Stuffed Rigatoni Pasta

What’s a Stuffed Rigatoni Pasta ?

       Stuffed Rigatoni Pasta is a timeless comfort food. Whether it’s a cozy family dinner or a special occasion, this dish shines. The honeycomb presentation, with each rigatoni stuffed and held together by savory meat, cheese, and tomato sauce, is as stunning as it is delicious.

Pair this dish with bruschetta with mozzarella for a delightful balance. The fresh basil and lightness of the bruschetta perfectly complement the richness of this hearty pasta recipe.

This classic Italian stuffed rigatoni recipe below, is filled with creamy ricotta cheese and served in a herby tomato sauce that leaves everyone speechless.

Ingredients : 

• 1 pound rigatoni pasta
• 1 cup parmesan – finely grated

For the filling:

• 1 container ricotta – 8 oz
• 1 cup mozzarella – finely grated
• ½ cup parmesan – finely grated
• 2 eggs – beaten
• 1 teaspoon parsley

For the sauce:

• 1 tablespoon olive oil
• 1 pound ground turkey – or beef
• 3 cloves garlic – minced
• 2 tablespoon italian herbs
• 1 teaspoon red pepper crushed
• 2 cans tomatoes – 14 oz cans with juices crushed
• 1 ½ cups mozzarella – shredded
• salt and pepper – to taste

    Equipment : 

• 1  piping bag
• 1 Spatula
• 1 springform pan
• 1 Skillet
• 1 chopping board & knife
• 1 mixing bowl

Instructions :

Preheat the Oven and Cook the Pasta

• Preheat your oven to 400°F (200°C).
• Boil a large pot of water and cook the rigatoni until al dente, about 1 minute less than package instructions. Drain and toss the pasta with parmesan cheese in a large bowl to coat.

Prepare the Pan and Pasta

Lightly oil a 9-inch springform pan and arrange the rigatoni upright on the bottom, standing them on their ends in a tightly packed honeycomb formation.

Make the Cheese Filling

• In a medium bowl, mix together: Ricotta cheese, Mozzarella cheese, Parmesan cheese, Eggs and Parsley
• Stir until well combined and set aside.

Make the Meat Sauce

• Heat oil in a skillet over medium high temperature. Add ground turkey or beef and cook until browned.
• Season with salt and pepper, then stir in: Minced garlic, Italian herbs, Crushed red pepper flakes
• Cook for 1-2 more minutes, then add crushed tomatoes. Simmer over medium heat for 20 minutes, reducing the liquid until thickened.

Fill the Rigatoni

• While the sauce is simmering, fill the rigatoni with the cheese mixture using a pastry tube, filling each piece about halfway. (Tip: If the mixture is too thick to pipe, blend it for a smoother consistency.)

Assemble and Bake

• Once the sauce is ready, pour it over the rigatoni, pressing it gently to ensure it fills any remaining spaces in the noodles.
• Bake the dish in the preheated oven we prepared before for 15 minutes. Remove from the oven, sprinkle with shredded mozzarella, and bake for another 15 minutes until the cheese is melted and golden brown.

Cool and Serve

•  Allow the baked rigatoni to rest for 15-20 minutes before removing the springform pan. Slice and serve warm.

Key Ingredients : 

• The Pasta:

1. 1. • Use classic rigatoni pasta for its perfect tubular shape, which is ideal for holding the creamy filling. The rigatoni should be placed upright in a springform pan, ready for the filling to be piped into them.
      • Want to explore more? Check out different types of pasta and the best types of pasta sauces to pair with your meals.

• The Filling:

1. 1. • A flavorful mix of ricotta, mozzarella, and parmesan cheese, combined with fresh parsley. This rich and cheesy mixture is the ultimate comfort food element of the dish.

• The Sauce:

1. • Elevate the dish with a homemade Italian marinara sauce for a fresh, authentic flavor.
   • If you’re short on time, canned tomatoes work just as well to create a delicious sauce.

These three components come together to make a hearty, satisfying meal that’s packed with flavor!

Tips And Variations for This Recipe:

Ricotta Substitution:

If ricotta cheese isn’t available in your area, you can substitute it with local goat cheese for a creamy and tangy alternative.

Meat Options:

• For a more flavorful meat sauce, mix ground beef with ground pork.
• Other great meat options include ground chicken or turkey to suit your taste.

Enhance with Fresh Herbs:

Add freshly chopped basil to the sauce for an authentic Italian touch and an extra burst of flavor.

Pasta Alternatives:

While rigatoni works best for this dish, you can try other pasta shapes. 

What to Serve With?

This hearty dish is often served on its own in Italy, paired simply with some parmesan shavings and a glass of red wine to complete the meal. If you’d like to add a side, here are some delicious options:

• Garlic Bread:

• • • Easy to make in an air fryer or oven, garlic bread adds a warm and garlicky complement to the cheesy pasta bake.

• Parma Sticks:

• • • These crispy snacks bring a delightful crunch, elevating the texture contrast with the creamy rigatoni dish.

• Cheesy Garlic Knots:

• • • Packed with cheese and garlic, these soft, gooey knots make the perfect indulgent pairing for your pasta bake.

• Goat Cheese Salad:

• • A mix of sweet and savory flavors, this salad provides a light and refreshing contrast to the richness of the stuffed rigatoni pie.

With these sides, you can turn this Italian classic into a complete, crowd-pleasing feast!

Frequently Asked Questions!

What is rigatoni?

Rigatoni is a ridged, tube-shaped short pasta. Its name comes from the Italian word rigate, which means ridged or patterned, referring to its grooved surface. Rigatoni is one of the most iconic types of pasta in Italy, often used in hearty dishes due to its ability to hold sauce well.

What is the difference between penne and rigatoni?

• Shape: Penne is cut on a diagonal, giving it a pointed appearance, while rigatoni is sliced straight, resulting in a cylindrical shape.
• Size: Rigatoni is typically larger in diameter than penne.
• Texture: Both have ridges, but penne is always straight, whereas rigatoni can sometimes have a slight curve.

These subtle differences make rigatoni ideal for dishes like stuffed pasta bakes, as its wider shape and ridges hold sauces and fillings better.