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No layering required! Rigatoni al Forno is a hearty, comforting dish that’s perfect for Sunday dinner, holidays or anytime you’re entertaining. Italian sausage and ground beef are browned with spices then combined with three cheeses (creamy ricotta, melty mozzarella and sharp Pecorino Romano), tomato basil sauce and chunky rigatoni pasta. Baked until bubbly with the perfect crispy ends–it’s always a hit!
What Does Al Forno Mean?
“Al Forno” is an Italian phrase that literally means “to the oven” and refers to a cooking technique when a dish is baked.
Like here, it mostly refers to an oven-baked pasta dish. But, can also refer to the entire category of any pasta that is baked, such as lasagna al forno, baked ziti, stuffed shells, manicotti and vegetable lasagna with white sauce/béchamel (in bianca).
Al forno dishes can include meat or be meatless. But they always include at least one type of cheese, are generally made with short, chunky pasta shapes and are most definitely rich, gooey and total comfort food!
In some parts of southern Italy, like Sicily and Calabria, you might find ingredients like sliced hard-boiled egg, roasted eggplant or even mortadella or cured pork products in al forno dishes.
This rigatoni al forno is abundant with sautéed Italian sausage, ground beef, creamy ricotta cheese, melty mozzarella, sharp Pecorino Romano, savory tomato basil sauce and spices.
It’s an easy, streamlined recipe that doesn’t require a slowly-cooked meat sauce or homemade marinara. While homemade tomato sauce is always best, you can also use a great quality, purchased sauce in this recipe.
The meat is browned separately then combined with the sauce, cheeses and cooked pasta and baked. Rustic and casual. Easy peasy!
This rigatoni al forno recipe can easily be doubled or tripled for a large holiday get-together and made in advance and either refrigerated or frozen. I have information on all the ways that this classic baked pasta can be stored and handled below. Mangia bene!
Main Ingredient Notes
- Meat: Both Italian sausage and ground beef are used here. Since there is a good amount of cheese in the recipe and fat in the sausage, I use a lean ground beef (90/10) here. But, use what you have and just drain off excess grease from the pan. Make sure to break the beef and sausage up a good amount while browning. I use a meat chopper to make this job much easier!
- Cheeses: Three different cheeses are used in this baked pasta recipe. Ricotta adds creaminess (use whole milk/full fat for best flavor). Shredded mozzarella cheese adds melty- and gooey-ness. (Be sure to buy block mozzarella and shred it yourself using a box grater to avoid the filmy, anti-caking agents used on pre-shredded cheeses.) And, Pecorino Romano adds sharpness and lots of flavor.
- Tomato Sauce: Homemade tomato sauce is preferred, but you can 100% use a jarred sauce. Just make sure it’s a sauce that you like. If the sauce does not taste good, the final al forno will not taste good. Also, the amount in the recipe may seem high, but a lot of it will get absorbed as the pasta bakes.
- Pasta: Rigatoni is the classic pasta to use in this dish, but really any substantial, short pasta with places to hold the sauce and cheese can be used. Other great options are ziti, penne rigate, mostaccioli and elicoidali.
- Spices: Garlic powder, onion powder, black pepper, salt and a little red pepper flakes are mixed into the meat mixture for added flavor. If you really want to use fresh onions and garlic, go for it! (But, presumably, these are already in the tomato sauce that you’re using.)
- Eggs: Eggs are included to bind the ingredients together and help stabilize the ricotta and create a creamy mixture. Without the eggs, the cheese may be runnier, but the dish will taste the same.
How to Make Rigatoni al Forno
This recipe was designed to be as easy as possible without any tedious layering involved. It’s basically a mix-all-ingredients-together-in-a-large-bowl-and-bake kind of recipe. Very streamlined.
It starts out with the tomato sauce already made. You can use my Italian Tomato Basil Sauce recipe or purchased, jarred sauce. I always double my tomato sauce recipe and have some on hand in the freezer for opportunities like this recipe!
- Prep and gather all ingredients. Arrange a rack in the middle of the oven and preheat to 350°F. Rub olive oil on the bottom and sides of a 9”x13” baking dish or casserole pan. Then spread a thin layer of tomato sauce on top of the oil. Put a large pot of water on to boil.
- MAKE THE MEAT MIXTURE: Heat olive oil in large skillet over medium heat, then add sausage and beef and break it up as it browns. Stir in spices and set this mixture aside to cool.
- COOK PASTA until about 3 minutes less that the package directions.
Pro-Tip
Drain the ricotta briefly in a colander if it is watery.
