Instructions
In a skillet, cook the onion in olive oil over medium heat for 5 minutes until translucent. Add the pork and sausage meat and cook until browned and crumbled.
Pour in the tomato puree, 1/2 cup water, salt and pepper. Bring to a simmer then reduce heat to medium-low. Simmer uncovered for 30 minutes, adjusting seasoning as needed.
Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni 3-4 minutes shy of package instructions for very al dente, reserving 1-2 cups of starchy pasta cooking water before draining.
In a large bowl, toss the hot drained pasta with the meat sauce, 3/4 of the mozzarella and pecorino, and 1-2 splashes of pasta cooking water until a creamy sauce forms. Add more cooking water as needed for desired sauciness.
Transfer the pasta mixture to a 3qt baking dish and top with remaining cheeses. Bake at 350°F for 20-25 minutes until hot and melty.
Let rest 5 minutes before serving. Enjoy!
Make ahead: Assemble completely, cover and refrigerate for up to 24 hours before baking. You may need to bake a little longer from refrigerated.
Top pasta al forno with parsley, basil or chili flakes! Serve with garlic bread and a salad for an epic Italian feast.
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