I’ll never forget the first time I made this cheesy beef stuffed rigatoni for Sunday supper. My picky nephew actually asked for seconds – and thirds! That’s when I knew this recipe was something special. Over the years, it’s become our family’s go-to comfort food, the dish everyone requests when they come over. There’s just something magical about those little pasta tubes stuffed with creamy ricotta, smothered in savory beef sauce, and topped with that golden mozzarella crust.
As someone who grew up in an Italian-American household, I’ve tried countless pasta bakes, but this one stands out. It’s got all the rich flavors of lasagna but comes together so much easier – no layering needed! The secret is in the technique of stuffing each rigatoni individually (yes, it’s worth the extra few minutes) and baking it just until the cheese gets those irresistible crispy edges. Whether it’s a busy weeknight or a special gathering, this dish never fails to disappear fast.
Why You’ll Love This Cheesy Beef Stuffed Rigatoni
Trust me, this isn’t just another pasta bake—it’s the kind of dish that makes people lick their plates clean (I’ve seen it happen!). Here’s why it’s become my most requested recipe:
- Surprisingly easy despite looking fancy—the piping bag trick makes stuffing the rigatoni a breeze
- Kid-approved magic that even picky eaters devour (the cheese pulls alone are worth it!)
- Customizable—swap the beef for sausage, add spinach to the ricotta, or go wild with different cheeses
- Flavor bomb with that perfect combo of creamy filling, savory meat sauce, and crispy melted mozzarella
The best part? It tastes like you spent hours in the kitchen when really, you’re just assembling deliciousness and letting the oven do the work.
Ingredients for Cheesy Beef Stuffed Rigatoni
Gathering your ingredients is the first step to pasta perfection! Here’s what you’ll need to make this cozy, cheesy masterpiece:
- 1 lb (16 oz) rigatoni pasta – the big tubes are perfect for stuffing
- 1 lb ground beef – I like 80/20 for the best flavor
- 1 small onion, finely diced – about the size of a baseball
- 3 cloves garlic, minced – fresh is best here!
- 1 tsp Italian seasoning – my secret is to rub it between my palms first
- 1/2 tsp salt & 1/2 tsp black pepper – season in layers
- 2 cups marinara sauce – plus extra for topping if you’re saucy like me
- 1 cup ricotta cheese – packed lightly into the measuring cup
- 1/2 cup grated Parmesan cheese – the good stuff from the deli section
- 1 large egg, beaten – helps bind our cheesy filling
- 2 1/2 cups shredded mozzarella cheese, divided – because more cheese is always better
- 2 tbsp chopped fresh parsley – or 2 tsp dried if that’s what you’ve got
- 1 tbsp olive oil – for sautéing our aromatics
Ingredient Notes & Substitutions
No ricotta? No problem! Cottage cheese blended smooth works in a pinch. For gluten-free folks, use your favorite GF rigatoni—just check the cooking time. Ground turkey or Italian sausage make tasty beef alternatives (just adjust seasoning). And here’s a pro tip: if your supermarket has pre-shredded “pizza blend” cheese, grab it—the combo of mozzarella, provolone and asiago takes this to the next level. As for sauce, I’m partial to Rao’s but hey, use what makes your taste buds happy!
How to Make Cheesy Beef Stuffed Rigatoni
Alright, let’s get cooking! This recipe comes together like magic when you follow these simple steps. The key is taking it one delicious step at a time.
- Preheat your oven to 375°F and lightly grease that trusty 9×13-inch baking dish. This is our golden ticket to cheesy perfection!
- Cook the rigatoni in salted boiling water for 1-2 minutes less than the package says for al dente. I know it feels wrong to undercook pasta, but trust me—it’ll finish cooking in the oven and stay perfectly firm. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add your finely diced onion and cook for 3-4 minutes until softened. Toss in the minced garlic and cook just 30 seconds—you’ll smell when it’s ready!
- Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease if needed—we want flavor, not oiliness!
- Stir in Italian seasoning, salt, pepper, and marinara sauce. Let this simmer for 3-5 minutes. The aroma will have your whole family hovering in the kitchen!
- Make the cheesy filling: In a bowl, mix ricotta, Parmesan, egg, and 1 cup mozzarella until well combined. Taste it—I won’t tell!
Assembling the Stuffed Rigatoni
This is where the fun begins! Spoon your ricotta mixture into a piping bag (or a zip-top bag with the corner snipped—my lazy hack!). Gently squeeze filling into each rigatoni tube—don’t overstuff or they might burst in the oven. A little filling peeking out from both ends is perfect. Spread a thin layer of meat sauce in your baking dish, then arrange the stuffed rigatoni in a single layer (slight overlapping is fine). Spoon the remaining meat sauce over the top—be generous!
Baking and Finishing Touches
Now for the grand finale! Sprinkle with the remaining 1 1/2 cups mozzarella—this is your chance to be extra. Cover with foil and bake for 20 minutes. Then, remove the foil and bake another 10-15 minutes until the cheese is bubbly and beautifully browned. The hardest part? Letting it rest for 5 minutes before serving—but it makes slicing so much cleaner. Garnish with parsley and prepare for compliments!
