Baked Rigatoni

INGREDIENTS:

For the Meat Sauce:

1 tablespoon olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 pound ground beef or Italian sausage

1 (28-ounce) can crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

Red pepper flakes (optional, for a spicy kick)

For the Pasta:

1 pound rigatoni pasta

Salt, for boiling water

For the Cheese Mixture:

1 (15-ounce) container ricotta cheese

1 egg

1/2 cup grated Parmesan cheese

1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

Salt and pepper, to taste

For Assembly:

2 cups shredded mozzarella cheese

Extra grated Parmesan cheese, for topping

Fresh basil or parsley, for garnish (optional)

DIRECTIONS:

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

Cook the Meat Sauce:

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 2-3 minutes.

Add the ground beef (or sausage), breaking it apart with a spoon, and cook until browned and no longer pink. Drain any excess fat.

Stir in the crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes (if using). Simmer the sauce for about 10-15 minutes, allowing the flavors to meld. Adjust seasoning as needed.

Cook the Pasta:

While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente (it will continue cooking in the oven). Drain and set aside.

Prepare the Cheese Mixture:

In a bowl, mix together the ricotta cheese, egg, grated Parmesan, parsley, salt, and pepper until well combined.

Assemble the Dish:

In the prepared baking dish, spread a thin layer of meat sauce. Follow with half of the cooked rigatoni, then half of the ricotta mixture (dollop and lightly spread), and a layer of mozzarella cheese. Repeat the layers, finishing with a generous layer of mozzarella and a sprinkle of Parmesan cheese on top …