You actually want to undercook the pasta a bit so that it retains its bite after baking.
- MAKE THE CHEESE MIXTURE: While the pasta’s cooking, stir the ricotta, mozzarella, pecorino, eggs and spices together in a large bowl until well-combined. Reserve about ¾ cup of this mixture for the top. Set this bowl aside.
- ASSEMBLE THE PASTA: Drain pasta well then add it to the cheese mixture along with the cooked meat and tomato sauce. Mix until pasta is well coated.
Pro-Tip
The mixture may look a bit soupy/too sauced at this point, but the sauce will get absorbed as the dish bakes.
- Transfer pasta mixture to baking dish and spread it out evenly. Scatter more tomato sauce over the top.
- Dot the top with the reserved cheese mixture, shredded mozzarella and a bit more sauce.
- BAKE THE PASTA: Loosely cover baking dish with foil, taking care that the foil doesn’t touch the food. Bake 50 minutes, then uncover and bake for another 15-20 minutes or until the pasta is heated through, the cheese is bubbly and the top has browned a bit.
- Let the baked pasta stand for about 10 minutes before serving. Enjoy!
Pro-Tip
Use a stem thermometer if you’re not sure if the pasta is heated through. It should reach 165°F.
How do I cook an assembled but unbaked rigatoni al forno that was refrigerated?
When ready to bake, remove any plastic wrap or other cover used in the refrigerator and lightly cover the baking dish with foil, making sure that it does not touch the pasta. Place on the middle rack of a 350°F preheated oven for about 1 hour. Then, uncover it and bake for another 10-15 minutes until the pasta is heated through and the top has browned a bit.
How do I bake an assembled but unbaked pasta al forno that is frozen?
Firstly, be sure to wrap the uncooked pasta dish very well in plastic wrap before freezing so that it does not get freezer burn. You can freeze it for up to 3 months.
When ready to enjoy your baked pasta, it’s best to thaw it in the refrigerator overnight first, if you have the time, then take it out of the fridge and leave it at room temperature for about 30 minutes prior to baking.
Then, follow the instructions in the question above.
Having said this, I have also baked this dish in frozen state. It will just take much longer to cook this way. Remove any plastic or other cover used in the freezer and lightly cover the baking dish with foil, making sure that it does not touch the pasta. Place on the middle rack of a 350°F preheated oven for about 1½ hours or so. At this point, uncover it and take the internal temperature of the pasta to get an idea of how hot it is. Bake at least 15 minutes uncovered and then take the temperature again. Continue baking until it has reached an internal temperature of 165°F. If necessary, recover with foil if the top browns before the inside is fully heated. (The actual baking time will depend on the pan itself, and how frozen the dish is.)
How do I reheat a fully cooked baked pasta that was frozen in the original casserole dish?
Remove any plastic wrap or other covering first. Then, lightly cover with foil and reheat/bake in a preheated 350°F oven. You can reheat the already cooked pasta al forno in either thawed or frozen state. The baking time will depend on the pan itself, and how frozen the ziti is. Expect it to take at least one hour if frozen, but use a stem thermometer to check that its internal temperature hits 165°F in the center.
Ricotta is a key ingredients in so many pasta dishes, like Creamy Tomato Ricotta Pasta, Pesto Ricotta Pasta, Bucatini with Eggplant and Tomatoes and Pasta alla Checca.
Frequently Asked Questions
These two recipes are similar in technique and ingredients with some big differences. This al forno recipe includes a super-rich and flavorful meat (ground beef and Italian sausage) mix included along with the cheeses, tomato sauce and pasta. Whereas the baked ziti recipe here at Mangia With Michele (and in most places) is meatless and includes a nutrient boost from lots of leafy green spinach.
Both pastas include three types of cheeses (ricotta, mozzarella and Pecorino Romano), savory tomato sauce and are baked until bubbly and golden, rich and gooey in the most delicious way!
Sure, you can make it without ricotta. To the recipe below, I would double the amount of shredded mozzarella and switch out the ricotta cheese for 8 ounces cream cheese at room temperature.
If you’re mixing the just cooked, hot pasta immediately with the cheese mixture and sauce, then you definitely do not need to toss the cooked pasta with any oil.
If you have cooked the pasta in advance and it will be sitting a bit before being combined with the other ingredients, then it’s a good idea to toss the cooked pasta with just enough olive oil to lightly coat the pasta so that the pieces do not all stick together.
Yes, I suggest that it be covered for most of the baking process so that the top doesn’t burn. Cover the baking dish loosely so that it doesn’t touch the top of the pasta/cheese. Uncover the dish during the last 15 minutes to help make a golden cheesy top.
