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Rigatoni al Forno, also known as baked rigatoni, is the ultimate comfort food. Rich and meaty homemade sauce is combined with rigatoni and tons of cheese, then baked until golden brown and gooey. It’s an easy recipe that feeds a crowd, and can even be made ahead of time!
about this rigatoni al forno recipe
Who doesn’t love a cheesy and meaty pasta dish on a chilly night?!
This comforting Italian classic is a simple, humble recipe that warms you from the inside out. It reminds me of nights lingering over the dinner table with happy full bellies and lively conversation. There’s something about these classic Italian pasta dishes that I simply cannot get enough of!
The warmth of the homemade tomato sauce with thick pasta and tons of cheese is something everyone will want to gather around.
You’ll find there are so many reasons to love this recipe including:
- rich bold flavor from a combination of ground beef and ground pork
- simplified recipe as the traditional béchamel sauce is skipped in favor of creamy ricotta and mozzarella cheese
- easy to make ahead and store in the freezer for up to 2 months!
- easily feeds a crowd!
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what does al forno style mean?
Al forno literally translates to “to the oven”! That means this style of pasta is going to be baked in the oven, much like lasagna and many other Italian pasta dishes. Therefore, rigatoni al forno means “baked rigatoni.”
ingredients
onion. I like to use yellow onion for this recipe, but you can also use white onion.
meat. I recommend using a combination of lean ground beef (80/20 or 85/15) and ground pork because it yields the best flavor for the sauce. You can also use all ground beef, ground chicken, or even ground turkey. Another option is to use spicy Italian sausage!
garlic. minced garlic is all you’ll need! I buy mine in a jar but you can also buy cloves and mince them by hand if you prefer.
dried herbs. You will need a combination of dried basil, dried oregano, dried thyme, and ground sage.
spices. Use red pepper flakes for added heat. Be sure to have plenty of kosher salt and freshly cracked black pepper handy for seasoning along the way.
tomatoes. I prefer to use crushed San Marzano tomatoes, because they taste so good in the marinara sauce!
sugar. All you will need is granulated sugar to balance out the acid in the sauce.
rigatoni. This dish is obviously made with rigatoni, but you can also use another big tube-shaped noodle like ziti if necessary. You can also use penne, but I recommend rigatoni or ziti before that option.
cheese. This recipe calls for a combination of ricotta and shredded mozzarella cheese.
basil. Chopped fresh basil is the best topping for this baked pasta when it comes out of the oven!
this recipe’s must haves
To make this recipe you will need two large pots or Dutch oven to make the sauce and to cook the pasta. You will also need a wooden spoon or two for stirring.
For baking, you will need a 9×13-inch baking pan.
here’s how to make potato fritters
make the meat sauce
Add extra virgin olive oil to a large pot or dutch oven over medium-high heat. Once hot, add onion and cook until softened, about 2 to 3 minutes, stirring occasionally. Add the ground beef and ground pork, seasoning with salt and pepper lightly. Cook the meat, using a spoon to crumble it up, until almost fully cooked, about 3 to 4 minutes.
Stir in tomato paste, garlic, dried herbs, and red pepper flakes, cooking for another minute or two until fragrant.
simmer
Stir in crushed tomatoes and sugar. Use the spoon to scrape up any bits that may have stuck to the bottom of the pan. Bring sauce to a simmer, reduce heat to low and simmer, uncovered, for at least 15 minutes.
cook pasta
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than instructed on the packaging. Drain pasta and add back to the pot you cooked it in.
Pour sauce into the pasta and stir to coat. Add ricotta cheese and 3 cups shredded mozzarella cheese, stirring until everything is evenly incorporated.
assemble
Dump the pasta mixture in a 9×13-inch baking pan that has been greased with cooking spray. Spread out in an even layer. Sprinkle the top with remaining mozzarella cheese.
bake
Bake for 30 minutes at 350˚F until the cheese is melted and golden on top and the sauce is bubbling around the edges. Let cool for 10 minutes in the pan before topping with freshly chopped basil and serving.
tips and tricks
use two types of meat. Be sure to use a combination of ground beef and ground pork. This will yield the best flavor for the sauce.
let the sauce simmer. Allow the sauce to simmer for at least 15 minutes. The longer it simmers, the better it will taste!
taste and season. As you go along with this recipe, do not forget to taste and season with salt and pepper where noted in the recipe card below! The more you taste, the better you’ll be able to adjust the seasoning, resulting in the best possible rigatoni.
More tasty Italian pasta recipes: Pasta Napolitana | Roasted Lemon Garlic Shrimp Pasta | Instant Pot Bolognese | Lemon Ricotta Pasta
is pasta al forno the same as lasagna?
Pasta al forno translates to oven-baked pasta, so technically lasagna is a type of pasta al forno. However the dishes are technically different. The primary difference is that lasagna has a layer of rich and creamy béchamel sauce. Instead, this rigatoni al forno incorporates cheese only and therefore is a different variation of oven-baked pasta than lasagna.
can this rigatoni be frozen?
