Hello friends,
I must admit that this recipe was inspired by something I saw on Instagram. It made me crave it even more because I clearly didn’t have the courage to layer real lasagna, which was my initial plan!
And then, without hesitation, I grabbed a pack of rigatoni, a homemade Bolognese sauce that had been patiently waiting in the fridge, made my béchamel sauce, added a bit of cheese, and frankly… the result was amazing!! Since then, rigatoni like lasagna has become a regular dish in our home.
A recipe that smells of Italy
We all know lasagna, that wonderful family dish that simmers in the oven, filling the kitchen with its delightful aroma. Typically, at my house, it’s the Sunday dish when the skies turn grey. We serve ourselves heaping portions, grate a little extra parmesan on top, and there you have it… absolute bliss.
Rigatoni like lasagna embodies that same spirit. You get the well-seasoned tomato sauce, the melted cheese, and that ultra-comforting vibe we all love, but with a much simpler preparation. And for that, I say yes!
Rigatoni, of course, also hails from Italy. These large, tube-shaped pastas with ridges hold the sauce perfectly. Honestly, for this type of baked dish, they are fantastic. I once tried it with penne because I didn’t have any rigatoni at home… while it was still good, the result was definitely less indulgent.
The secret to rigatoni like ultra-flavorful lasagna
Let me share the real secret: it’s not the cheese. Though we can all agree that cheese helps a lot in life?
No, the most important element is the tomato sauce.
At home, I start by sautéing a yellow onion in a bit of olive oil. Then, I add the ground meat and allow it to brown well. This stage is crucial; meat that is merely « grey » lacks flavor. After that, I add the remaining ingredients.
That said, I advise against making the sauce too liquid. Rigatoni absorb a lot of moisture while baking. If your sauce is too runny, you risk ending up with something soupy once it comes out of the oven, and that… just won’t do.
By the way, when I have time, I prepare the sauce in the morning. Allowing it to rest quietly for a few hours enhances its flavor. It’s a bit like classic lasagna: often, reheated the next day, they taste even better!
The assembly that changes everything
What I love about this rigatoni like lasagna is the ultra-simple assembly. No need to create perfectly straight layers like in cooking shows. At my house, we cook to enjoy, not to take an exam!
We just place them in the dish, pour on the two sauces, and sprinkle cheese on top. It’s quick and easy!
I often serve this dish with a simple green salad. It perfectly balances the hearty nature of the baked pasta. And between us, it also gives a sense of good conscience when we go for a second helping!
A perfect recipe for large gatherings
This dish is a lifesaver when we have guests over. Firstly, because it can be easily prepared in advance. But mostly, because everyone loves it—kids, teenagers, unexpected friends… it’s a guaranteed hit.
Honestly, rigatoni like lasagna has a very inviting quality. We place the dish in the center of the table, and everyone serves themselves. The aroma of melted cheese fills the air, there are mozzarella strings everywhere, and there’s always someone asking for bread to mop up the sauce. At least in my house, that’s how it always turns out.
I’ve also tried it with grilled vegetables in the summer, including zucchini and eggplant, as an adaptation of my fritta. To put it simply, it was fantastic.
My little tips for making rigatoni like lasagna
If possible, choose a special melting cheese, such as Emmental, mozzarella, or Gran Leo. These are excellent options. Mozzarella will work just as well.
At my house, there are rarely leftovers for the next day. But when there are, a quick trip to the microwave revives the dish beautifully. Moreover, my son loves to take some in his lunchbox for the next day, which is a pretty good sign!
The essential utensils:
A cutting board,
One good paring knife,
A cast iron Dutch oven (preferably Staub),
One saucepan,
A whisk,
And your baking dish.
You’ll notice that in my photos, I used a springform pan instead of a gratin dish. It’s handy for unmolding (and for my photos!). However, a lot of juice escaped during baking in the oven, so I do not recommend using it.
If you try making this rigatoni like lasagna, please let me know. I’m almost certain that this recipe will become one of your go-to classics for dinner. Enjoy, friends!
Now, let’s get to the recipe!
Rigatoni Pie
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Loading...Ingredients
- Bolognese Sauce
- 3 tablespoons of olive oil
- 400 g of ground meat
- 1 onion
- 1 clove of garlic
- 750 g of tomato pulp
- 1 tablespoon of tomato paste
- Salt
- Pepper
- Sweet pepper
- Fresh thyme
- Béchamel
- 50 g of butter
- 50 g of flour
- 1/2 l of milk
- Salt
- Pepper
- Nutmeg
- Finishing
- 500 g of Rigatoni
- 150 g of grated cheese
Instructions
Bolognese Sauce
Cut your onion into small pieces and sauté it in 2 tablespoons of olive oil.
Add the finely chopped garlic for 1 minute.
Put another tablespoon of olive oil back in your pot and sauté your minced meat.
Once the meat is cooked, cover with tomato sauce and the concentrate.
Season with sweet pepper and add thyme.
Salt (only add pepper at the end of cooking).
Let it simmer on low heat for 45 minutes.
Adjust the seasoning, add pepper.
Béchamel
Melt the butter over low heat in a saucepan.
Add the flour and mix well.
Pour in the cold milk, add salt, pepper, and grated nutmeg.
Cook over medium heat while whisking continuously until thickened.
Finishing
Preheat your oven to 180 degrees.
Place your rigatoni in a high-sided dish, vertically. (If you like your pasta well cooked, you can blanch the rigatoni for 2 minutes in boiling water).
Pour your bolognese sauce over it.
Add the béchamel sauce and sprinkle with grated cheese.
Bake and cook for 45 minutes.
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