Baked rigatoni pasta is a very comforting and cozy dish and you’ll be grateful for this recipe. Imagine rigatoni pasta being tossed in a rich, cheesy sauce before being cooked in the oven. You’ll get a crunchy top with a creamy interior. Foodie Sisters in Italy, Benedetta and Valeria, have prepared one of the many baked pasta variations we have in Italy.
Rigatoni al Forno
1kg tomato sauce
100g ham (optional)
1/2 liter bechamel sauce
Prepare a tomato sauce from scratch with carrot, onion, and celery.
Prepare the bechamel sauce.
Bring a large pan of water to the boil, add salt, and cook the rigatoni for 4-5 minutes less than the time stated on the packet.
Chop the mozzarella and ham (if using) into cubes and grate the parmesan and gruyère.
In a large bowl mix together the tomato sauce and bechamel. Add the cheeses and ham. Taste and season with salt and pepper if necessary.
Drain the pasta well and mix it into the sauce until well coated.
Preheat the oven to 200°C/430°F. Grease an oven-proof dish with butter, add the pasta and cook for about 20 minutes until the top is crunchy and golden.