Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the Meat Sauce:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 2-3 minutes.
- Add the ground beef (or sausage), breaking it apart with a spoon, and cook until browned and no longer pink. Drain any excess fat.
- Stir in the crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes (if using). Simmer the sauce for about 10-15 minutes, allowing the flavors to meld. Adjust seasoning as needed.
- Cook the Pasta:
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente (it will continue cooking in the oven). Drain and set aside.
- Prepare the Cheese Mixture:
- In a bowl, mix together the ricotta cheese, egg, grated Parmesan, parsley, salt, and pepper until well combined.
- Assemble the Dish:
- In the prepared baking dish, spread a thin layer of meat sauce. Follow with half of the cooked rigatoni, then half of the ricotta mixture (dollop and lightly spread), and a layer of mozzarella cheese. Repeat the layers, finishing with a generous layer of mozzarella and a sprinkle of Parmesan cheese on top.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the baked rigatoni rest for a few minutes before serving. Garnish with fresh basil or parsley, if desired. Serve hot and enjoy!
This Baked Rigatoni recipe is versatile; feel free to add vegetables to the sauce or use different cheeses to suit your taste. It’s a comforting meal that’s sure to please everyone at the table.
