Baked rigatoni

Italian · Pasta · 1 hr · Serves 6

Baked rigatoni is the kind of comforting, cheesy pasta that fills your house with a wonderful smell and brings everyone to the table. It's hearty enough for a weeknight dinner but feels special enough for company, and it comes together with ingredients you likely already have on hand.

Ingredients

• 1 lbrigatoni pasta
• 1 lbground beef
• 1onion
• 3garlic cloves
• 28 ozcanned crushed tomatoes
• 15 ozricotta cheese
• 2 cupswhole milk mozzarella, shredded
• ½ cupparmesan cheese, grated
• 1egg
• to tastesalt and black pepper
• 2 tbspolive oil
• handfulfresh basil

Method

1. 1

   Preheat oven to 375°F (190°C). Bring a large pot of salted water to boil and cook rigatoni until just shy of tender, about 2 minutes under the package time. Drain and set aside.

   12 min

2. 2

   While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until soft, about 3 minutes. Stir in minced garlic, then add ground beef and cook, breaking it up with a spoon, until no pink remains, about 5–6 minutes.

   9 min

3. 3

   Pour in crushed tomatoes and a pinch of salt and pepper. Simmer for 10 minutes, stirring occasionally, to let flavors meld.

   10 min

4. 4

   In a bowl, whisk together ricotta, 1½ cups mozzarella, parmesan, egg, salt, and pepper until smooth.

5. 5

   Combine cooked pasta with the meat sauce in a large bowl, then fold in the ricotta mixture gently until just combined. Transfer to a buttered 9x13 baking dish and scatter remaining ½ cup mozzarella over the top.

6. 6

   Bake uncovered for 25–30 minutes, until the top is golden and bubbling at the edges. Let rest for 5 minutes before serving. Tear fresh basil over top if you have it.

   28 min