Indulge in the comforting layers of cheesy rigatoni baked to perfection with a rich and hearty meat sauce. This Italian-inspired baked pasta is infused with fresh basil, savory beef, and creamy béchamel, offering a satisfying meal that warms both body and soul.
The melding of flavors from slow-simmered tomatoes, tender rigatoni, and bubbling cheeses creates a delightful texture contrast with every bite. Perfect for family dinners or special occasions, this dish promises rich taste and comforting satisfaction.
- This dish combines a luscious meat sauce with creamy béchamel, delivering depth and richness in every bite.
- The baked rigatoni offers a perfect balance of gooey cheese and hearty meat, making it a crowd-pleaser.
- Simple ingredients come together easily, creating a restaurant-quality meal you can prepare at home.
Ingredients
- Rigatoni Pasta: 16 ounces of tubular pasta that holds sauce well and becomes delightfully tender when baked.
- Extra Virgin Olive Oil: 2 tablespoons used to sauté onions and garlic, adding a fruity, robust flavor base.
- Diced Onion: ½ cup finely chopped onion that softens to add sweetness and depth to the meat sauce.
- Minced Garlic: 1 tablespoon fresh garlic provides pungent aroma and enhances overall savory taste.
- Lean Ground Beef: 1 pound of 85-90% lean beef that ensures rich meatiness without excessive fat.
- Crushed Italian-Style Tomatoes: 28 ounces of tomatoes offering a bright acidity and chunky texture for a flavorful sauce.
- Tomato Sauce: 15 ounces smooth sauce that deepens the tomato flavor and helps create a luscious base.
- Salt: 1 teaspoon, adjusted to taste, to enhance and balance all savory elements of the dish.
- Freshly Ground Black Pepper: To taste, adding mild heat and complexity to the sauce.
- Red Wine (Optional): ⅓ cup adds richness and depth, elevating the flavor profile of the meat sauce.
- Fresh Basil Leaves: ½ cup finely sliced, providing a fresh, herbaceous lift to the savory sauce.
- Butter: 2 tablespoons used in béchamel to create a smooth, velvety roux as the base for creaminess.
- All-Purpose Flour: 2 tablespoons for thickening béchamel sauce, giving it a creamy texture that coats the pasta.
- 2% Milk: 1 cup slightly warmed to blend smoothly into the roux and add softness to the béchamel.
- Ground Nutmeg: A dash that adds subtle warmth and enhances the béchamel’s flavor complexity.
- Shredded Part-Skim Mozzarella Cheese: 1 cup for creamy, stretchy melted cheese layers.
- Shredded Parmesan Cheese: ½ cup adds a sharp, nutty finish and gratin-like texture on top.
Instructions
- Preheat and Prepare the Pasta
Set your oven to 350°F (175°C) ensuring it is ready for baking. Cook rigatoni in salted boiling water until al dente, about 2 minutes less than package instructions to avoid overcooking during baking. Reserve half a cup of pasta water to loosen sauce if needed, then drain well.
- Sauté Aromatics and Brown the Beef
Heat olive oil in a large Dutch oven over medium heat. Add diced onions and garlic, cooking gently until they soften and release fragrant aromas, about 3-4 minutes. This step is crucial to building a flavorful base. Add lean ground beef next, browning it thoroughly while breaking up clumps to ensure tender meat texture. Drain excess fat to keep sauce rich but not greasy.
- Simmer the Meat Sauce
Return the pot to medium heat and stir in crushed tomatoes, tomato sauce, salt, freshly ground black pepper, and optional red wine. The wine adds a layer of deep, complex flavor that mellows as it simmers. Stir in fresh basil leaves, then reduce heat to low and let the sauce gently simmer for 15-20 minutes, allowing flavors to meld and thicken.
- Prepare the Béchamel Sauce
In a small saucepan over medium-low heat, melt butter until foamy, then whisk in flour until a smooth paste (roux) forms. Slowly add warmed milk while continuously whisking to prevent lumps. Add a dash of ground nutmeg and cook until the sauce thickens to a creamy consistency. This béchamel adds a lush texture and subtle richness to balance the acidity of the tomato sauce.
- Combine Pasta with Meat Sauce
Add the drained rigatoni directly into the pot with the meat sauce and gently stir to coat each piece evenly. The reserved pasta water can be added here by tablespoonfuls to loosen the mixture if it feels too thick. This ensures the pasta absorbs flavor without drying out.
