Cheesy Rigatoni with Meat Sauce
This baked rigatoni combines a rich meat sauce, creamy béchamel, and melted cheese layers for a hearty and comforting Italian main dish.
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.