Baked Rigatoni alla Nonna The Ultimate Comfort Food

Recipe Introduction: Baked Rigatoni Bliss!

Ever have one of those days? You know, when all you need is a big hug? Well, I'm telling you, this baked rigatoni recipe is basically a culinary cuddle! It's hearty, cheesy, and utterly comforting.

This easy baked pasta is just what you need.

Why this Baked Rigatoni Recipe Rocks

This amazing dish is Italian comfort food at its finest. Baked rigatoni , or Italian pasta bake , has been a family favorite for generations.

It's a no-fuss recipe that takes about 50 minutes, and it yields 6 generous servings. Perfect for a weeknight dinner or a casual get-together.

Think of baked rigatoni as a giant plate of happiness. It's packed with protein, thanks to the beef and cheese, and it's incredibly satisfying.

Honestly, it's the best baked rigatoni recipe because it's so simple, but the flavor is off the charts. Perfect for serving on a cozy night in.

Get Ready to Dig In

This cheesy baked rigatoni is about to become your new best friend. We're talking perfectly cooked pasta, a rich meat sauce, and a blanket of melted mozzarella and parmesan.

Shall we talk about what you'll need to prepare this delicious pasta bake recipe? Let's move on to the ingredient list!.

Baked Rigatoni alla Nonna The Ultimate Comfort Food Recipe Card

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:6

Ingredients:

• 1 lb (450g) rigatoni pasta
• Salt, for pasta water (at least 1 tbsp)
• 1 tbsp olive oil
• 1 lb (450g) ground beef or Italian sausage (sweet or hot, or a mix), casings removed if using sausage
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (24 oz/680g) jar marinara sauce (good quality store-bought, or homemade if you're feeling ambitious!)
• 1/2 tsp Italian seasoning
• Salt and black pepper, to taste
• 1 cup (225g) whole milk ricotta cheese
• 1 cup (115g) shredded mozzarella cheese, divided in half
• 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
• 1 large egg
• 1 tbsp chopped fresh parsley or 1 tsp dried parsley

Instructions:

• Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• Cook rigatoni in salted boiling water until just under al dente (about 1-2 minutes less than package directions). Drain well and set aside.
• Heat olive oil in a large skillet over medium heat.
• Sauté onion until softened and translucent.
• Add garlic and cook until fragrant.
• Brown ground meat (or sausage), breaking it up with a spoon. Drain off any excess fat.
• Stir in marinara sauce and Italian seasoning. Simmer to meld flavors. Season to taste with salt and pepper.
• In a medium bowl, combine ricotta, half the mozzarella, Parmesan, egg, and parsley. Mix until well combined.
• Spread half the cooked rigatoni evenly in the prepared baking dish.
• Spoon and spread half the cheese mixture over the pasta.
• Pour half the meat sauce over the cheese.
• Repeat layers: pasta, cheese, sauce.
• Sprinkle remaining mozzarella cheese evenly over the top. Bake uncovered until hot, bubbly, and the cheese is golden brown.
• Broil for a minute or two to get a nice crispy, browned top, watching carefully to prevent burning (optional).
• Let the baked rigatoni rest for 5-10 minutes before serving. Garnish with extra Parmesan cheese and fresh parsley or basil, if desired.

Nutrition Facts

Calories:550-650

Fat:25-35g

Fiber:0g

Recipe Info

Category:Main Course

Cuisine:Italian-American

Ingredients & Equipment: Getting Ready to Bake!

Alright, let's talk ingredients for this baked rigatoni recipe . It is all about those classic Italian comfort food flavors, you know? I remember my grandma making something similar.

That pasta bake recipe was always gone in minutes!

Main Players: Pasta, Meat, and Cheese, Oh My!

• Rigatoni Pasta: You'll need 1 lb (450g) . Seriously, rigatoni is the star. It holds all that sauce like a champ!
• Ground Beef or Sausage: 1 lb (450g) . Use whatever you fancy! Good quality meat makes all the difference. Trust me.
• Marinara Sauce: 1 (24 oz/680g) jar. Opt for a decent one. It's the backbone of the flavor!
• Ricotta Cheese: 1 cup (225g) . Whole milk is the way to go. It's creamier!
• Mozzarella Cheese: 1 cup (115g) shredded. Divide it in half.
• Parmesan Cheese: 1/2 cup (50g) grated, plus extra for serving.
• Other Essentials: 1 small yellow onion, 3 cloves garlic, 1 large egg, fresh or dried parsley, olive oil, salt, pepper.

Seasoning Notes: Italian Magic

The key here is simple, yet effective. Italian seasoning (1/2 tsp) is a must. It brings that authentic flavour. Garlic and onion? Non-negotiable.

They build a great base. Don't be shy with the salt and pepper. Season to taste! For the perfect cheesy baked rigatoni a little extra parmesan never hurts.

The Right Tools for the Job

Okay, so, for equipment, you don't need much. A big pot for the pasta. Obviously. A skillet for the sauce.

