Rigatoni al Forno (Baked Pasta)
Rigatoni al Forno is a baked pasta casserole everyone will love. This easy recipe has hearty rigatoni, a rich tomato sauce, layers of gooey cheese, and more for a great Italian dinner. This is a comforting recipe great for holidays, potlucks, & make-ahead meals.
Equipment
- 2 ½ Quart Casserole Dish
Ingredients
- 3 Tablespoon olive oil
- ¾ cup onion small dice
- ½ cup celery small dice
- ⅓ cup carrot small dice
- 2 garlic cloves minced
- ½ teaspoon dried basil OR 2 Tablespoons fresh basil torn
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 28 ounce can crushed tomatoes
- 1 # rigatoni
- 3 cup shredded mozzarella cheese
- ⅓ cup grated parmesan
- fresh parsley & additional parmesan optional toppings
Instructions
- In a medium-sized saucepot add heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes. Add the garlic and cook everything until the vegetables are soft and cooked, for 10 more minutes.
- Next, add the spices and stir to combine. Gently pour in the crushed tomatoes and bring to a low simmer over medium heat. Turn the sauce down to low to simmer. Let this cook down while the pasta cooks and the oven preheats.
- Heat water on high heat in a large stockpot to cook the pasta in. Once it is boiling, add the rigatoni to the water and turn to medium to cook. Cook the pasta until al dente. You do not want to overcook the pasta since it will cook again while baking. You do not want mushy pasta. Drain pasta when ready and set aside.
- Preheat oven to 350°
- Grate the mozzarella into shreds. Also, grate the parmesan over a fine grater.
- Add the tomato sauce mixture to the pasta. Stir to combine.
- Prepare the 2 ½ quart-sized casserole dish with some nonstick cooking spray. Once the sauce and pasta are ready, begin layering. Start by adding ½ of the sauce and pasta mixture to the bottom of the casserole dish. Top with ½ of the mozzarella cheese. Repeat layering the remaining pasta and cheese. Finally, top by sprinkling on the grated parmesan.
- Bake in the oven uncovered for 30 minutes.
- Remove carefully from the oven. Let rest a few minutes so the cheese is not too hot. Sprinkle with fresh parsley and additional parmesan if desired. Serve in pasta bowls. Enjoy!
Nutrition
Calories: 443kcalCarbohydrates: 53gProtein: 20gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 37mgSodium: 628mgPotassium: 520mgFiber: 4gSugar: 7gVitamin A: 1491IUVitamin C: 11mgCalcium: 306mgIron: 2mg
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