Quick and Delicious Rigatoni Al Forno: The Best Weeknight Dinner
This rigatoni al forno perfectly blends easiness and classic Italian flavors. I love mixing hearty ground beef, flavorful marinara, and gooey mozzarella to create a dish that is always a hit at my dinner table.
The best part? I get to bake everything together in one skillet, which makes cleanup easy! Whenever I’m serving a crowd or just in the mood for something utterly comforting, this dish never fails to leave everyone asking for seconds.
Even picky eaters fall for it, but I loved it even more once I realized how easy it was to make. If you like easy and delicious pasta dishes like this, check out these other pasta dinner recipes for more inspiration.
Rigatoni al Forno
Equipment
- Large ovenproof skillet (around 12 inches wide)
Ingredients
- 12 ounces rigatoni pasta (¾ of a 1 pound box – cooked al dente)
- 6 ounces ricotta cheese
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 1 pound ground beef
- 3 garlic cloves (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
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
More Tips:
The taste of your tomato sauce is really important for your meal. If you’ve got the time, making your own sauce is awesome. But if you’re buying it, pick a sauce you like. A good sauce can make the dish taste better.
When you cook the beef, remember to pour off any extra fat. This stops the dish from being too oily and improves the sauce’s taste. To make sure your meat is cooked properly and safely, you can check out this helpful guide on how to determine if meat is done.
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.
Adding some cooked vegetables like mushrooms, spinach, or bell peppers can make the dish healthier and add more taste. Cook them with the beef before you add the sauce.
Once it’s been in the oven, let the dish cool down before serving. This helps the sauce get thicker and makes it easier to dish up without messing.
Key Ingredients and Tools
To make sure your dish turns out great, here are a few key ingredients and tools to pay attention to:
- Rigatoni. This pasta shape holds up well in baking and traps the sauce perfectly. If you can’t find rigatoni, penne or ziti can be good alternatives.
- Ground Beef. Ground Beef. Provides a hearty, rich flavor to the dish. If you want a lighter option, substitute it with ground turkey or chicken. 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.
- Fresh Mozzarella. This cheese melts beautifully and has a creamy texture that enhances the dish. You can find it in the specialty cheese section of most grocery stores. If you don’t have fresh mozzarella, shredded mozzarella is also good.
- Crushed Tomatoes. These add a rich texture to the sauce. If you don’t have crushed tomatoes, you can substitute them with diced tomatoes, but you might want to blend them slightly for a smoother consistency.
- Ovenproof Skillet. A large, oven-safe skillet allows you to cook and bake the dish in the same pan, saving you time and dishes. If you don’t have one, transfer the dish to a baking pan before putting it in the oven.
- Dried Oregano. This herb adds a classic Italian flavor to the ricotta mixture. If you don’t have oregano, dried basil or Italian seasoning can work as substitutes.
These items will make preparing your Rigatoni al Forno easier and make sure it turns out delicious.
Troubleshooting and Help
Absolutely! You can assemble the Rigatoni al Forno and store it 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.
No problem at all! If you don’t have an ovenproof skillet, 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.
Yes, you can! Let the Rigatoni al Forno cool completely, then portion it into airtight containers. It’ll keep well in the freezer for 2-3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it in the oven at a low temperature until warmed.
No worries! 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.
Definitely! While fresh mozzarella and Parmesan are my go-to choices, you can experiment with other cheeses. Provolone or fontina would be great alternatives, and if you like a little extra sharpness, a sprinkle of sharp cheddar could add a nice twist.
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.
I’m totally in love with whipping up this Rigatoni al Forno, and I feel you might enjoy making and sharing it just as much. It’s a comforting yet simple dish that’s just perfect, no matter the occasion.
Whether hosting a big gathering or chasing down an easy meal for a chill weeknight, this can be your go-to dish. The rich flavors are a total win and the best part? It’s so easy to make. Trust me, once you try it, you’ll want to keep this recipe handy for your regular meal rotation.
If you’re looking for even more ways to make the most of ground beef in your slow cooker, check out these Ground Beef Slow Cooker Dinner Recipes for various easy and delicious meal ideas.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.