And a 9x13-inch baking dish . That's it. Oh, and a colander to drain the pasta. That's an absolute must!

This easy baked pasta is so simple anyone can nail it! You can substitute things. Don't have a fancy skillet? Use a regular pan.

As long as it's big enough. It does not need to be too sophisticated.

Making Magic: Baked Rigatoni, Step-by-Step

Alright, let’s dive into making some serious Italian comfort food . I'm talking baked rigatoni . This isn’t just any pasta bake recipe; this is the baked rigatoni recipe.

Think Nonna’s kitchen, warm smells, and pure happiness. Honestly, I can smell it already! It's cheesy baked rigatoni bliss.

Prep Steps: Getting Your Ducks in a Row

First things first, mise en place ! Basically, get everything ready before you start. Chop your onion, mince the garlic, and measure out your cheeses.

It makes life SO much easier. Speaking of easier, I always measure out my spices into a small bowl.

Safety Reminder: Always keep an eye on your little ones around a hot stove. And never, ever put a wet towel near an open flame.

We want delicious rigatoni, not a kitchen disaster.

Step-by-Step: From Pot to Plate

Time to bring this rigatoni pasta bake to life!

1. Preheat that oven to 375° F ( 190° C) . Grease your 9x13-inch baking dish. Nobody likes stuck-on pasta.
2. Cook your rigatoni in boiling, salted water. Cook it a little under al dente . About 1- 2 minutes less than the package says.
3. Make the meat sauce. Sauté onion, add garlic, brown your meat. Drain off any excess fat. Stir in the marinara and Italian seasoning. Simmer for a few minutes. I sometimes add a pinch of sugar.
4. Mix your ricotta, half the mozzarella, Parmesan, egg, and parsley in a bowl. This cheesy goodness is key!
5. Assemble: Pasta, cheese, sauce. Repeat. Top with the remaining mozzarella.
6. Bake for about 30 minutes , until bubbly and golden brown. Then, if you're feeling fancy, broil for 1- 2 minutes for extra crispiness. Just watch it like a hawk, nobody wants burnt cheese.
7. Let it rest for 5- 10 minutes before serving. It gives the cheese a chance to set up.

Pro Tips: Secret Weapons for Best Baked Rigatoni

Want to really nail this baked pasta casserole ? Here's the deal. Don't overcook your pasta! It’ll end up mushy.

I also find that using a good quality marinara sauce makes all the difference. It is worth it.

Common Mistake Alert: Forgetting to salt the pasta water! Salted water seasons the pasta from the inside out. You know?

And if you're planning ahead, you can assemble the entire Italian pasta bake ahead of time and keep it in the fridge, before baking it when you are ready.

It's a massive time saver.

This easy baked pasta is totally my go-to for gatherings. It’s always a hit!

Recipe Notes for the Best Baked Rigatoni Recipe

Honestly, this baked rigatoni recipe is so easy. Even I can't mess it up! It’s proper Italian comfort food . But, here are a few extra bits that might help you nail it.

You know? Like little secrets.

Serving it Up: Baked Rigatoni Presentation Ideas

Let's talk presentation! I love serving this family-style right from the baking dish. It looks rustic and inviting. A sprinkle of extra Parmesan and some fresh basil or parsley brightens it up.

Garlic bread is a must. A simple salad cuts through all the richness. Think a crisp green salad with a light vinaigrette.

A glass of red wine is fantastic too. Seriously, it's like a mini-feast. I find Chianti really does the trick.

Storing and Reheating Your Baked Rigatoni

Got leftovers? Lucky you. Pop it in the fridge in an airtight container. It will keep for up to 3 days.

To reheat, bake at 350° F ( 175° C) until heated through. Or, microwave it. But baking keeps the cheese nice and gooey.

You can freeze rigatoni pasta bake , but the texture might change a bit. Thaw it overnight, then bake as usual.

Freezing is a great trick to have it available for emergency meals. Honestly, a pasta bake recipe can be a lifesaver!

Baked Rigatoni Variations: Making it Your Own

Need to adapt this cheesy baked rigatoni ? No worries. Want to try a veggie version? Skip the meat, and load it up with mushrooms, peppers, and courgettes.

Feeling spicy? Add a pinch of chilli flakes. Want to cut down on the dairy? Use dairy-free ricotta and mozzarella alternatives.

I once tried it with butternut squash in the sauce during autumn – it was amazing. Don't be afraid to experiment.

It's that easy!

Nutrition Basics for Baked Pasta Casserole

Okay, let's be real: this Italian pasta bake isn't exactly health food. But it is packed with protein from the meat and cheese.

The tomato sauce provides some vitamins. Think of it as a treat. You could reduce the calories by using lean beef, whole wheat pasta, and low-fat cheese.

A bit of nutritional awareness can go a long way. You know? Everything in moderation.

So, there you have it! My little tips and tricks for the best baked rigatoni . I know you'll love it.

Honestly, give this easy baked pasta a go! It's like a warm hug, and who doesn't need one of those? This baked rigatoni recipe is sure to become a family favourite.