Baked Rigatoni
This recipe was developed to pair with wines in the March 2021 wine shipment of the Molesini Wine Club, based in Cortona Italy. Members are provided these recipes and are invited to prepare them for the virtual wine tastings.
Baked Rigatoni with Meat Sauce, Cheese, and Ricotta
Created for Molesini Wine Club: This recipe pairs with 2015 Terre Nere Brunello di Montalcino DOCG; 2015 ‘Poderi 322’ Brunello di Montalcino Riserva; and also 2015 Terre Nere Brunello di Montalcino Riserva. Depending on the tier wine club members have selected, they receive one of these wines.
I have served this baked rigatoni to my Italian friends who say it takes them back to their mother’s and grandmother’s cooking. It is comfort food at its best. You can substitute Italian sausage for the pork sausage if you want a spicier version, and cheddar cheese if you’re seeking a nontraditional) sharper flavor. If you opt for cheddar, the pasta will no longer remind an Italian of home cooking. This is an excellent dish for a party as it can be prepared up to the point of final assembly days before.
Baked Rigatoni with Meat Sauce, Cheese, and Ricotta
Serves 6 to 8
Sauce
Prep time: 15 minutes
Cook time: just under an hour
2 tablespoons olive oil
1 pound (450 grams) ground beef
½ pound (225 grams) ground pork
½ teaspoon each, salt, pepper, and sugar
1 teaspoon each, dried oregano, dried thyme, and red pepper flakes
1 yellow onion, minced
3 cloves garlic, minced
1 large can (28 ounces or 800 grams) whole tomatoes, preferably Italian
2 cups (480 grams) marinara sauce, homemade or purchased
¼ cup (59 milliliters) water
1 bay leaf
Directions
Heat olive oil in a deep skillet. Add meat, salt, pepper, sugar, and herbs. Brown for 5 minutes over medium heat, breaking up pieces with a wooden spoon.
Add onions and garlic and cook until onions are translucent about 6 minutes.
While reserving the juice, place canned tomatoes on a cutting board and chop into medium size pieces. Add tomatoes, juice from can, marinara, water, and bay leaf to meat. Bring to a light simmer for 45 minutes, stirring occasionally. Taste for seasonings. Remove from heat and let cool. The sauce can be made up to three days in advance and refrigerated in a closed container.
Cheese Mixture
Prep time: 10 minutes
1½ cups (135 grams) grated mozzarella
1 cup (83 grams) grated Asiago and fontina or sharp cheddar or Monterey Jack (using only
mozzarella will dull the flavor)
¾ cup (68 grams) grated Parmesan
Directions
Mix the three grated cheeses together in a bowl. Remove ¾ cup (68 grams) and set aside for topping. Half of the remaining cheese mixture will go into the ricotta filling, and the other half will be mixed with the pasta.
Ricotta Filling
Prep Time: 10 minutes
1 cup (250 grams) ricotta cheese
1 large egg
1¼ cups (103 grams) cheese mixture
½ teaspoon each, salt and pepper
generous pinch ground nutmeg
Directions
In a small bowl, combine ricotta, egg, cheese mixture, salt, pepper, and nutmeg. Cover and refrigerate until needed. Can be made three days in advance.
Assembling and baking
Prep Time: 20 minutes
Bake Time: 1 hour 15 minutes, plus 10 minutes rest
1 pound (500 grams) rigatoni
2 tablespoons salt
1¼ cups (103 grams) cheese mixture
cheese reserved for topping
Preheat oven to 375° F (190° C). Bring a large pot of water to boil. Add rigatoni and salt and cook until al dente, 12 to 14 minutes. Do not overcook, as noodles will also cook while baking. Reserve 1 cup (250 grams) of pasta water before rinsing with cold water and draining well. Return pasta to pot and mix in sauce and cheese. Add reserved pasta water as needed if noodles seem dry or sauce is too thick.
Coat an 11 x 14 x 2 ½–inch (26 x 31 x 6 centimeter) casserole pan with olive oil. Spread half the noodles in the pan. Evenly spread ricotta filling on top. Cover with the remaining noodles. Cover pan with tinfoil and bake for 40 minutes. Uncover the pan and sprinkle with topping cheese. Return uncovered to oven and bake an additional 20 minutes until cheese is bubbling and slightly browned. Remove and let rest 10 minutes before serving in squares.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Title Photo: © artcomedy
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
