Stuffed rigatoni never disappoints, no matter if you're whipping up a weeknight family meal or throwing a big party. This filling, no-fuss combo has earned its spot as a go-to in countless kitchens worldwide. What's great is how you can tweak it to match anyone's taste buds or diet needs, making both grown-ups and little ones happy.
What makes stuffed rigatoni so amazing is how basic yet tasty it is. Mix soft rigatoni tubes with a savory meat blend and loads of gooey melted cheese on top - that's a combo that'll please even the hungriest folks at your table. It's also perfect when you need to feed a crowd since you can easily make more or less depending on how many mouths you're feeding.
Anyone who loves pasta knows there's an endless variety of yummy options out there. From spicy seafood noodles to cheese-filled tortellini, you'll find pasta that works for any event. But stuffed rigatoni really stands out because it's so simple to throw together and brings that warm, homey feeling right to your dinner table.
Sauce Ingredients
- olive oil, 2 teaspoons
- lean ground beef (90%), 1 pound
- mild Italian sausage with casings taken off, 1 pound
- onion chopped into tiny pieces, 1/2 cup
- minced garlic, 2 teaspoons
- marinara sauce jar, 24-ounce
- tomato sauce can, 8-ounce
- salt and pepper as needed
Assembly Items
- rigatoni pasta cooked by following box instructions, 16 ounces
- shredded mozzarella cheese, 2 cups
- parsley cut into small bits, 2 tablespoons
- cooking spray
Step 1: Brown Meats with Onion
First thing you'll do is grab a big skillet and cook your ground beef and Italian sausage over medium heat. While cooking, break the meat apart into tiny bits so everything browns the same. After the meat turns brown, toss in your finely diced onion and keep cooking until it gets soft. The whole thing should take around 10 minutes - just give it a stir now and then so nothing burns on the bottom.
Step 2: Mix in Garlic and Sauces
Once your onion feels soft, throw in that minced garlic and let it cook for about a minute until you can really smell it. Watch it closely so it doesn't burn and turn bitter. Then pour in both your marinara and tomato sauces. Mix everything well and let it bubble gently for about 5 minutes until it thickens up a bit. This cooking time really brings all those flavors together.
Step 3: Mix Noodles with Sauce
While your sauce cooks down, boil the rigatoni following what the package says until it's still a bit firm to bite. Having slightly firm pasta works best since it'll cook more in the oven later. After draining the pasta, save about half a cup of that starchy water. You might need it if your sauce gets too thick. Now dump your drained pasta into the meat sauce and stir until every noodle gets a nice coating. If things look too thick, splash in some of that saved pasta water to loosen it up.
Step 4: Layer in Baking Dish
Get your oven warming up to 350°F (175°C) and spray your 9×13-inch baking dish with some cooking spray so nothing sticks. Dump all your saucy pasta mix into the dish. Scatter the shredded mozzarella all over the top, making sure you don't leave any spots uncovered.
Step 5: Oven Time
Take some foil, give it a light spray of cooking oil, and cover your dish. Pop it in the oven for 20 minutes so everything heats through and the cheese starts melting. After that time's up, pull off the foil and let it keep baking another 15-20 minutes until you see bubbling around the edges and that cheese turns all golden and delicious on top.
Step 6: Ready to Eat
Take your hot dish out of the oven and let it sit for about 5 minutes before digging in. Sprinkle those chopped parsley bits on top to add some fresh color and flavor. This short waiting period helps the cheese firm up just enough so your servings stay intact when you scoop them out.
Tricks for Amazing Stuffed Rigatoni
The biggest game-changer for truly awesome stuffed rigatoni is grating your own mozzarella instead of buying the pre-shredded bags. Those store-bought shreds have stuff added to keep them from clumping that also stops them from melting as nicely. When you grate it yourself, you'll get that perfect creamy, golden crust on top.
Also worth thinking about is what marinara you use. While grabbing a jar from the store works fine and saves time, making your sauce from scratch will really take the flavor up several notches. But don't worry - if you're short on time, a good quality store-bought marinara will still make a tasty meal everyone will love.
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