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A Slice of Cheesy Stuffed Rigatoni Pie Fresh from the Oven

Stuffed Rigatoni

Evelyn
Discover how to make Stuffed Rigatoni filled with creamy cheese and baked in rich tomato sauce for a comforting, crowd-pleasing pasta dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American, Italian
Servings 8 people
Calories 520 kcal

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
Keyword baked pasta, cheese stuffed rigatoni, pasta bake, rigatoni pie, stuffed rigatoni