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.
Rigatoni al Forno
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
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Instructions
- Cook the pasta. Cook the rigatoni al dente according to the package instructions. After cooking, drain it, then rinse with cold water to cool it off quickly and keep it from cooking more. Put it aside. Next, turn your oven on and set it to 400°F.
- Prepare the ricotta mixture. In a small bowl, mix the ricotta cheese and dried oregano together. Set this mixture aside for later use.
- Cook the ground beef. Heat the olive oil in a large, ovenproof skillet over medium heat. Add the ground beef and minced garlic, cooking until the beef is browned and no longer pink. If there is excess fat, drain it off before returning the beef to the skillet.
- Make the sauce. Stir the salt, black pepper, crushed red pepper (if using), and tomato paste into the cooked beef. Then, cook for 2-3 minutes to allow the flavors to meld. Pour in the marinara sauce and crushed tomatoes, stirring well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to develop.
- Combine the pasta and sauce. Remove the skillet from heat. Add the cooked rigatoni to the skillet, stirring to make sure the pasta is fully coated in the sauce. Sprinkle the grated Parmesan cheese evenly over the top. Dollop the ricotta mixture across the surface, then tuck the torn mozzarella pieces into the spaces between the dollops.
- Bake the dish. Place the skillet in the preheated oven and bake for 15-20 minutes or until the cheese is melted and bubbling. Once done, remove the skillet from the oven and garnish with fresh parsley or basil. Serve immediately and enjoy!
Notes
Nutrition
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.
Troubleshooting and Help
Absolutely! You can assemble and store in the refrigerator for up to 24 hours before baking. Just be sure to cover it tightly with foil or plastic wrap. When you’re ready to bake, let it sit at room temperature for about 20-30 minutes while the oven preheats, and then bake as directed.
You can cook everything on the stovetop in a regular skillet, then transfer the mixture to a baking dish before adding the cheese and baking. It might mean an extra dish to wash, but it’ll still be delicious.
You can easily swap the ground beef for ground turkey or chicken if you like better a lighter option. If you’re vegetarian, use a plant-based ground meat substitute or skip the meat altogether and add more veggies like mushrooms or spinach.
Provolone or fontina would be great alternatives.
Add more crushed red pepper flakes to the sauce if you like a bit of heat. You could also stir in some diced spicy sausage or a bit of cayenne pepper to kick things up a notch.
For another delicious way to use ground beef in a comforting meal, try this Slow Cooker Macaroni and Beef—it’s easy to make and perfect for busy weeknights.
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Love,
Cheese is great for most people, BUT some of us have allergic reactions that can kill us!! Can you give us some that do NOT use cheese BUT do well being cooked, baked and/or fried and hold up well during both the cooking AND the re-heating processes!! I know I would be extremely gratefull, as I am sure others would be, too!!!!!