Ingredients with Measurements:
- 1 pound rigatoni pasta
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, according to package instructions. Drain and set aside.
3. In a large skillet, cook the ground beef over medium-high heat until browned and cooked through. Drain any excess fat.
4. Add the chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened, about 5 minutes.
5. Add the crushed tomatoes, dried basil, dried oregano, salt, black pepper, and red pepper flakes to the skillet. Stir to combine and bring to a simmer. Simmer for 10 minutes.
6. In a large bowl, mix together the cooked rigatoni pasta, ricotta cheese, and half of the shredded mozzarella cheese.
7. Spread half of the meat sauce in the bottom of a 9x13 inch baking dish. Top with the rigatoni mixture. Pour the remaining meat sauce over the top of the rigatoni.
8. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top of the meat sauce.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Sprinkle chopped fresh parsley over the top of the baked rigatoni before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-60 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 546
- Fat: 24g
- Carbohydrates: 47g
- Protein: 36g
- Sodium: 1214mg
- Sugar: 9g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground pork.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with provolone or cheddar cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use Italian sausage instead of ground beef.
- Add chopped spinach to the ricotta cheese mixture.
- Use penne pasta instead of rigatoni.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the pasta.
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use a good quality canned tomato for the best flavor.
- Let the baked rigatoni sit for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the baked rigatoni in individual ramekins for a more elegant presentation.
Garnishes:
- Sprinkle chopped fresh parsley over the top of the baked rigatoni before serving.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the baked rigatoni is too dry, add a little bit of water or chicken broth to the meat sauce before baking.
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 is a classic Italian-American dish that has been popular for decades.
Flavor profiles:
- Savory, tomato-y, cheesy
Serving suggestions:
- Serve the baked rigatoni hot and fresh out of the oven.
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Region: Italian