Preheat oven to 375°F. Layer baking dish with sauce, pasta mixture, cheese mixture, remaining pasta, and top with remaining mozzarella. Cover with foil and bake 20 minutes, then uncover and bake 10-15 minutes more until golden.
07 -
Let rest 5-10 minutes before serving. Garnish with fresh parsley and extra Parmesan if desired.
# Notes:
01 -
Add a splash of red wine to the sauce for enhanced flavor
02 -
Include sautéed vegetables like zucchini or mushrooms for a heartier dish
03 -
The cheese layer can be seasoned with additional spices like garlic powder