This rigatoni al forno is the classic Italian comfort food that everyone deserves to enjoy. An insanely creamy rigatoni pasta al forno recipe loaded with a spicy sausage tomato sauce, creamy homemade béchamel, gooey mozzarella cheese all baked until crispy. A true stopper!
When I think of a baked pasta recipe that can feed a large crowd, makes you hungry just by looking at it, and is easy to prepare, this creamy rigatoni al forno comes to mind. It’s the perfect dish that pleases everyone—from little ones to more sophisticated palates. This recipe is ideal for the holidays, like Thanksgiving and Christmas, for a potluck supper, or even just for a cozy weeknight dinner.
I’d love to share a few more pasta al forno recipes with you! One of my favorites is baked shell pasta with a creamy, cheesy sauce, smoked scamorza cheese, ham, peas, and mushrooms—pure comfort food. Another must-try is my baked lasagna with butternut squash, mushrooms, and mozzarella cheese. It’s super creamy and perfect for Thanksgiving.
If pasta is your comfort food, you’ve come to the right place! I have a list of authentic Italian pasta recipes for you to try. My spaghetti with homemade pesto and roasted tomatoes is quick and easy to make—perfect for summer. Spaghetti with burrata and homemade tomato sauce is another fresh and flavorful option, as is my casarecce with smoked eggplant and tomatoes.
For a bit of heat, try my spaghetti arrabbiata with a spicy tomato sauce. You’ll also love my authentic Amatriciana sauce, featuring rich, fatty guanciale cooked in a sweet tomato sauce that melts in your mouth. And for a light, zesty twist, my pasta with ricotta and lemon offers a deliciously creamy sauce with a delicate tangy lemon note—ready in just 15 minutes!
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Why you should make rigatoni al forno
I must say, this recipe is always a winning choice—it's the kind of dish that brings everyone to the table, even the fussiest eaters. What makes this baked rigatoni al forno so irresistible, cozy, and creamy is the queen of French mother sauces: béchamel. This silky, buttery cream is pure heaven, and when mixed with the savory, spicy meat sauce, it creates a rich, comforting dish that’s impossible to resist. I am sure it'll become your go-to recipe in the kitchen too.
- Ultimate Comfort Food - Rigatoni al forno is the ultimate baked pasta recipe, a true Italian comfort food. With layers of pasta, a rich spicy sausage ragù, melted cheese and crispy top, every bite feels like a warm hug.
- One-dish meal - There is no need to serve another main as this pasta al forno is already a complete meal on its own. Simply add a side dish as stir-fry broccoli and some of my homemade focaccia, and you’re set!
- A family favourite - Everyone love pasta, it’s comforting, filling, and leaves everyone coming back for more!
- Great make-ahead - You can easily assemble rigatoni al forno the day before, refrigerate it overnight, and simply pop it in the oven the next day. Alternatively, you can freeze it before baking, then let it defrost and bake when you need it. It’s the perfect solution for busy families or when you want to spend more time with your guests.
- Crowd-Pleaser - Whether it’s a Sunday lunch, a holiday feast, or a casual weeknight dinner, this dish is perfect for feeding a large crowd.
Ingredients
Here’s your shopping list to make this delicious rigatoni al forno recipe:
- Rigatoni: rigatoni is a shorter pasta with a ridged tube shape, perfect for holding the sauces. Try to buy a good quality, if you can.
- Oil: choose extra virgin olive oil for the best results.
- Onion: finely chop the onion to blend seamlessly into the sauce.
- Italian sausage: select good-quality Italian sausage made from premium pork cuts. Choose between spicy sausage with black pepper or with fennel seeds. Avoid sausages containing breadcrumbs, as they can alter the flavor and texture of the dish.
- Wine: use dry white wine to deglaze the sausage and add depth to the sauce.
- Seasoning: enhance the flavor with salt and red pepper flakes for a balanced kick.
- Tomatoes: a combination of datterini tomatoes and passata creates a richer, more flavorful sauce. Use canned whole, unpeeled datterini tomatoes, as they are naturally sweeter than cherry tomatoes. When choosing passata, opt for a pure variety without added oil or herbs.
- Butter: I like to use unsalted butter to make the béchamel sauce. This way I have more control over the salt begin added to your meal.
- Flour: any plain flour works fine. If you are making it gluten-free, use a flour without gluten.
- Milk: use fresh whole milk for a creamy and flavorful béchamel sauce.
- Cheese: use fresh mozzarella balls instead of shredded mozzarella cheese for the best melt and taste. Parmigiano Reggiano is essential for making the béchamel sauce and for sprinkling on top of the baked rigatoni for a golden, flavorful crust.
