A comforting baked pasta dish with a rich tomato sauce, creamy ricotta, and melty mozzarella, perfect for family dinners or gatherings.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect bake.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the pasta's flavor.
Cook the rigatoni until al dente according to the package instructions. Drain and set aside.
Cooking the pasta al dente prevents it from becoming mushy during baking.
In a skillet, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
Stir occasionally to prevent the onion from burning.
Add the garlic and sausage to the skillet. Cook until the sausage is browned, breaking it into small pieces.
Use a wooden spoon to break the sausage into even pieces.
Pour in the red wine and let it reduce by half.
Scrape the bottom of the skillet to incorporate all the flavors.
Add the crushed tomatoes, oregano, and parsley. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the ricotta, nutmeg, and half of the mozzarella and Parmesan cheeses.
Mix thoroughly to ensure an even distribution of flavors.
Combine the cooked pasta with the cheese mixture and sauce. Mix until well coated.
Mix gently to avoid breaking the pasta.
Transfer the mixture to a baking dish. Top with the remaining mozzarella and Parmesan cheeses.
Spread the cheese evenly for a golden, bubbly topping.
Bake in the preheated oven for 20 minutes or until the top is golden and bubbly.
Check occasionally to prevent over-browning.
Serve hot and enjoy your delicious baked rigatoni.
Garnish with extra parsley for a fresh touch.
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