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    Home » Recipes

    14th March 2023 Dinner

    Home » Recipes

    Rigatoni Al Forno with Béchamel Sauce

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    Rigatoni al forno with béchamel sauce - this delicious, hearty, baked, golden cheesy pasta dish that is made with sausages, a rich sauce,  béchamel and rigatoni. This is a really easy recipe for when you are feeding a crowd and it is easily adaptable! If you are a fan of pasta, why not try Gigi Hadid Pasta without Vodka or Butter Chicken Pasta.

    Baked rigatoni in a dish

    Rigatoni Al Forno with Béchamel Sauce

    Rigatoni is a medium sized tube shaped pasta with ridges on the outside. pastedGraphic.png

    In this recipe it is combined with sausages, herbs , spices and tomatoes to create a deliciously rich sauce. This is then layered with béchamel sauce and cheese, then baked till golden brown.

    Ingredients and Substitutions

    This recipe is very easily adaptable and the ingredients here make for the best comforting meal. Here his what you need to make it:

    Rigatoni - You can also use Penne Pasta or any medium sized pasta shape. Cook till al dente as it will be baked again in the oven after it has been assembled.

    Olive Oil - A good quality robust olive oil adds loads of flavour to this dish.

    Onion - A finely chopped onion - red or white.

    Garlic - Freshly crushed garlic, a garlic paste or garlic granules work well.

    Ground Sausage - We remove the casein from the sausages. I prefer to use lamb or beef.

    Italian Seasoning - Or Oregano, thyme or basil.

    Spices - These are optional but I think it helps the overall flavour. We use some ground Cumin, Chilli and Smoked Paprika.

    Tomato: You can also use a bolognese sauce. 

    Mozzarella and cheddar - freshly grated. Pre frozen cheeses are usually coated in flour to stop it clumping together and this can affect how it melts.

    How to Make Rigatini al Forno

    Here is how to make this easy dish:

    Preheat oven to 180C/350F. 

    Lightly grease a 9×13 inch baking dish and set aside.

    In a large pot bring water to a boil and cook the rigatoni according to package directions (minus 2 minutes).

    In a medium sized pot over medium high heat, add the butter. Allow to melt then add olive oil and onions. Saute for 2 - 3 minutes.

    Onion in pot

    Add in the Garlic and cook for 2 minutes.

    Remove the Sausages from their cases and either place into the pot and smoosh with the back of a wooden spoon or chop into chunks, then add to pot. Then cook until browned.

    Add tomatoes, stock, Italian herbs, chilli, cumin, smoked paprika, salt and pepper. Cook on medium high till the tomatoes and oil separate at the side.

    Add cooked pasta to the pot. 

    Bechemel - Make a béchamel by melting butter in a pan and adding flour. Whisk till smooth. Cook until light golden then add milk slowly. Whisk and continue to cook on medium low till thickened. 

    Add half the pasta to dish. Pour over half the béchamel and mix through. 

    Pasta and sausages in pasta dish

    Béchamel added to pasta in baking dish

    Add half the cheese and then add the remaining pasta, white sauce and cheese on top. 

    Cheese added to pasta dish

    Bake for 30 - 35 minutes until golden and bubbly.

    Baked rigatoni in a dish

    What does Al forno mean?

    Al Forno means 'in the oven'. 
    Rigatoni al Forno means Rigationi in the oven or baked Rigatoni.

    What is Bechamel?

    Béchamel is a sauce made with a white roux and milk. It is often also referred to as white sauce. The sauce included salt, pepper and often nutmeg too. It makes pasta dishes like this creamier.

    Tips for making Baked Rigatoni

    • Make Ahead - This recipe can be assembled up to 12 hours before baking. Store it in the fridge until needed.
    • Pasta - The pasta needed here is Rigatoni but you can try other shapes of pasta that are of a similar size such as Penne or Fusilli.
    • Cheese - It is best to grate your own cheese as pre grated cheese usually has a coating on it that affects how it melts. Use your favourite melty cheese in place of the ones suggested here.
    • Stir Vegetables into the sauce - You can add veggies such as chopped mushrooms, spinach and peppers into the sauce.
    • Sausages - I use lamb sausages in this recipe. Feel free to use your favourite kind.

    Serving Suggestions

    This pasta is great served with a number of dishes, such as veggies or garlic bread. Try it with - 

    Tenderstem Broccoli

    Roast Vegetables with Feta and Pine Nuts

    Korean Garlic Bread

    Make Ahead, Storage and Leftovers

    Make Ahead - Prepare the recipe up until it needs to be baked. Cover with cling film or foil and leave in the fridge for up to 3 days. Bake as per recipe instructions.

    Leftovers - Any leftovers can be placed in a dish covered with cling film or airtight container for ip to 3 days. To reheat, place in the microwave for 1 - 2 minutes till warmed through. 

    To Freeze - If you want to freeze the pasta and your freezer is prone to freezer burn, cover the pasta dish (make sure it is freezer freindly!) in cling film and 2 layers of foil before freezing. Freeze for up to 3 months and thaw overnight in the fridge.

    To cook - When you’re ready to cook, cook at 350 F/180 C/GM 4 for 75 - 90 minutes until warmed all the way through. but you’ll need to keep an eye on it to be sure.

