This Baked Rigatoni with Meat Sauce is a hearty, cheesy baked pasta made with rigatoni, rich Bolognese-style meat sauce, creamy béchamel, mozzarella and Parmesan cheese. Also known as Rigatoni al Forno, this baked pasta is layered with plenty of sauce and cheese, then baked until hot and bubbly with a beautifully golden top.
Using homemade Bolognese takes this baked rigatoni to another level. The rich meat sauce gets into the center of the rigatoni while the creamy béchamel adds richness without overpowering the sauce. Mozzarella and Parmesan bring everything together for an easy baked pasta that’s perfect for Sunday dinner or feeding a crowd.
Why You Will Love This Baked Rigatoni with Meat Sauce Recipe
- Rich and Saucy: Rigatoni is the perfect pasta for a hearty meat sauce. The ridges grab onto the Bolognese, while some of the sauce works its way inside the pasta.
- Creamy Without Ricotta: Instead of ricotta, this baked rigatoni is layered with a simple béchamel made with heavy cream. It adds a silky, creamy element to every serving.
- Cheesy and Golden: Mozzarella melts throughout the pasta, while Parmesan adds flavor and helps create a beautifully browned top.
- Perfect for Making Ahead: Assemble the baked rigatoni with meat sauce earlier in the day, refrigerate and bake when you’re ready to serve.
Ingredient Substitutions
- Rigatoni: Another sturdy tube-shaped pasta such as penne, ziti or mezzi rigatoni can be substituted. Avoid delicate pasta shapes that can become too soft during baking.
- Meat Sauce: Homemade Bolognese is ideal for this recipe, but your favorite pasta sauce will do. Use marinara for a meatless baked rigatoni.
- Heavy Cream: Heavy cream creates an especially rich béchamel. Whole milk can be substituted for a more traditional, lighter béchamel, although the sauce may take slightly longer to thicken.
- Mozzarella: Use low-moisture mozzarella rather than fresh mozzarella. Fresh mozzarella contains considerably more moisture and can make baked pasta watery.
- Parmesan: Freshly grated Parmesan will melt and brown better than pre-shredded cheese.
How to Prepare Baked Rigatoni with Meat Sauce
- Preheat the oven to 400°F (205°C).
- Bring a large pot of salted water to a boil. Cook the rigatoni about 2 to 3 minutes less than the package directions, until very al dente. Drain, but do not rinse.
- While the pasta is cooking, melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for about 1 to 2 minutes, whisking constantly. Do not allow the flour to brown.
- Slowly pour in the heavy cream while whisking. Continue cooking and whisking until the béchamel is smooth and slightly thickened. Season with a pinch of salt and the nutmeg. Remove from the heat.
- Toss the drained rigatoni with enough meat sauce to generously coat the pasta. Keep the pasta fairly saucy, as it will absorb some of the sauce while baking.
- Spoon a thin layer of meat sauce into the bottom of the baking dish. Add half of the sauced rigatoni.
- Spoon half of the béchamel over the pasta. Sprinkle with half of the mozzarella and half of the Parmesan.
- Add the remaining rigatoni. Spoon the remaining béchamel over the pasta and add a little additional meat sauce, if needed. Finish with the remaining mozzarella and Parmesan.
- Bake uncovered for 20 to 25 minutes, or until the sauce is bubbling around the edges and the cheese is melted.
- Turn on the broiler and broil for 1 to 3 minutes, or until the top is golden brown and bubbly. Watch closely to prevent burning.
- Remove from the oven and allow the baked rigatoni to rest for about 10 minutes.
- Garnish with fresh parsley or basil and additional Parmesan, if desired.
How to Serve and Store
- Serve this Baked Rigatoni with Meat Sauce hot with garlic bread, crusty Italian bread and/or a simple green salad.
- Store leftover baked rigatoni in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat individual portions in the microwave or cover and warm in a 350°F (175°C) oven until heated through. Adding a spoonful of extra meat sauce before reheating can help keep the pasta from drying out.
Frequently Asked Questions
Al forno means “baked” or “from the oven” in Italian. Rigatoni al Forno refers to rigatoni that is combined or layered with sauce and other ingredients, then finished in the oven. This Baked Rigatoni with Meat Sauce is a Bolognese and béchamel version of Rigatoni al Forno.
