This Hearty Baked Rigatoni is the quintessential comfort food, a robust and incredibly satisfying dish that brings together tender pasta, a rich and savory meat sauce, and a generous blanket of bubbling, melted mozzarella cheese. Perfect for family dinners, potlucks, or any occasion where you crave a warm and filling meal, this casserole-style pasta is a true crowd-pleaser. The key to its depth of flavor lies in the slow-simmered meat sauce, packed with aromatic vegetables, herbs, and crushed tomatoes, creating a robust foundation. The rigatoni, with its ridged tubes, is ideal for catching and holding onto every bit of that delicious sauce, ensuring a flavorful bite every time. Finally, baking it in the oven allows the flavors to meld beautifully, the pasta to absorb more of the sauce, and the cheese to form an irresistible golden crust. This recipe aims to guide you through creating a balanced, flavorful, and incredibly comforting pasta bake that will leave everyone at the table feeling content and satisfied. The simple garnish of fresh herbs adds a touch of freshness and visual appeal to this rustic, homemade dish.
Ingredients:
For the Meat Sauce:
- Olive Oil: 2 tablespoons, extra virgin.
- Ground Meat: 1.5 lbs (680g) – a mix of ground beef (80/20 or 85/15 for flavor) and ground pork, or just ground beef.
- Yellow Onion: 1 large, finely chopped.
- Carrots: 2 medium, peeled and finely diced (or grated for a smoother sauce).
- Celery Stalks: 2, finely diced.
- Garlic: 4-5 cloves, minced.
- Crushed Tomatoes: 1 (28-ounce) can, good quality.
- Tomato Paste: 2 tablespoons.
- Beef Broth or Red Wine: 1 cup (240ml) – broth for a richer flavor, red wine for more complexity.
- Dried Oregano: 1 teaspoon.
- Dried Basil: 1 teaspoon.
- Dried Thyme: 1/2 teaspoon.
- Bay Leaf: 1.
- Salt: 1 teaspoon, or to taste.
- Black Pepper: 1/2 teaspoon, or to taste.
- Pinch of Red Pepper Flakes: (optional, for a slight kick).
- Sugar: 1/2 teaspoon (optional, to balance acidity of tomatoes).
For the Pasta and Cheese:
- Rigatoni Pasta: 1 lb (450g). Other large tube or shell pasta like ziti, penne, or cavatappi can also be used.
- Mozzarella Cheese: 2 cups (225g) shredded, low-moisture, part-skim mozzarella works best for melting.
- Parmesan Cheese: 1/2 cup (50g) freshly grated, plus more for serving.
- Fresh Parsley or Thyme: 2 tablespoons, chopped, for garnish (as seen in the image, likely thyme).
Instructions:
1. Prepare the Meat Sauce:
- Brown the Meat: Heat olive oil in a large Dutch oven or a deep, heavy-bottomed pot over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain any excess grease from the pot.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has deepened in color. This step helps to intensify the tomato flavor.
- Deglaze and Add Tomatoes: Pour in the beef broth or red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this adds flavor). Stir in the crushed tomatoes, dried oregano, dried basil, dried thyme, bay leaf, salt, black pepper, and red pepper flakes (if using). Add sugar if you find the sauce too acidic.
- Simmer the Sauce: Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot, and let the sauce simmer for at least 30-45 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor will be. Remove the bay leaf before assembling.
2. Cook the Pasta:
- Boil Water: While the sauce is simmering, bring a large pot of salted water to a rolling boil.
- Cook Pasta Al Dente: Add the rigatoni pasta to the boiling water and cook according to package directions, but aim for about 2 minutes less than al dente. The pasta will finish cooking in the oven, so you want it slightly undercooked to prevent it from becoming mushy.
- Drain: Drain the pasta well and set aside. Do not rinse the pasta, as the starch helps the sauce adhere.
3. Assemble the Baked Rigatoni:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Dish: Lightly grease a large baking dish (a 9×13-inch rectangular dish or a large 4-quart round/oval casserole dish like the one pictured) with olive oil or cooking spray.
- Combine Pasta and Sauce: In a large mixing bowl, combine the drained rigatoni pasta with about two-thirds to three-quarters of the meat sauce. Stir gently until the pasta is evenly coated.
- Layer in Baking Dish:
- Spread half of the pasta mixture evenly into the prepared baking dish.
- Sprinkle generously with half of the shredded mozzarella cheese and half of the grated Parmesan cheese.
- Spoon the remaining meat sauce (the portion you reserved) over the cheese layer.
- Top with the remaining pasta mixture.
- Finally, sprinkle the remaining mozzarella and Parmesan cheese over the top, creating a nice cheesy layer for melting.
4. Bake the Pasta:
- Bake: Place the baking dish in the preheated oven. Bake for 25-35 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted, golden brown, and bubbly. If the cheese is browning too quickly, you can loosely cover the dish with aluminum foil for the last 10-15 minutes of baking.
- Broil (Optional): For an extra golden and crispy cheese topping, you can switch to the broiler for the last 1-2 minutes, watching carefully to prevent burning.
5. Rest and Serve:
- Rest: Once out of the oven, let the baked rigatoni rest for 5-10 minutes before serving. This allows the sauce to settle and makes it easier to serve.
- Garnish and Serve: Garnish with freshly chopped parsley or thyme before serving. Serve hot with extra grated Parmesan cheese on the side, and perhaps a fresh green salad and crusty bread.
Tips for Success & Variations:
- Meat Choices: Feel free to use all beef, all pork, or even ground turkey or chicken for a leaner option. Adjust cooking time for leaner meats to prevent drying out.
- Vegetables: You can add other vegetables to the sauce, such as mushrooms, bell peppers (red, yellow, or green), or zucchini. Add them with the onion, carrots, and celery.
- Spice Level: Adjust the amount of red pepper flakes to your preferred level of heat.
- Herbs: Fresh herbs like basil and oregano can be used instead of dried; add them towards the end of the sauce simmering process. Use about 1 tablespoon of fresh for every teaspoon of dried.
- Cheese Variations:
- Ricotta Layer: For a creamier texture, you can mix 1 cup of ricotta cheese with 1 egg and a pinch of salt and pepper, and dollop it over the first layer of pasta before adding the second layer.
- Provolone or Fontina: Incorporate some shredded provolone or fontina cheese with the mozzarella for a different flavor profile.
- Make Ahead: The meat sauce can be made 2-3 days in advance and stored in the refrigerator, or frozen for up to 3 months. You can also assemble the entire dish ahead of time (without baking), cover it tightly, and refrigerate for up to 24 hours. Let it come closer to room temperature before baking, and you might need to add 10-15 minutes to the baking time.
- Freezing: This dish freezes beautifully. Once baked and cooled, portion into freezer-safe containers. Thaw in the refrigerator overnight and reheat in the oven (covered) until hot and bubbly, or in the microwave.
- Don’t Overcook Pasta: Undercooking the pasta slightly before baking is crucial, as it will continue to cook in the oven and absorb moisture from the sauce, ensuring it’s perfectly al dente when served.