Baked Stuffed Rigatoni Delight

This hearty Baked Stuffed Rigatoni with Ground Beef and Cheese has become my weekend dinner triumph when I want to impress without spending hours in the kitchen. The combination of pasta tubes stuffed with savory beef and blanketed in melted cheese creates a dish that looks elaborate but comes together with surprising ease.

I first made this dish when my in-laws surprised us with a visit, and I needed something that looked like I had planned for days. The oohs and aahs around the table confirmed it was a winner, and now it's requested for nearly every family celebration.

Ingredients

• For the Pasta
• 300g rigatoni pasta: Provides the perfect vessels for holding the beef filling
• Salt: For the pasta water enhances flavor from the inside out

• For the Meat Filling
• 500g ground beef: Creates a hearty filling with rich flavor
• Small onion finely chopped: Adds sweetness and depth
• Two garlic cloves minced: For essential aromatic foundation
• Olive oil: Helps brown and bring out flavors
• Dried oregano: Lends classic Italian flavor notes
• Paprika: Adds subtle smokiness and beautiful color
• Black pepper: For warmth and spice
• Salt: Enhances all other flavors
• Tomato paste: Concentrates umami richness
• Parmesan cheese: Optional but adds nutty depth

• For Assembly
• Mozzarella cheese: Creates that irresistible melty topping
• Parmesan cheese: Provides sharp flavor contrast
• Fresh parsley: Brightens the finished dish
• Olive oil: Prevents sticking
• Marinara sauce: Optional but adds moisture and flavor

Step-by-Step Instructions

Cook the Rigatoni:

Boil a large pot of generously salted water until rolling vigorously. Add rigatoni and cook for exactly 8 minutes for the perfect al dente texture. You want them slightly firmer than usual since they'll continue cooking in the oven. Immediately drain and rinse with cold water to halt cooking and make them cool enough to handle. Spread them on a baking sheet to prevent sticking while you prepare the filling.

Prepare the Beef Filling:

Begin by heating olive oil in a large skillet over medium heat until it shimmers but doesn’t smoke. Add onions and cook for 4 minutes until they become translucent and slightly golden at the edges. Add garlic and stir constantly for 60 seconds being careful not to let it brown or it will become bitter. Add ground beef and use a wooden spoon to break it into small crumbles that will easily fit inside the pasta. Season with salt pepper oregano and paprika distributing evenly throughout the meat. Stir in tomato paste and cook for 8 minutes until beef is fully browned and the mixture has thickened. If using Parmesan, fold it in off the heat and allow the filling to cool for 10 minutes so it's easier to handle.

Stuff the Pasta:

Take each rigatoni piece and use a small spoon or clean finger to gently pack the beef mixture into both ends. Be thorough but careful not to break the pasta. The filling should be visible at both openings but not overflowing. Arrange these stuffed tubes in your prepared baking dish either in neat rows or slightly overlapping depending on your dish size. This arrangement affects both presentation and how evenly they heat through.

Add Cheese and Bake:

If using marinara sauce, drizzle it lightly over the arranged pasta to add moisture without making the dish soggy. Distribute mozzarella cheese evenly across the top ensuring even coverage. Sprinkle Parmesan over the mozzarella to create a flavorful crust when baked. Place in preheated oven for 22 minutes or until the cheese develops golden brown spots and bubbles vigorously around the edges. The browning indicates caramelization which adds tremendous flavor.

Garnish and Serve:

Remove from oven and allow to rest for 5 minutes so the cheese sets slightly and becomes easier to serve. Sprinkle fresh parsley evenly across the top just before bringing to the table. The vivid green adds visual appeal and fresh flavor that cuts through the richness.

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The rigatoni is truly the star ingredient here. I discovered that the large tube shape not only holds more filling than other pasta types but also creates a more dramatic presentation. My daughter once called them "pasta treasure chests" because each bite reveals the savory beef filling inside.

Make-Ahead Instructions

This dish shines as a meal prep option. You can stuff the rigatoni up to 24 hours in advance and keep them covered in the refrigerator. When ready to serve simply add the cheese topping and bake. The pasta might absorb some moisture while refrigerated so consider adding a bit more marinara before baking if making ahead.

Serving Suggestions

Pair this hearty pasta with a crisp green salad dressed simply with lemon and olive oil to balance the richness. Garlic bread makes an excellent accompaniment for soaking up any sauce. For a complete Italian inspired meal consider starting with a light antipasto platter featuring marinated vegetables and olives.

Ingredient Substitutions

The recipe welcomes adaptations based on what you have available. Ground turkey creates a lighter version while Italian sausage adds extra flavor. Vegetarians can substitute a mixture of finely chopped mushrooms lentils and walnuts for the beef. Any good melting cheese works for the topping Provolone or Fontina are excellent alternatives to mozzarella.

Recipe FAQs

→ Can I prepare stuffed rigatoni ahead of time?

Yes, you can prepare stuffed rigatoni up to 24 hours in advance. Complete all steps up to the baking stage, cover with plastic wrap, and refrigerate. When ready to serve, remove from the refrigerator 30 minutes before baking, then bake as directed, adding 5-10 minutes to the cooking time.

→ What can I serve with baked stuffed rigatoni?

This hearty dish pairs wonderfully with a simple green salad dressed with vinaigrette, garlic bread, or roasted vegetables. For a complete Italian-inspired meal, serve with bruschetta as an appetizer and tiramisu for dessert.

→ Can I freeze stuffed rigatoni?

Yes, this dish freezes well. Prepare through assembly, but don't bake. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the baking time. Alternatively, freeze individual portions after baking for quick meals.

→ How do I stuff the rigatoni without breaking the pasta?

Make sure the pasta is cooked just to al dente so it's firm enough to handle. Cool the pasta completely before stuffing. Use a small spoon, the handle of a wooden spoon, or a piping bag to gently push the filling inside. Work patiently and avoid forcing the filling, which could split the pasta.

→ What meat alternatives work well for this dish?

Ground turkey, chicken, or Italian sausage make excellent alternatives to beef. For a vegetarian version, use a mixture of finely chopped mushrooms, walnuts, and breadcrumbs sautéed with the same seasonings, or substitute with plant-based ground meat alternatives.

→ How do I know when the dish is properly baked?

The dish is ready when the cheese on top is completely melted, bubbling around the edges, and developing golden-brown spots. The internal temperature should reach at least 165°F (74°C) if you're using a food thermometer. Let it rest 5-10 minutes before serving.