Serves 6-8 people | Prepared in 1 hour | Difficulty: Moderate
Indulge in the ultimate comfort food with this rich and hearty Rigatoni Pasta Bake. This dish features perfectly al dente rigatoni smothered in a savory meat sauce made from ground beef or turkey, aromatic onions, and garlic, all simmered together with diced tomatoes and a medley of Italian herbs.
Layered with creamy ricotta, melty mozzarella, and a luscious homemade béchamel sauce, this pasta bake is then topped with a generous sprinkle of parmesan for an irresistibly golden and bubbly finish.
Whether it’s a family dinner or a special occasion, this Rigatoni Pasta Bake is sure to satisfy and delight every palate.
Ingredients
- 500 g (1 lb) rigatoni pasta
- 500 g (1 lb) ground beef or turkey
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 800 g (30 oz) canned diced tomatoes
- 400 g (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and pepper to taste
- 250 g (1 cup) ricotta cheese
- 250 g (1 cup) mozzarella cheese, grated
- 50 g (1/2 cup) parmesan cheese, grated
- 2 tablespoons olive oil
Béchamel sauce
- 50 g (3.5 tablespoons) butter
- 50 g (1/3 cup) flour
- 500 ml (2 cups) milk
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Preparation
1. Cook the pasta
Bring a large pot of salted water to a boil, and cook the rigatoni pasta to al dente according to the package instructions. Drain and set aside.
2. Prepare the meat sauce
Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
Add the ground meat and cook until browned. Stir in the diced tomatoes, tomato sauce, and tomato paste. Season with oregano, basil, sugar, salt, and pepper. Simmer on low heat for 15-20 minutes to blend the flavors.
3. Make the béchamel sauce
Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes until golden brown.
Gradually add the milk, stirring constantly to avoid lumps. Cook for 5-7 minutes until the sauce thickens.
Season with salt, pepper, and a pinch of nutmeg (optional).
4. Prepare for baking
Preheat the oven to 180°C (350°F).
In a large baking dish, combine the cooked pasta with the meat sauce. Add 100 g of grated mozzarella cheese and mix well.
5. Layering
Place a layer of the pasta mixture at the bottom of the baking dish. Spoon the ricotta cheese on top, then cover with the remaining pasta mixture.
Pour the béchamel sauce over the top, spreading it evenly.
Sprinkle the remaining grated mozzarella and parmesan cheese on top.
6. Baking
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is golden brown and the sauce is bubbling.
7. Serving
Remove the baking dish from the oven and let it rest for 5-10 minutes to allow the flavors to meld. Serve garnished with fresh basil.
