How to Make Rigatoni Al Forno (Cheesy Baked Pasta)

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is leaner, while ground beef is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has fewer calories, while provolone can be less costly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper than parmesan.

Chop an onion and mince garlic.

Preheat the oven to 350°F.

Spray a 9 by 13 inch baking dish with cooking spray.

Heat olive oil in a large skillet or Dutch oven over medium heat.

Add the chopped onion and cook until translucent.

Add minced garlic and sprinkle with salt.

Add 1 pound of ground beef and stir frequently to break it up, cooking until browned.

If there is excess grease, tilt the pan and spoon it out into a bowl (optional step).

Once browned, add Italian seasoning and 2 cans of crushed tomatoes.

Let the sauce simmer for about 10 minutes until the liquid evaporates slightly.

Cook rigatoni until al dente according to package instructions.

In a bowl, stir together ricotta cheese, Parmesan cheese, mozzarella cheese, herbs, and lemon zest.

To assemble, add half the pasta and half the sauce to the baking dish and stir to combine.

Add spoonfuls of the ricotta mixture on top.

Add the remaining pasta and sauce on top of the ricotta.

Sprinkle mozzarella cheese over the top.

Bake in the oven until bubbly, about 25 to 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens