This rigatoni al forno is the ultimate in comfort food. Rigatoni in a rich tomato meat sauce and loaded with cheese is baked to golden, gooey perfection. It’s easy, satisfying and a crowd pleaser!
500gcombined pork and beef mince (250g of each)(1.1lb)
½cupdry white wine(125ml)
2 x 400gtins crushed tomatoes(800g / 28oz)
2cupspassata (tomato purée)(500ml)
1teaspoontable salt
½teaspoonfreshly cracked black pepper
400gdried rigatoni pasta(14oz)
400gcubed mozzarella(14oz)
100gfinely grated parmesan cheese (pls use a block) (3.5oz)
¼cupfresh basil leaves, roughly torn
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 180C (160C fan) / 350F. Have a large high-sided baking dish at the ready (9x13 inch is about right).
Heat the oil in a large skillet or dutch oven over medium high heat.
Saute onion and mushrooms until the onions are soft and translucent and mushrooms are starting to take on some colour.
Add the pork and beef, turning and breaking up with a wooden spoon as it cooks, until browned.
Add the white wine and cook 2-3 minutes to evaporate.
Add the tinned tomatoes, passata, salt and pepper then bring it to a low simmer. Cover with a splatter guard (or lid set ajar) and cook for around 15-20 minutes to reduce and thicken. If it thickens too much take it off the heat and add a little of the pasta water to loosen it.
While the sauce cooks, in a large pot, bring 2.5 litres (quarts) of water to a boil over high heat. Salt the water well and add the pasta. Cook about 3 minutes short of the package directions, or until just before al dente (when you bite into a piece it should still have some bite to it and still have a ring of white uncooked part through it). Drain the pasta.
Add a couple of large spoons full of sauce to the bottom of the baking dish.
Add half the semi-cooked rigatoni. Follow that with half the sauce, nudging and pushing it into the gaps.
Top it with half the mozzarella, half the basil and half the parmesan.
Repeat the layers again.
If your dish is very full, place it on a baking tray to catch any drips. Bake for 30 minutes or until golden.
Sprinkle over more basil leaves and serve with crusty bread.
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