Description
Rigatoni al Forno is a classic baked Italian pasta dish featuring rigatoni pasta baked in a rich and savory meat tomato sauce layered with creamy béchamel and topped with melted mozzarella and Parmesan cheeses, delivering a comforting and hearty entrée perfect for family dinners or special occasions.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef (or a mix of beef and pork)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup tomato paste
- 1/4 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup grated Parmesan cheese
Other Ingredients
- 1 lb rigatoni pasta
- Salt (for boiling water)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant, about 3-5 minutes. Add the ground beef (or mix of beef and pork) and cook until browned, breaking it apart as it cooks. Stir in crushed tomatoes, tomato paste, red wine if using, dried oregano, dried basil, red pepper flakes if desired, salt, and pepper. Simmer the sauce uncovered on low heat for about 30 minutes, stirring occasionally to develop a rich flavor.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add rigatoni pasta and cook until al dente, typically about 10-12 minutes, following package instructions. Drain and set aside.
- Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux without browning it. Gradually whisk in the milk, ensuring no lumps form. Continue whisking as the sauce thickens, about 5-7 minutes. Add salt, nutmeg if using, and stir in 1 cup grated Parmesan cheese until melted and smooth.
- Combine Ingredients: Preheat the oven to 375°F (190°C). In a large mixing bowl or the same pot used for pasta, combine the cooked rigatoni with the meat sauce and béchamel sauce, mixing gently to coat the pasta evenly.
- Assemble the Dish: Transfer the pasta mixture to a greased baking dish. Sprinkle shredded mozzarella cheese evenly on top and then the additional 1/2 cup grated Parmesan cheese for a golden crust.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the cheese is bubbly and golden brown on top.
- Serve: Remove from the oven and let the Rigatoni al Forno rest for 5 minutes before serving to allow the sauce to set slightly and enhance flavors.
Notes
- For a richer flavor, simmer the meat sauce longer or prepare it a day ahead to let flavors meld.
- Red wine is optional but adds depth; substitute with beef broth if preferred.
- Ensure the béchamel sauce is smooth and thick enough to coat the pasta well without being too runny.
- Use whole milk for the best creamy texture in béchamel; lighter milk can be substituted but may affect richness.
- Allow the baked dish to cool slightly before serving to avoid burns and help it set.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
