Baked Rigatoni Meat Cheese (Printable Version)
A comforting baked rigatoni layered with rich meat sauce, béchamel, and melted cheese, perfect for a hearty dinner.
# Everything You’ll Need:
→ Pasta
01 -
16 oz rigatoni pasta
→ Meat Sauce
02 -
2 tbsp extra virgin olive oil
03 -
0.5 cup diced onion
04 -
1 tbsp minced garlic
05 -
1 lb lean ground beef (85-90% lean)
06 -
28 oz crushed Italian-style tomatoes
07 -
15 oz tomato sauce
08 -
1 tsp salt, adjust to taste
09 -
Freshly ground black pepper, to taste
10 -
0.33 cup red wine (optional)
11 -
0.5 cup fresh basil leaves, thinly sliced
→ Béchamel Sauce
12 -
2 tbsp butter
13 -
2 tbsp all-purpose flour
14 -
1 cup 2% milk, slightly warmed
15 -
Dash ground nutmeg
→ Cheeses
16 -
1 cup shredded part-skim mozzarella cheese
17 -
0.5 cup shredded Parmesan cheese
# Steps to Cook:
01 -
Preheat the oven to 350°F (175°C).
02 -
Boil rigatoni in salted water until al dente, approximately 2 minutes less than package instruction. Reserve 0.5 cup pasta water and drain remaining water.
03 -
Heat olive oil in a large Dutch oven over medium heat. Add diced onion and minced garlic, sautéing until softened and aromatic.
04 -
Add ground beef to the pot and cook until browned. Drain off excess fat.
05 -
Return pot to heat and incorporate crushed tomatoes, tomato sauce, salt, pepper, and red wine if using. Stir in fresh basil leaves and let the sauce simmer on low heat for 15 to 20 minutes.
06 -
Melt butter in a small saucepan over medium-low heat. Whisk in flour until mixture is smooth. Gradually add warmed milk and a dash of ground nutmeg, whisking continuously until thickened.
07 -
Mix the drained pasta with the meat sauce thoroughly in the pot.
08 -
Spray a casserole dish with cooking spray. Layer half of the pasta and meat mixture, drizzle half of the béchamel sauce, then sprinkle half of the mozzarella and Parmesan cheeses. Repeat the layering process for the remaining ingredients.
09 -
Cover the casserole with foil and bake for 35 minutes. Remove the foil and bake an additional 5 minutes until the top is golden and bubbly.
10 -
Allow the dish to cool slightly before serving.
# Extra Suggestions:
01 -
For best texture, do not overcook the pasta during boiling as it will continue cooking in the oven.