See recipe card for quantities.
How to make rigatoni al forno
- Step 1: Add the onion to a frying pan and sauté it until it becomes translucent. Remove the casing from the sausage by cutting along its length. Add the sausage meat and let it sear properly.
- Step 2: Pour in the wine and let the alcohol evaporate. Add the datterini and salt to the frying pan, mix, and let it cook for one minute. Add the passata, stir, and let it cook for 10 minutes.
- Step 3: Add the butter to a saucepan and let it melt over medium-low heat. Once fully melted, add the Parmigiano Reggiano and stir until dissolved. Add the flour and mix until it disappears. Pour in ¼ of the milk and whisk gently. Then, add the rest of the milk and continue whisking until the béchamel starts to thicken. Set it aside.
- Step 4: Cook the rigatoni for two minutes less than the time stated on the package in plenty of salted boiling water. Add the béchamel to the sauce and mix to combine. Then, add the rigatoni and stir well to coat. Transfer all into a baking dish, add half of the mozzarella cubes, and mix. Scatter the remaining mozzarella on top and sprinkle with Parmigiano Reggiano. Bake the rigatoni in a preheated conventional oven at 200°C (392°F, Gas Mark 6) for 25 minutes.
Substitutions and variations
Sometimes, I love to switch things up, especially with pasta recipes like this baked rigatoni al forno, to introduce new flavors to friends and family or to accommodate specific dietary needs. Below are my suggestions, which you can easily adapt to suit your preferences.
- Tomatoes - If you can't find datterini use cherry tomatoes instead.
- Rigatoni- Swap the rigatoni for other pasta shapes like ziti, fusilli, penne, casarecce, gnocchi, broken spaghetti, or paccheri. Alternatively, you could make your own pasta, such as this easy gnocchetti sardi. Wholemeal pasta is another great option for added fiber and a nuttier flavor.
- Mozzarella cheese - Replace the mozzarella with scamorza cheese, burrata, mozzarella di bufala, or smoked mozzarella for a twist.
- Sausage - If you can't find Italian sausage, use good-quality pork mince as a substitute or alternatively use ground pork or ground beef.
- Gluten -free - Transform this recipe into a gluten-free version by using gluten-free pasta.
- Vegetarian - To make this rigatoni al forno completely meat-free, swap the sausages with veggies such as peas, eggplant, kale, cavolo nero, or mushrooms. I recommend using porcini or a mix of mushrooms for extra flavor.
- Add veggies - If you’d like your kids to eat more vegetables, this recipe is just perfect! Simply hide some veggies like peas, eggplant, kale, or chard in the sauce.
- Herbs - Add herbs, such as fresh basil leaves or oregano to the spicy sausage ragù.
- Vegan - For a vegan version, swap the meat and cheese for veggies and vegan cheese.
- Single portions - To showcase the rigatoni in a fun and creative way, bake them in small portion oven-safe ramekins as this. It’s perfect for reheating one portion at a time!
- Béchamel - If you want to save time, use store-bought béchamel. Let's say that 450 gr would be enough to make this rigatoni al forno recipe.
- Ricotta cheese - Next time you make this recipe, add a few spoonfuls of ricotta cheese to the pasta al forno.
If you’re wondering whether this rigatoni al forno recipe is too spicy, I’d say it falls somewhere in the middle range. That said, if you’re serving this dish to kids or toddlers who aren’t used to spicy food, I’d recommend skipping the chili—just to be on the safe side!
Equipment and Storage
Cut the onions with a vegetable knife on a chopping board. To cook the spicy sausage ragù, use a large frying pan and stir it with a large spoon. The best way to cook the béchamel is to use a saucepan with a thick bottom, as it prevents burning. To mix the béchamel, use a balloon whisk to avoid lumps. To bake the rigatoni, use an 18x28 cm oven-safe baking dish.
The best way to store leftovers is in the fridge. Place them in an airtight container to keep them fresh for about three days. For the best experience, reheat the baked rigatoni al forno before serving. Preheat your oven to 180°C (356°F) for a conventional oven, and warm up the rigatoni in an oven-safe dish for about 15 minutes, or until the inside is warm and the cheese becomes gooey.
This baked rigatoni al forno recipe also freezes beautifully! Once it has completely cooled, transfer the leftovers into small airtight containers and place them in the freezer. I like to divide the leftovers into smaller portions for easy, ready-to-eat servings. They will stay fresh for up to one month. When needed, defrost the rigatoni in the fridge for 12 hours before reheating, then follow the instructions above.
