Are you craving a comforting, flavorful, and surprisingly easy weeknight meal? Look no further than Rigatoni Al Forno! This baked pasta dish, a classic of Italian cuisine, is bursting with rich tomato sauce, tender pasta, and creamy mozzarella. It’s the perfect blend of homemade cooking and delicious dishes, ideal for busy weeknights or a special occasion. This recipe offers a simple approach to a truly satisfying and healthy meal. Get ready to experience the magic of this quick dinner idea!
Ingredients:
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 8 ounces fresh mozzarella cheese, sliced
Instructions:
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water.
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Sauté the Vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
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Simmer the Sauce: Add the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper to the skillet. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
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Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, beaten egg, and Parmesan cheese. Mix well.
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Assemble the Bake: Preheat your oven to 375°F (190°C). In a large bowl, gently combine the cooked pasta and the tomato sauce. Add about 1/2 cup of the reserved pasta water to loosen the sauce if needed.
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Layer and Bake: Pour half of the pasta mixture into a greased 9x13 inch baking dish. Spread half of the ricotta mixture evenly over the pasta. Top with half of the mozzarella slices. Repeat layers with the remaining pasta, ricotta, and mozzarella.
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Bake to Perfection: Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned. Let stand for 10 minutes before serving.
Tips and Variations:
- Add Protein: For a heartier meal, add cooked Italian sausage, ground beef, or meatballs to the sauce.
- Vegetable Boost: Incorporate sautéed vegetables like mushrooms, zucchini, or bell peppers to the sauce for added nutrition and flavor.
- Spice it Up: Adjust the amount of red pepper flakes to control the spice level.
- Cheese Alternatives: Substitute provolone or fontina cheese for the mozzarella, or use a blend of cheeses.
- Make it Ahead: Assemble the casserole ahead of time and bake it when ready to serve.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 15-20g
- Fat: 20-25g
- Carbohydrates: 60-70g
This Rigatoni Al Forno recipe is a delightful example of easy recipes that are both healthy and incredibly flavorful. It's a simple yet satisfying dish perfect for any occasion. Enjoy this delicious and easy-to-make Italian bake! Remember to share your culinary creations with us! We'd love to see your photos!