Tips for Perfect Cheesy Beef Stuffed Rigatoni
After making this dish more times than I can count, I’ve picked up some tricks that make all the difference:
- Undercook that pasta! Rigatoni should still have a slight bite when you drain it—it’ll finish cooking in the oven and stay perfectly al dente.
- Drain your beef well. That excess grease can make the dish oily. I tilt my skillet and use a spoon to remove it—your waistline will thank you!
- Let it rest before serving. I know it’s tempting to dive right in, but waiting 5 minutes lets everything set up for cleaner slices.
- Use room temp ricotta. Cold ricotta is harder to pipe—take it out of the fridge 30 minutes before mixing.
Follow these simple tips, and you’ll have restaurant-quality stuffed rigatoni every time!
Serving Suggestions for Cheesy Beef Stuffed Rigatoni
This dish is a complete meal on its own, but I love rounding it out with a few simple sides. A crusty garlic bread is non-negotiable in my house—perfect for scooping up any saucy bits left on the plate! For something fresh, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Wine lovers: try a medium-bodied Chianti or Sangiovese—their bright acidity balances the cheese and beef perfectly. And if you’re feeling fancy, a sprinkle of fresh basil right before serving adds gorgeous color and aroma. Trust me, your dinner guests will be impressed!
Storing and Reheating Cheesy Beef Stuffed Rigatoni
Here’s the beautiful thing about this dish—it might taste even better the next day! Leftovers keep wonderfully in the fridge for up to 3 days when stored in an airtight container. For longer storage, wrap individual portions tightly in foil and freeze for up to a month. My favorite way to reheat? The oven at 350°F for about 20 minutes (30 if frozen)—it brings back that crispy cheese topping perfectly. In a hurry? The microwave works too, but sprinkle a little water over the top first to prevent drying out. Pro tip: add a fresh sprinkle of cheese before reheating for that just-baked look!
Cheesy Beef Stuffed Rigatoni FAQs
After years of making this crowd-pleasing dish, I’ve heard all the questions! Here are the answers to what folks ask most:
- “Can I prep this ahead?” Absolutely! Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 5-10 extra minutes to the baking time since it’ll be cold. The filled pasta holds up beautifully!
- “Is there a vegetarian version?” You bet! Swap the beef for sautéed mushrooms and spinach—or use plant-based “meat.” I’ve even done a ricotta-spinach version that my vegetarian niece adores.
- “My ricotta keeps squeezing out when I pipe—help!” Easy fix! Make sure your ricotta is room temp, and don’t overfill the bag. Pipe gently, holding the rigatoni at an angle. A little practice and you’ll be a pro.
- “Can I freeze leftovers?” Oh honey, this pasta bake freezes like a dream! Portion it out, wrap tightly in foil, and freeze for up to a month. Thaw overnight in the fridge before reheating.
- “What if I can’t find rigatoni?” No worries! Penne or ziti work in a pinch—they won’t hold as much filling, but they’ll still taste amazing. Just adjust the baking time by a few minutes.
Nutritional Information
Just a heads up – these numbers can vary depending on your exact ingredients and portion sizes! Here’s the scoop per serving (about 1/6 of the dish):
- Calories: 610
- Protein: 32g (hello, muscle fuel!)
- Carbohydrates: 52g
- Fiber: 4g
- Fat: 28g (worth every delicious gram)
Remember, this is comfort food – meant to be enjoyed with love, not stress over numbers! But it’s nice to know you’re getting plenty of protein along with all that cheesy goodness.
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Irresistible Cheesy Beef Stuffed Rigatoni Recipe in 1 Hour
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty pasta bake with rigatoni stuffed with cheesy ricotta mixture and topped with seasoned ground beef and melted mozzarella.
Ingredients
- 1 lb (16 oz) rigatoni pasta
- 1 lb ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce (plus extra for topping, optional)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 1/2 cups shredded mozzarella cheese, divided
- 2 tbsp chopped fresh parsley (or 2 tsp dried parsley), for garnish
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Cook rigatoni in salted boiling water 1–2 minutes shy of al dente. Drain and set aside.
- In a large skillet over medium heat, warm olive oil. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Stir in Italian seasoning, salt, pepper, and marinara sauce. Simmer 3–5 minutes.
- In a bowl, mix ricotta, Parmesan, egg, and 1 cup mozzarella until combined.
- Spoon the ricotta mixture into a piping bag (or zip-top bag with the corner snipped). Pipe filling into each rigatoni tube.
- Spread a thin layer of meat sauce in the baking dish. Arrange stuffed rigatoni in a single layer (or slightly stacked). Spoon remaining meat sauce over the top.
- Sprinkle with the remaining 1 1/2 cups mozzarella. Cover with foil and bake 20 minutes.
- Remove foil and bake 10–15 minutes more until cheese is melted and lightly browned. Rest 5 minutes, then garnish with parsley and serve.
Notes
- Cook pasta slightly underdone as it will finish cooking in the oven.
- Use a piping bag for easier filling of the rigatoni.
- Let the dish rest 5 minutes before serving for easier portioning.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 610
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 145mg