Substitutions and Variations
- Prefer It Meatless? I recommend my meatless baked ziti recipe–you will love it!
- Have leftover meat? Believe it or not, you can use leftover pot roast, brisket or pork shoulder in this recipe in place of the sausage and ground beef. Just shred/chop it then mix it with the other ingredients. I’ve done this many times and it is excellent!
- Add Greens: As in my baked ziti recipe, thaw and squeeze dry one-pound frozen chopped spinach or spinach leaves and add it to the pan once the meat has browned. If there is any residual liquid in the spinach, let it cook off.
- Cheese: Grated parmesan cheese can be used in place of pecorino.
- Add Heat: To spice things up a bit, use spicy arrabbiata sauce in place of regular tomato sauce.
- Add Sicilian-ness: Fold in 2-4 cups diced roasted eggplant and replace the pecorino with grated ricotta salata cheese for a Sicilian twist.
- Want it Extra-Rich? Use a vodka sauce instead of tomato sauce. Or fold in some béchamel sauce to the mix along with the tomato sauce. You can find a basic béchamel (white sauce recipe) in my vegetable lasagna recipe.
TOP TIPS for Rigatoni al Forno
- Ricotta Cheese: Use full fat, whole milk ricotta and drain if it is watery.
- Mozzarella: It’s always best to shred the mozzarella yourself to avoid the anti-caking agents that are added to pre-shredded cheeses. I always buy whole milk block mozzarella and then shred it myself on a box grater.
- Tomato Sauce/Marinara: Homemade tomato basil sauce is preferred, but you can 100% use a jarred spaghetti sauce. Just make sure it’s a sauce that you like. If the sauce does not taste good, the final rigatoni al forno will not taste good.
- Make in Advance: Once the baked pasta is assembled in the casserole dish, it can then be covered with plastic wrap and either refrigerated or frozen for future baking. If you freeze it, it’s best to thaw it in the refrigerator overnight before baking, but I have also baked it in frozen state. It will just take much longer to cook that way. See the Recipe Notes for more details on this.
- Serving Suggestions: This baked pasta recipe is very hearty and only needs a tossed green salad and your favorite garlic bread to make a complete meal. I almost always serve it with sautéed broccoli rabe as well and always be sure to have some homemade spicy Italian pepper oil on the table when serving.
- Store Leftovers of this baked rigatoni and sausage in the refrigerator in an airtight container for up 4 days. Reheat in a 350°F oven or in a covered skillet with a little water over medium low until heated through. You can also reheat leftovers in a microwave. or in a microwave.
Easy Baked Rigatoni al Forno with Sausage and Beef
Equipment
- Cheese grater (optional)
- Meat Chopper (optional)
- Stem Thermometer (optional)
Ingredients
For the Meat Mixture:
- 1 Tbsp olive oil
- 1 pound Italian sausage, casings removed, in chunks
- ½ pound lean ground beef, (93/7 or 90/10)
- 1½ tsp garlic powder or granulated garlic
- 1½ tsp onion powder
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp crushed red pepper flakes
For the Cheese Mixture:
- 1 pound whole milk ricotta cheese, drained of excess liquid (can use a 15-ounce container)
- 8 ounces mozzarella cheese, shredded on box grater or small diced (2-3 cups shredded)
- ¼ cup grated Pecorino Romano cheese
- 2 large eggs, beaten
- ½ tsp ground black pepper
- ¼ tsp crushed red pepper flakes
For the Rest of the Pasta al Forno:
- 2 Tbsp olive oil, divided
- 1 pound rigatoni pasta, + salt for pasta water (See Notes for other pasta options.)
