THIS is How to Make BAKED ZITI / RIGATONI (Pasta al Forno)
Baked Rigatoni: Every Italian household has their very own version of it! From North to South the ingredients differ but the cheesy goodness and perfect crunchy edges never really change. My version of baked rigatoni is made the southern way, typical to my wife’s region Calabria. Each bite is made up of crispy salami, moist mince, the perfect amount of cheese, homemade sauce and thick pasta tubes. The surprise in this recipe is the egg – once you have tried it, you will ALWAYS add it in.
What’s your families favourite ingredient for “Pasta al forno”?
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This is How to Make BAKED ZITI (Pasta al Forno)
INGREDIENTS:
2 x bottles Italian tomato passata (700ml each)
Half an onion
4-5 tablespoons extra virgin olive oil
3 eggs
500g - 17.02oz dry rigatoni pasta
500g - 1lb pork and veal mince (mixed ground pork and veal)
Fresh basil leaves
1 x large Fior di latte mozzarella
1 x large Buffalo mozzarella
50g - 2 oz provolone cheese
100g - 1 cup cups grated pecorino cheese
1 whole calabrese spicy salami
Rock Salt
5L water
Extra virgin olive oil (EVOO)
Ice
METHOD:
1. Baked rigatoni recipes vary all over Italy, mine starts by dicing half an onion into small pieces.
2. Place a large pot on the stove at a medium heat and add 4-5 tablespoons of extra virgin olive oil. Once this has started to warm up, add the finely diced onion and simmer for 6-7 minutes or until they have started to turn a golden brown.
3. Now, add the tomato passata and stir it really well so the onion combines with the sauce. Once it starts to simmer, add a pinch of rock salt.
4. Place the lid on top of the pot and leave the sauce for your baked rigatoni to cook for around 30 minutes, stirring it every so often.
5. While the sauce is cooking, get a medium size fry pan and put it on the stove at a medium heat before drizzling a generous amount of extra virgin olive oil.
6. Add the 500g of mixed pork and veal mince into the pan and let it start to brown while you break it down and spread it out into smaller pieces using a wooden spoon
7. Cover the mince and let this cook for between 6-8 minutes, checking it and stirring it through again after 5 minutes.
8. Once the sauce for your pasta al forno is ready, remove the lid and add some fresh basil leaves to it and stir gently, but really well.
VINCENZO’S PLATE TIP: Don’t cut your basil leaves with a knife! Break them with your hands or you lose some of the aroma and beautiful fresh flavours of this wonderful herb!
9. At this point, your mince and sauce for the pasta al forno are ready! Add two ladles of sauce into the mince and mix through.
10. Now, add a large amount of water to your big pot and bring it to the boil. This will be for the pasta in this delicious baked rigatoni dish.
11. At the same time, fill a small pot with water, bringing it to boil also – then add 3 eggs, and let them cook for 12 – 14 minutes depending on how hard you want them.
12. After 14 minutes, drop the eggs into a bowl of ice water so they stop cooking and don’t go dark in the middle.
13. Once the eggs are ready, start cooking your rigatoni and check the packet instructions for the cooking time.
14. Strain your pasta 3 minutes before the instruction time – otherwise your pasta will overcook
15. While the pasta is cooking, take the eggs out of the ice water bowl, peel them and leave them to the side.
16. Once you have strained the pasta for your baked rigatoni, put it into the pot filled with sauce – not a mixing bowl!!
KEEP reading the final step of this recipe on Vincenzo's Plate website
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Watch the Baked Ziti video recipe again
Rigatoni Al Segreto - Rigatoni with Secret Sauce - Gino's Rigatoni Al Segreto
Learn how to make a Rigatoni Al Segreto recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Rigatoni with Secret Sauce recipe!
Cheesy Baked Rigatoni Pasta for Dinner! Recipe & Easiest Cleanup | HONEYSUCKLE
Cheesy Baked Rigatoni Recipe! This video is sponsored by new Cascade Pure Essentials. Learn more about this new dish detergent here:
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You ever make something so delicious for dinner but the then the thought of cleaning up sounds absolutely dreadful? Last night we devoured this epic Baked Rigatoni Pasta Recipe (which we'll get to) and here's our hard-working baking pan, ready to be returned to its former glory. It'll actually be easy with the help of Cascade pure essential actionpacs!
I hate doing dishes (cleaning in general - just ask Nate. He thinks I have a negative physical cleaning reaction to cleaning) because it takes so long to scrub and pre-clean everything before putting into the dishwasher. I also like using clean products without harsh chemicals - but sometimes they don't always do a super clean job, so I have to double wash certain items. SO I'm excited that Cascade, the dishwashing detergent powerhouse came out with a pure essentials line that has that dependable clean that's free of phosphates and chlorine bleach but chock-full of the power needed to get your dishes and silverware sparkling. This is also is Cascade's only dye-free liquid top. This one is in Orange Blossom - The perfume in the formula are infused with essential oils that have a light citrus aroma in two refreshing scents. Lemon Essence and Orange Blossom.
A dish as easy as this baked pasta shouldn't be a hassle to clean. I hope this pasta recipe and the new Cascade Pure Essentials actionpacs will make your life easier.
Don't forget to #mixmixmix
Baked Rigatoni Recipe by Honeysuckle:
In a skillet on medium heat
Add a drizzle of olive oil, allow it to heat up
Add 1/4 cup diced onions, sautétee until translucent, 3-4 minutes
Add 1/2 lb Italian Sausage, crumble and cook 3-4 minutes
Add 1 tsp Italian seasoning
1 tsp dried oregano
3 cloves minced garlic
1 28 oz. can crushed tomatoes (low sodium with basil)
1 tsp kosher salt
1/4 cup heavy cream. Mixmixmix
Turn off the heat and
Add 3 cups cooked Rigatoni Pasta (par-boiled 8 minutes), mix together
Transfer to 8-in baking dish
Topp with 1/2 cup shredded Mozzarella Cheese
Bake at 375ºF for 18 minutes
Garnish with fresh parsley
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Laura Vitale Makes Rigatoni with Chicken & Ricotta
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