Can I make baked rigatoni ahead of time?

Yes, assemble the dish in the baking pan, cover with foil, and refrigerate up to 24 hours before baking. Add 10-15 minutes to baking time if baking from cold.

What's the difference between baked rigatoni and lasagna?

Baked rigatoni uses short tube pasta layered with sauce and cheese, while lasagna uses flat noodles. Both are baked, but rigatoni creates a more casual, mixed texture.

Can I freeze baked rigatoni?

Yes, freeze before baking in an airtight container for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.

What type of soppressata should I use?

Use sliced Italian dry soppressata (not cooked soppressata). Slice thin and layer between pasta and sauce for authentic flavor.

How do I know when the baked rigatoni is done?

The top should be golden brown and the cheese melted and bubbling around the edges. The internal temperature should reach 160°F if using raw meatballs.

Baked Rigatoni with Meatballs (Pasta al Forno)

Name: Baked Rigatoni with Meatballs (Pasta al Forno)
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 56 oz tomato sauce; 1 lb ground beef; 1 lb ground pork; 1 cup Pecorino Romano cheese, grated, plus more for topping; 4 large eggs; black pepper, to taste; salt, to taste; 1/2 cup fresh parsley, chopped; 3 slices white bread, soaked in water and squeezed; vegetable oil, for frying; 2 lbs rigatoni pasta; 8 oz scamorza cheese, shredded or cubed; 1 lb mozzarella cheese, shredded and sliced; 1/4 lb soppressata, thinly sliced

CookOSBeta

Baked Rigatoni with Meatballs (Pasta al Forno) | CookOS

Ingredients

56 oz tomato sauce
1 lb ground beef
1 lb ground pork
1 cup Pecorino Romano cheese, grated, plus more for topping
4 large eggs
black pepper, to taste
salt, to taste
1/2 cup fresh parsley, chopped
3 slices white bread, soaked in water and squeezed
vegetable oil, for frying
2 lbs rigatoni pasta
8 oz scamorza cheese, shredded or cubed
1 lb mozzarella cheese, shredded and sliced
1/4 lb soppressata, thinly sliced

14 Ingredients

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Instructions

1
Start by preparing the tomato sauce. Let it simmer for at least 30 minutes.
2
In a large bowl, combine the ground beef, ground pork, Pecorino Romano cheese, eggs, black pepper, salt, chopped parsley, and soaked bread.
3
Mix the meatball ingredients thoroughly by hand until well combined.
4
Form the mixture into small meatballs.
5
In a large skillet, heat vegetable oil and lightly fry the meatballs until they are browned on all sides.
6
Add the browned meatballs to the simmering tomato sauce and let them finish cooking in the sauce.
7
Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente.
8
Drain the cooked pasta well.
9
Return the drained pasta to the pot. Add a few ladles of the meatball sauce, a sprinkle of black pepper, and some grated cheese. Stir to combine.
10
Preheat your oven to 375°F (190°C).
11
To assemble, spread a layer of sauce on the bottom of a large baking dish. Add half of the pasta mixture.
12
Top with the meatballs and more sauce, followed by a layer of scamorza and shredded mozzarella.
13
Arrange the soppressata slices over the cheese and season with another sprinkle of black pepper.
14
Add the remaining pasta, then top with slices of mozzarella, more grated cheese, and a final layer of sauce.
15
Bake for about 30 minutes, until bubbly and golden on top.
16
Let the baked rigatoni rest for a few minutes before serving.