Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Sauté the diced onion for 3-4 minutes, then add the minced garlic and cook for an additional minute.
Crumble the Italian sausage into the pot, browning it thoroughly before draining any excess grease.
Stir in the tomato puree, a splash of water (about ¼ cup), salt, pepper, and oregano. Lower the heat and let the sauce simmer for 30 minutes to blend the flavors.
While the sauce simmers, cook the rigatoni in a pot of well-salted water until it’s just shy of al dente. Reserve 1 cup of the pasta water, then drain the rest.
Fold the slightly undercooked pasta into the simmered sauce, incorporating 1 ½ cups of the mozzarella and half of the reserved pasta water. If the mix seems too thick, gradually add the remaining pasta water until it reaches the desired consistency.
Preheat your oven to 350°F (175°C).
Transfer the pasta mixture into a 9×13-inch baking dish, spreading it evenly. Sprinkle the rest of the mozzarella and the parmesan cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the dish bubbles and the cheese turns a delectable golden brown.
Pasta al Forno brings the comforting essence of lasagna into an accessible, oven-baked delight. Its hearty filling, intertwined with layers of cheese and pasta, creates a mouthwatering meal that’s perfect for any occasion, from weeknight dinners to special gatherings. Dive into this dish, and savor the warmth and joy it brings to the table.
