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Recipe

Baked rigatoni in a white bowl with a fork visible to the front.

Baked Rigatoni With Ricotta

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Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
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Ingredients:  

Meat Sauce

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1 lb lean ground beef
  • 2 Italian sausages, casing removed
  • 1/3 cup red wine
  • 2 tbsp tomato paste
  • 860 ml tomato sauce
  • 1/2 cup beef stock
  • 1 1/2 tsp salt
  • 2 bay leaves
  • 1/2 cup fresh basil

Cheese Layer

  • 1 1/2 cups light ricotta
  • 1 cup mozzarella cheese
  • 1/2 cup white cheddar
  • 1/2 cup parmesan cheese

Pasta

  • 500 gr elicoidali pasta, cooked 2 minutes less than package instructions
ECK

Instructions: 

  • Preheat oven to 350°F.
  • In a large pan over medium heat, heat olive oil and sauté onion and garlic for 1 minute.
  • Add ground beef and sausage, browning for 5 minutes. Drain excess fat.
  • Stir in red wine, tomato paste, tomato sauce, and beef stock.
  • Season with salt, bay leaves, and fresh basil. Simmer for 5 minutes.
  • Cook pasta slightly underdone, then drain and mix with meat sauce.
  • In a 9x13-inch casserole dish, layer pasta, ricotta, and cheeses. Repeat.
  • Cover with foil, bake for 30-35 minutes. Remove foil and broil until golden.