Rigatoni al Forno is classic baked pasta made doable for busy nights. We keep the ingredients simple, build a flavorful sauce in one pan, and bake until the edges bubble and the top stays cheesy. It's the perfect main to pair with a crisp Caesar salad and warm garlic toast!
This recipe was originally developed for a sponsored Instagram post with Delallo Foods. All opinions are my own and I'm grateful to partner with brands I truly use and love.
Rigatoni al Forno is classic baked pasta made doable for busy nights. We keep the ingredients simple, build a flavorful sauce in one pan, and bake until the edges bubble and the top stays cheesy. It's the perfect main to pair with a crisp Caesar salad and warm garlic toast!
I'm a registered dietitian and a Southern home cook, so my goal is to make delicious comfort food that fits real life. This version hits the cozy, kid friendly sweet spot and gives you smart options to lighten things up without losing flavor.
Make it for Sunday family dinner, double it to feed your son's high school football team, or drop a warm pan on a new mom's porch with a bagged Caesar and a loaf of garlic toast.
If pasta night is your love language, bookmark my chicken tortellini bake and Boursin chicken orzo bake for later!
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Why You'll Love This Recipe
- Weeknight-easy: One skillet for the sauce, one pot for pasta, then everything bakes in a 9×13.
- Make ahead friendly: Assemble, chill, and bake when you're ready, or stash it in the freezer for later.
- Great for a crowd: Feeds the family with leftovers and doubles like a charm for Sunday supper or tailgate trays.
Craving pasta but want set-and-forget? Try my crockpot lasagna soup.
Ingredients
A simple shopping list so dinner feel doable and delicious!
- Rigatoni pasta: Those ridges and tubes hold the sauce and melted cheese in every bite, so choose a sturdy brand that won't collapse in the oven. I love the brand Delallo for all things Italian!
- Tomato sauce: Use a 24 ounce jar you already like the taste of, since the flavor concentrates as it bakes.
- Crushed tomatoes: A 28 ounce can adds body and bright tomato flavor. Pick no-salt-added if you want more control over seasoning.
- Ground beef: 85 to 90% lean gives classic, cozy flavor with enough moisture to keep the bake saucy.
- Yellow onion: Finely diced onion softens and sweetens the sauce. You can also grate it if you want the flavor without visible pieces.
- Italian seasoning: A quick all-in-one blend for weeknights. Add a pinch of extra basil or oregano if you love a herby finish.
- Shredded mozzarella cheese: Low-moisture mozzarella melts perfect for the most delicious cheesy finish. Shredding from the block gives the best melt, but no shame if you just use pre-shredded!
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Easy swaps to match what you have and how your family likes it.
- Stir ½ cup ricotta cheese into the sauce before tossing with the pasta, or finish with ¼ cup grated Parmesan on top for a cheesy, creamier bite.
- Fold in 1 to 2 cups sautéed mushrooms or a few big handfuls of wilted spinach to add volume, fiber, and color without changing the bake time.
- Try mild or hot Italian sausage out of the casing, or mix it 50/50 with beef. Be sure to drain excess fat to keep the sauce rich, not greasy.
- Stir in red pepper flakes to taste during the sauce simmer, starting with a pinch and working up to ½ teaspoon if your crew likes heat.
- Combine panko with a drizzle of oil, a little garlic, and Parmesan, and finish the casserole uncovered for a toasty topping.
How To Make Easy Pasta Al Forno Recipe
Just a few quick steps and you'll have this baked pasta dish on the table in no time!
Step 1: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
Step 2: Bring a large pot of salted water to a boil. Cook rigatoni 2 minutes shy of al dente so it can finish in the oven. Drain and set aside.
Step 3: In a large skillet, warm olive oil over medium heat. Add the diced onion and a pinch of salt. Cook until soft. Stir in the Italian seasoning and garlic and cook for 1 minute until fragrant.
Step 4: Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
Step 5: Stir in the crushed tomatoes and tomato sauce. Simmer for 5 to 7 minutes until lightly thickened. Taste and adjust salt and pepper.
Step 6: Toss the cooked rigatoni with about 70 to 80% of the meat sauce until well coated. Spread into the prepared baking dish. Spoon the remaining sauce over the top and sprinkle evenly with shredded mozzarella.
Step 7: Cover with foil and bake for 20 minutes. Uncover and bake 5 to 10 minutes more until bubbling with light golden spots.
Step 8: Let it sit for 10 minutes so the sauce settles and scoops hold together. Garnish with fresh basil, if desired.
Tips For the Best Rigatoni Al Forno Recipe
Simple cues that keep the pasta bake saucy, tender, and full of flavor.
- Pull your pasta about 2 minutes early to undercook your pasta, letting it finish tender in the oven.
- Aim for about 1¾ to 2 cups sauce per 8 ounces dry pasta to mind the ratio and keep the bake moist.
- Start the bake covered and then finish uncovered for a bubbling, lightly browned top.
Storage
How to save, reheat, and freeze so leftovers taste just as good.
- Refrigerate: Transfer leftovers to an airtight container and chill for up to 4 days.
- Reheat: Cover with foil, add a splash of water or extra sauce, and warm the oven at 300°F until heated through and gently bubbling.
- Freeze: Cool completely, wrap well (plastic wrap plus foil or a freezer-safe container),label, and freeze for up to 3 months. Place in the refrigerator overnight to thaw before reheating.
- Make ahead: Assemble up to 24 hours in advance, cover, refrigerate, then bake 5 to 10 minutes longer from cold.
FAQ
It means "from the oven". Pasta al forno is a baked pasta casserole that feels right at home for family dinner!
Undercook the pasta by 2 minutes, use the sauce ratio as written, and bake covered before finishing uncovered.
Ziti, penne, or large shells work well. Be extra gentle with gluten free pasta so the tubes don't crack.
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Thank you!
Jessie
Rigatoni al Forno (Baked Rigatoni)
Ingredients
- 1 lb rigatoni
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion diced
- 2 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 lb lean ground beef preferably 85-90%
- 1 24 oz jar marinara sauce
- 1 24 oz can crushed tomatoes preferably San Marzano
- 3 cups shredded mozzarella cheese
- chopped basil for garnish
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook rigatoni 2 minutes shy of al dente so it can finish in the oven. Drain and set aside.
- In a large skillet, warm olive oil over medium heat. Add the diced onion and a pinch of salt. Cook until soft. Stir in the Italian seasoning and garlic and cook for 1 minute until fragrant.
- Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
- Stir in the crushed tomatoes and tomato sauce. Simmer for 5 to 7 minutes until lightly thickened. Taste and adjust salt and pepper.
- Toss the cooked rigatoni with about 70 to 80% of the sauce until well coated. Spread into the prepared baking dish. Spoon the remaining sauce over the top.
- Sprinkle evenly with shredded mozzarella.
- Cover with foil and bake for 20 minutes. Uncover and bake 5 to 10 minutes more until bubbling with light golden spots.
- Let it sit for 10 minutes so the sauce settles and scoops hold together. Garnish with fresh basil, if desired.
Notes
- Make sure to not overcook the pasta so it finishes perfectly in the oven.
- Feel free to add veggies like sautéed mushrooms or spinach to boost color and nutrients.
- Store leftovers in an airtight container for up to 4 days.
- To make ahead, assemble, cover, and refrigerate up to 24 hours. Bake covered an extra 5 to 10 minutes from cold.
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