Creamy White Baked Rigatoni Pasta is a delicious and filling main dish, perfect for a Sunday family lunch or a convivial dinner with friends.
An equally tasty and flavorful variation of the classic sauce recipe, our recipe features mezzi rigatoni, cooked in lightly salted boiling water, drained al dente, and then tossed with a rich sauce of béchamel, diced provola, and a meat and pea ragù. Once the pasta is placed in a baking dish, all you need to do is sprinkle generously with grated Parmesan cheese and bake in a preheated oven at 180°C (350°F) for about 20 minutes. The result will be a dish with a golden, fragrant crust on the outside and a creamy, gooey center that will delight both adults and children.
Ingredients
How to Make Creamy White Baked Rigatoni Pasta
Heat a drizzle of extra virgin olive oil in a non-stick pan and add chopped celery, carrot and onion.
Heat a drizzle of extra virgin olive oil in a non-stick pan and add chopped celery, carrot and onion.
Let the herbs wilt for a few moments, then add the minced meat to the soffritto.
Let the herbs wilt for a few moments, then add the minced meat to the soffritto.
Brown over medium heat, stirring occasionally with a wooden spoon.
Brown over medium heat, stirring occasionally with a wooden spoon.
Then blend with the white wine.
Then blend with the white wine.
Once the alcohol has evaporated, add the frozen peas and let them soften on the heat.
Once the alcohol has evaporated, add the frozen peas and let them soften on the heat.
Add salt to taste and spice with a grind of pepper.
Add salt to taste and spice with a grind of pepper.
Once ready, pour the meat and pea ragù into a saucepan with the béchamel sauce
Once ready, pour the meat and pea ragù into a saucepan with the béchamel sauce
Mix well to uniform the ingredients.
Mix well to uniform the ingredients.
Cook the pasta in lightly salted boiling water, drain it al dente and transfer it to a large bowl.
Cook the pasta in lightly salted boiling water, drain it al dente and transfer it to a large bowl.
Season the mezzi rigatoni with the ragù béchamel sauce and mix carefully.
Season the mezzi rigatoni with the ragù béchamel sauce and mix carefully.
Place a first layer of pasta on the bottom of a baking dish and add the diced provola cheese
Place a first layer of pasta on the bottom of a baking dish and add the diced provola cheese
Cover with the remaining dough.
Cover with the remaining dough.
Sprinkle the surface with plenty of grated Parmesan cheese.
Sprinkle the surface with plenty of grated Parmesan cheese.
Place in a preheated oven at 350°F/180°C and cook for approximately 18 minutes; then switch to grill mode and continue cooking for a couple of minutes.
Place in a preheated oven at 350°F/180°C and cook for approximately 18 minutes; then switch to grill mode and continue cooking for a couple of minutes.
Once the time has passed, take the pasta out of the oven.
Once the time has passed, take the pasta out of the oven.
Distribute it on individual plates.
Distribute it on individual plates.
Enjoy!
Enjoy!
Can I Use A Different Type of Meat for The Sauce?
We made the ragù with a mix of ground beef and pork, but you can also use chicken or veal if you prefer.
Can I Use a Different Cheese?
Instead of provolone, you can use well-squeezed mozzarella or any other stretched-curd cheese. For a more savory result, you can mix grated Parmesan with pecorino.
Can I Omit The Meat?
If you have vegetarian guests, simply omit the meat and add seasonal vegetables of your choice, such as sautéed cabbage, roasted diced pumpkin, or steamed broccoli florets.
What Pasta Shape Can I Use?
As for the pasta, you can choose any short pasta shape you have in your pantry: paccheri, conchiglioni, mezze maniche, or whatever.
Storage Instructions
Baked white pasta can be stored in the refrigerator, in an airtight container, for up to 1 day.
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