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Baked Rigatoni with Savory Meat Sauce and Cheesy Bechamel Recipe

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4.1 from 14 reviews

  • Author: Lea
  • Total Time: 2 hours
  • Yield: 6 servings

Description

This Baked Rigatoni recipe combines al dente rigatoni pasta with a rich, flavorful meat marinara sauce, creamy béchamel, and melted mozzarella cheese baked to golden perfection. It uses a combination of Italian spices, fennel seeds, paprika, and a touch of chili flakes for a warm depth of flavor, finished with pecorino cheese and a luscious béchamel sauce. Perfect for a comforting family meal that yields 6 hearty servings.

Ingredients

Pasta

  • 1 lb rigatoni pasta
  • 1 tablespoon olive oil

Meat Sauce

  • 1 red onion, diced
  • 4 cloves garlic, roughly chopped
  • 1 lb ground meat (beef, plant-based Beyond Burger, turkey, lamb, elk, or bison), broken into smaller pieces
  • 1 teaspoon salt (reduce if using Beyond Burger)
  • 1 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 1 teaspoon fennel seeds
  • 1 teaspoon paprika
  • ½ teaspoon chili flakes
  • 1 tablespoon tomato paste
  • 24-ounce jar marinara sauce
  • ¼-½ cup water (to rinse the jar)
  • ¼ cup grated pecorino cheese
  • ½ cup mozzarella cheese (save half for topping)

Béchamel Sauce

  • 1 ½ tablespoons olive oil
  • 1 ½ tablespoons flour
  • 1 ¼ cup milk (or plant-based milk), more as needed
  • ½ teaspoon granulated garlic (or substitute fresh garlic clove, sautéed with olive oil)
  • ¼ teaspoon freshly grated nutmeg
  • Generous pinch of salt and black pepper
  • ¼ - ½ cup grated mozzarella or melty vegan cheese

Instructions

  1. Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and simmer for about 7 minutes or until al dente. Drain the pasta. If baking in a springform pan, spread the cooked rigatoni on a sheet pan to cool and do not coat with oil. If using a 9×13 baking dish, lightly coat the dish with olive oil.
  2. Prepare the meat sauce: In a large sauté pan or braiser, heat olive oil over medium-high heat. Add diced red onion and sauté for about 4 minutes until softened. Add chopped garlic and sauté for another minute. Add ground meat, breaking it up with a spoon. Season with salt, black pepper, fennel seeds, paprika, Italian seasoning, and chili flakes. Continue to break down the meat and brown it evenly. Stir in tomato paste, followed by the marinara sauce. Add ½ cup water to rinse out the jar and mix. Cover and simmer on low for 10 minutes. Turn off the heat and stir in grated pecorino cheese. Taste and adjust seasoning as needed. Optionally add a small amount of sugar or honey if the sauce is too acidic.
  3. Preheat the oven: Preheat your oven to 375°F (190°C).
  4. Assemble the rigatoni: Place 1 ½ cups of the sauce into a 9-inch springform pan. Brush a light glaze of marinara over the sides of parchment paper lining the pan. Tilt the pan slightly by propping the far edge higher, making it easier to line up the rigatoni upright from front to back. Arrange the rigatoni pasta standing up tightly but not packed too tightly. Tap and shake the pan gently to level the pasta evenly.
  5. Top with sauce: Spoon the remaining marinara sauce over the rigatoni, a cup at a time, working it into the pasta thoroughly. Tap the pan on the counter again to help the sauce settle into the rigatoni.
  6. Make the béchamel sauce: In a small saucepan, heat olive oil and whisk in flour. Cook the roux until golden, about 1-2 minutes. Slowly whisk in the milk and bring to a simmer, whisking continuously to prevent lumps. Add grated cheese and stir until melted. If the sauce is too thick, add more milk gradually to achieve a pourable consistency. Add grated nutmeg, granulated garlic, salt, and pepper, whisking to combine.
  7. Pour béchamel over rigatoni: Pour the béchamel sauce evenly over the arranged rigatoni and smooth the surface with a spatula. Sprinkle with an additional ¼ to ½ cup of grated mozzarella cheese.
  8. Cover and bake: Cover the pan with parchment paper and then tightly wrap it with foil. Place a sheet pan on the lower oven rack to catch any drippings. Bake for 25 minutes.
  9. Uncover and brown: Carefully remove the foil and parchment, then bake for an additional 15-20 minutes until the top is golden and bubbly. Use the oven’s broiler briefly if you want a more browned top, watching closely to avoid burning.
  10. Rest before serving: Remove the rigatoni from the oven and let it rest for 10-15 minutes before removing the edges of the springform pan and serving.

Notes

  • Cook the rigatoni to al dente as it will continue to cook in the oven, to avoid overcooking.
  • If using a 9×13 baking dish instead of a springform pan, lightly coat with olive oil and mix pasta evenly with sauce rather than standing rigatoni upright.
  • Adjust seasoning by adding a pinch of sugar or honey if the marinara sauce tastes too acidic.
  • You can substitute any ground meat with plant-based options like Beyond Burger or ground turkey.
  • Use freshly grated nutmeg for a more vibrant flavor in the béchamel sauce.
  • Letting the dish rest after baking helps the sauce thicken and makes it easier to slice and serve.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesbylea.com/baked-rigatoni-with-savory-meat-sauce-and-cheesy-bechamel-recipe/