Description
Hearty Rigatoni Pasta delivers pure Italian comfort with layers of rich marinara, melted cheese, and perfectly baked pasta tubes. Creamy, robust flavors blend seamlessly, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) ground beef (or Italian sausage)
- 1 cup (226 grams) ricotta cheese
- 2 cups (226 grams) shredded mozzarella cheese
- 1 egg
Pasta and Sauce:
- 12 ounces (340 grams) rigatoni pasta
- 1 jar (24 ounces/680 grams) marinara sauce (or homemade sauce)
- ½ cup (50 grams) grated Parmesan cheese
- ¼ cup (25 grams) grated Parmesan cheese
Seasonings and Aromatics:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
Instructions
- Prepare the pasta by boiling salted water and cooking rigatoni until just shy of package instructions. Drain and lightly coat with olive oil to prevent clumping.
- Brown ground beef or sausage in a large skillet, draining any excess fat. Sauté diced onions until translucent, then quickly incorporate minced garlic for maximum flavor infusion.
- Introduce marinara sauce to the meat mixture, seasoning generously with Italian herbs, salt, black pepper, and a pinch of red pepper flakes. Allow the sauce to simmer and meld flavors for several minutes.
- Create a creamy ricotta blend by whisking together ricotta cheese, beaten egg, grated Parmesan, and freshly chopped parsley until smooth and well-incorporated.
- Preheat the oven to 375F and prepare a baking dish with a light grease coating. Construct the first layer by spreading a third of the meat sauce across the bottom.
- Carefully arrange half the cooked rigatoni over the sauce, followed by an even distribution of ricotta mixture and a sprinkle of mozzarella cheese.
- Repeat the layering process with the remaining pasta, ricotta mixture, and another portion of mozzarella. Crown the dish with the final third of meat sauce.
- Generously top with remaining mozzarella and Parmesan cheese for a golden, bubbling finish.
- Cover with foil and bake for 20 minutes. Remove the foil and continue baking until the cheese turns golden and slightly crisp around the edges.
- Allow the pasta to rest for a few minutes after removing from the oven. Serve piping hot, accompanied by crusty garlic bread and a crisp side salad.
Notes
- Pasta Perfection: Cook rigatoni slightly undercooked to maintain a perfect al dente texture during the final baking process, preventing mushy pasta.
- Grease Control: Thoroughly drain meat after browning to reduce excess oil and prevent a greasy final dish, ensuring a cleaner, more appetizing meal.
- Cheese Mixing Trick: Combine ricotta mixture thoroughly to create a smooth, even consistency that distributes evenly throughout the pasta layers.
- Make-Ahead Magic: Prepare the entire dish up to the point of baking, then cover and refrigerate for up to 24 hours, making it ideal for meal prep or entertaining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg