Rigatoni al Forno
Rigatoni al Forno takes approximately 1 hour from beginning to end. One serving contains 941 calories, 53g of protein, and 52g of fat. This recipe serves 4 and costs $3.25 per serving. A mixture of ground beef, tomato paste, mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a rather pricey main course. It is brought to you by spoonacular user maplewoodroad. If you like this recipe, you might also like recipes such as Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On, Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna), and Rigatoni, Cheese & Pea Casserole (Pasticcio di Rigatoni e Piselli).
- Serves: 4
- Time: 60 Mins
- Category: side dish, lunch, main course, main dish, dinner
- Health Rating: 38.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
ground beef | 453.592 | grams | None |
 |
olive oil | 2.0 | Tbsps | None |
 |
onion | 160.0 | grams | None |
 |
garlic | 1.0 | Tbsp | None |
 |
canned tomatoes | 793.787 | grams | None |
 |
tomato paste | 85.049 | grams | None |
 |
mozzarella cheese | 226.796 | grams | None |
 |
pecorino romano | 113.398 | grams | None |
 |
rigatoni | 226.796 | grams | None |
 |
pasta water | 59.147 | milliliters | None |
 |
kosher salt | 0.5 | teaspoons | None |
 |
freshly cracked pepper | 0.5 | teaspoons | None |
 |
flat leaf parsley | 2.0 | Tbsps | None |
ground beef
Qty: 453.592
Metric: grams
Price: None
olive oil
Qty: 2.0
Metric: Tbsps
Price: None
onion
Qty: 160.0
Metric: grams
Price: None
garlic
Qty: 1.0
Metric: Tbsp
Price: None
canned tomatoes
Qty: 793.787
Metric: grams
Price: None
tomato paste
Qty: 85.049
Metric: grams
Price: None
mozzarella cheese
Qty: 226.796
Metric: grams
Price: None
pecorino romano
Qty: 113.398
Metric: grams
Price: None
rigatoni
Qty: 226.796
Metric: grams
Price: None
pasta water
Qty: 59.147
Metric: milliliters
Price: None
kosher salt
Qty: 0.5
Metric: teaspoons
Price: None
freshly cracked pepper
Qty: 0.5
Metric: teaspoons
Price: None
flat leaf parsley
Qty: 2.0
Metric: Tbsps
Price: None
Instructions
Step 1: Preheat the oven to 375°F.
Equipment:
- oven
Step 2: Heat 2 Tbsp olive oil in a skillet.
Ingredients:
- olive oil
Equipment:
- frying pan
Step 3: Add the ground beef. With a wooden spoon, break apart any clumps. Season with 1/2 tsp kosher salt and 1/2 tsp freshly cracked black pepper.
Ingredients:
- cracked black peppercorns
- ground beef
- kosher salt
Equipment:
- wooden spoon
Step 4: After browning the ground beef for about 5 minutes over medium heat, add the chopped onions and mix. Cook for another 5 minutes, until the ground beef has nicely browned and the onions become translucent.
Ingredients:
- ground beef
- onion
Step 5: Add the minced garlic for just a minute.
Ingredients:
- minced garlic
Step 6: Add the whole can of plum tomatoes (including any juices) and 3 oz of tomato paste. Bring to a simmer. Stir regularly and use tongs to help break apart the plum tomatoes.
Ingredients:
- plum tomato
- tomato paste
Equipment:
- tongs
Step 7: In between stirring the sauce, finely grate 4 oz Pecorino Romano and cut 8 oz mozzarella into 1/2“ cubes.
Ingredients:
- pecorino romano
- mozzarella
- sauce
Step 8: Keep simmering and stirring the pot — smell, taste. Be careful with the salt. If it tastes just slightly under-salted, that’s perfect. The salty Pecorino Romano will close that gap when added before baking.
Ingredients:
- pecorino romano
- salt
Equipment:
- pot
Step 9: In the meantime, bring a pot of salted water to boil, add 8 oz rigatoni, and cook. Before draining the pasta, scoop out 1/4 c of the pasta water and add to the sauce.
Ingredients:
- water
- rigatoni
- pasta
- sauce
Equipment:
- pot
Step 10: Now we’re ready to put everything together and finish cooking in the oven. If you made the sauce in an oven-safe skillet, add the grated Pecorino Romano cheese and the cooked pasta.
Ingredients:
- pecorino romano
- cooked pasta
- sauce
Equipment:
- frying pan
- oven
Step 11: Mix well. Top with cubed mozzarella and in the oven it goes.
Ingredients:
- mozzarella
Equipment:
- oven
Step 12: Bake for 30 minutes. Otherwise, transfer the sauce to a baking dish, mix everything as above, and bake.
Ingredients:
- sauce
Equipment:
- baking pan
- oven
Step 13: Once it’s ready to serve, remove from the oven and start heaping it on plates.
Equipment:
- oven
Step 14: Garnish with some roughly chopped fresh Italian flat-leaf parsley.
Ingredients:
- flat leaf parsley
Dietary Information
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 941.3 kcal | 47.07% |
| Fat | 51.57 g | 79.34% |
| Saturated Fat | 22.26 g | 139.11% |
| Carbohydrates | 67.77 g | 22.59% |
| Net Carbohydrates | 60.47 g | 21.99% |
| Sugar | 15.36 g | 17.07% |
| Cholesterol | 154.79 mg | 51.6% |
| Sodium | 1499.61 mg | 65.2% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 53.27 g | 106.54% |
| Selenium | 69.41 µg | 99.16% |
| Phosphorus | 799.81 mg | 79.98% |
| Calcium | 712.66 mg | 71.27% |
| Vitamin B12 | 4.04 µg | 67.28% |
| Zinc | 8.71 mg | 58.09% |
| Manganese | 1.1 mg | 55.1% |
| Vitamin K | 52.94 µg | 50.42% |
| Vitamin B6 | 0.91 mg | 45.53% |
| Vitamin B3 | 9.01 mg | 45.03% |
| Potassium | 1377.53 mg | 39.36% |
| Iron | 6.92 mg | 38.44% |
| Vitamin B2 | 0.62 mg | 36.37% |
| Copper | 0.72 mg | 35.94% |
| Vitamin C | 29.02 mg | 35.18% |
| Vitamin E | 5.13 mg | 34.2% |
| Magnesium | 126.94 mg | 31.74% |
| Fiber | 7.3 g | 29.22% |
| Vitamin A | 1414.25 IU | 28.28% |
| Vitamin B1 | 0.31 mg | 20.88% |
| Vitamin B5 | 1.67 mg | 16.68% |
| Folate | 63.04 µg | 15.76% |
| Vitamin D | 0.48 µg | 3.21% |
