Description
This cheesy baked rigatoni is what pasta dreams are made of – all that golden, bubbly goodness hiding tubes of pasta coated in rich tomato sauce. Weekend comfort food that’s worth every calorie.
Ingredients
Scale
- 1 lb (454g) rigatoni pasta
- 2 tbsp (30ml) olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 cloves garlic, minced (about 2 tbsp)
- 1 lb (454g) ground beef (80/20 blend)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 can (28 oz/796ml) crushed tomatoes
- 1 can (14.5 oz/411g) tomato sauce
- 2 tbsp tomato paste
- 2 cups (8 oz/227g) shredded mozzarella cheese
- 1 cup (4 oz/113g) ricotta cheese
- ½ cup (2 oz/57g) grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and bring a large pot of heavily salted water to a boil.
- Cook rigatoni for 2 minutes less than package instructions. Drain well but do not rinse.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground beef, breaking it up with a wooden spoon. Cook until browned, about 5-6 minutes.
- Season with oregano, basil, red pepper flakes, salt, and black pepper.
- Add crushed tomatoes, tomato sauce, and tomato paste. Simmer for 10 minutes.
- In a large bowl, combine pasta with two-thirds of the meat sauce.
- Spread a thin layer of remaining sauce on the bottom of a 9×13 inch baking dish.
- Add half the pasta mixture, top with spoonfuls of ricotta and a third of the mozzarella and Parmesan.
- Add remaining pasta, sauce, and cheeses, ensuring the top is completely covered.
- Cover with foil and bake for 25 minutes, then uncover and bake 10-15 minutes more until golden and bubbling.
- Let rest for 10-15 minutes before serving. Garnish with fresh basil if desired.