Stuffed Rigatoni – Let me tell you about the first time I made Stuffed Rigatoni. It was a chilly Friday night, and I was feeling ambitious (read: overly confident). I’d seen a video online of someone stuffing rigatoni, and I thought, “How hard can it be?” Spoiler: It’s not hard, but it definitely takes patience—and a steady hand.
I stood there with a piping bag, carefully filling each little pasta tube like it was my life’s purpose. At some point, I spilled half the cheese mixture on the counter, but honestly? I just scooped it back up and kept going. By the time I’d packed the rigatoni into the pan, covered it with sauce, and baked it to golden perfection, my kitchen looked like a war zone. But when I took that first bite? Totally worth it.
Now, this recipe has become a bit of a tradition. I make it for family dinners, date nights, or whenever I need to impress someone (or just myself). It’s hearty, cheesy, and the kind of meal that feels like a warm hug. If you’ve never made Stuffed Rigatoni, trust me—it’s the kind of recipe you’ll be proud of every time.
Why You’ll Love This Stuffed Rigatoni Recipe?
- Cheese-Filled Goodness: Each rigatoni is packed with a creamy, cheesy filling, so every bite is perfection.
- Show-Stopping Presentation: Standing the rigatoni upright in the pan makes it look fancy (even if you had to wrestle with it to get there).
- Versatility: You can switch up the protein, make it vegetarian, or add your own twist.
- The Ultimate Comfort Food: It’s rich, hearty, and exactly what you need on a cold day—or any day, really.
- Meal Prep Magic: Leftovers reheat beautifully, and you can even freeze it for later.
Ingredient Notes:
Here’s the scoop on what makes this dish so delicious:
- Rigatoni Pasta: The perfect size and shape for stuffing.
Pro Tip: Cook it slightly underdone so it doesn’t get mushy in the oven. - Ricotta Cheese: The creamy foundation of the filling.
Pro Tip: Full-fat ricotta gives the best texture—don’t skimp on this one. - Mozzarella Cheese: Melty and gooey, it’s a must-have for the filling and the topping.
Pro Tip: Shred your own mozzarella—it melts so much better than the pre-packaged stuff. - Parmesan Cheese: Adds a nutty, salty kick to the filling and the pasta coating.
Pro Tip: Finely grate it so it blends seamlessly. - Ground Turkey or Beef: Adds richness to the tomato sauce.
Pro Tip: If you’re using turkey, add a little extra olive oil to keep it from drying out. - Crushed Tomatoes: The base for the sauce.
Pro Tip: Go for high-quality tomatoes like San Marzano—they’re worth it. - Italian Herbs and Garlic: Because a good tomato sauce needs bold flavors.
How To Make Stuffed Rigatoni?
Let’s Make Some Stuffed Rigatoni Together:
- Cook the Pasta
Boil the rigatoni in salted water for about a minute less than the package says. You want it firm enough to hold its shape. Drain it and toss with grated parmesan to coat. - Mix the Cheese Filling
In a bowl, combine ricotta, mozzarella, parmesan, eggs, and parsley. Mix until it’s smooth and creamy. Honestly, this filling is so good, you might be tempted to eat it with a spoon. (No judgment.) - Make the Sauce
Heat olive oil in a skillet, then cook the ground turkey or beef until browned. Add garlic, Italian herbs, and a pinch of red pepper flakes, stirring until fragrant. Pour in the crushed tomatoes and let it simmer for about 20 minutes, stirring occasionally. It’ll thicken up beautifully. - Assemble the Pasta
Lightly oil a 9-inch springform pan, then stand the rigatoni upright, packing them tightly together. Yes, this part takes a little patience, but trust me—it’s worth it. - Stuff the Rigatoni
Transfer the cheese filling to a piping bag (or a zip-top bag with the corner snipped off). Pipe the filling into each rigatoni tube, filling it about halfway. This is where you’ll feel like a pasta artist. - Add the Sauce
Spoon the tomato sauce over the stuffed pasta, making sure it seeps into all the little gaps. Top it with shredded mozzarella for that golden, bubbly finish. - Bake to Perfection
Bake in a 400°F oven for 15 minutes. Then, sprinkle more mozzarella on top and bake for another 15 minutes, until the cheese is golden and bubbly. Let it rest for about 15 minutes before removing the springform pan.
