Description
This baked rigatoni is basically a hug in pasta form – bubbling with cheese, loaded with flavor, and guaranteed to make your dinner table the most popular spot in the house.
Ingredients
Scale
- 1 pound (450g) rigatoni pasta
- 2 tablespoons (30ml) olive oil
- 1 large onion, finely diced (about 1½ cups)
- 4 garlic cloves, minced (about 2 tablespoons)
- 1 pound (450g) ground beef (80/20 lean-to-fat ratio)
- 1 pound (450g) Italian sausage, casings removed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 2 cans (28 ounces/800g each) crushed tomatoes
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 16 ounces (450g) whole milk ricotta cheese
- 3 cups (340g) shredded mozzarella cheese, divided
- 1 cup (100g) grated Parmesan cheese, divided
- 2 large eggs
- ¼ cup fresh basil, chopped, plus more for garnish
Instructions
- Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and the rigatoni. Cook for 2 minutes less than package directions. Drain and toss with a drizzle of olive oil.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Add ground beef and Italian sausage, breaking it apart. Cook until browned, about 8-10 minutes. Drain excess fat if necessary.
- Add dried oregano, dried basil, and red pepper flakes. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, 1 teaspoon salt, and black pepper. Simmer 15-20 minutes until thickened.
- In a medium bowl, combine ricotta, 1½ cups mozzarella, ½ cup Parmesan, eggs, chopped basil, and 1 teaspoon salt.
- Preheat oven to 375°F (190°C). Spread 1 cup meat sauce on bottom of 9×13-inch baking dish. Layer half the rigatoni, half the remaining sauce, half the ricotta mixture in dollops, and ½ cup mozzarella. Repeat layers.
- Top with remaining 1 cup mozzarella and ½ cup Parmesan cheese.
- Cover with foil and bake 25 minutes. Remove foil and bake additional 20-25 minutes until bubbly and golden. Let stand 15 minutes before serving.