Rigatoni al Forno (vegetarian) is a baked pasta dish that comes together in 20 minutes. It is covered in a thick, creamy tomato and lentil sauce. It's topped with gooey cheese. It does not use a lot of ingredients which makes it budget-friendly and perfect for a crowd or just a midweek family dinner.
🇮🇹 Hello tender rigatoni, rich tomato sauce, creamy cheese, and a perfectly golden crust.
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I have my fair share of pasta recipes on this blog. From Ricotta Pesto Pasta, Goat Cheese Pasta, One-Pot Mushroom Pasta, Pasta Pesto, or Creamy Veggie Pasta but I think this rigatoni al forno recipe is one of my favorite!
🍝 WHAT IS RIGATONI AL FORNO?
Rigatoni al Forno is a classic Italian baked pasta dish. Rigatoni pasta is coated in a rich tomato or meat sauce, layered with gooey cheese then baked to a bubbly, golden perfection. Sometimes, it's made with hearty ground beef or sausage, or even veggies like zucchini. Similar to my oven-baked risotto or mac and cheese, these dishes are cooked in the oven, and are perfect for cozy dinners or family gatherings!
WHAT IS RIGATONI?
Rigatoni is a type of tube-shaped pasta that is larger and ridged, making it ideal for holding onto sauces.
❤️ WHY YOU'LL LOVE THIS RECIPE
Absolutely delicious, tomatoey + creamy
So much flavor and texture (the lentils add a nice bite)
Easy and quick to make
No huge cleanup (everything is made in two pots)
Perfect for lunch or dinner
Leftovers taste even better the next day!
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
RIGATONI PASTA:
I love using rigatoni pasta for baked dishes. The edges hold the sauce and the hollow pieces fill up when it's baked. You can use any pasta that you prefer but I would recommend using penne or rotini.
OLIVE OIL:
When it comes to pasta and olive oil, I always use the best quality.
ONIONS, GARLIC, AND CELERY:
This is going to be the base of the pasta. It gives so much flavor, slowly fried together.
HERBS
Mixed herbs work. Or you can use your favorite Italian herbs.
PASSATA:
A jar of passata- the smoothed, pureed tomato sauce.
LENTILS:
Use a can of lentils (rinsed and drained), it makes life a lot easier. If you have the time, then boil your lentils from scratch. If you don't love lentils, then use your favorite beans like black beans, cannellini, or even chickpeas.
BROWN SUGAR:
This takes away any acidic flavor from the tomatoes.
HEAVY CREAM:
This brings the dish together. If you don't love cream then leave it out.
GRATED CHEESE:
I use half-grated mozzarella and half-grated sharp cheddar. You can use grated parmesan or ricotta too if you like.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni and cook 5 minutes less than the package instructions to ensure the pasta is al dente. You want the pasta to be slightly undercooked, as it will continue to cook in the oven. Reserve ½ cup of the pasta water, then drain the pasta and set it aside.
Sauté the Veggies:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and celery, and sauté until golden, about 5 minutes. Be careful not to burn the onions. Add the minced garlic and Italian seasoning and a good pinch of salt and pepper, and cook for an additional minute until fragrant.
Prepare the Sauce:
Pour the passata into the skillet, then add ½ cup of water by swirling it in the empty passata jar to catch any remaining sauce, and pour it into the skillet. Stir in the brown sugar, and heat the mixture until everything is warmed through.
Add Lentils and Cream:
Stir in the rinsed and drained brown lentils, followed by the heavy cream. Let the sauce heat up for another 5 minutes, stirring occasionally, until it becomes rich and creamy.
Combine Pasta and Sauce:
Add the cooked rigatoni to the sauce and gently toss to coat. If the sauce seems too thick, gradually add some of the reserved pasta water to loosen it up.
Cheesy Bake:
Preheat your oven to 375°F (190°C). Transfer the pasta and sauce mixture to a baking dish. Sprinkle the shredded cheese (half mozzarella and half sharp cheddar) evenly over the top.
Bake:
Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is bubbly and golden brown. If you like a little extra crisp on top, switch to broil for the last couple of minutes – just keep an eye on it! Buon appetite!
If you loved this recipe, please leave a 5-star rating and review below. Thanks!
WHAT TO SERVE RIGATONI WITH?
📝 TIPS AND TRICKS
Save That Starch Water!
Before you drain your pasta, scoop out about ½ cup of the starchy pasta water. This helps thicken your sauce and binds everything together for a creamier texture.
Don’t Overcook the Pasta
Cook your rigatoni to just al dente (firm to the bite) or 5 minutes below the recommended cooking time on the packaging. The pasta will continue to cook in the oven as it bakes, so if you overcook it in the pot, it might turn mushy in the final dish. No one wants soggy pasta!
Canned Lentils for Convenience
Using canned lentils is a huge time-saver, and they work perfectly in this dish. Just be sure to rinse and drain them before adding to the sauce. If you prefer using dried lentils, allow them to soak for a few hours beforehand. You’ll also need to simmer them in the tomato sauce until they’re tender.
Add Sugar: This balances any acidity from the tomatoes.
Let It Rest: Allow the pasta to rest for a few minutes after taking it out of the oven. This cooling time helps the sauce thicken and allows the flavors to meld together perfectly.
