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    You Are Here: Home → Main Course → Pasta

    Rigatoni al Forno

    March 19, 2022 | Updated July 26, 2022 by Ryan Leave a Comment

    85 shares
    Jump to Recipe Print Recipe
    overhead shot of rigatoni al forno in white baking dish with spoon dipped in it
    overhead shot of rigatoni al forno in white baking dish
    close-up of wooden spoon dipped in white baking dish of rigatoni al forno
    baked rigatoni al forno on white plate

    This post may contain affiliate links. Please read my disclosure.

    This Rigatoni al Forno is a baked pasta dish tossed in a delicious meat sauce and topped with plenty of cheese. It is a comforting and hearty option that is perfect for a large group.

    close-up of wooden spoon dipped in white baking dish of rigatoni al forno

    When I think of comfort food, pasta is one of the first to come to mind - from penne al baffo to Philly cheesesteak casserole to tortellini bolognese to bucatini cacio e pepe to spicy rigatoni.

    And this Rigatoni al Forno is the latest and greatest. From an overall recipe standpoint, it is pretty simple - pasta, meat sauce and cheese.

    But by pureeing the veggies and browning them before adding in the meat, wine and tomatoes, you get a depth of flavor that is hard to top. Plus by baking it, you get bubbly cheese throughout.

    In case you didn't know, "al forno" means baked in the oven in Italian so it has to live up to its name. It really is a dish everyone will love.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Side Dish Suggestions
    • Equipment
    • Pro Tips/Recipe Notes
    • Other Pasta Recipes
    • Rigatoni al Forno
    overhead shot of rigatoni al forno in white baking dish

    Ingredient Notes

    • Mirepoix - the combination of onion, carrot, celery and garlic is the base for almost any braised recipe. By pureeing it before cooking, you help intensify the flavor.
    • Beef - I'm a fan of a combination of beef, pork and veal so it is similar to traditional meatballs.
    • Wine - you need a quality dry white wine as it helps dissolve the fats but also adds some acidity to bring balance and slightly fruity flavor to this Rigatoni al Forno.
    • Tomatoes - using a combination of tomato puree and tomato paste helps thin the sauce but also adds a rich tomato flavor.
    • Pasta - I'm a fan of rigatoni as they are larger than penne or ziti and really hold the sauce well.
    • Cheese - by adding some fresh mozzarella and Parmesan cheese both in the middle and on top of the dish, you get pockets of cheese throughout.

    Ingredient Swaps

    While this recipe is pretty perfect, you can mix up the ingredients. Some variations include:

    • While a combination of ground meats works great, you can also use all of one type like beef or pork, or even try ground chicken.
    • I like to use dry white wine for a more fruity flavor, but red wine can also be used if you want more richness.
    • It is called Rigatoni al Forno for a reason, but you can use any pasta you like - from ziti to penne to orecchiette.
    • While not included in the recipe, you can add additional veggies like mushrooms, zucchini and peppers or even olives, which is a fruit in case you didn't know!

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of pureeing veggies and then browning in Dutch oven

    First, puree the veggies in a food processor and then cook in a large skillet over medium-high heat with some olive oil, until the water has evaporated it has become browned.

    process shots of browning beef before deglazing with wine

    Add in the beef and cook until browned. Stir in the herbs and crushed red pepper flakes before deglazing with wine.

    process shots of finishing meat sauce before stirring in pasta

    Then add the tomatoes, paste, salt, pepper and basil and bring to a boil. Let simmer for 10 minutes. Stir in the cooked pasta.

    process shots of adding pasta in baking dish with cheese and baking

    Add half of the pasta to the baking dish. Top with half of the cheese. Add the remaining pasta and top with the remaining cheeses. Bake for 30-35 minutes at 400°F or until the top is golden brown and bubbly. Garnish with basil.

    FAQs

    What is Al Forno Style?

    I mentioned it above, but "al forno" translates to baked in the oven in Italian. It could be applied to bread, pizza or in this case - pasta.

    Do I Have to Use Wine?

    Yes. Wine is a key ingredient to giving this sauce its depth of flavor. And using a wine you'd be willing to drink is even more important so don't go cheap on the wine.

    Remember, once you open the wine to cook you have to drink it and that's never a bad thing.

    Can I Make Ahead?

    Yes. You can assemble the dish up to 8 hours ahead of time and place in the fridge. You'll need to add 10-15 minutes of baking time.

    How Long Will It Last?

    This Rigatoni al Forno will last about 3 days if stored in an airtight container in the fridge.

