Cheesy Beef Stuffed Rigatoni Bake

 Ingredients

For the Pasta

• 12 oz (340 g) rigatoni pasta
• Water (for boiling)
• 1 teaspoon salt

For the Beef Filling

• 1 lb (450 g) ground beef
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika

For the Sauce

• 2 cups marinara sauce (store-bought or homemade)
• ½ cup heavy cream
• ½ teaspoon red pepper flakes (optional)

For the Cheese Layer

• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 tablespoons fresh parsley, chopped

 Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain and set aside to cool slightly.

2. Prepare the Beef Filling

Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened (about 3–4 minutes).

Add garlic and cook for 1 minute until fragrant.
Add ground beef and cook until browned, breaking it apart as it cooks.

Season with salt, pepper, Italian seasoning, and paprika.
Remove from heat and let cool slightly.

3. Make the Cheese Mixture

In a bowl, combine:

• Ricotta cheese
• ½ cup mozzarella
• Parmesan cheese
• Egg
• Parsley

Mix until smooth and well combined.

4. Prepare the Sauce

In a separate bowl, mix marinara sauce with heavy cream and red pepper flakes (if using). Stir until smooth.

5. Assemble the Dish

Preheat oven to 375°F (190°C).

Spread a thin layer of sauce on the bottom of a baking dish.

Stuff each rigatoni piece with the beef mixture (you can use a spoon or piping bag).
Arrange the stuffed pasta upright or laid flat in the baking dish.

Spoon the remaining sauce over the pasta.
Spread the cheese mixture evenly on top.
Sprinkle the remaining mozzarella over everything.

6. Bake

Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10–15 minutes, until cheese is melted and bubbly.

7. Serve

Let the dish rest for 5–10 minutes before serving.
Garnish with extra parsley or Parmesan if desired.

 Tips

• Use a piping bag to easily stuff the rigatoni.
• Add spinach or mushrooms to the beef mixture for extra flavor.
• You can prepare it ahead and refrigerate before baking.

Enjoy your creamy, cheesy, and hearty baked pasta