No. Bake the rigatoni uncovered so the cheese can melt and develop a golden, bubbly top. If the cheese begins browning too quickly before the center is hot, loosely tent the baking dish with foil.
Yes. Assemble the pasta, cover tightly and refrigerate until you’re ready to bake. Let the baking dish sit at room temperature while the oven preheats. Because the pasta is starting cold, it may require an additional 10 to 15 minutes of baking time.
Yes, but it will create a different texture. Ricotta gives baked rigatoni more defined creamy, cheesy pockets, while béchamel creates a smoother sauce that works its way throughout the pasta.
The most common reason is not using enough meat sauce. The pasta continues absorbing sauce while it bakes, so the rigatoni should be generously coated before going into the oven. Overbaking can also dry out baked pasta.
Yes. Assemble the rigatoni in a freezer-safe baking dish and freeze tightly covered for up to about 2 months. Thaw overnight in the refrigerator before baking for the best texture.
More Comforting Pasta Recipes to Love
- One Pan Pasta Puttanesca
- Cheesy Baked Pasta Casserole
- Quick Rigatoni Pasta Pomodoro
- Pasta alla Vodka
This Baked Rigatoni with Meat Sauce, also known as Rigatoni al Forno, layers al dente rigatoni with rich Bolognese-style meat sauce, a creamy heavy-cream béchamel, mozzarella and Parmesan. Everything is baked uncovered until bubbly and golden for an easy, comforting baked pasta with plenty of sauce and cheese.
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Baked Rigatoni with Meat Sauce
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
Description
Baked Rigatoni with Meat Sauce layered with rich Bolognese, creamy béchamel, mozzarella and Parmesan, then baked until bubbly and golden.
Ingredients
- 1 pound rigatoni
- 4 to 5 cups prepared Bolognese or meat sauce
- 2 cups shredded low-moisture mozzarella cheese, divided
- 3/4 cup freshly grated Parmesan cheese
- Fresh parsley or basil, for garnish
For the Béchamel:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- Pinch of salt
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat the oven to 400°F (205°C).
- Bring a large pot of salted water to a boil. Cook the rigatoni about 2 to 3 minutes less than the package directions, until very al dente. Drain, but do not rinse.
- While the pasta is cooking, melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for about 1 to 2 minutes, whisking constantly. Do not allow the flour to brown.
- Slowly pour in the heavy cream while whisking. Continue cooking and whisking until the béchamel is smooth and slightly thickened. Season with a pinch of salt and the nutmeg. Remove from the heat.
- Toss the drained rigatoni with enough meat sauce to generously coat the pasta. Keep the pasta fairly saucy, as it will absorb some of the sauce while baking.
- Spoon a thin layer of meat sauce into the bottom of the baking dish. Add half of the sauced rigatoni.
- Spoon half of the béchamel over the pasta. Sprinkle with half of the mozzarella and half of the Parmesan.
- Add the remaining rigatoni. Spoon the remaining béchamel over the pasta and add a little additional meat sauce, if needed. Finish with the remaining mozzarella and Parmesan.
- Bake uncovered for 20 to 25 minutes, or until the sauce is bubbling around the edges and the cheese is melted.
- Turn on the broiler and broil for 1 to 3 minutes, or until the top is golden brown and bubbly. Watch closely to prevent burning.
- Remove from the oven and allow the baked rigatoni to rest for about 10 minutes.
- Garnish with fresh parsley or basil and additional Parmesan, if desired.
- ENJOY!
Equipment
Notes
- If using homemade Bolognese sauce, be sure to account for the 3 hours it will take to prepare.
- Cook the rigatoni 2 to 3 minutes shy of al dente so it does not overcook while baking.
- Be generous with the meat sauce. The pasta will absorb sauce as it bakes.
- The béchamel will continue to thicken as it cooks and cools.
- Use low-moisture mozzarella to prevent excess liquid in the baking dish.
- Bake uncovered for the best browned, cheesy top.
- Broil for 1 to 3 minutes at the end for additional browning, watching closely.
- Allow the baked rigatoni to rest for about 10 minutes before serving.
- Leftovers can be refrigerated for 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American/Italian
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