Description
Beef and Cheese Stuffed Rigatoni Bake
Ingredients:
For the Filling:
1 pound ground beef
1 small onion (diced)
2 garlic cloves (minced)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
For the Sauce:
2 cups marinara sauce
1/2 teaspoon red chili flakes (optional)
For the Pasta:
12 oz rigatoni pasta (cooked al dente)
For Topping:
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley (chopped, for garnish)
Instructions:
Cook the Beef Filling:
Heat a skillet over medium heat. Add the ground beef and cook until browned.
Stir in diced onion, garlic, Italian seasoning, salt, and pepper. Cook until the onion is softened, about 3-4 minutes.
Remove from heat and mix in ricotta, mozzarella, and Parmesan cheese. Set aside.
Prepare the Sauce:
In a saucepan, heat the marinara sauce over medium heat. Add chili flakes if desired for a spicy kick.
Stuff the Rigatoni:
Using a small spoon or piping bag, stuff each cooked rigatoni with the beef mixture.
Assemble the Bake:
Preheat your oven to 375°F (190°C).
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Arrange the stuffed rigatoni in a single layer. Cover with the remaining marinara sauce.
Sprinkle shredded mozzarella and Parmesan cheese evenly on top.
Bake:
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
Let the dish cool for 5 minutes, then garnish with fresh parsley. Serve warm and enjoy!
This baked stuffed rigatoni is hearty, cheesy, and packed with bold flavors—perfect for a cozy dinner!
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Step-by-Step Guide
Follow these detailed steps for perfect stuffed pasta every time. First, ensure your rigatoni is cooked al dente; it will soften further during baking. While the pasta cooks, prepare the filling. After browning the beef and aromats, let the mixture cool slightly before adding the cheeses to prevent them from melting into a greasy mess. To stuff the rigatoni efficiently, use a small teaspoon or a piping bag without a tip. Hold each tube upright and fill from one end, then gently place it in the sauced dish. For even baking, arrange them in a snug, single layer.
Serving Suggestions
This rich bake is a complete meal on its own, but it pairs beautifully with a crisp green salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a toasted baguette is perfect for scooping up extra sauce. For a wine pairing, choose a medium-bodied red like Chianti or Sangiovese.
How-to Summary
In summary: cook and season ground beef with onion, garlic, and herbs. Mix with ricotta, mozzarella, and Parmesan. Cook rigatoni al dente. Stuff each pasta tube with the beef-cheese mixture. Layer in a dish with marinara sauce, top with more cheese, and bake covered at 375°F for 20 minutes, then uncovered for 10 more minutes until golden and bubbly.
Frequently Asked Questions
Can I prepare this dish ahead of time? Yes, you can assemble the entire bake, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time if cooking straight from the fridge.
Can I use a different type of pasta? Rigatoni or manicotti are ideal for stuffing. Smaller tubes like penne are difficult to fill, while larger shells can be a good substitute.
How can I make this recipe vegetarian? Replace the ground beef with a plant-based ground alternative or a mixture of finely chopped mushrooms and cooked lentils.
How do I 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 the baked rigatoni? Absolutely. Cool completely, wrap the dish well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, covered, in the oven.
Common Mistakes to Avoid
Avoid overcooking the pasta initially, as it will become mushy after baking. Do not add the cheeses to the hot beef filling immediately; letting it cool prevents a greasy separation. Ensure you spread a thin layer of sauce on the bottom of the dish to prevent the pasta from sticking. Finally, do not skip the step of letting the bake rest for 5 minutes after oven; this allows the filling to set for cleaner slices.
Conclusion
This Beef and Cheese Stuffed Rigatoni Bake is the ultimate comfort food, transforming simple ingredients into a spectacular, crowd-pleasing meal. The process of stuffing the pasta is well worth the effort, resulting in a delightful surprise in every bite. With the make-ahead tips and customization options provided, this dish is as practical as it is delicious. It’s guaranteed to become a cherished recipe in your regular dinner rotation.