Rigatoni Bolognese

Rigatoni Bolognese
Rigatoni Bolognese Header

Perfectly cooked well seasoned Rigatoni Pasta scooped out of the boiling salted water and finished in a Bolognese Sauce for a delicious Rigatoni Bolognese. Directly plated and served or placed into a single serve Au Gratin dish with Cheese on top and baked for a Rigatoni Bolognese Pasta Bake.

It’s that perfect bite and texture of the Rigatoni with a good meaty Bolognese Sauce that makes this Rigatoni Bolognese dish so good. Elevated even more so with the addition of Parmesan shredded on top or the use of a Mozzarella & Provolone Cheese for the Pasta Bake version.

Bolognese Sauce

Bolognese Sauce is a thick Ragu Sauce that is best served with Broad or Short Pastas. It is also used as the meat filling for Lasagna. The Sauce takes the longest time to prepare.

With already prepared or leftover Bolognese Sauce, this recipe comes together in about 30 minutes. If you are making this from scratch, you will have to dedicate about 4 1/2 hours to prepare and simmer the Bolognese.

The Bolognese Sauce can be portioned into single 200 g Ziploc bags or Tupperware containers and Frozen in order to have a variety of Bolognese dishes ready to go in a moment.

Bolognese with Cream

Bolognese Sauce

Bolognese Sauce made with Soffritto, Tomato Paste, Wine, Meat & Passata. Simmered for 4 plus hours to get those flavors you only get in a Bolognese.

Mutti Passata

Passata

If you are looking to lift the Tomato flavors up a bit. Add a small amount of Passata to the Skillet with the Bolognese Sauce while heating up to prepare for the Pasta to finish cooking.

Rigatoni

Rigatoni is both a Short & Broad Pasta and is very good to use with a Bolognese. Boil the Rigatoni in Salted Water until almost done. Scoop out the Pasta and finish in the Pan with the Bolognese. Adjust the Seasoning before serving.

Rigatoni Pasta

Rigatoni

Use 100 g of Rigatoni per person with about 200 g of Bolognese Sauce.

Boil in 16 Cups of Water with 1 to 2 Tbl of Salt.

Straining Short Pasta

Use either a Pasta Pot fitted with an inside strainer basket or a Spider Strainer. Either one will work to efficiently get all the Pasta into the Pan with the Sauce. Don’t discard the Water. You want the Water to add to the Sauce in order to adjust for consistency. Especially where Bolognese Sauce is so thick.

Spider

Spider Strainer

These are very effective at scooping out Short Pasta to add directly to the Sauce.

They are also very good for when deep frying in the Wok or scooping Vegetables out that are boiled.

Rigatoni Bolognese

Boil Rigatoni Pasta in Salted water until almost done. Scoop out the Pasta and transfer to a skillet with the Bolognese Sauce. Use the Pasta water to adjust the consistency. Optionally a bit of Passata can be added to lift the Tomato Flavors up a bit. Cook the Pasta & Sauce over medium heat until done to your liking. Adjust the Seasoning if needed and plate.

Rigatoni Bolognese

Rigatoni Bolognese

Boiled Rigatoni Pasta cooked in a Bolognese Sauce with added Pasta water to adjust the consistency.

Use 100 g of Rigatoni per person with about 200 g of Bolognese Sauce.

Rigatoni Bolognese Pasta Bake

Prepared the same way with Rigatoni cooked in the Bolognese Sauce. Instead of plating, it goes into a Single Serve Au Gratin Dish to be topped with a Mozzarella & Provolone Cheese Blend. Baked in a preheated oven at 450 F until the Cheese is melted with spots of browning.

Rigatoni Bolognese Pasta Bake

Rigatoni Bolognese Pasta Bake

Rigatoni Bolognese placed into a single serve Au Gratin Dish and topped with a Mozzarella & Provolone Cheese Blend with a bit of Cheddar Cheese and oven baked.

The dish comes out of the oven piping hot, so let it rest a few minutes before serving.

Mozzarella & Provolone Cheese Blend

A very good Cheese blend is a mix of High Moisture Mozzarella Cheese & Provolone at a ratio of 3:1. This combination offers up the best Flavor and Melting of the Cheese. Get a good quality Freezer bag and designate that for your Cheese. Press all the air out and seal before freezing.

Cheddar Cheese can be added after the Mozzarella Cheese Blend has been sprinkled on and works really well with a Bolognese Sauce.

Mozzarella and Provolone 3 to 1

Mozzarella & Provolone Cheese

  • 3 Cups Shredded Saputo Mozzarella Cheese
  • 1 Cup Shredded Provolone Cheese

Combine in a Ziploc Bag and mix. Freeze and use whenever needed.

Rigatoni Bolognese Sides

Oven Baked Garlic Bread

Garlic Bread

Absolutely the best Garlic Bread! Loaded with flavors to please the most serious garlic lovers. Optionally sprinkle some cheese on for a Cheesy Garlic Bread.

Baked in the Oven or Air Fryer.

Twisty Bread with Garlic Sauce

Garlic Breadsticks

Breadsticks are also very nice as a side dish. With Pizza Dough already prepared, these can be made up in a short time. Serve them on the side with some Garlic Sauce for dipping.

Rectangular Garlic Fingers with Bacon

Garlic Fingers

Garlic Fingers are very nice at the table with Pasta. Place the whole tray out for everyone to help themselves to some Garlic Fingers. Include some Garlic Sauce for dipping.

Rigatoni Bolognese Pin

Rigatoni Bolognese

Leftover Bolognese Sauce with Rigatoni Pasta heated in the pan to meld the flavors and plated or served as a Rigatoni Bolognese Pasta Bake.
It's that perfect bite and texture of the Rigatoni with a good meaty Bolognese Sauce that makes this Rigatoni Bolognese dish so good. Elevated even more so with the addition of Parmesan shredded on top or the use of a Mozzarella & Provolone Cheese for the Pasta Bake version.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: Bolognese Rigatoni, Pasta Recipes, Rigatoni Bolognese, Rigatoni Bolognese Pasta Bake, Rigatoni Recipes
Servings: 2 Portions
Author: JAH

Equipment

  • 1 Stockpot for the Pasta
  • 1 Skillet for the Sauce & Pasta

Ingredients

  • 400 g Bolognese Sauce
  • 200 g Rigatoni
  • To Taste Salt & Pepper
  • 16 C Water
  • 1-2 Tbl Salt

Instructions

  • Bring a Pot with 16 Cups of Water and 1 to 2 Tbl of Sea Salt to a Boil on the back burner. Add the Rigatoni and cook until almost done.
  • Place 400 g of prepared Bolognese Sauce into a Saucepan and heat up over medium heat.
    Scoop the Rigatoni out and add it directly to the Bolognese Sauce. Cook until the Rigatoni is done to your liking. Use Pasta water to adjust the consistency of the Sauce.
  • Adjust the Seasoning if needed and plate to serve.
    Optionally place into 2 single serve Au Gratin Dishes and top with a Mozzarella & Provolone Cheese Blend. Bake in a Preheated oven at 450 F until the Cheese is melted with light browning.

Notes

Use leftover Bolognese Sauce or prepare the Bolognese Sauce first. This takes about 4 1/2 hours to make.
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