Description
Baked Rigatoni with Meat Sauce is a comforting oven baked pasta made with tender rigatoni, a rich tomato beef sauce, and creamy layers of béchamel and melted cheese. This dish is hearty, flavorful, and ideal for family dinners or make ahead meals. The balance of savory beef, Italian style tomatoes, and smooth cheese creates a satisfying texture that holds up beautifully after baking.
Ingredients
Sixteen ounces rigatoni pasta
Two tablespoons extra virgin olive oil
Half cup diced onion
One tablespoon minced garlic
One pound lean ground beef
Twenty eight ounces crushed Italian style tomatoes
Fifteen ounces tomato sauce
One teaspoon salt or to taste
Freshly ground black pepper to taste
Half cup thinly sliced fresh basil
Two tablespoons butter
Two tablespoons flour
One cup slightly warmed two percent milk
Dash ground nutmeg
One cup shredded part skim mozzarella cheese such as Sargento Mozzarella Cheese or Galbani Mozzarella Cheese
Half cup grated Parmesan style cheese such as Cabot Grated Parmesan Cheese or Tillamook Parmesan Cheese
Instructions
1.
2. Preheat the oven to three hundred fifty degrees Fahrenheit and lightly coat a large casserole dish with nonstick cooking spray
3. Bring a large pot of salted water to a boil and cook the rigatoni until just slightly firm then drain well and set aside in the warm pot
4. Heat olive oil in a Dutch oven over medium heat and cook the diced onion until soft then add the garlic and cook briefly until fragrant
5. Add the ground beef and cook while breaking it apart until fully browned then drain excess fat
6. Stir in crushed tomatoes tomato sauce salt black pepper and fresh basil then reduce heat and let the sauce simmer gently
7. In a small saucepan melt the butter over medium low heat then whisk in the flour until smooth
8. Gradually whisk in the warm milk and nutmeg then increase heat slightly and cook until thick and creamy
9. Combine the cooked rigatoni with the meat sauce and mix thoroughly
10. Spread half of the pasta mixture into the prepared dish then drizzle with half of the béchamel and sprinkle with half of the cheese
11. Repeat the layers with the remaining pasta béchamel and cheese
12. Cover with foil and bake until heated through then uncover briefly until bubbly and lightly golden
13. Allow the baked pasta to rest for a few minutes before serving
14.
Notes
This recipe can be assembled in advance and refrigerated until ready to bake making it ideal for busy schedules
For best texture slightly undercook the pasta so it finishes perfectly in the oven
Letting the baked dish rest before serving helps the layers hold together cleanly
The assembled casserole can be frozen before baking and stored for up to three months
Thaw overnight in the refrigerator before baking and allow extra time if still chilled
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian