Here’s a delicious recipe for Baked Stuffed Rigatoni with Meat & Mozzarella—creamy, cheesy, and perfect for a hearty family dinner.
🥘 Baked Stuffed Rigatoni with Meat & Mozzarella
Ingredients (Serves 4–6)
Pasta & Filling
- 1 box (12–16 oz) rigatoni
- 1 lb ground beef or Italian sausage
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese (reserve ½ cup for topping)
- ½ cup grated Parmesan
- 1 egg
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- Optional: chopped parsley or basil for filling
Sauce
- 3 cups marinara sauce (store-bought or homemade)
- 1 tsp Italian seasoning
Topping
- ½–1 cup shredded mozzarella
- 2 tbsp grated Parmesan
Instructions
- Cook Rigatoni
- Boil rigatoni 1–2 minutes less than package instructions (al dente). Drain and set aside.
- Prepare Meat Filling
- In a skillet, cook ground beef or sausage until browned. Drain excess fat.
- Let cool slightly, then mix with ricotta, 1½ cups mozzarella, Parmesan, egg, garlic powder, onion powder, salt, pepper, and herbs.
- Stuff Rigatoni
- Using a spoon or piping bag, fill each rigatoni tube with the meat & cheese mixture.
- Assemble in Baking Dish
- Preheat oven to 375°F (190°C).
- Spread 1 cup marinara sauce on the bottom of a greased 9×13 baking dish.
- Arrange stuffed rigatoni in a single layer.
- Pour remaining sauce over the rigatoni.
- Sprinkle remaining mozzarella and Parmesan on top.
- Bake
- Cover with foil and bake 25 minutes.
- Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
- Serve
- Garnish with fresh basil or parsley.
- Serve hot with a side salad or garlic bread.
Tips & Variations
- Vegetarian: Substitute meat with sautéed mushrooms, spinach, or roasted vegetables.
- Extra cheesy: Add shredded provolone or fontina to the filling.
- Make-ahead: Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
- Spicy twist: Add red pepper flakes to the meat mixture.
If you want, I can also give a slow-cooker version or a low-carb stuffed rigatoni bake that uses zucchini or eggplant “tubes” instead of pasta.
Do you want me to do that?