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Rigatoni Al Forno Recipe (with Video)

Peanut-free, Soy-free, Mushroom-free
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Discover our Rigatoni Al Forno Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 2h


Pasta Sauce
- 0.333 c Olive oil
- 0.5 c Carrots, roughly chopped
- 1 Yellow onion, medium sized, finely diced
- 1 head Garlic, roughly chopped
- 1 tbsp fennel seed powder
- 1 tsp Red pepper flakes
- 0.5 c Dry white wine
- 2 28oz cans whole tomatoes, crushed
- Fresh basil, handful
Pasta and Cheese
- 1 c Ricotta cheese, hearty
- 8 oz Mozzarella, fresh low moisture, shredded
- 2 oz Parmesan cheese, grated
- Salt, to taste
- 1 lb dried rigatoni
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Preparation of Sauce
1. Heat a large pot over medium heat.
2. Then add the olive oil, onion and carrot and sauté until the onion turns translucent.
3. Add the garlic, fennel seed powder and sauté for another 2 minutes.
4. Add the wine and simmer for 1 minute before adding the tomatoes and basil.
5. Stir and let simmer for at least 45 minutes…the longer the better.
6. Remember to salt as needed!
Preparation of Pasta
1. Bring to a boil a large pot of water and add your pasta, cooking about 2 minutes less than you normally would.
2. You want it a little underdone because it will finish in the oven later.
3. While your pasta is boiling, preheat your oven to 375 degrees F.
4. When the pasta is done, drain it and place in a large bowl with the ricotta and tomato sauce.
Assembling and Baking
1. In an oven-safe dish, spoon in half of the pasta/sauce/cheese mixture.
2. Then cover with 1/2 of the mozzarella.
3. Spoon in the rest of the pasta and cover with the rest of the mozzarella and parmesan.
4. Bake for 45 minutes.
5. The cheese should get bubbly and a little browned.
6. Let it rest for 30 minutes before digging in!

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