Description
Cheesy Baked Stuffed Rigatoni with Meat Sauce
This deliciously cheesy and hearty baked stuffed rigatoni is filled with savory ground beef and ricotta, topped with a rich marinara sauce and gooey melted mozzarella!
Ingredients:
For the Pasta & Filling:
12 oz rigatoni pasta
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
For the Marinara Sauce:
2 cups marinara sauce
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 tsp red pepper flakes (optional for spice)
For Topping:
1 cup shredded mozzarella cheese
¼ cup Parmesan cheese
1 tbsp chopped fresh parsley
Instructions:
Cook the Pasta:
Boil rigatoni pasta in salted water until al dente. Drain and set aside.
Prepare the Filling:
In a pan, heat olive oil and sauté onion & garlic until fragrant.
Add ground beef, salt, black pepper, and Italian seasoning. Cook until browned.
Remove from heat and mix in ricotta, mozzarella, Parmesan, and egg.
Stuff the Rigatoni:
Fill a piping bag or spoon the beef-ricotta mixture into each rigatoni.
Assemble & Bake:
Spread some marinara sauce in a baking dish.
Arrange stuffed rigatoni on top, then cover with more sauce, mozzarella, and Parmesan.
Bake at 375°F (190°C) for 20 minutes until bubbly and golden.
Garnish & Serve:
Sprinkle with fresh parsley and serve hot!
Enjoy this cheesy, comforting, and flavorful baked pasta!
Would you like a spicy version or an extra creamy sauce suggestion?
Step-by-Step Guide
Follow these detailed steps for perfect stuffed rigatoni every time. First, after boiling your pasta, lay the rigatoni tubes in a single layer on a baking sheet for easier handling. For the filling, ensure the cooked beef mixture has cooled slightly before adding the ricotta, cheeses, and egg to prevent the egg from scrambling. To stuff the pasta efficiently, use a small spoon or a piping bag without a tip; gently squeeze the filling into one end of the tube, then flip it and fill from the other side. When assembling, spread a thin, even layer of marinara on the bottom of your greased baking dish to prevent sticking. Arrange the stuffed rigatoni snugly in a single layer. Before baking, cover the dish with foil for the first 15 minutes to melt the cheeses, then uncover for the final 5-10 minutes to achieve a perfectly golden, bubbly top.
Serving Suggestions
This rich, cheesy pasta is a meal in itself but can be elevated with simple pairings. Serve it alongside a crisp Caesar salad or garlic breadsticks for a classic Italian feast. For a lighter contrast, offer a simple arugula salad dressed with lemon vinaigrette. To round out the meal, consider a glass of medium-bodied red wine like a Chianti or Sangiovese, which complements the hearty meat sauce beautifully.
How-to Summary
In summary, this dish involves cooking rigatoni al dente, preparing a savory beef and ricotta filling, carefully stuffing each pasta tube, and baking it all under a layer of marinara and cheese until golden. The key stages are: Cook, Fill, Assemble, and Bake.
Frequently Asked Questions
Can I prepare this dish ahead of time? Absolutely. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time if going straight from the fridge to the oven.
Can I use a different type of pasta? Rigatoni or ziti are ideal due to their large, tube-shaped structure. Smaller tubes like penne will be very difficult to stuff effectively.
How can I make a spicy version? Add the optional red pepper flakes to the marinara sauce. For more heat, mix 1/2 teaspoon of cayenne pepper into the beef filling while cooking.
What’s the best way to reheat leftovers? Reheat individual portions in the microwave. For larger portions, cover with foil and reheat in a 350°F oven for 15-20 minutes to restore the texture.
Can I substitute the ground beef? Yes. Ground Italian sausage, turkey, or a plant-based meat alternative work well. Adjust seasoning accordingly.
Common Mistakes to Avoid
- Overcooking the pasta initially: Boil only until al dente, as it will continue to cook in the oven. Mushy pasta will not hold its structure when stuffed.
- Adding hot beef to the cheese mixture: This can cause the ricotta to separate and the egg to cook prematurely. Always let the meat cool for 5-10 minutes.
- Under-seasoning the filling: Taste the beef mixture before adding the cheeses to ensure it is well-seasoned.
- Skipping the bottom sauce layer: This thin layer is crucial to prevent the pasta from drying out and sticking to the dish.
Conclusion
This Cheesy Baked Stuffed Rigatoni is a show-stopping comfort food dish that is well worth the hands-on preparation. By following the detailed guide and avoiding common pitfalls, you’ll create a memorable, restaurant-quality meal perfect for family dinners or entertaining guests. Its customizable nature and make-ahead potential make it a versatile addition to your recipe repertoire. Enjoy the delicious, hearty results of your effort!