Storage Options:
Stuffed rigatoni is amazing as leftovers. Store it in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 350°F for the best results. If you want to make it ahead, assemble the dish but don’t bake it. Wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Variations and Substitutions:
Want to make it your own? Here are some ideas:
Want To Save This Recipe?
- Vegetarian Option: Skip the meat and add sautéed mushrooms, spinach, or even lentils to the sauce.
- Spicy Twist: Add more red pepper flakes or a splash of hot sauce to the tomato sauce.
- Cheese Variations: Swap out some mozzarella for fontina or asiago for a different flavor.
- Gluten-Free: Use gluten-free rigatoni and double-check all your other ingredients.
What to Serve with Stuffed Rigatoni?
This dish is hearty on its own, but if you want to round out the meal:
- Garlic Bread: Perfect for scooping up any leftover sauce.
- Crisp Salad: A fresh green salad with a zesty vinaigrette balances the richness.
- Wine Pairing: A bold red like Chianti or Cabernet Sauvignon complements the flavors beautifully.
Frequently Asked Questions:
Can I use a different type of pasta?
Rigatoni works best, but ziti or even jumbo shells could work in a pinch.
Do I need a springform pan?
Nope! It just makes for a pretty presentation. A regular baking dish works too.
How do I keep the pasta from falling over while assembling?
Pack them tightly in the pan, and use a spoon to steady them as you work.
This Stuffed Rigatoni is the kind of dish that makes you feel like a kitchen pro, even if you’re just winging it. It’s cheesy, hearty, and downright comforting—the perfect recipe for a special dinner or just a cozy night in. Give it a try, and let me know how it turns out. I’d love to hear your take on it (and any creative twists you come up with)!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Stuffed Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 1 cup parmesan cheese finely grated
- For the Filling
- 8 ounces 1 container ricotta cheese
- 1 cup mozzarella cheese finely grated
- ½ cup parmesan cheese finely grated
- 2 large eggs beaten
- 1 teaspoon parsley finely chopped
For the Sauce
- 1 tablespoon olive oil
- 1 pound ground turkey or beef
- 3 cloves garlic minced
- 2 tablespoons Italian herbs
- 1 teaspoon crushed red pepper optional
- 2 cans 14 ounces each crushed tomatoes, with juices
- Salt and pepper to taste
For the Topping
- 1 ½ cups mozzarella cheese shredded
Instructions
Prepare the Pasta
- Bring a large pot of salted water to a boil. Cook the rigatoni pasta for 1 minute less than the package instructions to ensure it remains firm. Drain and toss the pasta with 1 cup of finely grated parmesan cheese in a large mixing bowl.
Prepare the Baking Pan
- Lightly oil a 9-inch springform pan. Arrange the rigatoni vertically in the pan, ensuring the tubes are tightly packed and standing upright.
Prepare the Filling
- In a medium mixing bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, beaten eggs, and parsley. Mix thoroughly until the filling is smooth and well combined. Set aside.
Prepare the Sauce
- Heat olive oil in a large skillet over medium-high heat. Add the ground turkey or beef and cook until browned. Season with salt and pepper. Stir in the minced garlic, Italian herbs, and crushed red pepper, and cook for an additional 1–2 minutes. Add the crushed tomatoes, reduce the heat to medium, and simmer for approximately 20 minutes, or until the sauce has thickened.
Fill the Rigatoni
- Transfer the cheese filling into a piping bag or a zip-top bag with a corner snipped off. Pipe the filling into the rigatoni tubes, filling each one about halfway. If the filling is too thick, blend it briefly with an immersion blender to ensure it passes through the piping bag easily.
Assemble the Dish
- Once the rigatoni is filled, ladle the prepared tomato sauce over the pasta. Gently press the sauce down with a spoon to ensure it seeps into the pasta tubes and fills any gaps.
Bake the Rigatoni
- Preheat your oven to 400°F (200°C). Place the prepared dish in the oven and bake for 15 minutes. Remove from the oven, sprinkle the shredded mozzarella cheese evenly over the top, and return to the oven. Bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Rest and Serve
- Allow the dish to rest for 15 minutes before carefully removing the sides of the springform pan. Serve warm and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
