Rigatoni Al Forno

Rigatoni al Forno (Italian for a Baked Rigatoni) is great when you're craving a comforting lasagna but want something easier to make. Mix up the flavorful meat sauce then toss with pasta, some cheese for creaminess, and bake in the oven.

This is a filling recipe! To round out the meal you can serve it with a big green salad and some crusty bread like this Garlic No-Knead Bread or even Air Fryer Garlic Bread or Easy Garlic Knots.

Jump to:

• Why I Love It:
• What is Rigatoni al Forno?
• Ingredients
• Step by Step Instructions
• Substitutions and Variations
• Equipment
• Leftovers, Storage, and Freezing
• Recipe Tips
• Frequently Asked Questions
• Other Rigatoni Recipes
• Related Recipes
• Recipe
• Reviews

Why I Love It:

• Easier than Lasagna - The flavors are similar to lasagna but no layering needed!
• Cheesy, Filling, and Comforting - A flavorful tomato meat sauce is tossed with pasta and some cheese to make a super cozy, comforting meal.
• Baked Pasta - I love a baked pasta dish for the tender bites and the crispy edges and cheese on top.

What is Rigatoni al Forno?

Rigatoni Al Forno is a Baked Rigatoni (similar to Baked Ziti but made with Rigatoni noodles). In Italian, 'al forno' means 'to the oven' so a pasta cooked al forno style is a pasta dish baked in the oven.

Ingredients

• Rigatoni Pasta - You can swap in another short noodle like Ziti
• Ground Beef
• Olive Oil
• White or Yellow Onion
• Minced Garlic - Freshly minced is best, but the kind in a jar works too.
• Spices - Italian Seasoning, Red Pepper Flakes, Kosher Salt and Pepper
• Canned Crushed Tomatoes - You'll use 2 of the big 28 ounce cans
• Tomato Paste
• White Granulated Sugar - You can omit this if you prefer, but adding just a small teaspoon of sugar to tomato sauces really helps balance the acidity of the tomatoes.
• Ricotta Cheese - We stir this into the pasta with the sauce to make things a little creamy.
• Shredded Mozzarella Cheese - Both to fold into the pasta and to sprinkle on top before baking
• Shredded Parmesan Cheese - Also to sprinkle on top before baking!
• Fresh Basil - Optional to sprinkle on top before serving.

Step by Step Instructions

1. Make Meat Sauce - Start by cooking the onion until soft then adding the ground beef and cooking while crumbling. Add the garlic, spices, sugar (if using), and tomatoes. Allow the sauce to simmer while you get the pasta cooking.
2. Cook Pasta - While the sauce simmers, preheat the oven and get a large pot of salted water boiling. Cook the pasta for 2 minutes less than al dente so it still has a good bite to it. It will finish cooking in the oven.
3. Fold Pasta into Sauce - Drain the pasta and add back to the large pasta pot and add the meat sauce. (if your sauce pot is large enough you can add the pasta directly to the sauce instead). Add the ricotta cheese and half of the mozzarella. Fold together so everything is evenly mixed.
4. Add to Baking Dish - Spray the baking dish with cooking spray and pour in the rigatoni mixture. Spread out evenly and sprinkle with the remaining cheeses.
5. Bake - Bake until the cheese is melted, lightly golden, and the sauce is bubbling around the edges.
6. Serve and Enjoy - Allow to cool for 10 minutes before sprinkling with chopped fresh basil and serving.

Substitutions and Variations

• Ground Turkey - Instead of ground beef, you can swap in ground turkey to make the dish a little lighter.
• Other Noodles - Using rigatoni is the classic choice, but you can use any shorter noodle like Ziti or Penne. For all noodle types, make sure to boil them to under al dente so the pasta doesn't get overcooked in the oven.
• Red Wine - I love to add about ⅓ cup of a dry red wine before I add the tomatoes. Let the wine simmer, scraping the bottom to deglaze the pan, with the beef and onion so it reduces slightly and then add the tomatoes.
• Vegetarian - You can make this recipe without the ground beef. I recommend adding diced carrots and celery when cooking the onion to help bulk up the sauce.

Equipment

Large Pot - You'll need a large pot to cook the 1 pound of pasta.

Large Pot or Pan - You'll need a second large pot, skillet, sauté pan to make the meat sauce.

9x13 inch Baking Dish - You can also split it up and bake in two 8x8 inch baking dishes.

Leftovers, Storage, and Freezing

Leftovers and Storage - Baked leftovers can be stored, covered, in the fridge for up to 4 days. I recommend reheating in a 350 degrees oven (covered with foil), for about 30 minutes or until warmed.

Freezing - If you plan to freeze, I recommend freezing before baking. Assemble the dish in foil baking dishes, cover and wrap well with plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before baking in the oven as directed in the recipe. Let it sit at room temperature while the oven preheats so it warms up slightly before baking. It will take a few minutes longer if it's cold from the fridge.

Recipe Tips

• Undercook the Pasta - When you are boiling the rigatoni noodles, cook them for 2 minutes under al dente so they can finish cooking in the oven.
• Don't Rinse the Pasta - You want to drain the pasta then add directly to the sauce. Rinsing the pasta removes the starch which is what helps the sauce stick.

Frequently Asked Questions

Other Rigatoni Recipes

• Copycat Carbone Spicy Vodka Rigatoni - Easy enough to make on a weeknight but indulgent enough to make for a date night! It’s spicy, creamy, and super rich.
• Baked Boursin Cheese Pasta - Easy to make by just baking the Boursin Cheese round with some tomatoes and spices. The Boursin Cheese melts into a creamy texture that is perfect for pasta.
• One-Pot Spinach Sausage Pasta - Perfect balance of creamy, slightly spicy, and comforting. Cooking the pasta in the same pot with the other ingredients results in both more flavor but also easier clean up!

Related Recipes

Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! E-mail link sign up!

Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

Print

Recipe