Rigatoni Al Forno

This one is so easy, but you’ll love it most because it’s so good. Layer everything in one pan, pop it in the oven until it’s hot and bubbling, and everyone will be happy.

We serve this with a big salad and garlic bread and make it almost weekly in the winter. Hope you like it.

What You’ll Need

If you don’t have a pan that can go in the oven, just put the sauce in a baking dish, stir in the pasta, and sprinkle the cheese on top. Rigatoni pasta holds it shape, and sauce, well. If you can’t find it, you can also use penne or ziti. If you can, use fresh mozzarella (you know the ball). It melts so well and makes the topping nice and creamy. If not, shredded mozzarella is good too. Just make sure you shred it yourself. Don’t use the prepackaged stuff.

This makes 6 servings. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post. I’d recommend 2 separate skillets though.

Equipment

• Large ovenproof skillet (around 12 inches wide)
• Large pot
• Mixing bowl

Ingredients

• 12 ounces rigatoni pasta (¾ of a 1 pound box – cooked al dente)
• 6 ounces ricotta cheese
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 pound ground beef
• 3 cloves of garlic (minced)
• 1 teaspoon salt
• ⅓ teaspoon black pepper
• ¼ teaspoon crushed red pepper (optional)
• 2 tablespoons tomato paste
• 24 ounces marinara sauce
• 15 ounces crushed tomatoes
• ¼ cup grated parmesan cheese
• 8 ounces mozzarella (I like to use fresh mozzarella)
• fresh parsley or fresh basil for garnish

How to Make

Step One: Get Your Pasta Going First

Cook your rigatoni just until it’s al dente, you’ll want it slightly undercooked if anything because it’s going in the oven later. Once it’s done, drain it and give it a quick rinse with cold water so it stops cooking. Set it aside and preheat your oven to 400°F.

Step Two: Mix Up the Seasoned Ricotta

Just stir the ricotta with that oregano in a small bowl. Nothing fancy here.

Step Three: Brown The Beef

Heat up some olive oil in your biggest oven-safe skillet (around 12 inches if you’ve got it). Toss in the ground beef and garlic, and cook it until the beef isn’t pink anymore. If there’s a bunch of grease, drain most of it off.

Step Four: Make The Sauce

Add your salt, pepper, crushed red pepper, and the tomato paste right to the beef. Let it cook for a couple minutes. Then pour in your marinara and crushed tomatoes. Bring it to a boil, then turn it down low and let it bubble away for about 10 minutes.

Step Five: Bring It All Together

Take the skillet off the heat and stir in your cooked pasta. Make sure every piece gets coated. Sprinkle the Parmesan over everything, then drop spoonfuls of the ricotta mixture around the top. Tear your mozzarella into bite-sized pieces and tuck them into all the gaps.

Step Six: Bake It

Stick the whole thing in the oven for 15-20 minutes until the cheese is bubbly and golden in spots. Sprinkle some fresh parsley or basil on top when it comes out. Beautiful.

Serving & Storing

Serve with soft Italian bread and Caesar salad.

Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

To reheat, transfer the leftover rigatoni to a baking dish and bake at 350°F for 20 minutes or until heated through. For a single serving, you can also reheat it in the microwave.

More Pasta Night Recipes

• Just cook your beef then toss everything in for this easy slow cooker macaroni and beef.
• This slow cooker baked ziti is deliciously cheesy and only need 5 minutes of prep.
• For something spicier, try my cast iron skillet Cajun pasta with shrimp and sausage.
• One-pot Italian sausage pasta is quick and lovely with easy clean up.

Printable Recipe