How to Make Mouth-Watering Rigatoni Al Forno in 7 Simple Steps
This Rigatoni Al Forno recipe is a comforting and delicious baked pasta dish that's perfect for a family dinner or gathering. Layers of rigatoni, rich meat sauce, creamy béchamel, and plenty of cheese create an unforgettable meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb Rigatoni Pasta
- 1 lb Ground Beef
- 1 cup Onion Diced
- 2 cloves Garlic Minced
- 28 oz Crushed Tomatoes
- 0.5 cup Heavy Cream
- 4 tbsp Butter
- 4 tbsp All-Purpose Flour
- 3 cups Milk
- 1 cup Mozzarella Cheese Shredded
- 0.5 cup Parmesan Cheese Grated
- Salt To Taste
- Black Pepper To Taste
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Cook rigatoni according to package directions until al dente. Drain and set aside.
- In a large skillet, brown ground beef over medium heat. Drain any excess fat. Add onion and garlic, and cook until softened, about 5 minutes.
- Stir in crushed tomatoes, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
- Make the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5 minutes. Stir in heavy cream, salt, and pepper.
- In a large bowl, combine cooked rigatoni, meat sauce, and 0.5 cup mozzarella cheese.
- Pour half of the rigatoni mixture into a greased 9x13 inch baking dish. Spread half of the béchamel sauce over the rigatoni. Repeat layers.
- Top with remaining mozzarella and parmesan cheese. Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Notes
Feel free to add other vegetables to the meat sauce, such as mushrooms or bell peppers.