Rigatoni are covered with a rich homemade meat sauce, béchamel and two cheeses, and baked in the oven until frothy and golden. This classic recipe of baked Rigatoni with meat sauce is the best comfort food for families! Many pasta pie recipes call for the sauce in the jar to speed things up, but not this one. These tasty and stuffed baked rigatoni have a rich and flavorful homemade meat sauce. However, what really sets this authentic Italian rigatoni recipe apart is a creamy bechamel sauce sprinkled between the layers. It is definitely luxurious and absolutely delightful. Made from scratch doesn't have to mean hard! This pasta casserole is so easy to make and worth every minute you put in it. When you're craving Italian food, there's nothing like a bubbling casserole filled with these creamy baked rigatoni with meat sauce to hit the spot. Notes on ingredients Tomatoes, Sauce, Tomato Puree, Milk Rigatoni, Chilli Garlic, Flour, Ground Beef, Salt, Basil, Onion Oil For shifts
- Rigatoni Pasta - For baked pasta recipes, dry pasta must be cooked a few minutes less than the instructions on the package. It will continue to bake in the oven, so we recommend starting with rigatoni only slightly undercooked.
- Partially Skimmed Mozzarella and Parmesan: Grating your own cheese results in a higher quality pasta dish than using pre-grated packaged cheese.
For the meat sauce
- Extra virgin olive oil
- Onion - Sweet yellow or white onion cut into small cubes.
- Chopped garlic
- Minced meat: 85% to 90% lean.
- Italian Crushed Tomatoes: These canned crushed tomatoes have added a bit of spice, giving you a flavor boost.
- Canned tomato sauce
- Salt and freshly ground black pepper
- Fresh basil
For the bechamel
- All-purpose flour
- Milk - I use 2% milk, but if you want you can use whole milk for a richer result. It should be warmed slightly in the microwave before starting the bechamel.
- Ground nutmeg - Just a pinch of nutmeg is enough to make a classic bechamel sauce. It's just enough to warm up the flavor but doesn't add any noticeable nutmeg flavor.
Bechamel is a versatile and easy-to-make white sauce that is one of the building blocks of French cuisine. It is prepared by mixing hot milk in a butter and flour roux until it thickens. A sprinkling of nutmeg is the traditional way to add warmth and complexity to this creamy sauce. Bechamel easily turns into a cheesy sauce for macaroni and cheese, or layered into a variety of pasta dish like lasagna and these baked rigatoni with meat sauce.
- Cook the onion and garlic in olive oil over medium heat until soft. Add the minced meat. Cook, stirring, to mince the meat until cooked. Drain the fat.
- Return the saucepan to the heat and add the other sauce ingredients. Cook over low heat while you prepare the béchamel.
- In a small saucepan, melt the butter over medium heat. Sprinkle the flour and mix until smooth.
- Gradually combine the milk and nutmeg. Raise the heat a little and cook, stirring constantly, until the mixture is smooth, thick and creamy. Remove the heat.
- Pour the meat sauce over the well-drained pasta in the hot pasta pot and mix well.
- Spray a large saucepan or lasagna pan with cooking spray and overlap ½ of the pasta sauce mixture, drizzle with ½ of the béchamel.
- Sprinkle with half the mozzarella and parmesan and then repeat the layers, finishing with a last layer of cheese.
- Cover the pan with aluminum foil and bake at 350 degrees F for 35 minutes. At the end of the cooking time, remove the aluminum foil and cook another 5 minutes, until golden and bubbly.
Cover and refrigerate leftovers for two hours and they'll stay fresh and delicious for 3-5 days.
When you crave carbohydrates, nothing satisfies you like a plate of pasta. Whether you're pulling out your best pasta recipe pot for a recipe on the stove like spaghetti or tortellini, or filling your favorite casserole to make a baked pasta like lasagna, pasta paired with the perfect sauce and topped with a mountain freshly grated cheese is the ultimate comfort food. And while we'd be happy to gobble up every plate of pasta you put in front of us, there are a few that are undeniable masterpieces - recipes that have garnered hundreds of 5-star ratings and positive reviews from fans. Paccheri with shellfish, squid and tomatoes Think of Paccheri as Rigatoni's older brother who will capture and drape with such brazen goodness. Yes, seafood cooks fast, but sometimes it's worth spending a little time building layers of flavor in a sauce like you would a large pot of ragu. For an over the top dinner, serve it with rocket with Italian plums, Roman bean salad, grilled mullet, grilled steak and rum brioche. We said exaggerated.
