Ingredients with Measurements:
- 1 pound rigatoni pasta
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
3. In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic and cook until the onion is translucent.
4. Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper to the skillet. Simmer for 10 minutes.
5. In a large bowl, mix together the cooked rigatoni pasta, ricotta cheese, and grated Parmesan cheese.
6. Spread half of the pasta mixture into the bottom of the 9x13 inch baking dish.
7. Pour the meat sauce over the pasta mixture.
8. Top with the remaining pasta mixture.
9. Sprinkle the shredded mozzarella cheese over the top of the pasta.
10. Cover the baking dish with aluminum foil.
11. Bake for 25 minutes.
12. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 540
- Fat: 23g
- Carbohydrates: 48g
- Protein: 34g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Mozzarella cheese can be substituted with provolone cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Substitute the rigatoni pasta with penne pasta or ziti pasta.
- Add chopped spinach to the pasta mixture.
Tips and tricks:
- Be sure to cook the pasta until al dente, as it will continue to cook in the oven.
- Use a good quality canned crushed tomatoes for the meat sauce.
- Let the baked rigatoni accasciato cool for a few minutes before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the baked rigatoni accasciato in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the baked rigatoni accasciato in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with chopped fresh parsley or basil.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pasta is too dry, add a little bit of pasta water to the mixture.
- If the pasta is too wet, add a little bit of flour to the mixture.
Food safety advice:
- Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Baked rigatoni accasciato is a traditional Italian pasta dish that originated in the southern region of Italy.
Flavor profiles:
- This dish has a rich and savory flavor from the meat sauce and cheese.
Serving suggestions:
- Serve the baked rigatoni accasciato hot and fresh out of the oven.
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Region: Italian