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Baked Rigatoni - Rigatoni al Forno

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Created by cooking with nonna,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 4 Users Voted

Baked Rigatoni... a great pasta dish for the summer and for outdoor dining. your social media marketing partner
Related Recipes:
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Recipe Category
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Key Ingredients
Difficulty Level
4 Persons
  • 1 Lb - Rigatoni pasta
  • 4 Cups - Tomato sauce
  • 1/2 Lb - Chopped meat (beef)
  • 1/2 Lb - Grated Parmigiano
  • 1 Lb - Mozzarella
  • 1/4 Lb - Ham
  • 1/2 Cup - Dry white wine
  • EV olive oil
  • 3 Leaves of fresh basil
  • 1 Medium onion
  • Salt & pepper your social media marketing partner

Meat Sauce Preparation:

  • In a sauce pan add some olive oil and chopped onion.
  • Once the onion turns clear add the chopped meat an let it saute` in the oil and the onion.
  • After 3 minutes add the wine and let it evaporate for 5 minutes.
  • Add the tomato sauce and let everything cook at low heat for 20 minutes. Stir from time to time.
  • In a separate pot boil water and cook the rigatoni.
  • The rigatoni should be cooked very "Al Dente".
  • In an oven pan spread a thin layer of meat sauce and add a layer of rigatoni.
  • Cover the rigatoni with a layer of sauce and a good sprinkle of Parmigiano.
  • Add a layer of mozzarella cut in small cubes and a layer of slices of ham.
  • Repeat the layering process until you have no more rigatoni.
  • The last layer of rigatoni should be covered with a generous layer of sauce, a good sprinkle of Parmigiano and mozzarella cubes.
  • Bake in the oven for 15 minutes at 375F.

Buon Appetito! your social media marketing partner
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Review by lkkalj , Saturday, 30 October 2010 vote imagevote imagevote imagevote image
I liked the layering of the ingredients because that preserves the individual ingredients flavors. your social media marketing partner
Review by Saint of circumstance , Wednesday, 26 December 2012 vote imagevote imagevote imagevote image
One of my late moms favorite (: your social media marketing partner
Review by larsonkoala2 , Monday, 28 April 2014 vote imagevote imagevote imagevote image
i have a question. on your baked rigatoni can i use my own red sauce or would it be best with yours? your social media marketing partner
Review by Stregalibby , Monday, 16 June 2014 vote imagevote imagevote imagevote image
Tried this version, excellent! I like more mozzarella than parm, but otherwise, I made it exactly as recipe indicated. I agree with the reviewer who said the layers preserve the individual flavors. A dish that can be whipped up quickly and easily as most ingredients are always on hand. your social media marketing partner