Stuffed rigatoni is a baked pasta dish that looks like a savory pie. You stand the pasta tubes upright in a round pan, fill them with a cheese mixture, and cover them with a quick meat sauce. It takes a bit of assembly time, but the result is a hearty dinner that holds its shape when you slice it.
This recipe uses common pantry ingredients like dry rigatoni, canned crushed tomatoes, and ground beef. The cheese filling combines ricotta, mozzarella, and Parmesan for a creamy texture. Baking the pasta in a springform pan ensures it stays together, giving you neat slices that show off the filled tubes inside.
Why You’ll Love Stuffed Rigatoni
- Tossing the boiled pasta with Parmesan cheese gives it a slightly tacky texture, helping the tubes stick together in the pan.
- Undercooking the rigatoni by two minutes ensures the pasta finishes cooking in the oven without getting too soft.
- Placing the springform pan on a rimmed baking sheet catches any oil or sauce that might leak during baking.
Stuffed Rigatoni Ingredients
- Rigatoni: Choose a brand with wide tubes. Narrow pasta is much harder to fill with the cheese mixture.
- Ricotta cheese: Whole milk ricotta provides a richer texture, but part-skim works fine if that is what you have.
- Ground beef: Lean ground beef reduces the amount of fat you need to drain. You can also use ground turkey or Italian sausage.
- Crushed tomatoes: If you only have plain crushed tomatoes, add a pinch of dried basil and oregano to make up for the missing herbs.
- Mozzarella cheese: Grating your own cheese from a block helps it melt smoother than pre-shredded varieties.
Exact quantities are in the recipe card below.
How to Make Stuffed Rigatoni
Step 1: Prepare the pasta and filling
Boil the rigatoni until just shy of al dente. Toss the warm pasta with Parmesan cheese and pack the tubes tightly, standing up, into a greased springform pan. Mix the ricotta, half the mozzarella, eggs, and seasoning, then pipe this into the pasta.
Step 2: Make the meat sauce
Brown the ground beef in a skillet until fully cooked. Drain the fat, then stir in the crushed tomatoes and spices. Let the sauce simmer for a few minutes so the flavors blend.
Step 3: Assemble and bake
Spread the meat sauce over the filled pasta tubes, pressing gently so some sauce goes inside. Bake covered for half an hour. Add the rest of the mozzarella and bake uncovered until the cheese melts. Let the dish rest before removing the pan ring.
Storage Tips for Stuffed Rigatoni
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze individual slices for up to 2 months. Reheat portions in the microwave or in a 350°F (175°C) oven until thoroughly heated to 165°F (74°C).
Expert Tips for Stuffed Rigatoni
- Ground beef and dishes containing raw eggs must reach a safe internal temperature of 160°F (71°C) for food safety.
- Boiling the pasta slightly less than the package directions prevents it from becoming mushy during the long bake time.
- A piping bag makes filling the pasta tubes much faster, but a zip-top bag with the corner snipped off works just as well.
What to Serve with Stuffed Rigatoni?
Serve this baked pasta with a simple green salad dressed in a light vinaigrette. Garlic bread is also a good choice for soaking up any extra meat sauce.
Stuffed Rigatoni Recipe FAQs
Can I assemble this ahead of time?
Yes, you can assemble the dish, cover it tightly, and keep it in the refrigerator for up to 24 hours before baking. You might need to add 10 extra minutes to the covered baking time.
What if I do not have a springform pan?
You can bake this in a standard 9×13-inch baking dish. Lay the stuffed pasta flat in a single layer rather than standing it up.
Why did my pasta fall apart when I sliced it?
The dish needs to rest for at least 10 minutes after coming out of the oven. This resting time lets the cheese set so the slices hold together.
Stuffed Rigatoni
Ingredients
- 1 pound dry rigatoni pasta 450 g
- 1 cup grated Parmesan cheese 100 g
- 1 cup ricotta cheese 240 g
- 3 cups shredded mozzarella cheese divided, 340 g
- 2 large eggs
- 3 teaspoons Italian seasoning divided, 9 g
- 1 pound ground beef 450 g
- 1 can crushed tomatoes with Italian herbs 29 oz / 820 g
- 1 1/2 teaspoons garlic powder 4 g
- 1/2 teaspoon granulated sugar 2 g
- Olive oil or cooking spray for greasing
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan with oil or cooking spray.
- Boil the rigatoni in salted water for 2 minutes less than the package directions indicate. Drain the pasta and toss it with the Parmesan cheese in a large bowl.
- Stand the pasta tubes upright in the prepared springform pan, packing them tightly so they stay standing.
- In a medium bowl, mix the ricotta cheese, 1 1/2 cups (170 g) of the mozzarella, the eggs, and 1 teaspoon of the Italian seasoning. Transfer this mixture to a zip-top bag, cut off one corner, and pipe it into each pasta tube until half full.
- Heat a large skillet over medium heat. Add the ground beef and cook until browned and a meat thermometer reads 160°F (71°C). Drain any excess fat from the pan.
- Stir the crushed tomatoes, the remaining 2 teaspoons of Italian seasoning, garlic powder, and sugar into the beef. Simmer the sauce for 10 minutes.
- Spoon the meat sauce over the stuffed pasta, gently pressing it down into the tubes. Place the springform pan on a rimmed baking sheet to catch any drips.
- Cover the pan with foil and bake for 30 minutes. Remove the foil, sprinkle with the remaining 1 1/2 cups (170 g) of mozzarella cheese, and bake for another 15 minutes until the cheese is melted and bubbly. The internal temperature of the center must reach 160°F (71°C) to ensure the eggs are fully cooked.
- Let the pasta rest for 10 minutes before releasing the sides of the springform pan to serve.
