Name: Baked Rigatoni Pasta: The Ultimate Comfort Food Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 85 min
Yield: 8-10 servings
Ingredients: 1 pound rigatoni pasta; 1 pound ground beef (or Italian sausage, or a mix!); 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 28 ounces crushed tomatoes; 6 ounces tomato paste; 15 ounces tomato sauce; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); 1 teaspoon sugar; Salt (to taste); Black pepper (to taste); 15 ounces ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese, plus more for topping; 2 cups shredded mozzarella cheese; 2 tablespoons chopped fresh parsley (for garnish)

Baked Rigatoni Pasta: the ultimate comfort food, ready to warm your soul and tantalize your taste buds! Imagine sinking your fork into perfectly al dente rigatoni, embraced by a rich, savory meat sauce, all blanketed under a bubbly, golden-brown layer of melted mozzarella. Is your mouth watering yet? Mine certainly is!

While the exact origins of baked rigatoni pasta are debated, similar baked pasta dishes have been a staple in Italian-American cuisine for generations. They represent a beautiful fusion of Italian tradition and American ingenuity, often served at large family gatherings and holiday celebrations. It's a dish that speaks of love, sharing, and the simple joy of good food.

What makes this dish so universally loved? It's the perfect combination of textures and flavors. The satisfying chew of the rigatoni, the hearty richness of the meat sauce (or a vegetarian alternative!), and the gooey, cheesy topping create a symphony of deliciousness in every bite. Plus, it's incredibly convenient! You can assemble it ahead of time and simply pop it in the oven when you're ready to eat, making it ideal for busy weeknights or entertaining guests. Get ready to experience the magic of this classic dish – you won't be disappointed!

Ingredients:

Pasta: 1 pound rigatoni pasta
Ground Meat: 1 pound ground beef (or Italian sausage, or a mix!)
Onion: 1 medium yellow onion, finely chopped
Garlic: 3 cloves garlic, minced
Canned Tomatoes: 28 ounces crushed tomatoes
Tomato Paste: 6 ounces tomato paste
Tomato Sauce: 15 ounces tomato sauce
Dried Oregano: 1 teaspoon dried oregano
Dried Basil: 1 teaspoon dried basil
Red Pepper Flakes: 1/4 teaspoon red pepper flakes (optional, for a little kick!)
Sugar: 1 teaspoon sugar (to balance the acidity of the tomatoes)
Salt: To taste
Black Pepper: To taste
Ricotta Cheese: 15 ounces ricotta cheese
Egg: 1 large egg
Parmesan Cheese: 1/2 cup grated Parmesan cheese, plus more for topping
Mozzarella Cheese: 2 cups shredded mozzarella cheese
Fresh Parsley: 2 tablespoons chopped fresh parsley (for garnish)
Olive Oil: 2 tablespoons olive oil

Preparing the Meat Sauce:

Brown the Meat: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef (or sausage) and cook, breaking it up with a spoon, until browned. Drain off any excess grease. I like to use a leaner ground beef to minimize the grease, but feel free to use what you prefer.
Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Add the Tomato Goodness: Stir in the crushed tomatoes, tomato paste, and tomato sauce. Mix well to combine everything.
Season the Sauce: Add the dried oregano, dried basil, red pepper flakes (if using), sugar, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more flavorful it will become! I usually give it a good stir every 15 minutes or so to prevent sticking.
Taste and Adjust: After simmering, taste the sauce and adjust the seasonings as needed. You might want to add a little more salt, pepper, or even a pinch more sugar depending on your preference.

Cooking the Pasta:

Boil the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package directions, but cook it al dente. This means it should still have a slight bite to it, as it will continue to cook in the oven.
Drain the Pasta: Once the pasta is cooked al dente, drain it well. Don't rinse it! We want that starchy water to help the sauce cling to the pasta.

Preparing the Ricotta Mixture:

Combine the Ingredients: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well until everything is evenly combined. This ricotta mixture adds a creamy and cheesy layer to the baked rigatoni.

