Description
Classic baked rigatoni with a rich meat sauce, creamy ricotta filling, and plenty of mozzarella cheese. A comforting and satisfying Italian-American favorite!
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can tomato paste
- 1/2 cup dry red wine (optional)
- 1 teaspoon sugar
- Salt and black pepper to taste
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
Instructions
- Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Ground Beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the Herbs and Spices: Stir in the dried oregano, dried basil, and red pepper flakes (if using). Cook for about 30 seconds.
- Incorporate the Tomato Products: Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine all the ingredients.
- Deglaze with Red Wine (Optional): If using red wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes to reduce slightly.
- Simmer the Sauce: Add the sugar, salt, and black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.
- Boil the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente.
- Drain the Pasta: Once the pasta is cooked, drain it well in a colander.
- Combine the Ricotta Ingredients: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and chopped fresh parsley. Mix well until everything is evenly incorporated. Season with salt and pepper to taste.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Layer the Ingredients: Lightly grease a 9×13 inch baking dish. Spread a thin layer of the meat sauce on the bottom of the dish. Add half of the cooked rigatoni to the baking dish, spreading it evenly. Dollop half of the ricotta mixture over the pasta. Then, sprinkle half of the mozzarella cheese over the ricotta.
- Repeat the Layers: Pour half of the remaining meat sauce over the mozzarella cheese. Add the remaining rigatoni, ricotta mixture, and mozzarella cheese.
- Top with Sauce and Parmesan: Pour the remaining meat sauce over the top layer of mozzarella cheese. Sprinkle generously with grated Parmesan cheese.
- Bake: Cover the baking dish with aluminum foil. Bake for 20 minutes.
- Remove Foil and Bake Again: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Let it Rest: Let the baked rigatoni rest for 10-15 minutes before serving.
Notes
- Vegetarian Option: Omit the ground beef and add vegetables such as mushrooms, zucchini, or bell peppers to the sauce.
- Spicy Kick: Add more red pepper flakes to the sauce or use a spicy Italian sausage instead of ground beef.
- Cheese Variations: Experiment with different types of cheese like provolone, fontina, or Asiago.
- Make Ahead: Assemble the baked rigatoni ahead of time and store it in the refrigerator for up to 24 hours. Add about 10-15 minutes to the baking time if baking from cold.
- Freezing: Baked rigatoni freezes well. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking. You may need to add a little extra sauce or water before baking to prevent it from drying out.
- Fresh Herbs: Add fresh herbs to the sauce or as a garnish. Fresh basil, oregano, or thyme would all be great choices.
- Breadcrumbs: For a crispy topping, sprinkle breadcrumbs over the Parmesan cheese before baking.
- Ricotta Cheese: Use whole milk ricotta cheese for the best flavor and texture.
- Pasta Shape: Use other pasta shapes such as penne, ziti, or even large shells. Just adjust the cooking time accordingly.
- Tomato Sauce Quality: Use a good quality crushed tomatoes and tomato sauce for the best results.
- Prep Time: 30 minutes
- Cook Time: 75 minutes