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Overhead view of the finished rigatoni al forno with golden cheese and basil in a white baking dish.

Rigatoni al Forno (Baked Rigatoni)

Jessie Winstead
Rigatoni al Forno is classic baked pasta made simple for weeknights. Saucy tomato-beef rigatoni bakes under melty mozzarella for an easy family favorite.
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Prep Time 20 minutes
Cook Time 35 days
Total Time 35 days 20 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 8
Calories 438 kcal

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.

Nutrition

Calories: 438kcalCarbohydrates: 45gProtein: 29gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 68mgSodium: 596mgPotassium: 387mgFiber: 2gSugar: 3gVitamin A: 296IUVitamin C: 1mgCalcium: 244mgIron: 3mg
Keyword baked rigatoni, rigatoni al forno
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