Rigatoni al forno
Rigatoni al Forno is the ultimate Italian pasta baked comfort recipe, hearty, and irresistibly creamy. This baked pasta features rigatoni coated in a flavorful spicy sausage tomato sauce, combined with silky homemade béchamel and layers of gooey mozzarella. Baked to golden perfection, it’s a crowd-pleasing meal that brings warmth and indulgence to every bite!
Servings: 5 people
Calories: 960kcal
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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