- About 4-5 cups marinara/tomato basil sauce, either homemade or store-bought
- 6-8 ounces mozzarella cheese, shredded or small diced (1-2 cups shredded)
For Serving:
- 2-3 cups marinara/tomatobasil sauce, heated
- Grated Pecorino Romano cheese
- Fresh basil leaves , (optional)
Instructions
- Prep and gather all ingredients according to specifications above. Arrange a rack in the middle of the oven and preheat to 350℉. Drain the ricotta briefly in a colander if it is watery. Rub 1 Tbsp olive oil on the bottom and sides of a 9”x13” baking dish or casserole pan. Then spread a thin layer of tomato sauce on top of the oil. Put a large pot of water on to boil.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- MAKE THE MEAT MIXTURE:• Heat olive oil in large skillet over medium heat, then add sausage and beef and break it up as it browns.• Once the meat has browned and is cooked, stir in the spices.• Let any residual liquid cook off.• Then turn the heat off and set this mixture aside to cool.1 Tbsp olive oil, 1 pound Italian sausage, ½ pound lean ground beef, 1½ tsp garlic powder or granulated garlic, 1½ tsp onion powder, ½ tsp salt, ½ tsp ground black pepper, ¼ tsp crushed red pepper flakes
- COOK PASTA:• Once the water has come to a boil, add salt then the pasta to the boiling water and cook the pasta, stirring occasionally, until about 3 minutes less that the package directions.• You actually want to undercook the pasta a bit so that it retains its bite after baking.1 pound rigatoni pasta
- MAKE THE CHEESE MIXTURE:• While the pasta is cooking, make the cheese mixture.• In a bowl large enough to hold all the cooked pasta, stir the ricotta, mozzarella, pecorino, eggs and spices together until all ingredients are well-combined.• Reserve about ¾ cup of this mixture for the top.• Set this bowl aside.1 pound whole milk ricotta cheese, 8 ounces mozzarella cheese, ¼ cup grated Pecorino Romano cheese, 2 large eggs, ½ tsp ground black pepper, ¼ tsp crushed red pepper flakes
- ASSEMBLE THE PASTA:• When the pasta is ready, drain it well then add it to the cheese mixture along with the cooked sausage and beef mixture.• Add about 3½ cups tomato sauce and 1 Tbsp olive and mix well–until pasta is well coated. Add more tomato sauce if needed and some fresh basil leaves if you have any (optional).o (NOTE: The mixture may look a bit soupy/too sauced at this point, but the sauce will get absorbed as the dish bakes.)• Transfer the pasta mixture to the oiled and sauced baking dish and spread it out evenly. Scatter another 1/2 cup tomato sauce over the top.• Dot the top with the reserved cheese mixture, remaining 1 cup shredded mozzarella and a bit more sauce.o (NOTE: At this point, you can cool, cover, and refrigerate or freeze to make ahead.)
- BAKE THE PASTA• When ready to bake, loosely cover the baking dish with foil, taking care that the foil doesn’t touch the food.• Place the baking dish on the middle rack of the 350℉ preheated oven.• Bake for 50 minutes, then uncover and continue to bake for another 15-20 minutes or until the pasta is heated through, the cheese is bubbly and the top has browned a bit. (Cooking time is approximate and depends on your oven.)• When you uncover the dish, add a bit more sauce if the pasta looks dry.o (NOTE: Use a stem thermometer if you’re not sure if the pasta is heated through. It should reach 165℉.)
- Let the baked pasta stand for about 10 minutes before serving. Garnish with fresh basil leaves if desired and serve with additional, heated tomato basil sauce and grated pecorino cheese on the side. Buon Appetito!
Notes
- Undercook the pasta! The pasta will cook again in the oven. So, cook it about 3 minutes less than the package instructions.
- Ricotta Cheese: Use full fat, whole milk ricotta and drain if it is watery.
- Prep in Advance Both the meat and cheese mixtures can be made up to two days in advance and held in airtight containers in the refrigerator.
- Mozzarella: It’s always best to shred the mozzarella yourself to avoid the anti-caking agents that are added to pre-shredded cheeses. I always buy whole milk block mozzarella and then shred it myself on a box grater. You can use fresh mozzarella in this dish, but be sure to chop/dice it into very small pieces and strain any excess liquid out of it.
- Sausage: Use hot or mild Italian sausage (or a combo) as you prefer.
- Tomato Sauce/Marinara: Homemade tomato basil sauce is preferred, but you can 100% use a jarred spaghetti sauce. Just make sure it’s a sauce that you like. If the sauce does not taste good, the final rigatoni al forno will not taste good. Don’t forget to put a thin layer of sauce on the bottom of the baking dish to prevent sticking!
- Pasta Shape: Rigatoni is the classic pasta to use in this dish, but really any substantial, short pasta with places to hold the sauce and cheese can be used. Other great options are ziti, penne rigate, mostaccioli and elicoidali.
- Make in Advance: Once the baked pasta is assembled in the casserole dish, it can then be covered with plastic wrap and either refrigerated or frozen for future baking. If you freeze it, it’s best to thaw it in the refrigerator overnight before baking, but I have also baked it in frozen state. It will just take much longer to cook that way. See questions below above for more details on this.
- Store Leftovers of this baked rigatoni and sausage in the refrigerator in an airtight container for up 4 days. Reheat in a 350°F oven or in a covered skillet with a little water over medium low until heated through. You can also reheat leftovers in a microwave. or in a microwave.
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