Rigatoni al Forno baked with Italian sausage, ricotta, mozzarella, and Parmesan. Hearty, cheesy, and perfect for cozy dinners!
So, picture this: it’s a chilly Sunday afternoon, I’m in my comfiest sweatpants (don’t judge), and I’ve got a crowd coming over for dinner—half of whom are picky eaters, the other half basically pasta connoisseurs. No pressure, right? Enter: Rigatoni al Forno. This recipe saved my butt more times than I can count.
I first stumbled on this idea during a trip to Italy (I mean, I wish—let’s be honest, it was a scroll through Pinterest while eating cereal on my couch). But once I made it the first time, I was hooked. It’s cheesy, saucy, and has that perfect golden top that makes you want to dive right in with a big spoon. Even my husband, who claims he’s “cutting carbs” (until there’s pasta), asked for seconds. And maybe thirds.
Now it’s kind of a tradition around here. Rainy nights, family birthdays, or just because I need some comfort food that feels like a warm hug—this Rigatoni al Forno always shows up.
Why You’ll Love This Rigatoni al Forno Recipe?
- It’s hearty and satisfying. Like, real comfort food. The kind that makes you want to curl up on the couch afterward.
- Cheese. Loads of it. Ricotta, mozzarella, Parmesan…all the good stuff in every bite.
- Customizable AF. You can switch out meats, cheeses, and even sneak in veggies if you’re feeling virtuous.
- Leftovers = Winning. It reheats like a dream. Honestly, sometimes it’s even better the next day.
- Crowd-pleaser. This one has yet to meet someone who didn’t go back for seconds (or ask for the recipe). Sound familiar?
Ingredient Notes:
Before we roll up our sleeves, let’s talk ingredients. You probably have most of this stuff in your pantry already. But here’s why each one counts:
- Rigatoni Pasta: The ridges catch the sauce, and they hold up well in the oven. No mushy noodles here!
- Italian Sausage (or Ground Beef): I love spicy sausage for extra flavor, but mild works too if you’re not into heat.
- Crushed Tomatoes + Tomato Paste: The dynamic duo that makes this sauce rich and thick. Add a little sugar to balance the acidity—trust me on this.
- Ricotta Cheese: Creamy and light, it adds that soft, luscious layer in the middle.
- Mozzarella + Parmesan: Melty, gooey mozzarella on top and sharp, salty Parmesan throughout? Yes, please.
- Nutmeg: Just a whisper of this gives the ricotta layer some warmth. It’s a tiny thing that makes a big difference.
- Fresh Parsley: For garnish and a pop of green. Optional, but it makes it look like you tried.
How To Make Rigatoni al Forno?
I promise this isn’t hard. And if you’ve ever made lasagna, you’ve totally got this.
Step 1: Boil the Pasta
Get a big ol’ pot of salty water going. You want it to taste like the sea (yes, I said it). Boil your rigatoni until it’s just under al dente. It’ll finish cooking in the oven. Nobody likes mushy pasta.
Step 2: Make the Sauce
In a big skillet, heat olive oil. Cook the onions until they’re soft and a little golden. Add garlic, and don’t walk away—it burns fast! Once that smells like heaven, toss in the sausage. Break it up and cook until it’s brown and crispy around the edges.
Now, stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (only if you want a kick), sugar, salt, and pepper. Let it simmer and thicken while you sneak a taste. Adjust the seasoning if you need to (I always do).
Step 3: Mix the Cheese Layer
Grab a bowl and stir together ricotta, Parmesan, half the mozzarella, egg, and nutmeg. It should be creamy and thick—like spreadable happiness.
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Step 4: Layer It Up
Preheat your oven to 375°F. Spread a little sauce on the bottom of your baking dish (prevents sticking and gives flavor). Mix the rigatoni with the remaining sauce. Add half the pasta to the dish, then spread the ricotta mixture over it like you’re frosting a cake. Top with the rest of the pasta and mozzarella.
Step 5: Bake Until Bubbling
Cover with foil and bake for 20 minutes. Then, uncover and bake another 10-15 minutes until golden and bubbly. Let it cool for a few minutes so you don’t burn your mouth—ask me how I know.
Storage Options:
Leftovers? Absolutely. Pop them in an airtight container and they’ll keep in the fridge for up to 4 days. Reheat in the oven or microwave until hot.
Freezing? You bet. Assemble it, skip baking, and freeze it. When you’re ready to cook, thaw it in the fridge overnight and bake as directed.
Variations and Substitutions:
Feeling creative? Here’s where you can mix things up:
- Protein: Sub in ground turkey, chicken, or even tofu crumbles.
- Cheese: Swap mozzarella for provolone, fontina, or gouda.
- Veggies: Add spinach, mushrooms, or roasted red peppers to sneak in some greens.
- Spice Level: Amp it up with more red pepper flakes or spicy sausage.
What to Serve with Rigatoni al Forno?
You’ve got this bubbling, cheesy pasta—now what? Here’s how I round it out:
- Garlic Bread: Because… carbs on carbs are a vibe.
- Simple Green Salad: Something crisp and fresh to balance the richness.
- Roasted Veggies: Broccoli, Brussels sprouts, or asparagus are my go-to’s.
- A Glass of Red Wine: Chianti or Sangiovese if you’re feeling fancy.
Frequently Asked Questions:
Can I make it ahead?
Yes! Assemble it, cover it, and keep it in the fridge for up to 24 hours before baking.
Can I freeze it?
For sure. Freeze before baking for best results. Thaw overnight and bake when you’re ready.
What if I don’t have ricotta?
No biggie. Cottage cheese works in a pinch—just blend it for a smoother texture.
So, there it is—Rigatoni al Forno in all its cheesy, saucy glory. Perfect for family dinners, date nights, or when you just need a big plate of comfort. If you try it, please let me know! I’d love to hear if it becomes a favorite in your house like it is in mine.
Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
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Rigatoni al Forno
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 pound Italian sausage or ground beef
- 1 can 28 ounces crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper to taste
For the Pasta:
- 1 pound 450 grams rigatoni pasta
- Salt for boiling water
For the Cheese Layer:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 1 large egg
- ¼ teaspoon ground nutmeg
- Fresh parsley finely chopped, for garnish
Instructions
Prepare the Pasta
- Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook until just shy of al dente, according to package instructions. Drain and set aside.
Prepare the Meat Sauce
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, approximately 5 minutes. Add the minced garlic and sauté for an additional 1 minute, stirring frequently to prevent burning.
- Incorporate the Italian sausage (or ground beef), breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 8 minutes.
- Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), sugar, salt, and black pepper. Reduce heat and allow the sauce to simmer for 10–15 minutes, stirring occasionally to prevent sticking. Adjust seasoning as needed.
Prepare the Cheese Mixture
- In a medium-sized mixing bowl, combine ricotta cheese, grated Parmesan cheese, one cup of shredded mozzarella cheese, the egg, and ground nutmeg. Stir until all ingredients are fully incorporated.
Assemble the Dish
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Spread a thin layer of meat sauce over the bottom of the prepared baking dish. Toss the cooked rigatoni pasta with the remaining meat sauce until evenly coated. Spread half of the pasta mixture into the baking dish.
- Evenly distribute the ricotta cheese mixture over the first pasta layer. Add the remaining pasta mixture on top and spread evenly. Sprinkle the remaining one cup of shredded mozzarella cheese over the top.
Bake
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 20 minutes. Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is golden brown and bubbling.
Serve
- Allow the dish to rest for 5–10 minutes before serving. Garnish with finely chopped fresh parsley and additional grated Parmesan cheese if desired. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
