Stuffed Baked Rigatoni is a hearty Italian-American pasta bake where rigatoni tubes are stood upright, filled with a creamy ricotta-egg mixture, and baked in seasoned ground beef sauce, then topped with melted mozzarella for a comforting family meal.
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In a large pot over medium-high heat, add the ground beef and break it up. Cook until well-browned and crispy, not just gray.
Season the browned beef with minced garlic and dehydrated minced onion, stirring to combine.
Pour in the jar of pasta sauce. Fill the empty jar with about 1/4 cup of water, shake it, and pour the water into the pot to get all the sauce. Stir to combine and let the sauce simmer.
While the sauce simmers, bring a separate large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain well.
In a large mixing bowl, combine the ricotta cheese, eggs, garlic powder, grated parmesan cheese, and freshly cracked black pepper. Mix until smooth.
Preheat your oven to 350°F (175°C).
In a large, deep, oven-safe pot or baking dish, spread a layer of the meat sauce on the bottom.
Carefully stand the cooked rigatoni noodles upright in the pot, packing them in tightly until the bottom is covered.
Spread the ricotta mixture evenly over the top of the standing rigatoni, pressing it down to fill the holes in the pasta.
Pour the remaining meat sauce over the ricotta layer and spread it to cover completely.
Top the entire dish with a generous, even layer of shredded mozzarella cheese.
Bake at 350°F for about 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
Let the baked rigatoni rest for at least 10 minutes before serving to allow it to set.
Cover and refrigerate leftovers up to 4 days; reheat covered in a 350°F oven until warmed through, about 20 minutes. Freezes well up to 3 months before baking.
9x13 inch baking dish · large pot for boiling pasta · skillet for browning meat
Yes, assemble the dish completely, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if starting from cold.
The pasta should be tender when pierced with a fork, and the cheese on top should be melted and lightly golden. The sauce should bubble gently at the edges.
Yes, ground turkey works as a leaner substitute. The flavor will be milder, so consider adding extra garlic or Italian seasoning to the sauce.
Part-skim ricotta works fine, though the filling will be slightly less creamy. Avoid fat-free ricotta, which produces a dry texture.
This family-sized recipe yields approximately 8–10 servings, depending on portion size.
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