Nonna's Baked Rigatoni
Dive into the rustic delight of Italy with this hearty Baked Rigatoni. A creamy tomato and ground meat sauce meets al dente rigatoni, baked with an irresistible cheese crust – a true comfort food experience for the whole family.
Preparation
20 min.
Cook / Bake
40 min.
Servings
6
Calories
650 kcal
Ingredients
for 6 servingsAmounts are automatically adjusted.
- 400 gRigatoni
- 2 tbspOlive Oil
- 400 gGround Beef(or mixed ground meat)
- 1 mediumOnion(finely chopped)
- 2 clovesGarlic(minced)
- 800 gCanned Crushed Tomatoes
- 100 mlHeavy Cream
- 1 tspDried Oregano
- 1 Prise(n)Salt(to taste)
- 1 Prise(n)Black Pepper(to taste)
- Prise(n)Red Pepper Flakes(optional, to taste)
- 150 gMozzarella Cheese(shredded)Milch
- 50 gParmesan Cheese(grated)Milch
- 2 tbspFresh Parsley(chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes, heavy cream, oregano, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
Add the cooked rigatoni to the skillet with the sauce and toss to combine, ensuring all the pasta is coated.
Transfer half of the pasta mixture to a 9x13 inch baking dish. Sprinkle with half of the shredded mozzarella and half of the grated Parmesan.
Top with the remaining pasta mixture, then sprinkle with the rest of the mozzarella and Parmesan cheese.
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Let it rest for a few minutes before serving.
Garnish with fresh chopped parsley and serve hot.
💡 Tipp
Varianten
- Add sautéed mushrooms or bell peppers for extra vegetables.
- Replace ground beef with Italian sausage for a spicier kick.
- Use a blend of cheeses like provolone or fontina for different flavor profiles.
Ersatz & Alternativen
- For a vegetarian version, substitute ground beef with plant-based ground meat or a mix of lentils and finely chopped mushrooms.
- Swap rigatoni for penne or ziti if desired.
Aufbewahrung
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Einfrieren
This dish freezes well. Allow to cool completely, then transfer to a freezer-safe container or wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition per serving
Calories
650 kcal
Protein
38 g
Carbohydrates
55 g
Fat
30 g
Fiber
6 g
Recipe on TomTaste: https://tomtaste.com/recipe/nonna-s-baked-rigatoni
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