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Rigatoni al forno

lynn
Rigatoni al Forno, literally 'Rigatoni from the oven,' is Italian comfort food at its best. Pasta baked in a flavorful tomato sauce with oodles of delicious mozzarella cheese. It is virtually impossible to mess up this simple recipe.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish Recipes
Cuisine Italian
Servings 8 servings
Calories 487 kcal

Ingredients
  

  • 1 medium onion diced
  • 5 cloves of garlic minced
  • 1 tablespoon of olive oil
  • 2 teaspoons italian seasoning
  • 1 pound ground meat turkey, chicken, beef, pork, sausage or a mix
  • 28 ounces of tomato puree see note 1
  • 2 tablespoons tomato paste
  • 1/2 cup of dry wine red or white
  • 14 ounces or approximately 2 ½ cups of mozzarella cheese cubed (see note 2)
  • 4 ounces of shredded or grated parmesan cheese
  • 1/4 cup fresh basil sliced
  • Salt and Pepper to taste
  • 16 ounces of dry rigatoni

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Saute diced onions in 1 tablespoon olive oil over medium-low heat for 3 minutes, until translucent. Add minced garlic and saute for 2 more minutes. Watch carefully so that the onions and garlic don't brown.
  • Add ground meat to onions and garlic, breaking the meat into fine mince. Saute until meat is cooked through.
  • Add tomato puree, tomato paste, spices, and wine to the meat and onion mixture.
  • Add salt and pepper to taste.
  • Simmer for 10 minutes over low heat.
  • While the sauce is cooking, bring a large pot of water to boil to cook the rigatoni.
  • Cook the rigatoni 2 minutes less than directed for al dente.
  • Drain the rigatoni and add it to the sauce.
  • Place half of the sauce/pasta mixture to the bottom of your baking dish.
  • Spread half of both cheeses and half of the basil over the pasta and sauce.
  • Then add the remaining pasta/sauce over top, followed by the remaining cheese and basil.
  • Bake for 25-30 minutes until golden and bubbly.
  • Sprinkle fresh basil over top before serving.

Notes

Note 1: If you don't have tomato puree, you can puree 28 ounces of whole tomatoes in a blender or food processor.
Note 2: Fresh is best, with block mozzarella coming in second. Avoid pre-shredded if at all possible. Pre-shredded cheese is often drier in general and often coated with an anti-caking agent, which might make your dish less ooey-gooey and gritty.

Nutrition

Serving: 1gCalories: 487kcalCarbohydrates: 33gProtein: 33gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 90mgSodium: 599mgFiber: 4gSugar: 7g
Keyword baked, Brazilian cheese puff, pasta, rigatoni
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