Introduction: Baked Rigatoni With Ricotta

Some dishes are known as comfort food for a reason. Cozy, hearty and pure comfort with each bite. This simple baked rigatoni and ricotta is a good one! It is only a human who eats, this dish is something more than just a meal it is nothing less than a hug in the bowl. But it makes for a bitching-ass weekend dinner or dinner surrounded by friends, or just when you need that truly special food to warm your soul.

It is an easy-to-follow recipe with ingredients readily available at any grocery store. Today I’m going to quickly teach you an amazing Meat (Bolognese) sauce, pasta cooked just perfectly right and a creamy cheese made with ricotta that’s gonna have everyone asking more of it!

The robots meat sauce and pasta serve for Hearty and Filling.

  • Lush Ricotta Layer: A rich ricotta cheese layer makes this lasagne perfectly creamy and as cheesy as it should be!
  • Kid- Friendly: This dish is a fan favorite from kids to adults.
  • Perfect as Leftovers: It is SO good the next day after all those flavors have had time to meld into a crazy point of deliciousness.
  • Makers of tomato sauce Developed by The Expert’s Touch: Key Ingredients and Techniques

In addition to the steps, there are years of kitchen wisdom infused into this dish which makes it extra special.

For the Sauce:

A mix of meats: Mixing in Italian sausage with the ground beef adds irresistible complexity.

Sear onions, carrots, and celery at the beginning as they create a good foundation of flavor for your sauce (don’t forget to deglaze your pan with some wine or stock).

Simmer: Simmer the sauce for a minimum of 30 minutes or longer. In this way the flavors will concentrate and the sauced will naturally thicken.

For the Ricotta Layer:

  • Whole milk ricotta, for creaminess; part-skim ricotta is too watery.
  • Egg : This binds the mixture together and gives you a thick ricotta that will set in the oven so beautifully.
  • Shred your own cheese: Un shredded Parmesan and Mozzarella will melt more easily and have a deeper flavor than the bagged, shredded sorts.
  • Baked Rigatoni With Ricotta Recipe
  • Time: 20 mins Cook Time: 1 hours Servings; 6–8 people

Ingredients: For the Sauce:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 pound ground Italian sausage, sweet or hot; it’s your pick
  • 1 yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1/2 c. red wine (This is optional, but I highly recommend it)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • For the Pasta and Cheese:
  • 1 pound rigatoni pasta
  • 1 15-ounce container whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions: To Prepare Baked Rigatoni With Ricotta

Prepare the Sauce: In a large pot or Dutch oven, heat olive oil. Top with the beef and sausage. Brown and break up meat. Drain excess fat.

  1. Throw the onion, carrots, and celery in. Cook 5-7 minutes until tender. Then, add the garlic and cook for 1 more minute until fragrant.
  2. Add the red wine (if using) and deglaze by scraping up browned bits on the bottom of the pot. Let it simmer for 2 minutes.
  3. Add in the diced tomatoes, tomato sauce, oregano and basil. Season with salt and pepper. Add the simmer, and then give it a little lower heat, cover and let cook for at least 30 minutes. The longer you simmer the better!
  4. Cook the Pasta: While the sauce simmers, cook rigatoni in large pot of boiling salted water. Boil it for 2 minutes less than the package instructs for al dente. [to cook pasta: plus more for 1 lb. spaghetti] Drain and set aside.
  5. Ricotta Layer: In a medium bowl, combine the ricotta egg, parmesan cheese, and parsley (you may also want some spices here too). Add little bit of salt and pepper.
  6. Bring it Together: Preheat your oven like to 375°F (190°C). In a 9×13″ baking dish spread a little amount of meat sauce.
  7. Toss cooked pasta in the rest of the meat sauce until combined.
  8. Step 6: Spread half of the pasta mixture into the baking dish. Layer the ricotta cheese mixture onto the top.
  9. Next, spoon the rest of the pasta mixture on top of the ricotta.
  10. Cover shredded mozzarella cheese.
  11. Bake: Bake in preheated 325 degree oven for 25 to 30 minutes, or until cheese is melted and bubbly and starts to brown.

Allow the pie to cool for 5 to 10 minutes before slicing and serving! You can also garnish with more fresh parsley if you want to more better.

Conclusion

Ricotta Baked Rigatoni is more than a simple meal idea — it’s an image, a memory and the security of warmth. And yet, the combination of straightforward ingredients makes it taste as elegant and comforting. So make a bunch, and give some away — comfort food at its core. You’ll be glad you did.

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