This indulgent pasta bake combines al dente rigatoni with a luscious tomato cream sauce and fresh basil, topped with melted mozzarella for the ultimate comfort food experience.
Recipe Details
Ingredients
- 450g rigatoni pasta
- 30ml extra virgin olive oil
- 150g yellow onion, diced
- 15g garlic, minced
- 800g crushed tomatoes
- 45g tomato paste
- 240ml heavy cream
- 30g fresh basil leaves, chopped, divided
- 5g dried oregano
- 8g kosher salt
- 2g freshly ground black pepper
- 1g red pepper flakes (optional)
- 340g part-skim mozzarella cheese, shredded, divided
- 85g Parmesan cheese, freshly grated
- 250g part-skim ricotta cheese
- 1 large large egg, lightly beaten
- 15g unsalted butter, for greasing
Instructions
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Preheat your oven to 190°C (375°F). Grease a 23x33cm (9x13 inch) baking dish with 15g unsalted butter and set aside.
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Bring a large pot of salted water to boil. Cook 450g rigatoni pasta according to package directions until just shy of al dente (about 1-2 minutes less than package instructions). Drain and set aside.
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In the same large pot, heat 30ml extra virgin olive oil over medium heat. Add 150g yellow onion and cook for 4-5 minutes until softened and translucent. Add 15g garlic and cook for another minute until fragrant.
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Stir in 45g tomato paste and cook for 1 minute, allowing it to caramelize slightly. Add 800g crushed tomatoes, 5g dried oregano, 8g kosher salt, 2g freshly ground black pepper, and 1g red pepper flakes (optional) if using. Simmer for 8-10 minutes, stirring occasionally.
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Reduce heat to low and slowly stir in 240ml heavy cream. Add half of the 30g fresh basil leaves and simmer for 2-3 minutes until sauce is smooth and creamy. Taste and adjust seasoning as needed.
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In a medium bowl, combine 250g part-skim ricotta cheese, 1 large large egg, half of the 340g part-skim mozzarella cheese (about 170g/1.5 cups), and half of the 85g Parmesan cheese (about 40g/1/3 cup). Mix until well combined.
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Add the cooked pasta to the tomato cream sauce and toss to coat evenly. Transfer half of the pasta mixture to the prepared baking dish.
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Dollop the ricotta mixture over the pasta layer, spreading gently with a spoon. Top with remaining pasta mixture, then sprinkle with remaining 340g part-skim mozzarella cheese and 85g Parmesan cheese.
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Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-12 minutes until cheese is golden and bubbly.
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Let rest for 10 minutes before serving. Garnish with remaining 30g fresh basil leaves and serve hot.
Tips
Perfect Pasta Texture: Undercook the pasta slightly during the initial boiling, as it will continue cooking in the oven. This prevents mushy pasta in your final dish.
Make-Ahead Marvel: Assemble the entire casserole up to 24 hours in advance. Cover tightly and refrigerate, then add 10-15 minutes to the covered baking time if cooking from cold.
Cheese Combinations: Mix different cheeses for complexity - try adding some sharp provolone or creamy fontina alongside the mozzarella for deeper flavor.
Fresh Herb Magic: Reserve some fresh basil leaves whole and add them in the last 5 minutes of baking for bright pops of color and intense basil flavor.
Sauce Consistency: If your sauce seems too thick, thin with a splash of pasta cooking water or additional cream. Too thin? Simmer uncovered for a few more minutes.
Storage and Reheating: Leftovers keep for 4 days refrigerated. Reheat individual portions in the microwave or cover and warm in a 175°C (350°F) oven until heated through.
Protein Additions: Easily customize by adding cooked Italian sausage, grilled chicken, or sautéed mushrooms to the sauce before assembling.