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Meatball Stuffed Rigatoni

Hearty stuffed rigatoni filled with juicy meatballs, fresh herbs, and baked to perfection. A comforting twist on traditional pasta dishes.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Meatball Filling
  • 1 pound ground beef Use ground beef with a bit of fat for flavor.
  • 1 cup breadcrumbs Use good quality breadcrumbs.
  • 2 large eggs Helps bind the meatballs.
  • 1 cup chopped fresh parsley Adds freshness to the filling.
  • 1 cup grated parmesan cheese More than you think you need.
  • 1 splash milk Makes the filling softer.
  • 4 cloves garlic Fresh garlic is essential.
  • 1 medium onion Grated for sweetness (optional).
  • 1 tablespoon dried oregano Season to taste.
For the Pasta and Sauce
  • 16 ounces jumbo rigatoni The largest rigatoni you can find.
  • 2 cups marinara sauce Homemade or store-bought.
  • 1 cup mozzarella cheese For topping before baking (optional).
  • 1 cup provolone cheese Alternatively, can be used for topping.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine ground beef, breadcrumbs, eggs, parsley, parmesan cheese, milk, garlic, onion, and oregano. Mix thoroughly.
  3. Roll the mixture into small log shapes for easy stuffing.
  4. Cook jumbo rigatoni according to package instructions until al dente.
Assembling and Baking
  1. Stuff each rigatoni tube with the meatball filling.
  2. Spread half of the marinara sauce on the bottom of a baking dish.
  3. Arrange the stuffed rigatoni upright in the dish.
  4. Top with remaining marinara sauce and sprinkle mozzarella or provolone cheese on top.
  5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.

Notes

Feel free to mix up the meat used in the filling or substitute with a vegetarian version. Leftovers can be refrigerated for up to three days or frozen for up to two months. Reheat covered to prevent drying out.