Baked Rigatoni - Rigatoni al Forno
Baked Rigatoni... a great pasta dish for the summer and for outdoor dining.
For 4 Person(s)
- 1 pound rigatoni pasta
- 4 cups tomato sauce
- 1/2 pound chopped meat (beef)
- 1/2 pound grated Parmigiano
- 1 pound mozzarella
- 1/4 pound ham
- 1/2 cup dry white wine
- extra virgin olive oil
- 3 leaves of fresh basil
- 1 medium onion
- salt & pepper
- 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.
I liked the layering of the ingredients because that preserves the individual ingredients flavors. - lkkalj
One of my late moms favorite (: - Saint of circumstance
i have a question. on your baked rigatoni can i use my own red sauce or would it be best with yours? - larsonkoala2