Rigatoni al Forno

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Filling, delicious, and easy to make, this dinner recipe is like a big hug after a long day.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Italian- American

Keyword: easy pasta dinner, pasta al forno, rigatoni al forno

Servings: servings

Calories: 645kcal

Author: Katie

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

Fresh mozzarella makes it melt better and gives a smoother texture than the pre-shredded kind, which might not melt as well because of added stuff to keep it from sticking. It’s also great to grate your Parmesan, if possible, since it tastes better.

When you add the mozzarella on top, spread it out so it covers everything nicely. That way, every forkful will have some of that stretchy, melted cheese. If you’re really into cheese, don’t hesitate to add mozzarella or sprinkle on some extra Parmesan.

If you've got a block or roll of fresh mozzarella, you can tear off small pieces to use. But if shredded mozzarella is what you have, sprinkle it over evenly.

Before mixing in the pasta, taste the sauce to see if it needs more seasoning. You might want to add more salt or spice, considering the cheese will also add some saltiness.

And if you’re cooking for people who like different heat levels, think about adding spicy pepper flakes to only half the dish or just have them available on the table for those who want them.

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