Essential Ingredients for Your Rigatoni al Forno

Crafting the perfect Rigatoni al Forno begins with selecting high-quality ingredients. Each component plays a vital role in building the rich flavors and delightful textures that make this dish so special. Here’s what you’ll need, along with some helpful tips:

• Onion and Garlic: These aromatic vegetables form the fundamental flavor base for our luxurious sauce. Diced onion (white, yellow, or even sweeter shallots work well) and minced garlic are sautéed until fragrant, releasing their sweet and savory notes to build the foundation of the sauce. Don’t rush this step; proper caramelization is key to a deep flavor.
• Italian Sausage: I prefer using Italian sausages seasoned with fennel, which adds a distinct, aromatic sweetness to the sauce. However, feel free to use your favorite sausage flavor – hot, mild, or even a different herb-infused variety. If you can’t find Italian sausage, plain ground pork can be seasoned with Italian spices (fennel, oregano, basil) at home. For a vegetarian option, plant-based ground “meat” substitutes are an excellent choice.
• Rigatoni Pasta: The namesake of the dish, rigatoni, is ideal due to its large, ridged, tube-like shape, which is perfect for capturing and holding the rich sauce. However, if rigatoni isn’t available or you prefer another shape, opt for other sturdy, tubular pastas like penne, ziti, or even large shells. The key is a pasta that can stand up to baking and absorb the flavors.
• Bay Leaves: These unassuming leaves are a secret weapon, imparting a subtle, herbaceous depth to the sauce as it simmers. Remember to remove them before baking, as their flavor can become overpowering if left in too long and they are not meant for consumption.
• Canned Crushed Tomatoes: Crushed tomatoes provide a smooth yet rich consistency for the sauce. While I prefer crushed, diced tomatoes can offer a chunkier texture, and whole peeled tomatoes can be used if you break them down with a spoon during cooking for a rustic feel. Always choose high-quality canned tomatoes for the best flavor.
• Cheese Trio – Mozzarella, Parmesan, and Ricotta: This triple-cheese blend is what makes Rigatoni al Forno so undeniably decadent. Shredded mozzarella melts beautifully, creating a golden, bubbly crust. Grated Parmesan adds a sharp, salty, umami kick. Creamy ricotta, dolloped on top, contributes a luxurious, rich texture that contrasts wonderfully with the other cheeses. For a slight variation, Pecorino Romano can be substituted for Parmesan.
• Tomato Paste: A small amount of tomato paste is a concentrated burst of tomato flavor, adding an incredible depth and richness to the sauce. It’s much thicker and more potent than tomato sauce or passata, so ensure you use genuine tomato paste for the desired effect. Cooking it briefly with the sausage helps to toast it and deepen its flavor.
• Olive Oil: Essential for sautéing the aromatics and browning the sausage, a good quality olive oil lays the groundwork for the sauce’s flavor.
• Ground Black Pepper and Red Chili Flakes: These seasonings add warmth and a touch of heat. Adjust the amount of chili flakes according to your preference for spice.
• Kosher Salt: Used for seasoning both the sauce and the pasta water, salt is crucial for enhancing all the other flavors in the dish.

Easy Step-by-Step Guide to Making Rigatoni al Forno

Follow these simple instructions to create your own delicious Rigatoni al Forno at home. Each step is designed to maximize flavor and ensure a perfectly baked pasta experience.

1. Prepare the Aromatics: In a large Dutch oven or a deep, heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add the diced onion and minced garlic, sautéing for 3-5 minutes until they become fragrant and translucent, but not browned. This creates a sweet and savory base for the sauce.
2. Brown the Sausage: Remove the Italian sausage from its casings (if applicable) and add the meat to the saucepan. Use a wooden spoon or spatula to break up the sausage into small pieces. Cook, stirring occasionally, until the sausage is evenly browned and no pink remains, about 8-10 minutes. Drain any excess fat if necessary.
3. Season and Toast Tomato Paste: Once the sausage is browned, stir in the ground black pepper and red chili flakes. Add the tablespoon of tomato paste and cook for another minute, stirring constantly. This step helps to deepen the flavor of the tomato paste by toasting it.



4. Simmer the Sauce: Pour in the canned crushed tomatoes, add the bay leaves, and season with 2 teaspoons of kosher salt. Bring the sauce to a gentle boil, then reduce the heat to medium-low or low, cover, and let it simmer for 25-30 minutes. This allows the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
5. Cook the Rigatoni: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions, but shave off 2 minutes from the recommended cooking time. This ensures the pasta remains al dente and doesn’t become mushy when baked. Before draining, reserve about 1 cup of the starchy pasta water – it’s a secret weapon for adjusting sauce consistency.



6. Combine Pasta and Sauce: Remove the bay leaves from the finished sauce. Taste and adjust seasoning, adding more salt or pepper if needed. Add 1 cup of the shredded mozzarella and all of the slightly undercooked rigatoni to the meat sauce. Stir well to ensure every piece of pasta is thoroughly coated. If the sauce seems too thick, gradually add some of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
7. Prepare for Baking: Preheat your oven to 350°F (175°C). Transfer the pasta and sauce mixture into a 7×11-inch or 9×13-inch baking dish. Alternatively, if you prepared the sauce in a large Dutch oven that is oven-safe, you can bake the dish directly in it for fewer dishes!
8. Add Final Cheese Topping: Evenly spread the remaining shredded mozzarella, grated Parmesan cheese, and dollops of ricotta cheese over the top of the pasta.
9. Bake to Perfection: Bake in the preheated oven for 20-22 minutes, or until the cheese on top is beautifully melted, bubbly, and golden brown. For an extra golden crust, you can briefly switch to the broiler for the last 1-2 minutes, watching carefully to prevent burning.

