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)
1/2 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)
1/2 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 1/2 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 1/2 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!
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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 1/2 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