📝 About This Recipe
This comforting Italian classic elevates the humble pasta bake into a masterpiece of textures, featuring al dente rigatoni cradled in a robust, slow-simmered tomato ragù. The dish is defined by the savory depth of Italian fennel sausage and a 'hidden' layer of creamy, herb-flecked ricotta that melts into the sauce during baking. Finished with a golden, bubbling crown of fresh mozzarella and aged Pecorino, it’s the ultimate centerpiece for a cozy Sunday family dinner.
🥗 Ingredients
The Pasta and Meat
- 1 pound Rigatoni pasta (high-quality bronze-cut preferred)
- 1 pound Italian Pork Sausage (bulk or casings removed, sweet or spicy)
- 2 tablespoons Extra Virgin Olive Oil
The Aromatics and Sauce
- 1 Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 28 ounces Crushed Tomatoes (San Marzano variety recommended)
- 2 tablespoons Tomato Paste
- 1/2 cup Dry Red Wine (such as Chianti or Merlot)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
The Cheese Layers
- 15 ounces Whole Milk Ricotta (drained of excess moisture)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 8 ounces Fresh Mozzarella (shredded or torn into small pieces)
- 1/2 cup Pecorino Romano (freshly grated)
- 1 piece Egg (large, lightly beaten)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or butter.
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2
Bring a large pot of heavily salted water to a boil. Cook the rigatoni for 2-3 minutes less than the package directions for 'al dente'. The pasta should still have a firm bite as it will finish cooking in the oven.
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3
While the water boils, heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the sausage, breaking it apart with a wooden spoon into small crumbles, and brown until cooked through (about 6-8 minutes).
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4
Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the onion and sauté for 5 minutes until translucent.
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5
Stir in the garlic, tomato paste, oregano, and red pepper flakes. Cook for 2 minutes until the paste turns a deep brick red and the garlic is fragrant.
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6
Deglaze the pan with the red wine, scraping up all the flavorful browned bits (fond) from the bottom. Let the wine reduce by half.
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7
Add the crushed tomatoes and the cooked sausage back into the pan. Simmer the sauce on low heat for 15 minutes to allow the flavors to meld. Season with salt and black pepper to taste.
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8
In a medium bowl, whisk together the ricotta, beaten egg, chopped parsley, and half of the Pecorino Romano. This creates a stable, creamy layer that won't separate.
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9
Drain the pasta and return it to the large pot. Pour about 3/4 of the meat sauce over the pasta and toss well to ensure every tube is coated.
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10
Spread half of the sauced pasta into the prepared baking dish. Dollop the ricotta mixture evenly over the pasta, then sprinkle with half of the mozzarella.
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11
Top with the remaining pasta, then spread the reserved meat sauce over the top. Finish with the remaining mozzarella and the rest of the Pecorino Romano.
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12
Cover the dish loosely with foil (ensure the foil isn't touching the cheese) and bake for 20 minutes.
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13
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown in spots. For a crispier top, broil for the final 2 minutes.
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14
Let the dish rest for 10 minutes before serving. This crucial step allows the layers to set so you get clean, beautiful portions.
💡 Chef's Tips
Always undercook your pasta by 2-3 minutes; it absorbs the sauce during the bake and reaches perfection in the oven. Use full-fat ricotta and mozzarella for the best melt and mouthfeel; low-fat versions can become watery or rubbery. If your sauce looks too thick before mixing with the pasta, add a splash of the starchy pasta cooking water to loosen it. For an extra layer of flavor, add a pinch of freshly grated nutmeg to the ricotta mixture. To prevent the cheese from sticking to the foil, spray the underside of the foil with a little non-stick cooking oil.
🍽️ Serving Suggestions
Serve with a crisp Arugula salad tossed in a sharp lemon-shallot vinaigrette to cut through the richness. A side of warm, buttery garlic bread is essential for mopping up any leftover sauce. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Sangiovese. Offer extra red pepper flakes and a bowl of freshly grated Parmesan at the table for guests to customize their heat and salt levels.