If you’re a fan of rich, cheesy, and comforting pasta dishes, this stuffed rigatoni recipe is a must-try. Each rigatoni pasta tube is filled with a creamy ricotta cheese mixture, then baked in a flavorful tomato sauce with layers of mozzarella and parmesan cheese. The result? A golden, bubbly, and incredibly satisfying baked pasta dish that is perfect for family dinners, special occasions, or just when you’re craving something indulgent.
This recipe is inspired by classic Italian stuffed pasta dishes but with a fun and unique presentation. Using a springform pan, the rigatoni noodles are arranged upright, creating a stunning stuffed rigatoni pie that holds its shape beautifully. The cheese filling melts perfectly, blending with the savory meat sauce or marinara, depending on your preference.
Whether you’re an experienced cook or new to the kitchen, this best stuffed rigatoni recipe is easy to follow and guarantees impressive results.
Table of Contents
Why You’ll Love This Recipe
This stuffed rigatoni recipe is more than just a delicious pasta dish—it’s a visually impressive and incredibly satisfying meal. Here’s why you’ll love making it:
1. Rich, Creamy, and Flavor-Packed
Each rigatoni pasta tube is filled with a cheese mixture made from ricotta, mozzarella, and parmesan cheese, creating an ultra-creamy and indulgent bite. Combined with a robust meat sauce or marinara sauce, every forkful delivers bold flavors and a perfect balance of textures.
2. A Show-Stopping Presentation
By standing the rigatoni noodles upright in a springform pan, this dish transforms into an elegant stuffed rigatoni pie. The golden, bubbly cheese on top makes it look just as good as it tastes, making it a perfect centerpiece for family gatherings or dinner parties.
3. Easy to Make, Even for Beginners
Even if you’re not familiar with stuffed pasta dishes, this recipe is simple to follow. With clear instructions on how to pipe the ricotta mixture into the pasta, layer the flavors, and bake until perfectly golden, anyone can achieve great results.
4. Versatile and Customizable
You can make this dish your own by adjusting the ingredients:
- Swap ground beef for ground turkey or Italian sausage to change the flavor.
- Use a vegetarian marinara sauce for a meat-free version.
- Add fresh basil or red pepper flakes for extra depth.
5. Perfect for Meal Prep and Leftovers
This baked pasta stores well in the fridge and tastes even better the next day. Simply reheat for a quick and satisfying meal. You can also freeze stuffed rigatoni before baking, making it a great make-ahead dish.
This cheese stuffed rigatoni is a guaranteed crowd-pleaser that brings comfort and joy to the table. Up next, let’s go over the ingredients you’ll need to make this great recipe at home.
Ingredients
To make this stuffed rigatoni recipe, you’ll need a combination of creamy cheeses, hearty sauce, and perfectly cooked rigatoni pasta. Below is a breakdown of everything you’ll need.
For the Pasta and Cheese Filling:
- 1 pound rigatoni pasta
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh basil, chopped
For the Sauce:
- 2 tablespoons olive oil
- 1 pound ground beef (or ground turkey for a lighter version)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for heat)
For Assembling and Baking:
- ½ cup shredded mozzarella cheese (for topping)
- ¼ cup grated parmesan cheese (for topping)
- 1 tablespoon fresh basil, for garnish
- 1 tablespoon olive oil, for greasing the pan
Instructions
Follow these step-by-step instructions to make the best stuffed rigatoni with a creamy, cheesy filling and a rich, flavorful sauce.
Step 1: Cook the Rigatoni Pasta
- Boil salted water in a large pot.
- Add the rigatoni pasta and cook until one minute less than al dente (the pasta should be slightly firm since it will finish cooking in the oven).
- Drain pasta; rinse with cold water. Set aside.
Step 2: Make the Cheese Filling
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated parmesan, egg, salt, black pepper, garlic powder, Italian seasoning, and chopped fresh basil.
- Stir until smooth and blended.
- Transfer the cheese mixture into a piping bag (or a ziplock bag with the corner snipped off).
Step 3: Prepare the Sauce
- Heat olive oil in skillet.
- Add ground beef (or ground turkey) and cook until browned. Drain excess fat if needed.
- Stir in the chopped onion and minced garlic, cooking for 2-3 minutes until fragrant.
- Add the crushed tomatoes, tomato sauce, salt, black pepper, oregano, and red pepper flakes.
- Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.
Step 4: Fill the Rigatoni Pasta
- Take each rigatoni tube and pipe the ricotta mixture inside using the piping bag. Repeat until all pasta tubes are filled.
Step 5: Assemble the Stuffed Rigatoni Pie
- Preheat the oven to 375°F (190°C).
- Lightly grease a springform pan with olive oil.
- Stand the stuffed rigatoni upright in the pan, packing them closely together.
- Pour the meat sauce (or marinara sauce) over the pasta, ensuring it seeps into the spaces between the tubes.
