Rigatoni is layered with a rich, homemade meat sauce, bechamel, and cheese. Baked Rigatoni with Meat Sauce is family-friendly comfort food at it's best!
- 16 ounces rigatoni , cooked till barely al-dente
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1 tablespoon minced garlic
- 1 pound 85% lean ground beef
- 28 ounces crushed Italian style tomatoes
- 15 ounces tomato sauce
- 1 teaspoon salt, or more to taste
- fresh ground pepper, to taste
- 1/3 cup red wine
- 1/2 cup fresh basil, thinly sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup 2% milk, slightly warmed
- dash ground nutmeg
- 1 cup part-skim mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated or shaved
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Preheat oven to 350 degrees F.
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Add olive oil to a Dutch oven and place over MEDIUM heat. Add onion and garlic and cook until tender. Add ground beef. Cook until no longer pink and drain off grease. Add remaining sauce ingredients and simmer while preparing bechamel.
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In a small saucepan melt butter over MEDIUM-LOW heat. Sprinkle in flour and whisk until smooth. Gradually whisk in milk and nutmeg. Turn heat up to MEDIUM and and whisk and cook until smooth, thick and creamy. Remove from heat.
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Combine meat sauce and pasta and mix thoroughly. Spray a large casserole dish or lasagna pan with cooking spray and layer 1/2 of the pasta mixture, half the bechamel and half the cheeses. Repeat layers. Cover with foil and bake for 35 minutes. Remove foil and bake for another 5 minutes.
Make-Ahead Method: Prepare dish but do not bake. Cover with foil and refrigerate for up to 24 hours before baking. Add about 15 minutes to baking time if cold when going in the oven.