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 can (6 ounces) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup water
- 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
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces with a wooden spoon.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes to the skillet. Stir to combine.
6. Add the water to the skillet and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
7. In a large mixing bowl, combine the cooked rigatoni pasta and the tomato sauce mixture. Stir to combine.
8. Pour the rigatoni mixture into a 9x13 inch baking dish.
9. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the rigatoni mixture.
10. Cover the baking dish with aluminum foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
12. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 462
Fat: 16g
Saturated Fat: 7g
Cholesterol: 72mg
Sodium: 1010mg
Carbohydrates: 47g
Fiber: 5g
Sugar: 10g
Protein: 32g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground pork.
- Rigatoni pasta can be substituted with penne or ziti.
- Shredded mozzarella cheese can be substituted with shredded provolone or a blend of Italian cheeses.
- Grated Parmesan cheese can be substituted with grated Romano or Asiago cheese.
Variations:
- Add sliced mushrooms to the skillet with the ground beef for a mushroom and beef baked rigatoni.
- Use Italian sausage instead of ground beef for a spicy sausage baked rigatoni.
- Add chopped bell peppers and zucchini to the skillet with the onion and garlic for a vegetable-packed baked rigatoni.
- Top the baked rigatoni with breadcrumbs for a crunchy topping.
Tips and tricks:
- Be sure to cook the pasta until al dente so it doesn't become mushy when baked.
- Use a high-quality canned tomato product for the best flavor.
- Don't skip the red pepper flakes if you like a little heat in your pasta dishes.
- Let the baked rigatoni cool 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 the baked rigatoni in the microwave or oven until heated through.
Presentation ideas:
Serve the baked rigatoni in individual bowls or on a large platter for family-style dining.
Garnishes:
Chopped fresh parsley or basil can be used as a garnish.
Pairings:
Serve the baked rigatoni with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the baked rigatoni is too dry, add a little more water to the tomato sauce mixture before combining with the pasta.
- If the baked rigatoni is too saucy, reduce the amount of water added to the tomato sauce 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 is a classic Italian-American dish that has been enjoyed for generations.
Flavor profiles:
The baked rigatoni is savory, tomato-y, and cheesy with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve the baked rigatoni with a glass of red wine for a perfect pairing.
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Region: Italian