- Sprinkle shredded mozzarella and grated parmesan on top.
Step 6: Bake the Rigatoni
- Cover the pan with foil and bake for 20 minutes.
- Remove the foil and continue baking for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 7: Serve and Enjoy
- Let the stuffed rigatoni pie cool for 5 minutes before releasing the springform pan.
- Garnish with fresh basil and serve warm.
Pro Tips and Variations
Creating the perfect stuffed rigatoni is all about technique and customization. Here are some expert tips and variations to help you achieve the best results.
Pro Tips for Perfect Stuffed Rigatoni
Cook Pasta to the Right Texture
- Cook the rigatoni pasta one minute less than al dente to prevent it from becoming too soft while baking. It should be firm enough to hold its shape but still easy to stuff.
Use a Piping Bag for Easy Filling
- A piping bag or a ziplock bag with the tip snipped off makes filling the rigatoni tubes much easier and ensures an even distribution of the cheese mixture.
Pack the Rigatoni Tightly
- When arranging the rigatoni upright in the springform pan, make sure they are packed closely together. This prevents them from toppling over and ensures a firm structure once baked.
Layer the Sauce Properly
- Pour the meat sauce (or marinara sauce) over the pasta slowly, allowing it to seep into the spaces between the tubes. This method guarantees that each bite will be packed with flavor and evenly coated.
Cover While Baking for Even Cooking
- Baking the pasta covered with foil for the first 20 minutes helps the flavors meld and prevents the cheese from burning. Uncover for the last 10-15 minutes to allow the top to turn golden and bubbly.
Delicious Variations
Meatless Version (Vegetarian Stuffed Rigatoni)
- Skip the ground beef and use sautéed mushrooms, spinach, or zucchini in the sauce for a hearty vegetarian option.
Spicy Kick
- Add red pepper flakes to the sauce or mix spicy Italian sausage with the ground beef for an extra kick.
Extra Creamy Cheese Filling
- Mix in goat cheese or cream cheese with the ricotta cheese for a richer, tangier flavor.
Different Meat Options
- Swap ground beef for ground turkey, chicken, or Italian sausage for a twist on the classic.
Pesto Rigatoni Pie
- Replace marinara with a creamy pesto sauce for a fresh, herby twist.
Four-Cheese Rigatoni
- Use a blend of ricotta, mozzarella, parmesan, and provolone for extra cheesiness.
By following these pro tips and trying different variations, you can make this stuffed rigatoni recipe uniquely your own.
Serving Suggestions
A rich and cheesy stuffed rigatoni dish deserves the perfect pairings to create a well-balanced and satisfying meal. Here are some of the best sides and accompaniments to serve with this baked pasta masterpiece.
Best Side Dishes for Stuffed Rigatoni
Garlic Bread
- A classic pairing, warm garlic bread or cheesy breadsticks complement the rich sauce and creamy cheese filling with a crispy, buttery texture.
Fresh Garden Salad
- A light arugula, spinach, or mixed greens salad dressed with balsamic vinaigrette balances the richness of the pasta. Adding cherry tomatoes, cucumbers, and shaved parmesan enhances the freshness.
Minestrone or Tomato Basil Soup
- A warm bowl of tomato basil soup or classic minestrone makes a comforting, hearty meal alongside cheese-stuffed rigatoni.
Roasted Vegetables
- Oven-roasted zucchini, bell peppers, asparagus, or Brussels sprouts add a savory contrast and extra nutrients to your meal.
Antipasto Platter
- A selection of olives, cured meats, fresh mozzarella, roasted red peppers, and marinated artichokes makes for a delicious Italian-inspired starter.
How to Serve Stuffed Rigatoni
- Slice it like a pie: If baked in a springform pan, let it cool for a few minutes before slicing into wedges.
- Garnish before serving: Sprinkle with grated parmesan, fresh basil, or a drizzle of olive oil for the final touch.
- Make it extra cheesy: Serve with a side of warm marinara or extra melted mozzarella cheese for dipping.
With the right sides and presentation, this cheese-stuffed rigatoni pie transforms into a full Italian-inspired feast.
Conclusion
This stuffed rigatoni recipe is the ultimate comfort food, combining creamy ricotta cheese, melty mozzarella, and savory meat sauce in a beautifully layered, baked pasta dish. Whether you’re making it for a cozy family dinner, a special occasion, or just to satisfy a craving for cheesy, hearty Italian flavors, this dish never disappoints.
The best part? It’s easy to customize! Whether you opt for a classic meat sauce, a vegetarian version, or a spicy kick, this recipe adapts to your taste. Plus, with the right pro tips—like using a piping bag for easy filling and baking it in a springform pan—you can achieve restaurant-quality results at home.
Pair it with garlic bread, a fresh salad, and you have a meal that’s both impressive and satisfying. Once you try this stuffed rigatoni, it’s sure to become a favorite in your kitchen.
