Stuffed Rigatoni
Rigatoni pasta is packed into a springform pan, filled with a ricotta mixture, topped with a meat sauce, and baked until the cheese melts.
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.
Notes
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.