Yes, this dish can be frozen before baking! Simply assemble up to the point of baking the dish, wrap in a layer of plastic wrap, then wrap in a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw for 24 hours in the refrigerator before baking and bake as instructed!
can you make rigatoni al forno ahead of time?
Yes, you certainly can! This is an excellent pasta dish to make ahead of time. There are a few options for how to prep it ahead of time.
First, you can prep the sauce ahead. It will last in an airtight container for up to 3 days in the refrigerator and it can also be frozen for up to 2 months! When ready to bake, cook the pasta as instructed and follow the remaining directions.
The second option is to completely assemble the dish up to the point of baking. At this point you can cover and store it in the refrigerator for up to 2 days before baking, or wrap and freeze it for up to 2 months.
how do you know when it is done cooking?
You will know when your rigatoni al forno is done cooking when the cheese is all gooey and melted on top, and the sauce is bubbling on the sides!
why is my rigatoni breaking?
If your pasta is breaking, then you have overcooked it in the water. In my book, this isn’t the end of the world, as usually a handful of noodles will break when serving the baked pasta dish. Just try to cook your noodles al dente (in other words, a couple minutes shy of where you would want them if you were eating them directly after cooking). This is usually 2 to 3 minutes less than the package instructions direct.
Need more inspiration for dinner? Check out my main dishes recipe page!
what to serve with rigatoni al forno
This rich and hearty pasta dish is a meal in itself, so you don’t need much to serve alongside it! I recommend a light salad of mixed greens with a citrus dressing for some brightness. You can also serve slices of toasted overnight no knead bread or air fryer garlic bread for dipping in the cheesy sauce!
If it’s the holiday season when you serve this, don’t forget to end the night with a plate of Christmas cookies!
how to store
Store. Cool the leftovers to room temperature. You can cover the pan with plastic wrap and store it in the refrigerator for up to 2 to 3 days. The pasta can also be stored in an airtight container if you prefer, but I prefer the pan for easy reheating. The sauce can be also made ahead of time and stored in an airtight container in the fridge for up to 3 days.
Reheat. If reheating in the baking dish, do so in the oven for about 10 minutes at 350˚F. You can also reheat individual portions in the microwave for a few minutes on high power.
Freeze. You can freeze the sauce for 2 months in an airtight container. Alternatively, you can assemble the entire dish and freeze it before baking! I wrap the baking dish in a layer of plastic wrap, followed by a layer of aluminum foil. Store in the freezer for up to 2 months.
Thaw. Defrost in the refrigerator (sauce or the entire prepared bake) for 24 hours before using/baking.
more baked pasta recipes
If you love gnocchi, you are going to love this gnocchi bolognese bake. It’s meaty and full of rich comforting flavor!
For a fall comfort dish, try this butternut squash fettuccine bake.
We can never get enough of this cheesy pumpkin gnocchi skillet bake!
Finally, if you make this rigatoni al forno recipe, please be sure to give this recipe a rating and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Rigatoni al Forno
ingredients
- 1 Tbsp extra virgin olive oil
- 1 small yellow onion diced
- 1/2 lb lean ground beef 80/20
- 1/2 lb ground pork or ground Italian sausage
- 4 cloves garlic minced
- 2 Tbsp tomato paste
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- Pinch of red pepper flakes
- 2 28 oz cans crushed tomatoes
- 1/4 tsp white granulated sugar
- 1 lb rigatoni pasta
- 1/2 cup ricotta cheese
- 3 1/3 cups shredded mozzarella cheese divided
- Garnish: chopped fresh basil leaves
instructions
- Add extra virgin olive oil to a large pot or dutch oven over medium-high heat. Once hot, add onion and cook until softened, about 2 to 3 minutes, stirring occasionally. Add the ground beef and ground pork, seasoning with salt and pepper lightly. Cook the meat, using a spoon to crumble it up, until almost fully cooked, about 3 to 4 minutes.
- Stir in tomato paste, garlic, dried herbs, and red pepper flakes, cooking for another minute or two until fragrant.
- Stir in crushed tomatoes and sugar. Use the spoon to scrape up any bits that may have stuck to the bottom of the pan. Bring sauce to a simmer, reduce heat to low and simmer, uncovered, for at least 15 minutes, up to 30 minutes.
- While the sauce is simmering, bring a large pot of salted water to a boil and preheat the oven to 350˚F. Grease a 9×13-inch baking dish with cooking spray and set aside.
- Cook the pasta for 2 minutes less than instructed on the packaging. Drain pasta and add back to the pot you cooked it in.
- Pour sauce into the pot of pasta and stir to coat. Fold in ricotta cheese and 3 cups shredded mozzarella cheese, stirring until everything is evenly incorporated.
- Dump the pasta mixture into the prepared baking dish. Spread in an even layer. Top with remaining 1/3 cup shredded mozzarella cheese.
- Bake for 30 minutes, until the cheese is melted and golden on top and the sauce is bubbling around the edges.
- Let cool for 10 minutes in the pan before topping with freshly chopped basil and serving.
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