Stuffed Rigatoni
Ingredients
For the Pasta and Cheese Filling:
- 1 pound rigatoni pasta
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh basil chopped
For the Sauce:
- 2 tablespoons olive oil
- 1 pound ground beef or ground turkey for a lighter version
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional, for heat
For Assembling and Baking:
- ½ cup shredded mozzarella cheese for topping
- ¼ cup grated parmesan cheese for topping
- 1 tablespoon fresh basil for garnish
- 1 tablespoon olive oil for greasing the pan
Instructions
Step 1: Cook the Rigatoni Pasta
- Boil salted water in a large pot.
- Add the rigatoni pasta and cook until one minute less than al dente (the pasta should be slightly firm since it will finish cooking in the oven).
- Drain pasta; rinse with cold water. Set aside.
Step 2: Make the Cheese Filling
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated parmesan, egg, salt, black pepper, garlic powder, Italian seasoning, and chopped fresh basil.
- Stir until smooth and blended.
- Transfer the cheese mixture into a piping bag (or a ziplock bag with the corner snipped off).
Step 3: Prepare the Sauce
- Heat olive oil in skillet.
- Add ground beef (or ground turkey) and cook until browned. Drain excess fat if needed.
- Stir in the chopped onion and minced garlic, cooking for 2-3 minutes until fragrant.
- Add the crushed tomatoes, tomato sauce, salt, black pepper, oregano, and red pepper flakes.
- Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.
Step 4: Fill the Rigatoni Pasta
- Take each rigatoni tube and pipe the ricotta mixture inside using the piping bag. Repeat until all pasta tubes are filled.
Step 5: Assemble the Stuffed Rigatoni Pie
- Preheat the oven to 375°F (190°C).
- Lightly grease a springform pan with olive oil.
- Stand the stuffed rigatoni upright in the pan, packing them closely together.
- Pour the meat sauce (or marinara sauce) over the pasta, ensuring it seeps into the spaces between the tubes.
- Sprinkle shredded mozzarella and grated parmesan on top.
Step 6: Bake the Rigatoni
- Cover the pan with foil and bake for 20 minutes.
- Remove the foil and continue baking for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 7: Serve and Enjoy
- Let the stuffed rigatoni pie cool for 5 minutes before releasing the springform pan.
- Garnish with fresh basil and serve warm.
Notes
Nutrition Information (Per Serving):
- Calories: 520 kcal
- Total Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 780mg
- Total Carbohydrates: 45g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 32g
FAQs
What is rigatoni made of?
Rigatoni is made from durum wheat semolina and water, which gives it a firm texture and ability to hold sauces well. Some variations may include eggs for a richer flavor, but traditional rigatoni pasta is egg-free.
What is this Italian stuffed pasta called?
Stuffed rigatoni is “pasta ripiena,” or filled pasta, in Italian. While rigatoni is usually served with sauce rather than stuffed, this unique preparation turns it into a baked pasta dish, similar to stuffed shells or manicotti.
What is the difference between ziti and rigatoni?
The main difference is in their shape and texture:
Rigatoni is larger, ridged, and slightly curved, making it ideal for trapping sauce and stuffing.
Ziti is smaller, smooth, and straight, often used in baked dishes like baked ziti but not typically stuffed.
How do you cook frozen stuffed rigatoni?
If you’ve prepped and frozen your stuffed rigatoni, you can bake it directly from frozen:
Preheat the oven to 375°F (190°C).
Place the frozen rigatoni pie in a baking dish and cover it with foil.
Bake for 45-50 minutes, then uncover and bake for an additional 15 minutes until the cheese is bubbly and golden.
Rest 5 minutes before slicing and serving.
Is ziti just lasagna?
No, ziti and lasagna are different pasta dishes.
Lasagna consists of wide, flat pasta sheets layered with sauce, cheese, and meat or vegetables.
Ziti is a tube-shaped pasta used in baked dishes but is not layered like lasagna
What do Italians call ziti?
In Italy, ziti is often referred to as “pasta al forno” when baked with sauce and cheese. It is traditionally used in Southern Italian dishes, especially in Neapolitan cuisine, and is sometimes called “ziti al forno” when baked.
What is curly pasta called?
There are several types of curly pasta:
Fusilli – Short, twisted pasta spirals.
Rotini – Similar to fusilli but slightly tighter spirals.
Cavatappi – A corkscrew-shaped pasta, great for creamy sauces.
Campanelle – Bell-shaped pasta with ruffled edges.
Each type pairs well with different sauces, making them versatile in Italian cuisine.
With these FAQs, you now have a deeper understanding of rigatoni pasta and its variations. Whether you’re a pasta enthusiast or a beginner in the kitchen, this guide ensures you can make the best stuffed rigatoni with confidence!