Baked Rigatoni with Meat Sauce

1. 1
   prep · ~10 min

   Preheat oven and prep ingredients.

   1.Preheat the oven to 375°F (190°C).

   2.Finely chop the onion and mince the garlic cloves.

   3.Blanch tomatoes in boiling water for 30 seconds, peel the skin, and puree in a blender until smooth. Set aside.
2. 2
   boil · ~11 min

   Boil the rigatoni.

   1.Bring a large pot of water to a rolling boil.

   2.Add salt for pasta water and cook rigatoni 2 minutes less than the package directions.

   3.Reserve 1 cup of pasta water, then drain the rigatoni in a colander.
3. 3
   saute · ~7 min

   Brown the ground beef.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add ground beef and cook, breaking it up with a spoon, until browned all over (5-7 minutes).

   3.Season with a pinch of black pepper while it cooks.

   TIPDon't stir constantly—letting the meat sit undisturbed for a minute develops a deeper brown crust.
4. 4
   saute · ~15 min

   Build the meat sauce.

   1.Push the beef to one side of the skillet and add chopped onion to the empty space.

   2.Cook onion until translucent (3-4 minutes), then add minced garlic and red chili flakes.

   3.Pour in the fresh tomato puree, dried oregano, and salt for meat sauce.

   4.Stir everything together and bring to a gentle simmer.
5. 5
   simmer · ~15 min

   Simmer the sauce until thick.

   1.Reduce heat to low and let the sauce bubble gently for 15 minutes, stirring occasionally.

   2.If the sauce looks too thick, add a splash of reserved pasta water to loosen it.

   3.Taste and adjust seasoning—the sauce should coat the back of a spoon.

   TIPSimmering deepens the tomato flavor. Don't rush this step—a watery sauce makes the baked pasta soggy.
6. 6
   assemble · ~5 min

   Assemble the baked rigatoni.

   1.Add the drained rigatoni to the skillet with the meat sauce and toss until every tube is coated.

   2.Transfer half the pasta to the baking dish in an even layer.

   3.Sprinkle half the mozzarella and half the parmesan over the top.

   4.Add the remaining pasta and top with the rest of the cheeses.
7. 7
   bake · ~20 min

   Bake until golden and bubbly.

   1.Place the baking dish in the preheated oven.

   2.Bake for 20 minutes, until the cheese on top is melted, golden, and bubbling at the edges.

   3.For an extra-brown top, switch the oven to broil for the final 2 minutes and watch closely.

   TIPLet the dish sit for 5 minutes after baking—the sauce settles and slices come out cleaner.
8. 8
   garnish

   Garnish with fresh basil and serve.

   Scatter torn fresh basil leaves over the baked rigatoni right before bringing it to the table. Serve hot, scooping down to the bottom of the dish to get every layer.

9. 9
   rest · ~5 min

   Rest before serving.

   Let the baked rigatoni rest for 5 minutes out of the oven. This allows the sauce to set slightly so portions hold together on the plate.

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