    You can also keep in the freezer for up to 3 months.

    How Do I Reheat?

    My preferred method is just reheating in the dish. Cover and bake at 325°F until warmed through.

    Another option is adding leftover pasta to a skillet with a splash of water. Cook on medium-low until heated through.

    You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.

    Side Dish Suggestions

    While this Rigatoni al Forno recipe is perfect on its own. You can serve with a variety of sides including:

    • Roasted Broccoli
    • Italian Salad
    • Garlic Bread
    • Parmesan Roasted Brussels Sprouts
    • Caprese Salad

    Equipment

    The equipment you use is important to how the recipe turns out. What is needed is the following:

    • Skillet/Dutch oven - you want something large enough to be able to toss the pasta in after cooking the sauce.
    • Wooden spoon - used to break up the meat and toss the sauce.
    • Baking dish - you want a 9x13 baking dish for the pasta.

    Pro Tips/Recipe Notes

    • You can skip pureeing the veggies and just cook in the skillet before adding the beef if you prefer.
    • Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Pinot Grigio are best.
    • If using fresh herbs, triple the amount as it isn't as strong.
    • Cook the rigatoni until just al dente as it will cook more when baking in the oven.
    • Don't use pre-shredded cheese. It contains wood pulp and preservatives so it doesn't melt well.
    baked rigatoni al forno on white plate

    Other Pasta Recipes

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      Bucatini Pomodoro
    • overhead shot of lobster ravioli on speckled plate
      Lobster Ravioli
    • overhead shot of meat lasagna in baking dish
      Meat Lasagna
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      Weeknight Bolognese

    If you’ve tried this Rigatoni al Forno recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    close-up of wooden spoon dipped in white baking dish of rigatoni al forno
    Print Recipe
    5 from 2 votes

    Rigatoni al Forno

    This Rigatoni al Forno is a baked pasta dish tossed in a delicious meat sauce and topped with plenty of cheese.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Pasta
    Cuisine: Italian
    Servings: 8
    Calories: 470kcal
    Author: Ryan Beck

    Ingredients

    • 2 tablespoon olive oil
    • ½ large sweet onion, diced
    • 1 large carrot, diced
    • 1 rib celery, diced
    • 4 cloves garlic, minced
    • 1 lb ground meat mixture (beef, pork and veal)
    • 1 tablespoon dried oregano
    • ½ teaspoon dried thyme
    • ¼ teaspoon crushed red pepper flakes
    • ½ cup dry white wine
    • 1 (28 oz can) tomato puree
    • 2 tablespoon tomato paste
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper
    • 2 tablespoon fresh basil, chopped
    • 1 lb rigatoni
    • 8 oz fresh mozzarella, diced into 1 inch cubes
    • ½ cup freshly grated Parmesan cheese

    Instructions

    • Preheat oven to 400°F. Coat a 9x13 pan with cooking spray and set aside.
    • Add the onion, carrot, celery and garlic to a food processor and puree until a paste forms. Heat olive oil in a large skillet over medium-high heat. Add the pureed veggies and cook until the water has evaporated and they have become brown, about 10 minutes.
    • Add the ground meat, crumbling the meat with a wooden spoon. Cook for about 5-7 minutes or until the meat is cooked through and beginning to brown.
    • Stir in the oregano, thyme and red pepper flakes and cook for an additional minute. Pour wine in to scrape up any brown bits. Let cook for a minute, before adding the tomato puree, tomato paste, salt, pepper, and basil, stirring to combine. Bring to a boil and then lower the heat, simmering for 10 minutes.
    • While sauce is simmering bring pot of salted water to boil and cook rigatoni 2 minutes less than al dente. Drain the rigatoni and add to sauce.
    • Add half of the pasta to the baking dish. Top with half of the mozzarella and Parmesan cheese. Add the remaining pasta and top with the remaining cheeses. Bake for 30-35 minutes or until the top is golden brown and bubbly. Garnish with basil.

    Notes

    • You can skip pureeing the veggies and just cook in the skillet before adding the beef if you prefer.
    • Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Pinot Grigio are best.
    • If using fresh herbs, triple the amount as it isn't as strong.
    • Cook the rigatoni until just al dente as it will cook more when baking in the oven.
    • Don't use pre-shredded cheese. It contains wood pulp and preservatives so it doesn't melt well.

    Nutrition

    Serving: 1g | Calories: 470kcal | Carbohydrates: 63g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 522mg | Potassium: 155mg | Fiber: 7g | Sugar: 19g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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