Description
Baked Rigatoni Rolls with Meat Sauce
Ingredients:
1 box of rigatoni pasta
2 cups marinara sauce
1 lb ground beef or Italian sausage
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
½ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Prepare the Pasta: Cook the rigatoni in salted boiling water until al dente. Drain and let cool slightly.
Cook the Meat Sauce: In a skillet, sauté the minced garlic until fragrant. Add the ground beef or sausage and cook until browned. Stir in 1 cup of marinara sauce and simmer for 5 minutes.
Mix the Cheese Filling: In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix well.
Stuff the Rigatoni: Using a piping bag or spoon, fill each pasta tube with the cheese mixture. Arrange the stuffed rigatoni in a greased baking dish.
Assemble the Dish: Pour the remaining marinara sauce over the stuffed rigatoni. Spread the meat sauce on top and sprinkle extra mozzarella cheese.
Bake: Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
Garnish and Serve: Sprinkle chopped fresh parsley on top before serving. Enjoy this cheesy, hearty dish!
Perfect for dinner parties or a cozy night in! Let me know if you’d like more recipes.
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure your rigatoni is cooked just to al dente; overcooked pasta will tear when stuffed. After draining, rinse briefly with cool water to stop the cooking and make handling easier. For the filling, beat the egg lightly before mixing it with the cheeses to ensure even distribution. The most efficient way to stuff the pasta is with a piping bag fitted with a large round tip. If you don’t have one, a small spoon or a resealable plastic bag with a corner snipped off works perfectly. Arrange the stuffed tubes snugly in your baking dish to prevent them from rolling over.
Serving Suggestions
These baked rigatoni rolls are a complete meal on their own, but they pair beautifully with a crisp green salad dressed with a light vinaigrette to cut through the richness. For a true Italian feast, start with an antipasto platter and serve the pasta with a side of garlic bread or roasted vegetables like broccoli rabe or zucchini. A medium-bodied red wine, such as a Chianti or Sangiovese, complements the hearty meat and cheese flavors perfectly.
How-to Summary
In summary, this dish involves cooking rigatoni, browning meat with garlic and sauce, and mixing a three-cheese filling. You’ll stuff each pasta tube with the cheese mixture, place them in a dish, top with sauces and more cheese, then bake covered and uncovered until golden and bubbly.
Frequently Asked Questions
Can I prepare this dish ahead of time? Yes, you can assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if going straight from the fridge to the oven.
Can I use a different type of pasta? Rigatoni’s large tubes are ideal for stuffing. Ziti or manicotti shells are the closest substitutes, but the method may vary slightly.
How can I make this vegetarian? Simply omit the ground meat. You can add sautéed mushrooms, spinach, or diced bell peppers to the marinara sauce for extra flavor and texture.
What’s the best way to store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave, or reheat the entire dish covered in foil in a 350°F oven until warmed through.
Can I freeze baked rigatoni rolls? Absolutely. After baking and cooling, freeze portions tightly wrapped for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
Common Mistakes to Avoid
Avoid overcooking the pasta initially, as it will continue to cook in the oven. Do not skip letting the pasta cool before stuffing, as handling hot pasta is difficult. Ensure your meat sauce is not too watery before assembling, as excess liquid can make the final dish soggy. Finally, do not overfill the rigatoni tubes, as the cheese mixture will expand during baking and can burst out.
Conclusion
Baked Rigatoni Rolls with Meat Sauce is a show-stopping dish that transforms simple ingredients into a comforting, impressive meal. The process of stuffing the pasta is fun and yields a delightful result with a perfect cheese-to-pasta ratio in every bite. By following the detailed steps and tips provided, you can avoid common pitfalls and create a family favorite that’s perfect for both weeknight dinners and special occasions. This recipe’s versatility and make-ahead potential make it a reliable go-to for any home cook.