This Rigatoni al Forno is a comforting Italian-style pasta bake featuring ridged rigatoni tubes layered with a rich beef-and-vegetable ragout, smothered in a silky béchamel sauce, and finished with melted mozzarella and Parmesan. Inspired by classic Pasta al Forno, it transforms simple pantry staples into a show-stopping casserole perfect for family dinners, potlucks, or Sunday afternoons. Aromatic garlic, carrots, celery, and Provençal herbs enrich the ragout, while the homemade white sauce adds luxurious creaminess. Gather round and enjoy every cheesy, saucy bite!
Cooking Time
Preparation: 30 minutes
Pasta Cooking: 10–12 minutes
Meat Ragout Simmering: 20 minutes
Béchamel Sauce: 10 minutes
Assembling & Baking: 20 minutes
Total: ~1 hour 30 minutes
Ingredients
For the Pasta & Assembly
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450 g (1 lb) rigatoni
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1 sheet of parchment or grease to line the baking dish
For the Meat & Vegetable Ragout
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1 tbsp vegetable oil
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1 tbsp olive oil
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1 large onion, finely chopped
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1 carrot, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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400 g (14 oz) ground beef
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Salt and freshly ground black pepper, to taste
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1 tsp Provençal herbs (blend of thyme, rosemary, oregano)
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3 tbsp tomato paste
For the Béchamel Sauce
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30 g (2 tbsp) butter
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1 tbsp all-purpose flour
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250 ml (1 cup) milk
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½ tsp salt
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½ tsp sugar
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¼ tsp freshly grated nutmeg
For the Cheese Topping
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100 g (3½ oz) mozzarella, grated
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100 g (3½ oz) Parmesan, freshly grated
Step-by-Step Cooking Directions
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Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add rigatoni and cook 10–12 minutes until just al dente. Drain and set aside. -
Prepare the Ragout
In a wide skillet, heat vegetable and olive oil over medium heat. Add chopped onion, carrot, and celery; sauté 5–6 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
Add ground beef, season with salt, pepper, and Provençal herbs. Cook, breaking the meat up, until browned. Stir in tomato paste and simmer 2–3 minutes to deepen flavor. -
Make the Béchamel Sauce
In a small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Gradually pour in milk, whisking constantly until smooth. Simmer 2–3 minutes until thickened. Season with salt, sugar, and nutmeg. -
Assemble the Casserole
Preheat oven to 200 °C (400 °F). Line a baking dish with parchment. Spread half the cooked rigatoni in the dish, top with half the ragout, then half the béchamel. Repeat layers with remaining pasta, ragout, and sauce. -
Add Cheese & Bake
Sprinkle mozzarella and Parmesan evenly over the top. Bake 20 minutes, or until the cheese is melted, bubbling, and golden. -
Serve
Let rest 5 minutes, then cut into portions. Serve with a green salad or crusty bread.
Nutritional Information
(Per serving, serves 6)
Calories: 520 kcal • Protein: 28 g • Carbohydrates: 45 g • Fat: 24 g • Fiber: 4 g • Sodium: 750 mg
Origins & Popularity
“Pasta al Forno” (oven-baked pasta) is a staple of Italian home cooking, especially in Sicily and Southern Italy. It originated as a simple way to use leftover pasta, sauce, and cheese. Over time, it evolved into elaborate casseroles layered with meats, vegetables, and béchamel. Today it’s beloved worldwide for its hearty, homey appeal and easy scalability.
Reasons Why You’ll Love It
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Comfort Food at its Best: Creamy, cheesy, and packed with savory ragout.
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Family-Friendly: Mild flavors and cheesy topping appeal to all ages.
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Make-Ahead: Assemble earlier in the day; bake just before serving.
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Adaptable: Swap ground beef with sausage, turkey, or vegetarian substitutes.
Health Benefits
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Vegetables: Onion, carrot, and celery supply fiber, vitamins, and antioxidants.
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Protein: Ground beef provides iron and essential amino acids.
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Dairy: Milk and cheeses offer calcium and vitamin D.
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Herbs & Garlic: Offer anti-inflammatory and immune-supporting compounds.
Serving Suggestions
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Salad: Arugula dressed with lemon vinaigrette for a peppery counterpoint.
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Bread: Garlic bread or bruschetta to soak up extra sauce.
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Wine: Medium-bodied red wine like Chianti or Merlot.
Common Mistakes to Avoid
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Overcooking Pasta: Drain al dente; it will finish cooking in the oven.
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Thin Sauce: Ensure béchamel is properly thickened before layering.
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Skipping Rest: Let the bake sit 5 minutes post-oven for cleaner slices.
Cooking Tips
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Uniform Layers: Use a wide dish for even heat distribution.
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Cheese Blend: Mix mozzarella with fontina or Gruyère for depth.
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Spice It Up: Add red pepper flakes to the ragout for a kick.
Similar Recipes to Try
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Lasagna Bolognese
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Vegetable Moussaka
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Penne alla Vodka Bake
Variations to Try
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Mexican Twist: Use chorizo, black beans, and pepper jack cheese; top with cilantro.
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Mediterranean Style: Add olives, artichokes, and feta cheese.
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Seafood Bake: Substitute ragout with seafood mix in a tomato-cream sauce.
Ingredient Spotlight
Provençal Herbs
A fragrant blend of thyme, rosemary, oregano, and marjoram. These herbs impart a bright, earthy flavor reminiscent of Southern France and enhance tomato-based sauces.
Conclusion
Rigatoni al Forno with Meat Ragout and Creamy Béchamel is the ultimate crowd-pleaser—rich, gooey, and utterly satisfying. From its roots in Italian home kitchens to dinner tables worldwide, this bake brings warmth and flavor in every forkful. Try it once, and it will become your go-to recipe for feeding family and friends.
FAQ
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Can I use other pasta shapes?
Yes—penne, ziti, or fusilli work well. -
Can I freeze leftovers?
Yes—freeze baked portions in airtight containers for up to 2 months. -
How do I reheat?
Bake at 180 °C (350 °F) for 10–15 minutes or microwave until hot. -
Is it gluten-free?
Use gluten-free pasta and a gluten-free flour blend in the béchamel. -
How can I make it vegetarian?
Replace beef with lentils or a meat substitute and omit Parmesan for a vegan version. -
Why add tomato paste?
It intensifies the tomato flavor and adds depth to the ragout. -
Can I reduce the cheese?
Yes—use half the amount or a lower-fat cheese. -
What side dishes pair well?
A simple green salad or steamed vegetables. -
How do I prevent a soggy bottom?
Ensure pasta is well-drained and béchamel is thick before assembling. -
Can I double the recipe?
Yes—use a larger baking dish and extend baking time by 10–15 minutes.