Absolutely! While rigatoni is traditional and excellent for holding the sauce, you can definitely substitute it with other sturdy, tubular pasta shapes that have ridges. Penne, ziti, or even large shell pasta are great alternatives. These shapes are designed to capture the rich sauce effectively and will maintain their texture during baking, preventing them from becoming floppy or soft.

Yes, transforming this into a delicious vegetarian dish is quite simple. You can either use a plant-based ground “meat” substitute, which will mimic the texture and heartiness of the sausage, or you can omit the meat entirely. If you choose to skip the meat, consider adding extra vegetables like diced bell peppers, zucchini, or mushrooms to the sauce for added substance and flavor. Remember that traditional Parmesan cheese is not vegetarian, so swap it for a vegetarian-friendly hard cheese or nutritional yeast if needed.

If you’ve made this incredibly satisfying Rigatoni al Forno recipe, I would absolutely love to hear about it! Please make sure to leave a ⭐ rating and review below to share your experience. Your feedback helps me and other home cooks. I love seeing when you create my recipes, so don’t forget to tag me on Instagram @alpineella so I can see your delicious creations! You can also follow along on Pinterest, Facebook, and TikTok for more culinary inspiration.

Rigatoni Al Forno

By Ella Gilbert

Cheesy baked pasta with a rich tomato sauce, savory Italian sausage, and creamy ricotta!

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Course: Main Course

Cuisine: American, Italian

Servings: 6 people

Calories: 848 kcal

Equipment

• 1 (7×11 or 9×13-inch) baking dish (or large Dutch oven)
• Large saucepan or Dutch oven
• Large pot for pasta

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 lb Italian sausage (casings removed)
• ½ teaspoon ground black pepper
• 1 teaspoon red chili flakes (adjust to taste)
• 2 bay leaves
• 1 tablespoon tomato paste
• 42 oz canned crushed tomatoes (about 3 cans)
• 2 teaspoon kosher salt (more to taste)
• 1 lb dried rigatoni pasta
• 8 oz shredded mozzarella (divided)
• ¾ cup grated Parmesan cheese (divided)
• ⅓ cup ricotta cheese
• 1 cup reserved pasta water (if needed)

Instructions

1. In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook for a few minutes until fragrant and translucent.
2. Add the Italian sausage meat. Use a spoon to break it up and cook, stirring, until it’s browned.
3. Stir in the ground black pepper and red chili flakes. Add the tomato paste and cook for 1 minute, stirring, until toasted.
4. Pour in the canned crushed tomatoes, add the bay leaves, and season with kosher salt. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, allowing the sauce to thicken and flavors to meld.
5. While the sauce simmers, cook the rigatoni in a large pot of salted boiling water according to package directions, but reduce cooking time by 2 minutes to ensure it’s al dente. Reserve 1 cup of pasta water before draining.
6. Preheat oven to 350°F (175°C). Prepare a 7×11 or 9×13-inch baking dish (or use your oven-safe Dutch oven).
7. Remove the bay leaves from the sauce. Taste and adjust seasoning with more salt or pepper if desired.
8. Add 1 cup of the shredded mozzarella and all of the cooked pasta to the meat sauce. Stir to combine thoroughly. If the sauce is too thick, gradually add some of the reserved pasta water until desired consistency is reached.
9. Pour the pasta mixture into your prepared baking dish. Top evenly with the remaining shredded mozzarella, grated Parmesan, and dollops of ricotta cheese.
10. Bake for 20-22 minutes, or until the cheese is melted, bubbly, and golden brown. For extra browning, broil for 1-2 minutes, watching carefully.

Notes

• Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a saucepan with a splash of water or cream.
• Sausage Variation: While Italian spiced sausages are used here, feel free to use your preferred type of sausage or even ground pork seasoned with Italian herbs. For vegetarians, plant-based ground “meat” is an excellent substitute.
• Mozzarella Options: You can use pre-shredded mozzarella or cube a fresh mozzarella ball for a creamier melt. Adjust the amount to your preference.
• Tomato Choice: Crushed tomatoes give a smooth sauce, but whole canned tomatoes can also be used; simply break them down with a spoon during simmering.
• Acidity Balance: If your tomato sauce tastes too acidic, a small pinch of sugar can help balance the flavors.

Nutrition Facts (per serving)

• Calories: 848 kcal
• Carbohydrates: 78g
• Protein: 38g
• Fat: 43g
• Saturated Fat: 17g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 18g
• Cholesterol: 105mg
• Sodium: 2092mg
• Potassium: 1076mg
• Fiber: 7g
• Sugar: 12g
• Vitamin A: 995 IU
• Vitamin C: 22mg
• Calcium: 437mg
• Iron: 5mg