Baked Stuffed Rigatoni with Beef & Mozzarella
A comforting and flavorful baked pasta dish filled with savory beef and gooey mozzarella, perfect for family gatherings and special occasions.
Ingrédients
Pasta and Fillings
- 1 box rigatoni (large size) Use large rigatoni for best results.
- 1 lb ground beef Can substitute with ground turkey or plant-based meat.
- 1 small onion, finely chopped For flavor.
- 2–3 cloves garlic, minced Add more for stronger garlic flavor.
- 1.5 cups marinara or tomato sauce Use homemade or store-bought.
- 1 tbsp tomato paste Optional, for richer flavor.
- 1 tsp Italian seasoning
- 0.5 tsp paprika
- to taste Salt & pepper Adjust to taste.
Cheese Blend
- 2 cups shredded mozzarella For stuffing and topping.
- 0.5 cup ricotta Optional for creaminess.
- 0.5 cup parmesan For added depth of flavor.
- 1 cup extra mozzarella For topping.
Garnish
- to taste Parsley Freshly chopped for garnish.
Instructions
Preparation
- Gather all of your ingredients. Chop the onion and mince the garlic.
Cooking the Rigatoni
- Bring salted water to a boil in a large pot. Cook the rigatoni just until al dente, about 8-10 minutes. Drain and drizzle with oil.
Preparing the Beef Filling
- In a skillet over medium heat, add ground beef. Cook until browned and drain excess fat.
- Add chopped onions and minced garlic, sautéing until fragrant.
- Mix in marinara or tomato sauce, tomato paste, Italian seasoning, paprika, salt, and pepper. Let it simmer for 5-7 minutes until thickened.
Mixing the Cheese Filling
- In a bowl, combine shredded mozzarella, ricotta (if using), and parmesan. Mix well to combine.
Stuffing the Rigatoni
- Stuff each rigatoni tube with the beef mixture or the cheese mix using a piping bag or spoon.
Assembling the Bake
- Spread a thin layer of sauce in a baking dish, arrange the stuffed pasta, pour leftover meat sauce and layer mozzarella on top.
Baking
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes until cheese is bubbling and golden brown. Broil for 2-3 minutes for extra browning.
Serving
- Garnish with chopped parsley and serve with extra sauce. Pair with garlic bread or salad.
Notes
Store leftovers in an airtight container for up to 3-4 days. Can be frozen for up to 3 months. Reheat in the microwave or oven until warmed through.