    More Recipes you may enjoy:

    Gigli pasta with Chickpeas

    Masala Pasta with Chicken and Cheese

    Marks and Spencer copycat Spinach, Pine Nut and Pesto Pasta

    Tiktok Pasta

    **if you make and enjoy this recipe, please leave a comment and star rating. please tag us on instagram. we love to see your creations and your feedback helps us to shape future content! we love to hear from you. thankyou! x

    Baked rigatoni in a dish
    5 from 1 vote
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    Rigatoni al forno with béchamel sauce

    Rigatoni al forno with béchamel sauce - this delicious, hearty, baked, golden cheesy pasta dish that is made with sausages, a rich sauce,  béchamel and rigatoni. This is a really easy recipe for when you are feeding a crowd and it is easily adaptable!

    Course Dinner, Lunch
    Cuisine Italian
    Keyword Baked rigatoni, Rigatoni, rigatoni al forno, sausage rigatoni
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 8
    Calories 574 kcal
    Author Safira

    Ingredients

    Rigatoni

    • 340 g Rigatoni
    • 1 tbsp Butter
    • 1 tbsp Olive Oil
    • 1 Onion diced
    • 4 Garlic Cloves crushed
    • 350 g Sausages any you like, casein removed
    • 750 g Plum tinned Tomatoes blended till smooth
    • 125 ml Stock Chicken, Lamb, Beef or Veg
    • 1 tsp Dry Italian Herbs
    • 1 tsp Red Chilli Flakes
    • 1 tsp Ground Cumin
    • 1 tsp Smoked Paprika
    • 1 ½ tsp Salt
    • ½ tsp Ground Black Pepepr

    Bechamel

    • 3 tbsp Butter
    • 3 tbsp Plain Flour All Purpose Flour
    • 250 ml Milk

    Other

    • 200 g Cheddar Grated
    • 200 g Mozarella Grated

    Instructions

    1. Preheat oven to 180C/350F/Gas Mark 4.

    2. Lightly grease a 9×13 inch baking dish and set aside.

    3. In a large pot bring water to a boil with a large pinch of salt and cook the rigatoni according to package directions (minus 2 minutes).

    4. In a medium sized pot over medium high heat, add the butter. Allow to melt then add olive oil and onions. Saute for 2 - 3 minutes.

    5. Add in the Garlic and cook for 2 minutes.

    6. Remove the Sausages from their cases and either place into the pot and smoosh with the back of a wooden spoon or chop into chunks, then add to pot. Then cook until browned.

    7. Add tomatoes, stock, Italian herbs, chilli, cumin, smoked paprika, salt and pepper. Cook on medium high till the tomatoes and oil separate at the side. About 10 minutes.

    8. Add the pasta to the sausage mixture and stir until combined.

    9. Make a béchamel by melting butter in a pan and adding flour. Whisk till smooth. Cook until light golden then add milk slowly. Whisk and continue to cook on medium low till thickened. 

    10. Add half the pasta to the baking dish. Pour over half the béchamel and mix through. Add half the cheese and then add the remaining pasta, white sauce and cheese on top. Bake for 30 - 35 minutes until golden and bubbly.

    Recipe Notes

    Tips for making Baked Rigatoni

    • Make Ahead - This recipe can be assembled up to 12 hours before baking. Store it in the fridge until needed.
    • Pasta - The pasta needed here is Rigatoni but you can try other shapes of pasta that are of a similar size such as Penne or Fusilli.
    • Cheese - It is best to grate your own cheese as pre grated cheese usually has a coating on it that affects how it melts. Use your favourite melty cheese in place of the ones suggested here.
    • Stir Vegetables into the sauce - You can add veggies such as chopped mushrooms, spinach and peppers into the sauce.
    • Sausages - I use lamb sausages in this recipe. Feel free to use your favourite kind.

    Serving Suggestions

    This pasta is great served with a number of dishes, such as veggies or garlic bread. Try it with - 

    Tenderstem Broccoli

    Roast Vegetables with Feta and Pine Nuts

    Korean Garlic Bread

    Make Ahead, Storage and Leftovers

    Make Ahead - Prepare the recipe up until it needs to be baked. Cover with cling film or foil and leave in the fridge for up to 3 days. Bake as per recipe instructions.

    Leftovers - Any leftovers can be placed in a dish covered with cling film or airtight container for ip to 3 days. To reheat, place in the microwave for 1 - 2 minutes till warmed through. 

    To Freeze - If you want to freeze the pasta and your freezer is prone to freezer burn, cover the pasta dish (make sure it is freezer freindly!) in cling film and 2 layers of foil before freezing. Freeze for up to 3 months and thaw overnight in the fridge.

    To cook - When you’re ready to cook, cook at 350 F/180 C/GM 4 for 75 - 90 minutes until warmed all the way through. but you’ll need to keep an eye on it to be sure.

    Nutrition Facts
    Rigatoni al forno with béchamel sauce
    Amount Per Serving
    Calories 574 Calories from Fat 315
    % Daily Value*
    Fat 35g54%
    Saturated Fat 17g106%
    Trans Fat 0.3g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 12g
    Cholesterol 95mg32%
    Sodium 1162mg51%
    Potassium 336mg10%
    Carbohydrates 39g13%
    Fiber 2g8%
    Sugar 4g4%
    Protein 25g50%
    Vitamin A 913IU18%
    Vitamin C 2mg2%
    Calcium 367mg37%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
     

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