medium tomatoes, cut in half, without seeds and seeds ounce squid cleaned, body and tentacles separated Table spoon. extra virgin olive oil, split, plus more to sprinkle king prawns, preferably with the head, shelled, deprived of the husk, shells and heads 4-Goblets of dry white wine, divided 2- Cloves of garlic, thinly sliced 1 pounds clams or clams, rubbed shells, washed, peeled teaspoon crushed red pepper flakes pounds Paccheri or other large tubular pasta Kosher salt Table spoon. fish sauce (optional) Cup of grated basil
Preparation Step 1 In a medium bowl, grate the tomatoes cut side down over the larger holes on a grater until only the skin remains. Finely chop the skin and add it to the bowl. step 2 Cut the squid body in half lengthwise, then slice each half crosswise into ½-inch pieces. Pour into a small bowl. Cut the tentacles in half crosswise and place them in the bowl. step 3 Heat 3 tbsp. Heat oil in a large Dutch oven or other heavy saucepan over medium-high heat. Add the reserved shrimp shells and heads (if using). Cook for 10-12 minutes, pressing down on the skins and heads, until the skins begin to brown. Add 1 glass of wine and cook until reduced by half and alcohol flavor is gone, about 5 minutes. Add 2 cups of water and bring to a boil. Reduce heat to a simmer and cook until reduced by a third, 15-20 minutes. Let the broth cool for 20 minutes, then strain through a fine-mesh strainer, pressing on the solids, into a heatproof measuring cup (it should have about 1½ cups). Put aside. step 4 Clean the pot. Pour the remaining 3 tbsp. oil and heat over medium heat. Add the garlic and cook, stirring occasionally, until just golden brown, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, until tomatoes have thickened slightly and stick to the bottom of the pot, 6-8 minutes. Add the clams, mussels, chilli flakes and the remaining 1 glass of wine. Cover the pot and cook, shaking occasionally, until the clams and mussels are open, about 5 minutes. Using a slotted spoon, transfer the clams and mussels to a medium bowl, leaving unopened. Cover the pot again and cook the clams and mussels covered for about a minute more, then add them to the bowl with the others. Discard any that have not yet been opened at this point. Keep the shellfish sauce warm. step 5 Meanwhile, in a large saucepan of salted boiling water, cook the spaghetti pasta until slightly al dente, 6-8 minutes. step 6 Using a heatproof measuring cup, reserve about 1 cup of water for the noodles. Transfer the pasta to the pot using a slotted spoon or cobweb. Add the reserved broth and bring to a boil. Reduce the heat to a boil and add the shrimp and squid to the sauce. Cook, stirring constantly, adding water drop by drop to the pasta as needed, until the pasta is al dente and the sauce is glossy and thick enough to stick to the pasta, about 5 minutes. Add the fish sauce, if using, and stir in the steamed clams and mussels. Taste and season with salt if needed. step 7 Transfer the pasta to a serving platter. Complete with basil and drizzle with oil.
Pasta recipe with meat
Sometimes you just want the job: a hefty bowl of chicken pasta with the most substantial gravy imaginable. That's what these pasta recipes are for, from ragù and bolognese to stroganoff and lasagna. Let them pass by the fire with you all winter. Penne and Beef Bolognese ingredients
- 10 ounces of ground beef
- 1 14-ounce can of whole peeled tomatoes
- 2 cloves of garlic
- 1 carrot
- 1 stalk of celery
- 1 yellow onion
- 2 tablespoons of tomato paste
- ¼ teaspoon of chopped red pepper
- 6 ounces of penne rigate
- ¼ cup of grated pecorino
Heat a large pot of salted water to a boil over high heat. Wash and dry fresh products. Peel and dice the onion. peel the carrot; Cut in half lengthwise, then slice thinly across. Cut the celery into thin slices. Peel and coarsely chop the garlic. Put the tomatoes in a bowl; break carefully with your hands. In a large skillet (non-stick if you have one), heat a drizzle of olive oil over medium-high heat until hot. Add the minced meat; Season with salt and pepper. Brown the meat, breaking it often with a spoon, for 3-4 minutes or until golden brown. Add the onion; Season with salt and pepper. Cook, stirring often, 1 to 2 minutes or until slightly tender. Add the carrot, celery and garlic; Season with salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes or until tender and fragrant. While the meat is cooking, add the noodles to the pot of boiling water. Cook for 8 to 10 minutes, or until just before al dente (still slightly al dente). Keep ½ cup of the pasta cooking water, drain well. In the pan with the browned beef and vegetables, add the tomato paste and as much red pepper to taste, depending on how spicy you want the dish. Season with salt and pepper. Cook, stirring often, for 1 to 2 minutes or until well blended. Add the tomatoes and ¼ cup of water; Season with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes or until the meat is cooked through and the sauce has thickened slightly.
Rigatoni pasta recipe
Whether you're looking for something hot, creamy, salty, or spicy, this list of 10 excellent rigatoni recipes has you covered. The best rigatoni recipes Whether you're looking for something hot, creamy, salty, or spicy, this list of 10 excellent rigatoni recipes has you covered. A question I always get is, "What's the difference between rigatoni and penne?" Would you like to save this recipe? Enter your email address below and we'll send the recipe straight to your inbox! The most obvious difference is the way the two pastas are cut. The rigatoni are cut straight, giving them the appearance of a pipe, while the penne are cut diagonally so that the ends end in a point. Rigatoni are also larger and have a larger diameter. Penne is straight pasta, but rigatoni can be straight or curved. The difference between rigatoni and ziti is that the ziti have a smooth surface while the rigatoni always have ridges. However, if you're in trouble, you can substitute these rigatoni recipes for penne pasta . The best rigatoni ever and more! Spicy Sausage Rigatoni Pinch Yum
- Spicy Sausage Rigatoni
If you like dishes with a bit of spice and spiciness, you will appreciate these spicy sausage rigatoni. You'll love the tender pasta and the well-seasoned and flavorful cuts of sausage. Red wine, tomatoes, herbs and Italian dressing combine well to create a rich and flavorful sauce. Top it off with grated parmesan and basil for an extra touch of color and flavor and that's it. SaveRecipe Rigatoni Al FornoDinner at the Zoo