Rigatoni al Forno (Baked Rigatoni with Beef and Mozzarella)

Method

1. 1

   Heat the oven to 200°C.

2. 2

   Soften the onion and garlic in olive oil in a large pot over medium heat for 5 minutes, then add the ground beef and brown thoroughly, breaking it up as it cooks, about 8 minutes.

   💡 Real browning, not gray steaming, is where the sauce's flavor comes from — don't crowd the pot.

3. 3

   Stir in the crushed tomatoes, oregano, salt and pepper, and simmer uncovered for 15 minutes until thickened.

4. 4

   Meanwhile, boil the rigatoni in well-salted water for 2 minutes less than the package suggests — it finishes cooking in the oven.

   💡 Undercooking the pasta now stops it turning mushy under the sauce later.

5. 5

   Toss the drained rigatoni through the meat sauce along with half the mozzarella.

6. 6

   Tip everything into a baking dish and scatter the remaining mozzarella and the parmesan over the top.

7. 7

   Bake for 25 minutes until bubbling and golden at the edges.

8. 8

   Rest 5 minutes, then scatter with fresh basil and serve.