Baked Rigatoni Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Baked Rigatoni Recipe

NUTRITION · PER SERVING120M COOK
CAL 43%·PRO 98%
CARBS 75G35% OF CAL
6G FIBER0G ADDED0G INTRINSIC56G OTHER12G TOTAL SUGAR
FAT 41G43% OF CAL
14G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked rigatoni with rich meat sauce, creamy béchamel, and melted cheese. Cozy and crowd-pleasing. A substantial comfort dish, vegetarian-adaptable.

mainitalianpastacasserolebeefvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 lb rigatoni pasta
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 4 cloves garlic, roughly chopped
  • 1 lb ground meat broken into smaller pieces (use ground beef, plant-based “meat” like Beyond Burger, ground turkey, lamb, elk, or even bison).
  • 1 teaspoon salt (perhaps reduce if using Beyond Burger)
  • 1 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 1 teaspoon fennel seeds
  • 1 teaspoon paprika
  • ½ teaspoon chili flakes
  • 1 tablespoon tomato paste
  • 24-ounce jar of marinara sauce
  • ¼-½ cup of water, to rinse out the jar
  • ¼ cup grated pecorino
  • ½ cup mozzarella (save for top)
  • 1 ½ tablespoons olive oil
  • 1 ½ tablespoons flour
  • 1 ¼ cup milk (or plant-milk), more as needed
  • ½ teaspoon granulated garlic (or sub fresh garlic clove, sauteed with the olive oil)
  • ¼ teaspoon nutmeg, fresh-grated is nice here
  • Generous pinch of salt and black pepper
  • ¼ -½ cup grated mozzarella (or melty vegan cheese)
PREP
60M
SODIUM
1395MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.