Instructions

• Bring a large pot of salted water to a boil.
• Cook the rigatoni 1–2 minutes less than the package says (it will finish in the oven).
• Drain and set aside.
• In a large skillet, warm olive oil over medium heat.
• Add the onion and cook until soft, about 5 minutes.
• Add garlic and sauté another minute.
• (If using meat) Add sausage or ground beef. Cook until browned, breaking it up as it cooks.
• Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 5–10 minutes.
• In a mixing bowl, combine the cooked rigatoni with the sauce.
• If using ricotta, gently fold it in so there are creamy pockets.
• Preheat your oven to 375°F (190°C).
• Lightly grease a 9x9-inch or similar baking dish.
• Spread half the pasta mixture in the dish, sprinkle with half the mozzarella.
• Add the rest of the pasta and top with remaining mozzarella and Parmesan.
• Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
• For a golden top, broil for the last 2 minutes (watch closely!).
• Let sit for 5 minutes before serving.
• Garnish with basil or parsley.