- Layer the Casserole
Lightly spray a casserole dish to prevent sticking. Spread half of the sauced rigatoni evenly, then drizzle half of the béchamel sauce over the top. Sprinkle half of both mozzarella and Parmesan cheeses in even layers. Repeat these steps to create distinct, cheesy layers that bake into a creamy, golden dish.
- Bake to Perfection
Cover the casserole tightly with foil to lock in moisture and bake for 35 minutes. Remove the foil carefully and continue baking another 5 minutes or until the cheese is melted, bubbly, and golden brown on top, creating an irresistible crust.
- Rest and Serve
Allow the baked rigatoni to cool slightly before serving. This resting time helps the layers set, making it easier to portion and enhancing flavors as they settle.
- Reserve pasta water to adjust sauce consistency, ensuring a moist and cohesive dish.
- Covering the dish during most of baking locks in moisture for tender pasta and prevents drying.
- Using part-skim cheeses provides gooey texture with less fat, balancing creaminess and richness.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in the oven covered with foil or microwave until heated through, maintaining the dish’s creamy texture.
Serving Suggestions
Pair this cheesy rigatoni with a fresh green salad dressed in balsamic vinaigrette or garlic bread to complement the rich flavors. A glass of medium-bodied red wine enhances the dining experience with savory notes.
- For added depth, cook the meat sauce longer on low heat to intensify flavor and tenderize beef.
- Use freshly grated cheeses instead of pre-shredded for better melt and flavor.
- Let the béchamel cool slightly before layering to avoid overheating and separating the sauce.
FAQs
- Can I make this dish ahead of time?
Yes, you can assemble the dish a day before baking. Keep it covered in the fridge and bake as directed when ready.
- Is it possible to substitute ground beef?
Ground turkey or Italian sausage work well as alternatives, adjusting seasoning accordingly for best flavor.
- What can I use instead of red wine?
Beef broth or extra tomato sauce can substitute, maintaining moisture without altering taste significantly.
- How do I prevent the pasta from drying out?
Reserve pasta water and cover the casserole while baking to retain moisture and keep it tender.
- Can I make this gluten-free?
Use gluten-free pasta and substitute the all-purpose flour in béchamel with a gluten-free flour blend or cornstarch.
- What is the best way to reheat leftovers?
Reheat covered in a 350°F oven or microwave with a small splash of water until heated through.
Cheesy Rigatoni with Meat Sauce
Equipment
- 1 large pot
- 1 Dutch Oven or Heavy-Bottomed Pot
- 1 Casserole or Lasagna Dish
- 1 small saucepan
Ingredients
- 16 oz rigatoni pasta
- 2 Tbsp extra virgin olive oil
- 1/2 cup diced onion
- 1 Tbsp minced garlic
- 1 lb lean ground beef 85-90% lean
- 28 oz crushed Italian-style tomatoes
- 15 oz tomato sauce
- 1 tsp salt adjust to taste
- freshly ground black pepper to taste
- 1/3 cup red wine optional
- 1/2 cup fresh basil leaves thinly sliced
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup 2% milk slightly warmed
- dash ground nutmeg
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C).
- Cook rigatoni in boiling salted water until al dente, about 2 minutes less than package instructions. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in Dutch oven over medium heat. Sauté diced onion and minced garlic until soft and fragrant.
- Add ground beef and cook until browned. Drain excess grease.
- Return pot to stove and stir in crushed tomatoes, tomato sauce, salt, pepper, and red wine if using. Add basil leaves and simmer on low for 15-20 minutes.
- In a small saucepan, melt butter over medium-low heat. Whisk in flour until smooth, then slowly add warmed milk and nutmeg, whisking until thickened.
- Combine drained pasta with meat sauce in pot until well mixed.
- Spray casserole dish with cooking spray. Layer half the pasta mixture, drizzle half the béchamel sauce, and sprinkle half the mozzarella and Parmesan cheeses. Repeat layers.
- Cover dish with foil and bake for 35 minutes. Remove foil and bake an additional 5 minutes until golden and bubbly.
- Allow to cool slightly before serving.
Notes
- Store leftovers in airtight container refrigerated for 3-4 days.
- Reheat in oven or microwave before serving.
- Use red wine for added depth but it's optional.
