stuffed rigatoni

This Stuffed Rigatoni recipe is a delicious, crowd-pleasing pasta dish that combines al dente rigatoni pasta tubes filled with a rich blend of ricotta, mozzarella, and herbs, baked in a savory tomato sauce topped with melted cheese. It’s the perfect comfort meal for family dinners or special occasions.

Preparation Time & Difficulty:

• Prep Time: 30 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 10 minutes

• Difficulty: Medium (requires filling pasta tubes and baking)

Ingredients:

For the Filling:

• 1 ½ cups ricotta cheese

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 2 tablespoons fresh basil, chopped (or 1 tsp dried)

• 1 tablespoon fresh parsley, chopped

• Salt and pepper, to taste

For the Sauce:

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1 teaspoon dried oregano

• Salt and pepper, to taste

• Pinch of sugar (optional)

Other:

• 20-25 rigatoni pasta tubes (large size)

• 1 ½ cups shredded mozzarella (for topping)

• Fresh basil or parsley for garnish (optional)

Instructions:

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Cook Rigatoni

Cook rigatoni in salted boiling water until just al dente (about 1-2 minutes less than package instructions). Drain and rinse with cold water to stop cooking. Set aside.

Step 3: Prepare the Sauce

1. Heat olive oil in a saucepan over medium heat.

2. Add chopped onion and sauté until translucent, about 5 minutes.

3. Add minced garlic and cook for 1 minute.

4. Pour in crushed tomatoes, oregano, salt, pepper, and a pinch of sugar.

5. Simmer on low for 15-20 minutes, stirring occasionally. Adjust seasoning.

Step 4: Make the Filling

In a bowl, mix together ricotta, mozzarella, Parmesan, egg, garlic, basil, parsley, salt, and pepper until well combined.

Step 5: Stuff the Rigatoni

Using a spoon or piping bag, carefully fill each rigatoni tube with the cheese mixture.

Step 6: Assemble

1. Spread a thin layer of tomato sauce on the bottom of the baking dish.

2. Arrange the stuffed rigatoni tubes snugly in a single layer.

3. Pour remaining sauce evenly over the top.

4. Sprinkle with shredded mozzarella cheese.

Step 7: Bake

Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden.

Step 8: Serve

Garnish with fresh basil or parsley and serve warm.

Serving Suggestions:

• Pair with a crisp green salad and garlic bread.

• Serve with a glass of your favorite red wine for an elegant meal.

Nutrition Information (per serving, based on 6 servings):

Tips & Variations:

• Use gluten-free rigatoni for a gluten-free version.

• Add cooked spinach or mushrooms to the cheese filling for extra flavor.

• Swap mozzarella for provolone or fontina for a different cheesy taste.

• For a meatier option, add cooked ground beef or Italian sausage to the sauce.