Stuffed Rigatoni with Bolognese Sauce & Mozzarella Cheese
Ingredients:
For the stuffed rigatoni:
1 box (16 oz) large rigatoni pasta
1 ½ cups ricotta cheese
½ cup grated Parmesan cheese
1 egg
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp fresh chopped parsley (or 1 tsp dried)
For the Bolognese sauce:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 lb ground beef (or a mix of beef and pork)
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Salt & pepper to taste
½ cup water or beef broth
For topping:
1 ½ cups shredded mozzarella cheese
Extra Parmesan for garnish
Fresh basil or parsley (optional)
🔪 Instructions:
Cook the pasta:
Boil rigatoni in salted water until al dente (just tender). Drain and rinse with cold water. Lay flat on a tray to prevent sticking.
Make the ricotta filling:
In a bowl, mix ricotta, Parmesan, egg, garlic powder, salt, pepper, and parsley until smooth. Transfer to a piping bag or zip-top bag with the corner snipped.
Fill the rigatoni:
Pipe the ricotta mixture into each rigatoni tube. Set aside gently.
Make the Bolognese sauce:
In a skillet, heat olive oil over medium heat. Add onions and cook until translucent. Add garlic and sauté briefly.
Add ground beef, season with salt and pepper, and cook until browned.
Stir in tomato paste, then add crushed tomatoes, oregano, red pepper flakes, and broth or water. Simmer uncovered for 15–20 minutes until thickened.
Assemble:
Preheat oven to 375°F (190°C).
In a baking dish or oven-safe bowl, spread a layer of Bolognese. Nestle in the stuffed rigatoni. Top with more sauce and shredded mozzarella.
Bake:
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly. Broil for 1–2 minutes if you want a golden top.
Serve:
Let rest for 5 minutes before serving. Garnish with Parmesan and herbs. Spoon a few pieces onto a plate or bowl, scoop up that cheesy goodness, and enjoy!
Would you like a variation with spinach in the ricotta or maybe a vegetarian version?