Oven-Baked Rigatoni al Forno with Sausage and Ground Beef

No layering required! Rigatoni al Forno is a hearty, comforting baked pasta perfect for Sunday dinner, holidays, or any time you’re entertaining. Italian sausage and ground beef are browned with spices, then mixed with creamy ricotta, melty mozzarella and sharp Pecorino Romano, a tomato-basil sauce and chunky rigatoni. Baked until bubbly with golden edges, it’s always a crowd-pleaser.

What Does “Al Forno” Mean?

“Al Forno” literally means “to the oven” in Italian and describes dishes that are finished or cooked in the oven. In pasta terms it refers to any baked pasta dish — from lasagna al forno to baked ziti, stuffed shells, manicotti and vegetable lasagna. Al forno pastas typically feature short, sturdy shapes that hold sauce and cheese. They may include meat or be meatless, often include at least one cheese, and are classic comfort food.

Regional variations in southern Italy can include additions like hard-boiled egg, roasted eggplant or cured pork. This rigatoni al forno features a savory meat mixture and three cheeses for a rich, satisfying result.

Main Ingredient Notes

• Meat: This recipe uses both Italian sausage and ground beef. Because the sausage and cheeses add fat, a lean ground beef (around 90/10 or 93/7) works well, though you can use what you have. Break up the meat thoroughly while browning and drain excess grease if needed.
• Cheeses: Ricotta gives creaminess (use whole-milk/full-fat ricotta for the best texture), shredded mozzarella provides melt and stretch, and Pecorino Romano adds a salty, sharp finish. If possible, shred mozzarella from a block to avoid anti-caking agents in pre-shredded cheese.
• Tomato Sauce: Homemade tomato-basil sauce is ideal, but a high-quality store-bought marinara works fine. The sauce should taste good on its own — it’s the backbone of the dish. Expect some sauce to be absorbed as the pasta bakes.
• Pasta: Rigatoni is classic here because its ridges and hollow center hold sauce and cheese. Other sturdy short shapes like ziti, penne rigate, mostaccioli or elicoidali work equally well.
• Spices: Garlic powder, onion powder, salt, black pepper and a pinch of red pepper flakes season the meat and cheese mixtures. Fresh garlic or onion may be used if preferred.
• Eggs: Eggs help bind the ricotta mixture and stabilize the filling; without them the texture will still be tasty but slightly looser.

How to Make Rigatoni al Forno

This recipe is designed to be simple: everything is mixed together and baked — no careful layering required. It starts with a prepared tomato-basil sauce (homemade or store-bought). Brown the meats, combine with cheeses, cooked pasta and sauce, then bake until bubbly and golden.

Overview

• Preheat oven to 350°F (175°C). Oil a 9″x13″ baking dish and spread a thin layer of tomato sauce on the bottom.
• Bring a large pot of salted water to a boil.

Make the Meat Mixture

• Heat 1 Tbsp olive oil in a large skillet over medium heat. Add 1 lb Italian sausage (casings removed) and 1/2 lb lean ground beef. Break up and brown thoroughly.
• Stir in 1½ tsp garlic powder, 1½ tsp onion powder, ½ tsp salt, ½ tsp black pepper and ¼ tsp crushed red pepper flakes. Cook off any excess liquid, then set aside to cool.

Cook the Pasta

• Cook 1 lb rigatoni in boiling, salted water until about 3 minutes less than package directions — slightly undercooking ensures a good bite after baking. Drain well.

Assemble the Pasta

• Add the drained pasta to the cheese mixture along with the cooled meat, about 3½ cups tomato sauce and 1 Tbsp olive oil. Stir until evenly coated. The mixture may seem saucy — it will absorb during baking.
• Transfer to the prepared baking dish, spread evenly, and scatter another ½ cup of sauce over the top. Dot with the reserved cheese mixture and sprinkle 1 cup shredded mozzarella. Add a little more sauce if desired.

