Description
Cheesy Baked Beef Rigatoni Rolls
Ingredients
For the Filling:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
For the Sauce:
2 cups marinara sauce
1 tsp olive oil
For the Rigatoni:
12-16 large rigatoni or cannelloni pasta tubes
1 cup shredded mozzarella cheese
Fresh parsley for garnish
Instructions
1. Prepare the Filling:
In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
Add ground beef and cook until browned. Drain excess fat.
Mix in Italian seasoning, salt, and pepper. Let it cool slightly, then combine with ricotta and Parmesan cheese in a bowl.
2. Cook the Pasta:
Boil rigatoni tubes until slightly undercooked (al dente). Drain and let them cool slightly.
3. Assemble the Rolls:
Preheat oven to 375°F (190°C).
Stuff each pasta tube with the beef and cheese mixture. Place stuffed rigatoni into a baking dish.
4. Add Sauce and Cheese:
Pour marinara sauce over the stuffed rigatoni, making sure they’re evenly covered.
Sprinkle shredded mozzarella on top.
5. Bake:
Cover the dish with foil and bake for 20 minutes.
Remove foil and bake for an additional 10 minutes or until cheese is melted and bubbly.
6. Garnish and Serve:
Sprinkle fresh parsley on top before serving.
Pro Tip:
Pair this hearty dish with a side of garlic bread and a fresh green salad for a complete Italian feast!
Step-by-Step Guide
Follow this detailed process for perfect rolls. First, ensure your filling is completely cool before mixing with the ricotta and Parmesan to prevent the cheese from separating. When boiling the rigatoni, aim for 1-2 minutes less than the package’s al dente time; they will finish cooking in the oven. To stuff the tubes efficiently, use a small spoon or a piping bag without a tip. Arrange the stuffed tubes snugly in a single layer in your baking dish to help them hold their shape. When baking, the initial covered phase steams the pasta to tenderness, while the final uncovered time creates the golden, bubbly cheese top.
Serving Suggestions
This rich, comforting dish pairs beautifully with lighter sides. Serve with a crisp Caesar salad or a simple arugula salad with lemon vinaigrette to cut through the richness. Garlic bread or focaccia is perfect for soaking up extra sauce. For a vegetable side, roasted asparagus or broccoli rabe with garlic works wonderfully. To complete the Italian meal experience, offer a glass of Chianti or Sangiovese.
How-to Summary
In summary: brown beef with onion and garlic, cool, then mix with ricotta and Parmesan. Boil rigatoni until just tender. Stuff the tubes with the filling and place in a dish. Cover with marinara and mozzarella cheese. Bake covered for 20 minutes at 375°F, then uncovered for 10 more minutes until bubbly. Garnish with parsley.
Frequently Asked Questions
Can I prepare this dish ahead of time? Yes, you can assemble the rolls in the baking dish, cover with sauce and cheese, then tightly cover and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
Can I use a different type of pasta? Large cannelloni tubes are a direct substitute. For a simpler version, use manicotti shells.
How can I make this recipe vegetarian? Replace the ground beef with a plant-based ground alternative or finely chopped sautéed mushrooms and spinach.
What’s the best way to store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or cover with foil and warm in a 350°F oven until heated through.
Can I freeze baked rigatoni rolls? Absolutely. After baking and cooling, freeze the entire dish or portions tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.
Common Mistakes to Avoid
- Overcooking the pasta initially: This leads to mushy rolls after baking. They must be al dente.
- Adding hot filling to the cheeses: This causes the ricotta to become greasy and loose. Always cool the meat mixture first.
- Under-seasoning the filling: Taste the beef mixture before combining it with the cheeses to ensure proper seasoning.
- Skipping the foil cover: Baking uncovered the entire time can dry out the pasta and cause the cheese to burn before the inside is hot.
Conclusion
These Cheesy Baked Beef Rigatoni Rolls are a show-stopping twist on classic pasta bakes, combining familiar flavors in a fun, elegant format. They are surprisingly simple to make with careful preparation, and the make-ahead flexibility makes them ideal for both weeknight dinners and entertaining guests. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly creamy, saucy, and satisfying Italian-inspired meal every time. Enjoy your culinary creation!