❓ FAQS
It's an Italian phrase that means "baked" or "from the oven." It's used to describe dishes that are cooked in the oven. So, when you see "al forno" on a menu, it’s a sign that the dish has been baked to perfection!
No, lasagne and rigatoni al forno are not the same. Lasagne uses flat pasta sheets layered with sauce and cheese, while rigatoni al forno uses tube-shaped rigatoni mixed with sauce and cheese before baking. Both are baked pasta dishes but have different textures and preparations.
I used a 23 cm (5.3 L) casserole dish for this recipe. Other suitable options include a 9x13-inch (3.5-quart) dish or any oven-safe baking dish around 5 to 5.5 liters in capacity.
MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD
You can assemble the entire dish a day in advance. Cover it tightly with foil and store it in the fridge. When ready to bake, bring it to room temperature for about 30 minutes, then bake as directed.
STORAGE
Store leftovers in an airtight container in the fridge for up to 3-4 days
FREEZING
Let the rigatoni cool completely, then transfer to an airtight, freezer-safe container. Freeze for up to 3 months.
REHEATING
For best results, reheat in the oven at 350°F (175°C) for about 20 minutes until warmed through. Add a splash of water and cover with foil to prevent drying out. You can also microwave individual portions, but the oven keeps the texture better
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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RIGATONI AL FORNO (VEGETARIAN)
- Total Time: 5 min Prep Time + 15 min Cook Time = 20 Min Total Time
- Yield: serves 4-6 1x
- Diet: Vegetarian
Description
Rigatoni al Forno (vegetarian) is a baked pasta dish that comes together in 20 minutes. It is covered in a thick, creamy tomato and lentil sauce. It's topped with gooey cheese. It doesn't use a lot of ingredients which makes it budget-friendly and perfect for a crowd or just a midweek family dinner.
Ingredients
12 ounces ragitoni pasta (340 g)
½ cup pasta water, reserved
2 tablespoons olive oil
1 onion diced
1 celery stalk diced
6 garlic cloves minced
1 tablespoon Italian seasoning
1 jar of passata, pureed tomatoes (680 g / 24 oz)
½ cup water (pour the water into the empty passata jar, give it a swirl, and pour it back into the sauce)
1 teaspoon brown sugar
14-ounce can of brown lentils, rinsed and drained (140 g)
1 cup heavy cream
1 cup shredded cheese, I use half mozzarella and half sharp cheddar.
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni and cook 5 minutes less than the package instructions to ensure the pasta is al dente. You want the pasta to be slightly undercooked as it will continue to cook in the oven. Reserve ½ cup of the pasta water, then drain the pasta and set it aside.
Sauté the Veggies:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and celery. Add a large pinch of salt and pepper and sauté until golden, about 5 minutes. Be careful not to burn the onions. Add the minced garlic and Italian seasoning, and cook for an additional minute until fragrant.
Prepare the Sauce:
Pour the passata into the skillet, then add ½ cup of water by swirling it in the empty passata jar to catch any remaining sauce, and pour it into the skillet. Stir in the brown sugar, and heat the mixture until everything is warmed through.
Add Lentils and Cream:
Stir in the rinsed and drained brown lentils, followed by the heavy cream. Let the sauce heat up for another 5 minutes, stirring occasionally, until it becomes rich and creamy.
Combine Pasta and Sauce:
Add the cooked rigatoni to the sauce and gently toss to coat. If the sauce seems too thick, gradually add some of the reserved pasta water to loosen it up.
Cheesy Bake:
Preheat your oven to 375°F (190°C). Transfer the pasta and sauce mixture to a baking dish. Sprinkle the shredded cheese (half mozzarella and half sharp cheddar) evenly over the top.
Bake:
Bake in a preheated oven at 375°F (190°C) for about 15 -20 minutes, or until the cheese is bubbly and golden brown. If you like a little extra crisp on top, switch to broil for the last couple of minutes – just keep an eye on it! Buon appetito!
If you loved this recipe, please leave a 5-star rating and review below. Thanks!
Notes
Let It Rest: Allow the pasta to rest for a few minutes after taking it out of the oven. This cooling time helps the sauce thicken and allows the flavors to meld together perfectly.
Baking Dish Size: I used a 23 cm (5.3 L) casserole dish for this recipe. Other suitable options include a 9x13-inch (3.5-quart) dish or any oven-safe baking dish around 5 to 5.5 liters in capacity.
Add Sugar: This balances any acidity from the tomatoes.
Don’t Overcook the Pasta
Cook your rigatoni to just al dente (firm to the bite) or 10 minutes below the recommended cooking time on the packaging. The pasta will continue to cook in the oven as it bakes, so if you overcook it in the pot, it might turn mushy in the final dish. No one wants soggy pasta!
Save That Starch Water!
Before you drain your pasta, scoop out about ½ cup of the starchy pasta water. This helps thicken your sauce and binds everything together for a creamier texture.
- Category: Family Dinner, Pasta
- Method: Stove Top and Oven
- Cuisine: Italian
Nikki says
Let me know if you have any questions! Nikki
Jack says
I'll definitely make this again. It was delicious.
Nikki says
Thanks for the comment! I'm thrilled that you loved it! Nikki