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Rigatoni al Forno
Rigatoni al Forno with bolognese sauce, mozzarella, and a golden Parmigiano crust. Make-ahead friendly and the most satisfying way to use leftover ragù.
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Servings: 4
Calories: 1380kcal
Ingredients
- 9 oz rigatoni dry
- 14 oz Classic Bolognese Sauce
- 7 oz fior di latte mozzarella cut into small cubes, patted dry
- 3 oz Parmigiano Reggiano freshly grated
- 1 tbsp unsalted butter for greasing the baking dish
- Kosher salt for pasta water
Instructions
- Preheat oven to 400°F (200°C).
- Boil rigatoni in generously salted water for 4 minutes less than package directions. The pasta will be significantly undercooked: this is correct.
- Drain the pasta. Do not rinse. Let it rest 2 minutes to stop cooking.
- In a large bowl, combine the undercooked rigatoni with the bolognese sauce (room temperature or cold: not hot). Toss to coat.
- Add half the mozzarella and half the Parmigiano. Toss again.
- Transfer to a buttered baking dish (approximately 8x8 inch / 20x20 cm). Distribute remaining mozzarella and Parmigiano evenly over the top.
- Bake uncovered for 20–25 minutes until the top is deeply golden and the edges are bubbling and slightly crispy.
- Rest 5 minutes before serving. The dish will hold together better and the internal temperature will even out.
Nutrition
Calories: 1380kcal | Carbohydrates: 193g | Protein: 64g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 1379mg | Potassium: 651mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1014IU | Calcium: 1064mg | Iron: 4mg
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