Are you ready to elevate your pasta game to a whole new level? Dive into the comforting world of Baked Rigatoni Pasta al Forno, where every bite is a symphony of flavors! This Italian classic is not just a meal; it’s an experience that will warm your heart and satisfy your cravings. With gooey mozzarella, creamy ricotta, and a rich marinara sauce, this dish is perfect for family dinners or impressing guests. Trust us, once you try this recipe, you’ll be dreaming of it long after the last bite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound rigatoni pasta
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your baked rigatoni cooks evenly and achieves a nice golden top.
- In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the cheese mixture. In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, dried oregano, and a pinch of salt and pepper. Mix well until all ingredients are thoroughly combined.
- Once the pasta is cooked, drain it in a colander and return it to the pot. Add the marinara sauce to the pasta and stir until the pasta is evenly coated with the sauce.
- Take half of the pasta and sauce mixture and spread it evenly in the bottom of a greased 9x13 inch baking dish. Then, spoon the ricotta cheese mixture over the pasta layer, spreading it evenly.
- Top the ricotta layer with the remaining pasta and sauce mixture, spreading it out evenly. Finally, sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the pasta.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the baked rigatoni from the oven and let it cool for about 5 minutes before serving. This will help the layers set and make it easier to serve.
- Garnish with additional grated Parmesan cheese or fresh herbs if desired. Serve hot and enjoy your delicious Baked Rigatoni Pasta al Forno!
Tips
- Perfectly Cooked Pasta: Make sure to cook your rigatoni until it's al dente. This means it should have a slight bite to it, as it will continue to cook in the oven and absorb flavors from the sauce.
- Cheese Variations: Feel free to experiment with different cheeses! Adding a blend of cheeses like provolone or fontina can give your dish a unique twist.
- Layering Technique: When layering your pasta and cheese mixtures, be generous! This ensures every bite is packed with flavor and creaminess.
- Foil Trick: Cover your baking dish with foil for the first part of baking to keep the moisture in and prevent the cheese from burning. Remove it for the last 10 minutes to achieve that golden, bubbly top.
- Let It Rest: Allow the baked rigatoni to sit for about 5 minutes after coming out of the oven. This helps the layers set and makes serving easier.
- Garnish for Flair: Don’t forget to sprinkle some extra grated Parmesan or fresh herbs like basil or parsley on top before serving to add a pop of color and freshness!
Nutrition Facts
Calories: 760kcal
Carbohydrates: g
Protein: 41g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