Top Tip
Don’t Skip the Béchamel - Don't skip the béchamel, is what makes this baked rigatoni pasta al forno so yummy and creamy!
Use Italian sausage - Try to use Italian sausage for the rigatoni pasta al forno. If you can't find it, opt for sausages without breadcrumbs.
Brown the sausage - Allow the sausage to sear properly before adding the wine. This will enhance the flavor of the recipe.
Rigatoni cooking time - Cook the rigatoni al dente as they finish to cook once in the oven. I usually undercook the pasta by 2 minutes less than the package instructions. This ensures it won’t become too soft while baking.
FAQ
Yes, of course! This rigatoni al forno recipe can be prepared a day in advance. Simply store the unbaked pasta in the fridge, and the next day, just bake it in the oven until the cheese is melted and golden top.
The reason the rigatoni were breaking is that they were either overcooked or left in the pot after the cooking time. Try cooking them for a shorter time by following my instructions and draining them as soon as they are ready.
Al forno literally means oven baked. It is an Italian terms that refers to a method of cooking pasta by baking it in the oven. This dish typically includes pasta mixed with a rich condiment, cheese, and sometimes meat or vegetables, then baked until golden and bubbly. It is a popular comfort food in Italian cuisine, often enjoyed for family gatherings and special occasions.
Lasagna is made of layers of pasta sheets stacked between layers of meat ragù (meat sauce) and béchamel. Rigatoni al Forno recipe, on the other hand, uses short pasta, which is mixed directly with the sausage ragù and béchamel, then baked in the oven.
I usually undercook the rigatoni by 2 minutes less than the package instructions. This ensures it won’t become too soft while baking. The rigatoni will finish cooking once in the oven as it'll absorbs the sauce, resulting in the perfect texture.
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What to serve with rigatoni al forno
These are my favourite recipes to serve with rigatoni al forno:
📖 Recipe
Rigatoni al forno
Equipment
- 1 Vegetable Knife to cut the onion and the mozzarella cheese
- 1 Cheese grater to grate the Parmigiano Reggiano
- 1 Chopping board to cut the onion and the mozzarella cheese
- 1 Knife to remove the from the sausage
- 1 Medium frying pan to cook the sauce
- 1 Large pot to cook the pasta
- 1 Medium sauce pan to cook the béchamel
- 1 Whisker to whisk the béchamel
- 1 Large spoon to mix the sauce
- 1 Ovensafe baking dish 18x28 cm
Ingredients
Baked rigatoni
- 350 gr Rigatoni pasta 13 ounce
- 400 gr Italian sausage 0.8 pound / 14.1 ounce
- 40 gr Chopped onion 1.4 ounce
- 2 tbs extra virgin olive oil
- 60 ml White wine 2.02 ounce
- 400 gr Whole datterino tomatoes- canned- along with the juice 14.11 ounce
- 200 gr Italian passata 7 ounce
- ¼ tsp Red pepper flakes
- Salt to taste
- 300 gr Fresh mozzarella cut into cubes 10.5 ounce
- 50 gr Grated Parmigiano Reggiano 1.7 ounce
Béchamel
- 50 gr Unsalted butter 1.7 ounce
- 20 gr Grated Parmigiano Reggiano 0.7 ounce
- 50 gr Plain flour 1.7 ounce
- 400 ml Fresh whole milk 14.1 ounce
Instructions
- Add the onion, previously finely chopped, to a frying pan and sauté it until it becomes translucent on a medium-low heat.
- Remove the casing from the sausage by cutting along its length. Add the sausage meat and cook until all the liquid released from the meat has evaporated and the meat starts to sear, about 10 minutes.
- Pour in the wine and let the alcohol evaporate.
- Add the datterini and salt to the frying pan, mix, and let it cook for one minute. Add the passata, stir, and let it cook for 10 minutes or until it starts to thicken slightly. If the sauce starts to spill, reduce the heat to low.
- Add the butter to a saucepan and let it melt over medium-low heat. Once fully melted, add the Parmigiano Reggiano and stir until dissolved.
- Add the flour and mix until it disappears. Pour in ¼ of the milk and whisk gently. Then, add the rest of the milk and continue whisking until the béchamel starts to thicken. Set it aside.
- Cook the pasta for two minutes less than the time stated on the package in plenty of salted boiling water.
- Add the béchamel to the sauce and mix to combine. Then, add the pasta and stir well to coat. Transfer the rigatoni into a baking dish, add half of the mozzarella cubes, and mix. Scatter the remaining mozzarella on top and sprinkle with Parmigiano Reggiano. Bake the rigatoni in a preheated conventional oven at 200°C (392°F, Gas Mark 6) for 25 minutes.
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