Baked Rigatoni Recipe

Ingredients

Pasta and Meat Sauce

• 1 lb rigatoni pasta
• 1 tablespoon olive oil
• 1 red onion, diced
• 4 cloves garlic, roughly chopped
• 1 lb ground meat (beef, turkey, lamb, or plant-based)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons Italian seasoning
• 1 teaspoon fennel seeds
• 1 teaspoon paprika
• 0.5 teaspoon chili flakes
• 1 tablespoon tomato paste
• 24 oz marinara sauce (jarred)
• 0.25 cup water
• 0.25 cup grated pecorino
• 0.5 cup mozzarella (for topping)

Béchamel Sauce

• 1.5 tablespoons olive oil
• 1.5 tablespoons flour
• 1.25 cups milk (or plant-milk)
• 0.5 teaspoon granulated garlic
• 0.25 teaspoon nutmeg, freshly grated
• salt and black pepper to taste
• 0.5 cup grated mozzarella

Instructions

Prepare the Pasta

1. Bring a large pot of salted water to a boil. Cook the rigatoni for 7 minutes or until al dente, then drain.
2. If using a springform pan for the honeycomb method, spread the pasta on a sheet pan to cool—do not coat with oil. If using a 9x13 baking dish, place pasta in the dish and lightly coat with olive oil.

Make the Meat Sauce

1. In a large sauté pan or braiser, heat olive oil over medium-high heat. Sauté the onion until softened, about 4 minutes.
2. Add garlic and sauté for one minute. Add the ground meat, breaking it apart as it cooks.
3. Season with salt, pepper, fennel seeds, paprika, Italian seasoning, and chili flakes. Continue breaking down and browning the meat.
4. Stir in the tomato paste, then add the marinara sauce. Add water to rinse out the jar. Cover and simmer for 10 minutes.
5. Turn off heat and stir in the pecorino cheese. Taste and adjust seasonings. Add a pinch of sugar if the sauce is too acidic.

Assemble the Dish

1. For the honeycomb method: Place 1½ cups of sauce in a 9-inch springform pan. Brush a light glaze of marinara on the sides of the parchment.
2. Tilt the pan slightly toward you and start lining up the pasta upright until filled. Don't pack too tightly.
3. Tap on the counter to level. Spoon remaining marinara over the top, working it into the pasta a cup at a time. Tap again to settle.

Make the Béchamel

1. Heat olive oil in a small saucepan. Whisk in flour and cook until golden, 1-2 minutes.
2. Stir in the milk and bring to a simmer, whisking constantly. Add the cheese.
3. If too thick, add more milk until it can pour easily. Add nutmeg, granulated garlic, salt, and pepper.
4. Pour the béchamel over the rigatoni, smoothing with a spatula. Sprinkle with remaining mozzarella.

Bake

1. Cover with parchment paper, then tightly wrap with foil.
2. Bake at 375°F for 25 minutes with a sheet pan on the lower rack to catch drippings.
3. Uncover carefully and bake for 15-20 more minutes until golden and bubbly. Let rest 5 minutes before removing the springform pan edges.

Notes

• For a 9x13 baking dish, simply layer the cooked pasta with the meat sauce and top with béchamel before baking.
• This recipe is easily made vegetarian by using plant-based ground meat or omitting the meat entirely.
• The honeycomb presentation is stunning for dinner parties and special occasions.
• Leftovers reheat well in the oven at 350°F covered with foil.