Assembling and Baking:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Combine Pasta and Sauce: In a large bowl, combine the cooked rigatoni pasta with the meat sauce. Toss gently to coat the pasta evenly with the sauce. Make sure every piece of pasta gets a good coating of that delicious sauce!
Layer in the Baking Dish: Spread a thin layer of the meat sauce mixture in the bottom of a 9x13 inch baking dish. This will prevent the pasta from sticking to the bottom.
Add a Layer of Pasta: Add half of the pasta and sauce mixture to the baking dish, spreading it out evenly.
Spread the Ricotta Mixture: Spoon dollops of the ricotta mixture over the pasta layer. Try to distribute it evenly across the surface.
Sprinkle with Mozzarella: Sprinkle half of the shredded mozzarella cheese over the ricotta mixture.
Add the Remaining Pasta: Add the remaining pasta and sauce mixture to the baking dish, spreading it out evenly.
Top with Mozzarella and Parmesan: Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top of the pasta.
Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown. Keep an eye on it to prevent burning!
Rest: Let the baked rigatoni rest for 10-15 minutes before serving. This allows the cheese to set slightly and makes it easier to slice.
Garnish and Serve: Garnish with fresh chopped parsley before serving. Serve hot and enjoy! This is a great dish to serve to a crowd or to make ahead of time.

Tips and Variations:

Meat Variations: Feel free to use ground turkey or chicken instead of ground beef. You can also use a combination of ground beef and Italian sausage for a richer flavor.
Vegetarian Option: For a vegetarian version, omit the meat and add more vegetables to the sauce, such as mushrooms, bell peppers, or zucchini.
Cheese Variations: You can use other types of cheese in addition to or instead of mozzarella, such as provolone or fontina.
Spice Level: Adjust the amount of red pepper flakes to your liking. If you don't like spice, you can omit them altogether.
Make Ahead: You can assemble the baked rigatoni ahead of time and store it in the refrigerator for up to 24 hours. When you're ready to bake it, add an extra 10-15 minutes to the baking time.
Freezing: Baked rigatoni can also be frozen for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. To reheat, thaw it in the refrigerator overnight and then bake it in a preheated oven at 350°F (175°C) until heated through.
Herbs: Fresh basil can be used instead of dried basil. Add it towards the end of the simmering process to preserve its flavor.
Wine: A splash of red wine can be added to the meat sauce for extra depth of flavor. Add it after browning the meat and let it simmer for a few minutes before adding the tomatoes.

Conclusion:

And there you have it! This Baked Rigatoni Pasta recipe is more than just a meal; it's an experience. It's the kind of dish that brings people together, fills the kitchen with comforting aromas, and leaves everyone feeling utterly satisfied. I truly believe this is a must-try recipe for anyone who loves Italian comfort food, and here's why: First, the combination of perfectly cooked rigatoni, the rich and flavorful meat sauce, and that gloriously bubbly, cheesy topping is simply irresistible. It's a symphony of textures and tastes that will have you coming back for seconds (and maybe even thirds!). The beauty of this recipe lies in its simplicity. It uses readily available ingredients and straightforward techniques, making it accessible to cooks of all skill levels. You don't need to be a seasoned chef to create a restaurant-quality dish right in your own kitchen. Second, it's incredibly versatile. While I've shared my go-to version, feel free to get creative and adapt it to your own preferences. Want to make it vegetarian? Simply swap out the meat for sautéed vegetables like mushrooms, zucchini, and bell peppers. Looking for a spicier kick? Add a pinch of red pepper flakes to the sauce. You can even experiment with different types of cheese – provolone, mozzarella, or even a sprinkle of parmesan would all be delicious. Serving Suggestions and Variations: This Baked Rigatoni Pasta is fantastic on its own, but it also pairs beautifully with a variety of sides. A simple green salad with a light vinaigrette is a classic choice, providing a refreshing contrast to the richness of the pasta. Garlic bread is another excellent option, perfect for soaking up every last bit of that delicious sauce. For a heartier meal, consider serving it with roasted vegetables like broccoli or asparagus. If you're planning a potluck or a large gathering, this recipe is a total winner. It's easy to make ahead of time and bake just before serving, making it a stress-free option for entertaining. You can even assemble it in individual ramekins for a more elegant presentation. Don't be afraid to experiment! * Try adding a layer of ricotta cheese between the pasta and the sauce for an extra creamy texture. * Mix in some cooked spinach or kale for a boost of nutrients. * Use different types of pasta, such as penne or ziti, if you prefer. * Top with fresh basil or parsley for a pop of color and flavor. I'm so excited for you to try this recipe and experience the joy of homemade Baked Rigatoni Pasta. I poured my heart into creating this recipe, and I truly believe it's a winner. Now, it's your turn! I encourage you to gather your ingredients, put on your apron, and get cooking. Once you've made it, I would absolutely love to hear about your experience. Did you make any modifications? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me continue to create recipes that you'll love. Happy cooking! I can't wait to see your creations!