Bake

• Loosely cover with foil (avoid touching the food) and bake 50 minutes at 350°F. Uncover and bake an additional 15–20 minutes until cheese is bubbly and the top is lightly browned. Let rest 10 minutes before serving.

Storage and Reheating

You can assemble this dish ahead and refrigerate or freeze it. Refrigerated, it will keep up to 2 days before baking. When baking from refrigerated, remove any plastic wrap and bake covered at 350°F for about 1 hour, then uncover and bake an additional 10–15 minutes until heated and browned.

If frozen, wrap tightly to avoid freezer burn and freeze up to 3 months. Thaw overnight in the fridge if possible, then bake as above. To bake from frozen, increase the covered baking time to about 1½ hours, then uncover and continue until the center reaches 165°F. If the top browns too quickly, recover with foil until heated through.

Fully cooked leftovers keep in an airtight container in the refrigerator up to 4 days. Reheat in a covered dish at 350°F until warmed through, or reheat portions gently on the stovetop with a splash of water, or in the microwave.

Frequently Asked Questions

• How is Rigatoni al Forno different from baked ziti? Both are baked, cheesy pasta dishes. This rigatoni al forno includes a rich meat mixture of Italian sausage and ground beef. A baked ziti version is often meatless and sometimes includes greens like spinach.
• Can I make al forno without ricotta? Yes. Replace ricotta with room-temperature cream cheese and increase shredded mozzarella to maintain creaminess.
• Should I toss cooked pasta with oil before mixing? If you’re mixing hot, freshly drained pasta immediately with the cheese and sauce, oil isn’t necessary. If the pasta is cooked in advance and will sit, toss it lightly with olive oil to prevent sticking.
• Should the dish be covered while baking? Yes — cover loosely for most of the bake time to prevent burning, then uncover near the end to brown the top.

Substitutions and Variations

• Meatless: Omit sausage and beef and add sautéed spinach or roasted vegetables for a vegetarian version.
• Leftover meat: Shredded pot roast, brisket or pork shoulder can replace the sausage and beef — just chop and mix in.
• Add greens: Fold in thawed, squeezed-dry frozen spinach after browning the meat.
• Cheese swap: Parmesan can be used instead of Pecorino Romano.
• Spicy: Use a spicy arrabbiata sauce for more heat.
• Sicilian twist: Add roasted diced eggplant and use ricotta salata in place of Pecorino for a different flavor.
• Extra-rich: Stir in a béchamel or a creamy vodka sauce for a richer, silkier bake.

Top Tips

• Use full-fat ricotta and drain any excess liquid for best texture.
• Shred mozzarella from a block for the best melt and flavor.
• Choose a tomato sauce you enjoy; the final dish depends on the sauce quality.
• This dish freezes and reheats well — assemble ahead to save time.
• Serve with a simple green salad, garlic bread and extra grated Pecorino on the side.

Quick Recipe Summary

Ingredients (serves about 12)

• 1 lb rigatoni
• 1 lb Italian sausage (casings removed)
• 1/2 lb lean ground beef
• 1 lb whole-milk ricotta, drained
• 8–14 oz shredded mozzarella (divided)
• 1/4 cup grated Pecorino Romano
• 2 large eggs, beaten
• About 4–5 cups tomato-basil sauce (plus extra for serving)
• Olive oil, salt, black pepper and red pepper flakes to taste

Instructions (short)

1. Preheat oven to 350°F. Oil a 9″x13″ dish and spread a thin layer of sauce on the bottom.
2. Brown sausage and beef with spices; set aside.
3. Cook rigatoni until 3 minutes under package time; drain.
4. Mix ricotta, most of the mozzarella, Pecorino, eggs and seasonings; reserve about ¾ cup for the top.
5. Toss pasta with cheese mixture, meat and most of the sauce; transfer to baking dish and top with reserved cheese, remaining mozzarella and a little sauce.
6. Cover loosely with foil and bake 50 minutes, uncover and bake another 15–20 minutes until bubbly and browned. Rest 10 minutes before serving.